Rabbit Fields is a small certified organic farm situated on the fertile alluvial fan of the Skagit River. Driven by enthusiastic energy and a passion for sustainable living practices, Rabbit Fields is dedicated to providing fresh, local, organic produce to our community, while preserving and maintaining its farm land.
Where to Find Rabbit Fields & COVID-19 Reminders…
- Saturdays 9am-1pm visit us at our Hop-Thru on 2526 Kulshan Street, Bellingham
- Our farm stand is open 7 days a week now from 9am-6pm you will find our veggies at our pop up lil’ farm stand outside our barn at 19405 John Nelson road, Mount Vernon (please respect the safety of our staff/production area and privacy of our working farm and let us keep on heads down and hands in the dirt. We are not set up for farm visits/tours or custom orders)
- Saturdays 10am-3pm at the new modified version of the Bellingham Farmers Market (reduced traffic flow, smaller market size and safety procedures in place).
Respect of the guidelines below is the only way this will work. If you can not abide to the parameters of a safe and healthy food distribution site for the greater good of the global community you will not be welcome.
- If you are not feeling well stay home.
- Do not treat these opportunities as social endeavors, they are not.
- Respect the neighborhoods when arriving, parking and getting your veggies.
- Only one customer per transaction, DO NOT form a line.
- Display products are not for sale and thus need not to be touched.
- Practice social distancing remaining at least 6 plus feet from staff, make your veggie selection and payment with no hand to hand exchange.
- Payments will be taken in cash or card. Understand, we want to avoid making change (please bring your own change) and cards will only be accepted by manual card number entry so no physical contact is necessary.
- Remember we are guests, exclusively following these guidelines will determine the future potential of food drop sites in our community.
Food safety protocol and best practices are always used within our food production system on the farm and when distributing product, but have been heightened in light of the current COVID-19 pandemic. All product has been handled by only the harvester and packer. As always, precautionary measures are in place to reduce risk including, but not limited to: not working if you are feeling sick, proper hand washing prior to harvest/wash/pack, single use gloves are worn for harvest/wash/pack of all product and all surfaces that come into contact with product will be sanitized pre and post use. If you have questions about out protocol please contact me.
CSA shares and Bunny Bucks are still available for the 2020 season and Bunny Bucks can be used on the date of purchase at our markets,farm stand and Hop-Thrus.
We are still in the complicated planning stages of figuring out how to continue food distribution in an efficient, safe and economical manner. Please be patient with us as we figure this out. I am devoting literally all of my excess energy I have and beyond to this process to ensure my community has a stable food source. If in doubt, just remember I love what I do…feeding people, nourishing bodies and growing your dinner!
Please respect the boundaries of our farm, business and residence and don’t not try to come directly to the fields to obtain product. This will only slow the process of getting food out to everyone. If you have questions call, text or email me ( a phone call will get you the fastest answer as I have limited screen time in my day since I am mostly in our fields) and feel free to share this and our CSA/Bunny Buck info with those you care for.
Stay healthy, remember…eating greens is good for you!
- 2-3 pounds Potatoes (peeled, and chopped)
- 1 head Cabbage (shredded)
- 1/4 cup Butter
- 1/2 cup Cream
- Salt & pepper to taste
- Dried red pepper (optional, crushed)
In a large saucepan, boil potatoes and cabbage for about 20 minutes. If potatoes are tender, drain and pour into a large bowl.
Add butter and pour the cream in gradually as you mash. Season with salt and pepper and garnish with red pepper flakes before serving.
Roasted Fennel & Winter Squash Soup
- 2 tbsp Oil of choice (olive recommenced)
- 1-2 Winter squashes (Peeled and cubed. Carnival, acorn or butternut recommended.)
- 1 Fennel bulb (fronds removed, stems cut into 2 inch pieces)
- 1 Red onion (diced)
- 3 clove Garlic (minced)
- 4 cups Stock of choice (chicken or vegetable)
- 1/4 cup Half & half
- 1/2 tsp Thyme
- Salt & pepper to taste
Heat oven to 425
Onto a pan, toss winter squash, fennel, garlic and onion with oil. Roast 15-20 minutes or until squash is tender.
In a large pot, combine thyme, vegetables and stock. Bring to a boil and simmer 10 minutes.
Blend until smooth. Stir in half and half and serve garnished with a fennel frond.