"The Fresh Sheet" from Kitsap Fresh


February 8 Distribution

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Fresh Food News For You


Campbell Orchards - ORGANIC
Cosmic Crisp Apples

Sunrise Magic Apples

Gilbert Orchards
D'anjou Pears

Congdon Orchards
Pink Lady Apples

Salt Blade

$1.25 off Salame Picante, Pepperoni & Genoa Salami

At Salt Blade we believe in direct support of sustainable farming practices. All of the meat we use comes from Colville, WA. In addition to growing the finest potatoes in the Northwest, the Olsen family raises Berkshire, Duroc, and Tamworth pigs that feed on the barley that grows abundantly on their land. They also keep a herd of 100% grass fed cows. Though not certified organic, they use only organic practices.

Once the meat arrives in Seattle we aggressively lean it out and grind it. We then gently mix it with the carefully measured spices, fresh ingredients, and curing salts. We hand stuff and hand link the salamis, as has been done for centuries. Fermentation takes place in a carefully controlled environment before the dry curing finishes in our curing chamber.

We hope you enjoy the results!

Jacobsen Salt Co.

Steak & Taco Seasonings are $1 off!

Steak Seasoning: Our pure sea salt mixed with the perfect blend of spices to help you coax out the most exquisite flavors from your favorite cuts of steak, pork, or chicken.

Taco Seasoning: Our Trapani fine sea salt with a not-so-delicate mix of peppers, smoked paprika, and herbs to give tacos, burritos, and quesadillas just the right amount of kick. 


Home Delivery:

Every week, we offer home delivery across most of Kitsap. Our drivers bring orders in our special Kitsap Fresh coolers to your home on Thursdays. Our delivery / handling fee is $12 for home delivery, with no obligation or commitment to repeat (in case it doesn't work for you!)


This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill

Courtesy: Simply Recipes


  • 3 teaspoons extra virgin olive oil or vegetable oil, divided

  • 1 (1 1/4 pound) section bone-in beef shank with a lot of meat, or 1 pound beef stew meat, excess fat trimmed

  • 1 large onion, chopped (about 1 1/2 cups)

  • 8 cups beef broth or beef stock, divided

  • 4 large beets (about 1 1/2 pounds), peeled and chopped

  • 4 carrots (1 pound), peeled and chopped

  • 1 large russet potato (6 ounces), peeled and cut into 1/2-inch cubes

  • 2 cups thinly sliced cabbage

  • 3/4 cup chopped fresh dill, divided

  • 3 tablespoons red wine vinegar

  • 1 cup sour cream

  • Salt and freshly ground black pepper to taste


1. Brown the beef, then cook the onions:

Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn over.

Add the chopped onions to the pot. Let the onions cook and soften, about 5 minutes.

2. Add 4 cups broth and simmer until the beef is tender:

Pour 4 cups of the beef broth over the beef and onions in the pot. Bring to a boil. Lower the heat to a simmer. Cover and cook until the meat is falling-off-the-bone tender, about 1 hour and 30 minutes.

3.Meanwhile, prep and roast the root vegetables:

Preheat the oven to 400°F.

Peel and chop the beets, carrots, and potatoes into 1/2-inch pieces. Toss the beets and carrots with a teaspoon or two of olive oil and spread them out in a single layer on a foil lined roasting pan. Roast in preheated oven for 15 minutes.  Toss the potatoes with olive oil and make room for them in the roasting pan, and roast everything an additional 15 minutes.

4. Remove the meat from the pot:

Once the beef has cooked through until tender, remove from the pot, and take the pot off the heat. If you are using a beef shank, remove and discard any bone, connective tissue, and excess fat. Chop the meat into bite sized pieces.

5. Skim the soup:

Skim off any excess fat from the liquid in the pot.

6.  Finish cooking the soup:

Return the pot to the stove and add the remaining broth, the carrots, beets, and potato. Add the chopped meat to the pot, the sliced cabbage, and a half cup of the fresh dill. Bring to a simmer, and cook for another 15 minutes or so, until the cabbage is cooked through.

The marketplace opens at 9AM on SATURDAY, shop until MIDNIGHT on SUNDAY.

Shop early, 
Shop often!

Enjoy Local Food Online.

  • 9 Convenient locations
  • Home Delivery to Bainbridge, North Kitsap, Silverdale, Bremerton & Port Orchard
  • Unbeatable local quality
  • No membership or subscription required 
  • $6 handling fee per order period ($12 for home delivery)
  • Prices comparable to area farmers markets
  • No Minimum Order Size
  • 50 weeks a year
  • Ultra Fresh 
  • Super Seasonal
  • Hyper Local

Note: If you order more than once in an order period, the system will automatically merge your orders into one, incurring just one delivery fee. 


Kitsap Fresh Nuts & Bolts

1.)  Kitsap Fresh is a small cooperative of farmers and food producers. Our Board is volunteer, and we rely on dedicated staff & volunteers each week.

2.)  Kitsap Fresh does not charge your card until Thursday. In this way, you can send us an email regarding any missing or substandard items. We then adjust your invoice accordingly.

3.) If your order is not picked up on Wednesday during the indicated hours, your order is forfeit, sorry. This is not new policy: see our Terms of Service. We cannot ensure food safety after posted hours. We will try to reach you if we are near to closing, so please make sure we have the best phone number for you in your profile!

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Kitsap Fresh

5686 Minder Rd. Suite #201
Poulsbo, WA 98370



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