“Some of the best ice cream in the city is hiding away in Kurt Farm Shop...”

Kurt Farm Shop is a gem of a store tucked into the Chophouse Row building on Capitol Hill in Seattle. The Farm Shop is primarily about ice cream but we also sell cheeses from Kurtwood Farms and other Washington State creameries. The ice cream is exceptional and unique. The custard base is made at the farm on Vashon Island with our Jersey cream and milk, organic cane sugar and fresh, pastured eggs. It is then churned and flavored at the store kitchen in Seattle. Rich, luxurious and not too sweet, this ice cream is special. The flavors also come from the farm: lemon verbena, Tri-star strawberries, rose geranium, Triple Crown blackberries, bay laurel, Sungold tomato jam among others. We sell ice cream in cones and pints to go.

1424 – 11th Avenue
Between Pike and Union Streets
Seattle, WA 98122
Shop Hours

Monday - Wednesday noon - 6
Thursday - Sunday noon - 9

The Cheese

The cheese of Kurtwood Farms is farmstead cheese, meaning that it is made on the farm from the milk produced on this farm. The milk that goes into our cheeses all comes from the cows that live on this farm. No milk is brought in from any other source. All of the cheeses are made by hand, wrapped by hand and always available at the Farm Shop.

picture of dinah's cheese

Dinah’s Cheese

Dinah’s Cheese is our original cheese. A bloomy-rind cheese, it resembles a traditional French Camembert. The fatty, Jersey milk gives it a deep golden color, and when fully ripe will be gooey and full flavored.

picture of loghouse cheese

Log House Cheese

Log House is a semi-hard tomme-style cheese aged for four months. Made from whole milk, it is rich and buttery with a mottled, grey natural rind.

Summer Workshop Series 2019

Starting this summer, Kurtwood Farms is hosting a series of day-long workshops at the farm. Each will be taught by a leader in their field, an expert, a charmer, and a delight to be with for the day. Many will be about food and cooking, Nisha will teach us how to create beautiful floral arrangements, Jim will give us the knowledge and confidence to shoot beautiful photographs. All are on a Sunday from June to September, starting at 11:00 and ending around 4:00 in the afternoon. We will start the day with some coffee, tea and some scones or biscuits to begin. Through the day we will gather around the long counter at the Cookhouse, watching, discussing and learning from these charming folks. Each class will be a maximum of ten people. We will nosh through the afternoon, enjoying what we have prepared. By the time you are ready to head back on the ferry to the city, you will have had a great meal, met some new people and gained a new insight into food, cooking, flowers or photography.

June 9

Cooking with Nancy Leson

Seattle food writer and KNKX food commentator Nancy Leson is one of my favorite people in the Seattle food scene. She began her Seattle career working as a waitress at Saleh el Lago in the same era as I worked as a waiter around town. She later moved into food writing, working at the Seattle Times as the restaurant critic and food columnist for nearly twenty years. She loves Asian cuisines more than any other, finds inspiration in Asian restaurants and cookbooks, and cooks across culinary cultures at home. She’ll share some of her favorite recipes, convinced that once you taste them, you, too, will consider them kitchen classics. She is one of the best cooking instructors in town and you will love spending the afternoon on the farm with her. She will teach Korean Shrimp and Zucchini Pancakes; Hunan-Style Chili-Cumin Ribs; Nate’s Thai Kimchi; and Spicy Ginger and Black Pepper Rice. At the end of the class you will take home some kimchi to savor on the boat ride back to the city.

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June 23

Enjoying Wine with David Oldham

David Oldham is my favorite bon vivante, gadfly and wine impresario.He can throw a party unlike any others.And for the past twenty years he has worked for some of the best wineries including twelve years at Andrew Will winery on Vashon Island, making, selling and educating people on wine and its delightful qualities. For the last few years he was the director of eduction for Precept wines, traveling the State of Washington educating folks on wine. David will take us through the methods of growing grapes, producing wine and understanding its unique qualities. We will learn to identify bitter, sour,salty, sweet and umami.Through the afternoon David we lead us in blind tastings of wines pushing us to rethink how we view wine.We will have the wood oven fired up so we can make pizzas to eat while tasting a variety of wines.We will prepare small bites to pair with the wines and enhance their character.Yes, he knows a lot about wine, but this won't be a dull lecture on oenology, this guy knows how to entertain.Wine is about enjoying time with your friends, eating great food and living life to its fullest.He also promises to demonstrate Sabrage, using a saber to open a bottle of wine.

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June 30

A Summer Meal with Shaun McCrain

Shaun McCrain career has had a tremendous trajectory.He graduated from Seattle Central Community College culinary program, then went on to work at Taillevent in Paris and Masa’s in San Francisco.He rose to the level of Executive Sous Chef of Thomas Keller’s Per Se in New York City before returning to Seattle to open Book Bindery and now his own restaurant Copine.

He was also the original ice cream maker of Kurt Farm Shop, a little known part of his resume.

He is, by far, the most precise, knowledgable cook I have ever come across.Additionally, the tidiest. He will be teaching two menus this summer at the farm, both inspired by the ingredients available here: fresh vegetables, exquisite eggs and rich, Jersey milk and cream.On June 30th, he will be making a fresh filled pasta, utilizing farm eggs and also preparing fresh ricotta with our Jersey cow milk.A delicate vegetable dish will follow and then finished with an ice cream sandwich with the ripe fruits from the orchard and herbs from the garden.I guarantee that you will see the highest level of technique from Shaun in this full afternoon in the Cookhouse kitchen.

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July 14

A Bastille Day Menu with Jay Guerrero

Join Jay, my favorite French chef for a bastille day menu at the farm.Jay was the chef de cuisine at the Boat Street Cafe for many years after moving to Seattle from New York City where he worked at Prune in the east village for seven years. He knows the ways of the best French cuisine.We will spend the summer day preparingroasted garlic and sage pork crepinettes with lemony aioli, crispy spatchcocked chicken, chicken fat croutons, arugula and herb salad,raw and roasted summer squash with summer savory and goat cheese cornmeal poundcake with buttermilk creme anglaise and huckleberry compote.

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July 21

Food Photography Workshop with Jim Henkens

I am thrilled to announce our upcoming collaboration with Jim Henkens Photography. If you have ever wanted to improve your food photography skills with a seasoned professional with a beautiful farm and kitchen on Vashon Island as a backdrop, this is your perfect opportunity.

The workshop will focus on still life food photography. Jim will discuss and demonstrate composition and natural lighting and will shoot tethered to a monitor so participants can see subtle techniques and changes in real time. Simple editing and post production will also be discussed using Capture One software.Props, backgrounds and styling will also be discussed at length and there will be a large selection on hand for students to use.Participants will also be encouraged to bring their own camera and laptop to use throughout the day to capture their own images and Jim will be available for feedback.

Creating beautiful food will also play an important role and Jim and Kurt will work together to provide several different dishes to photograph and at the end of the class we will all sit down at the long wooden table to enjoy a meal together.

Jim began his career as a fashion photographer in Milan, Italy over twenty years ago and soon realized his passions were rooted in travel, food and vintage French culinary antiques. He has combined these passions into a career that has taken him to many places around the world working for clients such as Sur La Table, Starbucks, Nordstrom, Amazon, Macrina Bakery, Sasquatch Books, Harper Collins, Abrams Books and Renee Erickson.

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July 28

Cooking with Nancy Leson II

Nancy Leson is an Asian food fanatic convinced that a pantry full of Asian condiments, a garden (or windowsill) fragrant with fresh herbs, and a bead on the best places to procure produce, meat and seafood is a sure way to travel without a passport. In this second Sunday teaching at the farm this summer she will share recipes that nod to Japan (Soy-Soused Cucumbers); Vietnam (Grilled-Chicken Noodle Bowl with nuac cham) and China (Handmade Shrimp and Pork Dumplings; Scallion Pancakes and China Moon Chili Oil). Each of you will take home some chili oil to round out your pantry at the end of the full Sunday afternoon.

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August 4

Creating a Garden Inspired Floral Arrangement with Nisha Klein

Learn how to create a spontaneous floral arrangement using foliage, berries and herbs from your garden together with flowers from a farmer’s market. Nisha will demonstrate the basic mechanics of arranging as well as provide individual guidance, providing feedback on designs.We will walk the farm, the vegetable garden and the hedgerows, utilizing the greenery available to us together with flowers Nisha has provided for us to work with.The goal is to provide a foundation for arranging a bouquet using what you may be growing yourself or foraged on a walk with the addition of flowers.We will nosh through the day enjoying food from the farm.At the end of the afternoon you will have an arrangement to take home with you.

Nisha opened Fleurish, a floral design studio, twenty-two years ago in Seattle.Flourish is now the pre-eminent floral studio in the city. Her first job was in a floral boutiques when she was 15 and never looked back. Flowers are her world. “I take cues from nature every single day and feel inspired by simply living in such a beautiful place”.

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August 11

Food Photography Workshop with Jim Henkens

I am thrilled to announce our upcoming collaboration with Jim Henkens Photography. If you have ever wanted to improve your food photography skills with a seasoned professional with a beautiful farm and kitchen on Vashon Island as a backdrop, this is your perfect opportunity.

The workshop will focus on still life food photography. Jim will discuss and demonstrate composition and natural lighting and will shoot tethered to a monitor so participants can see subtle techniques and changes in real time. Simple editing and post production will also be discussed using Capture One software.Props, backgrounds and styling will also be discussed at length and there will be a large selection on hand for students to use.Participants will also be encouraged to bring their own camera and laptop to use throughout the day to capture their own images and Jim will be available for feedback.

Creating beautiful food will also play an important role and Jim and Kurt will work together to provide several different dishes to photograph and at the end of the class we will all sit down at the long wooden table to enjoy a meal together.

Jim began his career as a fashion photographer in Milan, Italy over twenty years ago and soon realized his passions were rooted in travel, food and vintage French culinary antiques. He has combined these passions into a career that has taken him to many places around the world working for clients such as Sur La Table, Starbucks, Nordstrom, Amazon, Macrina Bakery, Sasquatch Books, Harper Collins, Abrams Books and Renee Erickson.

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August 18

Cooking in a Wood Fired Oven with Marie Rutherford

You're on your back patio on a warm summer evening, the fire is slowly crackling in the brick oven, a small trickle of smoke rises out of it and you present dinner to your friends gathered around:a perfectly roasted chicken golden brown yet fully cooked,glorious summer vegetables and warm flatbread with aioli. Its a beautiful tableau and yet more difficult to master than it appears.Come spend Sunday afternoon at the farm with Marie Rutherford and learn her tricks of the trade.Marie was the chef of The Whale Wins in Fremont, cooking for Renee exclusively with wood for her many years there. She will take us through trussing and roasting a chicken,blistering eggplants and peppers and making flatbread with aioli.We will learn how to build the perfect fire, tend to it and then use it to roast a variety of foods to their best.We will gather a fresh garden salad and for dessert:roasted stone fruit with whey caramel.

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August 25

The Science of Cooking with Professor PJ Alaimo

Professor Alaimo (PJ) teaches organic chemistry at Seattle University and has combined his knowledge of chemistry with his great love of food.Before he received his PhD in organic chemistry from UC Berkeley, he worked for six years in restaurant kitchens in Detroit.Seattle University students get the opportunity to take his Chemistry of Food and Cooking class, but we can enjoy his expertise with an afternoon at the farm. He will spend the day with us explaining the science of cooking and make us better cooks with this insight.PJ will demonstrate the uses of sous vide cooking by preparing tender beef, perfect hollandaise sauce and ideal eggs. He will explain the nature of proteins and how we cook meat and eggs with different types of heat and processes to produce the ideal, tender juicy steak and the perfectly cooked egg.At the end of the afternoon we will enjoy beef with the Maillard effect to further understand the nature of amino acids, and fresh ice cream made with liquid nitrogen.If you were thinking about getting a home sous vide machine, or just want to poach your morning eggs in a more consistent manner, this is the class for you.

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September 8

An Autumn French Meal with Jay Guerrero

For Jay’s second time leading a class at the farm, he will be preparing a summer in Corsica menu:Torte Incu Bietelle - an olive oil based tart with greens and late summer herbs,

Eggplants Bonifacio - stuffed and fried eggplants with a fresh tomato coulis, slow roasted pork

ribs in orange, anchovy and garlic and Fiadone— a crustless ricotta cheesecake.

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September 15

A Fall Meal with Shaun McCrain

In this second class with Shaun McCrain, he will lead us through an early autumn menu taking advantage of the abundance at the farm this time of year. The menu will include a fresh filled pasta, a hearty souproasted vegetables pasta filledfall ice cream

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September 22

Handmade Pasta Workshop with Mike Easton

Mike Easton is the celebrated owner of Il Corvo, the delightful and ever-busy restaurant in Pioneer Square that serves the city’s best handmade pasta.After he moved to Seattle from New Mexico in 1999 he worked in various kitchens, eventually becoming the chef of Bizarro and then Le Cosho before opening his own spot: Il Corvo at Procopio.His pasta restaurant is now in Pioneer Square and he is soon to open Il Nido in West Seattle. He has graciously agreed to come to the farm in September to share his expertise on the making of fresh pasta and conduct a discussion on the ‘symbiosis of sauce’. We will make three pasta shapes and combine them with farm-inspired sauces:Cavatelli with whey and herbs, Puglia di Carciofi with bursted cherry tomatoes and Tajarin, with toasted sage butter. This will be a Sunday not to be missed.

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The Books

Farm Food, Volume II; Spring & Summer

Farm Food, Volume II is published by Cookhouse Publishing Co and contain photographs, recipes and essays on life at Kurtwood Farms.

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Farm Food, Volume I; Fall & Winter

Farm Food, Volume I is published by Cookhouse Publishing Co and contain photographs, recipes and essays on life at Kurtwood Farms.

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Growing A Feast

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.

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Growing A Farmer

When he purchased four acres of land on Vashon Island, Kurt Timmermeister was only looking for an affordable home near the restaurants he ran in Seattle. But as he slowly settled into his new property, he became awakened to the connection between what he ate and where it came from: a hive of bees provided honey, a young cow could give fresh milk, an apple orchard allowed him to make vinegar. With refreshing honesty, Timmermeister details the initial stumbles and subsequent realities he faced as he established a profitable farm for himself. Personal yet practical, Growing a Farmer will entirely recast the way we think about our relationship to the food we consume.

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Kurt

Kurt Timmermeister was born in 1962 in the heart of Seattle, no where near farm country. Anticipating working in foreign service, he graduated from the American College in Paris with a degree in International Affairs. While in Paris he realized his love of food and restaurants far surpassed his affinity for government work and he returned to Seattle to begin a career in food service.

A series of restaurant jobs both in the kitchen and dining room gave him the early hubris to open his own café at the age of twenty-four. For eighteen years he ran a series of ever larger Café Septiemes while at the same time beginning his education in small scale farming.

In 1991 he moved to Vashon Island, buying land that was to eventually become Kurtwood Farms.

kurt-timmermeister-headshot

The Farm

The farm began as four acres of overgrown blackberry brambles with rusted out cars and cast off junk hidden beneath the canopy of weeds. Little by little the four acres was cleaned out and planted with fruit and nut trees, vegetables and herbs. Once more land was acquired, pastures were created and fenced and sheep, pigs and cows arrived. By 2004 with the restaurants behind him, Kurtwood Farms had become his full time job.

Soon a professional kitchen was built to begin processing the food grown on the farm and to create a space for friends to gather for dinners of ever greater quality and scope. Progress on the enterprise continued with a Grade ‘A’ dairy licensed in the newly built dairy buildings and a cow barn raised to house the bovine producers of that milk. A underground cheese cave, dug deep under the cow pasture rounds out the facilities on the farm to produce the finest farmstead cheeses.