By Allyson Marrs
Recently, club Executive Chef Paul
Marks and Purchasing Manager Joyce
Combs toured four Washington organic
farms, hosted by Charlie’s Produce.
The Club purchases all of its produce from local farms to ensure the highest quality and, of course, the most delicious selection. Both Paul and Joyce had the opportunity to see how the food is handled from crop to Club and to learn what it takes to keep it organic.
Their day started promptly at 6:45 a.m. when they were whisked away to Knutzen Farm, Treehouse Farm, Ralph’s Greenhouse and Hayton Farms. At each location, visitors were educated about the farming business and shown how the farms employ local and sustainable practices.
One such example is how quickly crops get packaged. Joyce witnessed a u-shape tractor driving through the fields while men worked behind it shucking cauliflower. They would then throw the vegetable into the waiting hands of the woman on the tractor platform who boxed it for delivery, ensuring the freshest quality for buyers.
To conclude the educational experience, Paul, Joyce and the dozens of other visitors were invited into the home at Hayton Farms, a farm that spans more than 2,000 acres. There, they had the chance to explore the house and the many historical artifacts scattered throughout. When Joyce asked the lady of the house why she would open her home to busloads of strangers, she simply replied, “The house is the heart of the farm.”
Executive Chef: Paul Marks | firstname.lastname@example.org
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