Autumn is Here!

“To say it was a beautiful day would not begin to explain it. It was that day when the end of summer intersects perfectly with the start of fall.” 

– Ann Patchett

Yes, indeed, we are at the point of the year where kids are back to school, island fawns are getting bigger and braver, and mornings are dawning crisp. Someone once said summer should be given a speeding ticket, and that feels especially apropos this year, here in the Pacific Northwest, where summer took a long time to even get here. Fortunately our gardens  are still holding strong.

What’s In The Store This Time of Year?

Ancho, jalapeño, and aji limon peppers! Garlic and onions! Leeks, broccoli, lettuce, and more! And still more fruit like apples and pears!

For your convenience, we operate on the honor system, so you can stop by anytime. Exact change is preferred but there is a small bit of cash in a cigar box if you need to make change. All we ask is that you write down what you purchase for inventory management purposes. If you need help, just call/text us at 360-622-2330 or ring the doorbell on the front of the store and it will notify our phones via Wi-Fi.

San Juan Island Farm Tours

What a fantastic way to get ready for the autumn equinox! We hope you’ll be able to join us, and other local farmers, for this popular annual event sponsored by the Ag Guild and Brickworks. Participating farms will offer a behind-the-scenes peek at how your favorite food is raised and grown, and some of them will also be offering  meals or workshops.

Here at Dancing Seeds Farm, we’ll be offering Ten AM Tea and Tour each day:

  • On Saturday we’ll be tasting teas from Tea Salish Seas
  • On Sunday Guisepi of the Free Tea Party will serve teas made from  Dancing Seeds Farm herbs: mint, chamomile, echinacea, marigold, moldovian balm, calendula, tulsi, and more

Be sure to wear appropriate outdoor shoes and attire, and please leave your pets at home. For more information, visit

Looking Ahead to 2020: Our CSA Program


The produce season will run from early May to October, or 24 weeks. The flower season will run from June into September or so (about 15 weeks). Join our program and look forward to:

Unbelievably fresh and delicious, nutrition-packed seasonal herbs, fruits, and vegetables.

Prices comparable and often cheaper than retail.

A sense of connection to the people who are lovingly growing the food you’re feeding your family and to the land where it’s grown.

Recipes and nutritional information.

Saved time! Your pre-packed box of delicious fruits and vegetables will be waiting for you when you arrive on CSA pick-up day.

Variety in your diet. We’ll try to keep your boxes filled with different things from week to week. 

Peace of mind that you’re helping your community by keeping your dollars local.


Regular Share – $625 for the season ($26/week). This is a good fit for 2-4 people.

Flexible Share – Don’t need a box every week? Buy a punch card for 10 boxes and let us know when you’ll be on island and needing a box. Cost: $260.

Flower Share – $175 for a full season of beautiful weekly mixed bouquets.

Island Love – Add a produce donation in the amount of your choice and we’ll donate fresh food on your behalf to the Friday Harbor Food Bank.

???? Sign up by October 31st for a 5% discount.
???? Refer a friend and receive an additional 5% discount!  (Just be sure they tell us you referred them.)
???? Maximum total discount of 10% per customer. Space is limited, so sign up soon! For more information check our 
CSA page.

And to those of you who participated in this year’s program, a

Looking Ahead to 2020: Our Poultry Operation

And another GIANT THANK YOU to our loyal egg customers, who have consistently raved about our eggs and faithfully trekked out to the farm every week in search of them. Thank you as well for your patience with us as we tried to cajole our hens into laying more eggs!

Unfortunately, it’s been a challenge, and it’s with heavy hearts that we’ve decided  to cease our poultry and egg operation. The truth of the matter is that our agricultural passions and strengths lean more toward crops than animals, and we want to focus our energies on our thriving fruit, vegetable, herb, and flower gardens.

So what happens to our chickens and the related infrastructure? That remains to be seen. If you, or someone you know, is interested in raising chickens on our farm, we’d love to talk with you. We’ve got the hens and roosters and the infrastructure, including a 100-bird coop, fenced yard, water and electricity, barn kitchen for washing and packaging eggs, and a store from which you can sell them. All you need to provide is the feed, labor, and love.

For more information about how you can get into raising chickens or take your existing operation to the next level, please contact us at or 360-622-2330.

What We’re Reading: Blogs

Not a lot of time for reading right now…but here are some cool local blogs we like to follow!

Coho Restaurant: 10 Can’t-Miss Foodie Events During Savor the San Juans
Visit San Juans:  A Bushel and a Peck–Growing Island Vegetables

What We’re Cooking: Peppers!

Grilled Pepper Salad with Cucumbers
Roasted Peppers with Garlicky Breadcrumbs
Brushcetta with Roasted Peppers
Mixed Pepper Pasta, and

Charred Shishito Peppers with Garlic-Herb Oil
(all recipes from Food & Wine)

Ingredients for Charred Shishito Pepper recipe

3 cups grapeseed oil

1 bunch parsley (about 4 cups loosely packed)

1 bunch cilantro (about 4 cups loosely packed)

10 basil leaves

10 mint leaves

4 garlic cloves
2 teaspoons lime zest

2 teaspoons Champagne vinegar

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1 teaspoon lime juice

1 pound shishito peppers

2 tablespoons neutral oil (such as grapeseed or canola)

1 teaspoons kosher salt

1 tablespoon lime juice

1 teaspoon flaked sea salt (such as Maldon)

1 teaspoon lime zest

Instructions for Charred Shishito Pepper recipe

Make the garlic-herb oil

Set a large heatproof bowl in an ice bath.
 Pour 3 cups grapeseed oil into a large saucepan. Cook over moderate heat until shimmering.

Add parsley, cilantro, basil, mint, and garlic to the oil. Fry, stirring, until the herbs are bright green and fragrant, about 15 seconds.
Working carefully and quickly, pour oil mixture into a blender. Begin blending on low, gradually increasing speed to high until the herbs are completely incorporated, about 2 minutes. 

Pour the garlic-herb oil into the prepared bowl, and fold until the mixture is chilled, about 1 minute. Add 2 teaspoons lime zest, Champagne vinegar, kosher salt, and cayenne, and stir to combine. Chill garlic-herb oil until ready to serve.

Make the shishito peppers

Heat a 12-inch cast-iron skillet over high heat. Toss the peppers with 2 tablespoons oil and kosher salt. Add half of the peppers to the pan. Cover and cook the peppers until charred, about 8 minutes.

Uncover the peppers and toss until just cooked through, about 10 seconds. Place cooked peppers in a bowl. Repeat procedure with the remaining peppers.

Dress warm peppers with 1 tablespoon lime juice and flaked salt.

To serve

Season the garlic-herb oil with 1 teaspoon lime juice and transfer to a large shallow bowl set on a large serving platter. Arrange the shishito peppers around the bowl for dipping, and sprinkle the peppers with 1 teaspoon lime zest.

Where You Can Find Us

(when we’re not out in the gardens)

At our farm store
3501 Beaverton-Valley Road, Friday Harbor WA 98053

At the San Juan Island Farmer’s Market: Saturdays 9:30 to 1 pm
Brickworks, downtown Friday Harbor

Where You Can Find Our Produce

Steve Wambganss, bartender/cocktail creator at Duck Soup

Around town at Coho Restaurant, Cynthia’s,  Duck Soup, Mike’s, San Juan Island Bistro, and other fine dining and drinking establishments throughout Friday Harbor.