Our Certified Organic farm is at the heart of everything we do. It’s the source of inspiration during our workdays, it shows up on the shelves and in the deli case when the Farm Market opens, and it offers itself to our community. The farm’s close proximity to Seattle’s urban core creates a unique opportunity to learn about the significance of farmland preservation efforts. And it’s there when we go home to prepare a hearty meal at the end of the workday. Our work revolves around the food we grow, and we feel extremely fortunate and privileged to share it with you. Our farm represents how important efforts to introduce resilience can also be places where your food is simply grown.

What's Happening on the Farm?

It’s been a beautiful spring on the farm – typical of the Northwest — chilly evenings warmed with short stretches of lovely warm days, coupled with spring rains. We’re having to be flexible as usual and planning certain work around the weather. It doesn’t make sense to be in the fields if they’re too muddy. Avoiding soil compaction is a priority for us so that plants can send down roots easily into the ground to be able to take up valuable nutrients and water.

In early spring, our farm team sowed cover crops to help with soil fertility. Who knew addressing nitrogen levels in our soil could be so beautiful? There is a spectacular field of yellow turnip flowers awaiting the arrival of lambs who will enjoy munching them down to the quick.  Oil seed radish, nitrogen miners, and red clover, nitrogen fixers, are both in bloom in field two as shown in this photo. Pepe, who has been part of our farm team for many years, is pictured here in the background using a power harrow to roll the soil just 2” deep. 

Where Does the Food Go?

The lion’s share of the produce we harvest from the 21 Acres Farm is sold through the Farm Market. Some of the food goes to our kitchen to be used as ingredients for our culinary classes or for delicious meals for events.  Much of it is used for food-to-go offered in our seasonal deli in the Farm Market. During the summer, the kitchen staff preserves berries, tomatoes, cucumbers, and other warm season crops to enjoy during the winter. Produce is also distributed a number of ways in our community. Some is donated each week to a local organization that distributes food to families in need.  We sell some of the harvest produce through Farmstand Local Foods to local restaurants and businesses. We’re also happy to sell bulk produce to home canners who pre-order to make sure they have the quantities and varieties they need.