What's new with the Farm to Work Program

If you like your local farmers market, then you’ll love Farm to Work.

Just because it’s winter, doesn’t mean you have to give up the fresh fruits and vegetables you are accustomed to picking up at your local Farmer’s Market. Organize Farm to Work at your worksite today and get year-round access to local, organic, farm-fresh fruits and vegetables (and select artisan foods).

King County has a relationship with Full Circle Farm to deliver a weekly customizable box of seasonal items at the peak of flavor and freshness directly to a convenient worksite pick-up spot each week. For information on how to get this started at your worksite, contact Christi Masi, of the Health Matters Team, at Christi.Masi@kingcounty.gov or (206) 263-0158.

Along with your weekly fresh produce delivery, you will receive recipes and ideas for creating delicious, healthy, hearty meals for you and your family.  You can select from 4 box sizes, one sure to meet your needs (and not go limp in the crisper).

Full Circle Farms currently delivers to several King County office buildings.  If your work location is not currently receiving deliveries, and you would like to – just let us know!

Still not convinced?  Below are two recipes from last week’s box:

Chiogga Beets, Satsuma Mandarin and Pomegranate in a Mint Vinaigrette

• 3 Chiogga beets, roasted, peeled, cooled and cubed in 1/2-inch cubes
• 2 Satsuma mandarins, peeled, segments separated and halved
• 1 1/2 tbsp fresh mint, minced
• Seeds from 1/2 pomegranate
• 1 tbsp aged balsamic vinegar
• 1 tbsp truffle oil
• Salt to taste

In a medium-sized bowl, combine first three ingredients. Cut pomegranate in half over bowl, letting juices fall into the mixture. Peel and add seeds of half the pomegranate. Drizzle with vinegar and oil, sprinkle with salt to taste. Let chill for 30 minutes, allowing flavors to combine. Serve as is or over chopped arugula or spinach.

Young Potato and Celery Root Gratin

• 1 1/2 cups heavy cream
• 1 cup chicken or turkey stock
• 1 sprig thyme plus 3 tsp. fresh thyme chopped
• 3 cloves garlic, peeled and halved
• 2 tbsp unsalted butter
• 2 medium leeks, white and pale greens only, sliced lengthwise and then thinly sliced crosswise
• Salt
• 2 pounds young red or Yukon potatoes, very thinly sliced crosswise
• 1 lb celery root, peeled, very thinly sliced crosswise
• 1 cup Gruyere
• 1 cup smoked Gouda
• Freshly ground black pepper

Preheat oven to 350°. In a small pan heat cream, stock, sprig of thyme and garlic until just beginning to bubble. Remove and set aside. In a large saute pan heat 1 tablespoon butter over medium-high heat. Add leeks and season with salt and pepper. Gently saute until soft, about 8-10 minutes. Remove from heat.

Enjoy!