Sustainably Grown Herbs, Flowers, & Produce in Gig Harbor
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About Us
Supporting Local Communities
Sustainable Farming
Blooming Isle Farm ~ where the vibrant beauty of nature meets the tender care of passionate hands. Founded by Jillian & Corinne, two women who merged their abundant gardens & share a love for growing herbs, flowers, & produce.
Sustainable Farming
Supporting Local Communities
Sustainable Farming
We believe that sustainable farming practices are essential for the health of our planet and our customers. That's why we use natural fertilizers, crop rotation, and other sustainable practices to grow our flowers & produce.
Supporting Local Communities
Supporting Local Communities
Supporting Local Communities
Why support a local farm by buying from a farm stand or farmer’s market? Neighborhood farms support the local economy and are more sustainable than your typical grocery store produce & bouquets. We are proud to be a part of the local community. By choosing local products and services, individuals become integral contributors to the soci
Why support a local farm by buying from a farm stand or farmer’s market? Neighborhood farms support the local economy and are more sustainable than your typical grocery store produce & bouquets. We are proud to be a part of the local community. By choosing local products and services, individuals become integral contributors to the social, cultural, and economic vitality of their communities, ultimately creating a more resilient and thriving environment for everyone.
Recipes
Salvia Fritta
Ingredients
- 24 or more large sage leaves
- 100 g all-purpose flour
- Cold beer or mineral water or a combination of the two, q.b., about 250ml (1 cup)
- A pinch of salt
Instructions
- Leaving just a bit of the stem attached to the sage leaf as a "handle", wash the sage leaves thoroughly in a bowl of cold, fresh water, drain them and pat them dry with paper towels.
- Add the flour to a mixing bowl. Drizzle in the beer or mineral water, whisking vigorously as you go until you get a smooth batter, pourable but thick enough to coat a spoon well.
- Heat a skillet filled at last 2cm (3/4 inch) deep with olive oil. When the oil is quite hot but before it starts to smoke, holding each leaf by its little "handle", dip it in the batter, let the excess run off and slip it gingerly into the hot oil.
- Fry the sage leaves, keeping them well spaced, until they are golden brown on each side, about one minute or so for each side. Adjust the heat if needed so the oil is bubbling hot but not smoking. Drain the sage leaves on paper towels or a baking rack.
- Salt your fried sage leaves generously and serve them while they're still warm.