Farm Stand Spotlight: Waxwing Farm

My haul from Waxwing today including dried cayenne peppers, savoy cabbage, leeks, and Austrian fingerling potatoes. Not pictured, purple daikon radishes and carrots.

Waxwing Farm in Mount Vernon, Wa is a true gem in an already dazzling valley.

A certified organic farm, owned and operated by Arielle Luckman and Taylor Barker, utilizing regenerative farming methods, and featuring an amazing farm stand that operates almost year round. I have been shopping here since 2019 and so grateful to have found them. When all the other markets are closed for the season, or few and far between, Waxwing is there glimmering in the mist. The shelves are happily stocked with produce grown within a rocks toss. At times you will find items from nearby organic farms and local bakers sharing the spotlight.

Signs at the driveway signaling the farm stand is stocked and open for business.

Some things to know before you go.

Waxwing hours of operation fluctuate throughout the year, but they are often open Wednesdays and Saturdays. The best way to know exactly what days and hours, however, is to sign up for their email list, where Arielle lovingly takes the time to share every available item and when you can expect to come by. The emails are only once a week and never spammy. I absolutely love the list! If I am going to make the trip, it’s always great to not get skunked and know I could come home with food. They do sell out—this is the nature of farm stands—there are no guarantees when shopping in tune with nature.

Always be respectful of the house rules at any farm stand. Some list them on their website and some have written rules posted. Do not disturb the peace in these sanctuaries. It is best to observe the rules before you go if possible.

Chef Ona Lee enjoying the bounty of summers past.

Bring cash or check unless it is an emergency, you can use PayPal. Fees are assessed for online payments, so let’s help the farmers and plan ahead. Arielle and Taylor work extremely hard in the fields and running the business.

Now get out there and enjoy the bounty! Watch it unfold from late winter to spring into summer. Possibly one of the most exciting reasons to eat seasonally, as the months pass we really learn to appreciate every juncture. In times when the light is low, we find many ways to eat carrots and cabbages. As the light gives way you notice how special a cucumber really is, how sweet a sun kissed tomato tastes, and how delicate berries are. A lesson in never taking for granted what we are offered.

I will be sharing in the blog and on Instagram what I do with each item from my haul. Follow along and I can help you figure out ways to use what you find.

View from the stand: Taylor and teammate working the field.