Inside Kurt Farm Shop
And now for something sweet…
Ice cream abounds in Seattle. We’ve got some pretty good places for frozen treats. But there’s a new kid in town.
With the recent opening of the Kurt Farm Shop in Capitol Hill, I wonder why anyone would go to any nearby scoop shop. At this cute outpost in Chophouse Row, owner Kurt Timmermeister is using milk from his Jersey cows on Vashon Island to make small-batch ice cream. And it’s sublime.
To be clear, he’s making his own base. Compare that to anything else in Capitol Hill.
The flavors, in a word, are fascinating.
(How did it take me so long to get here? Unfortunately, they were out of the salted plum I was anxiously hoping to try for the first time, but everything was delicious. Here you can also buy cheese from Kurtwood Farms and other local creameries.)
Tomato jam ice cream, paired per recommendation with bay leaf ice cream…wow!
A scoop of raspberry and a scoop of quince
