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THIS WEEK’S SUBSCRIBER MENU:
• Shelling Peas
• Spinach
• Salad Greens
• Green Onions
COMING SOON:
Baby Beets
Spinach
If you need to reach us:
Email is the best way. We’re outside much of the day so it’s difficult to return phone calls. But, if you are happy to talk to an answering machine, you can call (253) 859-5197.
email address
Farm Address:
Whistling Train Farm
27127 78th Ave. S.
Kent, WA 98032Follow us on Instagram!
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Whistling Train Farm 
>The peas are amazing! I ate them all raw yesterday.
>Spinach & Pea Shoot SaladHere's a great way to use your produce this week! Base recipe is from epicurious.com/Gourmet Mag. I've tweaked it to use everything I can find at the farm stand and local grocery store.Ingredients:1 bacon 3 1/2 tablespoons olive oil 3/4 pound fresh mushrooms, stems discarded and caps sliced 1 teaspoon kosher salt 1 1/2 tablespoons fresh lemon juice 1/2 tablespoon red-wine vinegar 1/2 tablespoon coarse-grain mustard or dijon1/2 teaspoon black pepper 4 oounces fresh pea shootspea shoots (4 cups) 4 ounces baby spinach leaves (4 cups) 1 bunch fresh chives, cut into 1-inch lengths 6 radishes, cut into matchsticks Preparation:Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again. YUMMY!