From our farm to your table
Grown with care and sold with honesty right here on Vashon Island.
We are a small farm, growing in an honest way. Right now we sell mostly by word of mouth and Vashon Island’s local Facebook groups, but we’re working toward a farm stand out front where you can stop by anytime.
Great Good Eggs
Our hens live in a large run, netted overhead to keep hawks and other predators out and keep the whole flock calmer for it. They’ve got plenty of grass to enjoy, an old tree stump to explore, and a blackberry bush they’ve turned into their own tunnel system, snacking on berries as they go. There’s even an enrichment garden just for them, covered with an arched net so oregano, beans, and peas can grow up through it without getting eaten down to nothing. In one corner, a group of barberry bushes gives them more tunnels to forage through safely under cover while they hunt bugs and grubs.
They eat an organic layer pellet feed, plus table scraps, the occasional treat of black soldier fly larvae or mealworms for protein, and more zucchini than we know what to do with most summers.
Eggs are $6.50 a dozen.
We keep a running list of folks who want a dozen or two every week or two, and we text when a fresh batch is ready. Pick up is easy: swing by the house and grab them from the cooler on the front porch. Pay with the cash box out there, or send Venmo or Zelle.
Would you like to get on our list? Call or send us a text at (206) 552-9204 and let us know you’d like to get on our eggs list.
Growing good things
Most of our produce moves through word of mouth and the local Facebook groups. When something’s ready, we post it there and folks come out to the ranch to pick it up, paying cash, Venmo, or Zelle when they arrive. Follow our local Facebook groups, or contact us directly, to be the first to know when something’s ready.
Plums and raspberries are sometimes offered as-you-pick: bring your own container, walk out to the trees or bushes, and pick your own. Priced by the pound.
Berries & Orchard
Strawberries and raspberries are our steady producers, and the blueberries are still finding their feet (give them time). On the tree side, we’ve got four kinds of plums, including Italian plums, a bright purple cherry Italian plum, and a sweet pixie cherry plum among them, plus a peach tree, two apple trees, and a Bing cherry. Most of what we grow goes into preserves, the freezer, or a pie or crumble down the line. In a good year, when there’s more than we can use, neighbors come pick some themselves and pay by the pound.
Tomatoes
Roma tomatoes become a sauce base, cooked down and jarred for later. Cherry tomatoes go into salads or get roasted with peppers, onions, and garlic for a simple soup. Heritage tomatoes are turned into sun-dried tomatoes and stored in olive oil.
Horseradish & Beets
We grow our own horseradish here, sharp and fresh, nothing like the jarred stuff. Alongside it, we pickle our beets in a sweet and spicy recipe that's become one of our favorite things to make in late summer. Both are the kind of thing you don't know you're missing until you've had them homegrown.
Check out our Beet recipe on TikTok.
Carrots & Potatoes
These go into Jenn's famous chicken and dumplings recipe or a pot of mashed potatoes. We also roast the carrots with brown sugar, salt, and pepper, then freeze them for later meals.
Sugar Pumpkins
Sold whole in the fall, or roasted down into a puree and packed into containers for the freezer. Great for pies, muffins, or a hot pumpkin soup on a cool day, and yes, our dogs get a version too: pumpkin puree frozen with peanut butter and a little soaked dog food for a cool treat.
Zucchini
Grilled over an open flame with a little olive oil, salt, and pepper. Though honestly, most of it ends up feeding the chickens once the garden really gets going.
Acorn Squash
Roasted in the oven with a drizzle of maple syrup, salt, and pepper, for a little sweet and savory.
Grapes
These were already growing here, scattered around the garden when we took the place over. We've since replanted them in a row with a trellis to let them spread out properly.
Green Beans
Our beans grow up an archway that welcomes every visitor into the garden. In the kitchen, we sauté them in butter with salt and pepper, or pickle them spicy for a snack.
Jalapeños
These go straight into our spicy pickled beans, or get stuffed with cream cheese, wrapped in bacon, and baked into poppers.
Bell Peppers
Everyone loves a good stuffed pepper. Green bell peppers get stuffed with a filling of rice and ground sausage.
Baked Goods
We're not quite selling yet, our neighbors and friends have been the lucky taste-testers while we perfect the recipes, but we're close. If baked goods are something you'd want once we open this up, contact us and we'll let you know the moment it's official.
Sourdough is the one everyone asks about, so here's a peek at how we do it: we use the autolyse method, mixing 40% whole wheat and 60% white bread flour with water (in baker's measurements, that's 1,000g flour to 800g warm water for two loaves), and let it rest for 40 minutes before adding 150g of starter and 20g of salt. From there we use the Bertinet method, also known as slap and fold, for about 5 to 10 minutes, then let it rise for 3 to 4 hours, giving it a stretch and fold once or twice along the way. The dough goes into the fridge in its banneton for two to three days before baking in a Dutch oven.
We make a plain loaf, and sometimes a roasted garlic and rosemary version, with the garlic roasted first and the rosemary chopped fine.
The same dough also becomes focaccia, topped with black olives, sliced tomato, rosemary, garlic, and parmesan, or basil, tomato, and mozzarella for a caprese version.
Poultry
his was our first year raising meat birds, and this year's went to family in trade for a hand with processing day. We're planning to do the same for 2027: if you're interested in poultry next year, contact us and we'll be in touch once we've set the processing date, and we'll ask how many birds you're hoping for.
We raise Red Ranger chickens rather than the standard fast-growing broiler you'd find at most farms. Most meat chicken operations raise a bird bred to hit slaughter weight in as little as 8 weeks. Red Rangers take closer to 11 to 12 weeks. That extra month matters: they spend it out on pasture, foraging, moving around, actually living like a chicken instead of just eating and growing. The result is a firmer, darker, more flavorful meat than what you'd find on a bird rushed to size.
Want to know more about how we raise them and what makes them different?
Goats
Not every animal on the ranch has a job, and that's fine, the goats are proof. They're here mostly for their personalities (and they've got plenty of it), and in exchange for being ridiculous and adorable, they take care of cleaning up whatever the garden doesn't use anymore.
