Pregnancy spurs Sammamish couple to found new organic food delivery service

Ten-month-old Lipi Komanapalli was all smiles as she stood on her own, big-eyed and pretty in pink, at the coffee table.

She knows she’s the center of attention here.

And, like most babies, anything she can get her hands on goes in her mouth.

That’s where her parents come in: Sammamish residents Vamsi Komanapalli and Swapna Savvana take extra care when it comes to Lipi’s tummy.

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Ralphs Greenhouse, Mount Vernon, WA

During the 1950s, Ralph DeVries moved his family from the Netherlands with dreams to find a better life in America. He started out with a dairy farm and worked it until he could no longer able to without help. But living in Washington State, the Skagit Valley, Ralph would decide that the fertile floodplain is perfect for growing fresh vegetables. What started out as a 3 acre hobby for Ralph has grown to more than 40 acres. It not only feeds his family, but is sold to others in the area.

Ralph refused to use any chemical pesticides or fertilizers, keeping his crops organic, because that is how they did it in the old country. The land along the Skagit River is rich in minerals and is rock-free. It is the perfect setting for a 45 plus acre farm to raise leeks, which have been described by everyone as “stunning”. They were long and thick with the white “meat” that is desired when cooking a hearty winter soup.

Today, Ray DeVries, Ralph’s son, guides the farm and it continues to prosper. Besides the “stunning” leeks, they also grow beets, carrots, chards, assorted greens, kale, seasonal zucchini, and red and yellow potatoes. Ray and those who work on this farm are in complete focus of providing the area fresh, healthy, organic produce. Ray is so in-tuned with this endeavor, he assisted in setting up an Organic Program via Tilth Producers of Washington.

Hedlin Farms, Mt. Vernon, WA

Rasmus Koudal would leave his homeland of Denmark and head to America for a better life. He landed at the mouth of the Skagit River, right in the heart of Skagit Valley in 1906 and decided to call this home.

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In 1974, Dave Hedlin & Serena Campbell took up the farming on this family land. They grew fresh market beets, broccoli, cabbage seed, cauliflower, peas, and pickling cucumbers. The land and the weather are well suited to seed production and plant vernalization. This has enabled the Hedlin Farms to provide their family and many others market fresh produce for over 100 years.

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The expertise in farming that the Hedlin family has, there are over 100 different crops of produce such as beefsteak tomatoes, beans, and blueberries. There are crops of carrots, lettuce, onions, pumpkins, snap peas, and squash. And even strawberries and Swiss chard are grown on this family farm. The produce that you want to feed your family come from Heldin Farms by way of Figbo, fresh and ready to be enjoyed.

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CERTIFICATIONS

Certified Organic – All of the field-grown fruits and vegetables are WSDA and USDA certified organic.

Pesticide Free – All greenhouse vegetables, (tomatoes, peppers, eggplant, and cucumbers) are pesticide free.

Salmon Safe Certification – This is a whole-farm certification that requires adherence to practices that safeguard salmon habitat.

Sauteed Boneless Pork Chops

The other white meat can make some of the best meals, especially when you’re getting farm fresh pork from Figbo. This is a classic recipe that the family will never get tired of.

The Ingredients

  • Two tablespoons butter
  • One tablespoon oil
  • One boneless rib end pork loin roast
  • Pepper and Salt
  • One-fourth cup flour
  • A pan sauce

Put It Altogether

  1. Cut the boneless pork chops into six generous size chops, one inch thick. Then with fingertips, press each chop lightly to flatten
  2. Over a low heat, melt the butter and oil in skillet. As the skillet is heating, sprinkle pepper & salt on both sides of the chops then cover them in flour.
  3. Just before you place the chops in the skilled to saute`, turn the heat to medium-high and when the butter no longer foams and smells brown, place the chops in it. Cook for 3 minutes then turn once and let cook another 3 minutes. Place chops on plate with an uncooked relish.

Classic Rack of Lamb

What can be any better than a rack of juicy, rare, tender, rack of lamb? Cooked so they are brown and crusty on the outside and a deep reddish pink inside, a work of culinary art! Well this is exactly what this recipe will help you serve your family.

Depending on how big of a rack you buy and how rare or well-done you like them will make the decision on cooking time. This recipe is based on one and one-fourth to two pounds for medium rare. It is recommended to test the rack with a meat thermometer due to several factors that can affect the cooking time.

The Ingredients

One or more lamb rib racks that have seven to eight ribs each, Frenched style. For each of those racks, you’ll need:

  • Two teaspoons fresh rosemary, chopped
  • One teaspoon fresh thyme, chopped
  • Two cloves garlic, minced
  • Pepper and Salt
  • Two tablespoons olive oil

Put It Altogether 

  1. Mix garlic, rosemary, and thyme together and then rub into each rack, then sprinkle with ground black pepper and put in plastic bag with the olive oil. Be sure the oil spreads around inside the bag and gets the rack coated. Squeeze out the air and seal the bag closed. Place inside a container that will catch any leakage. This can be prepped and left overnight in refrigerator. Or let it sit out room temp if cooking same day. If you do refrigerate it, let it sit out two hours before cooking time. Room temp is key to even cooking.
  2. Set oven to 450°F to preheat and place oven rack in the middle.
  3. Sprinkle the pepper & salt after scoring the fat, and wrap foil around the bones. Place fat side up in a pan.
  4. Roast in a high heat at 450 degrees till brown, and then lower the heat to 300 degrees to finish cooking. Take out of the oven and place foil over, allowing the racks to sit for fifteen minutes.

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