It's that time of year again! Yes, of course, the holidays are here, but did you know that in the late fall, and early winter, the Pacific Northwest's climate is perfect for growing kiwis? We were just as surprised as you to learn this interesting fact a few years ago, but we're now happy to bring you a special homemade batch of Kiwi Sorbet each winter!
These are not just any kiwis, mind you, but local kiwis from Pacific Crest Farm on Vashon Island. Pacific Crest Farm is part of the Pacific Crest School community in Ballard. Throughout the student's years of learning, they visit the farm frequently and participate in harvesting, planting, running the roadside stand, and producing food from the bounty of the farm.
Whether it's blackberries or cherries in the summer, or kiwis in the winter, we love using whatever goods Jen and her helpers at Pacific Crest can grow us. This is our third year making sorbet from their kiwi harvest and I think it is the best yet. The unusually dry and mild fall really treated Pacific Crest's one giant kiwi bush well, making for a cornucopia of plump and juicy kiwis—288 pounds to be exact—simply perfect for enough sorbet for all of our shops!
This is truly a once-a-year treat and we are so happy to have the opportunity to share it with our customers, all the while supporting a great farm, and school, and ensuring more special, super-seasonal harvests to come. We only could make a few batches of this delicious sorbet, so hurry in and get a scoop before it's all gone. Otherwise, you will have to wait a whole entire year for that big kiwi bush to do it all over again.
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