It’s back! Another seasonal flavor from Frankie & Jo’s that benefits PCC Farmland Trust.
Dedicated to sourcing unique, local fruits and vegetables — Autumn Martin and Kari Brunson strive to make ice cream that is pure, intentional, and delicious. It is also vegan and gluten-free. We partnered with them on last month’s seasonal flavor, heirloom black popcorn, which was a huge hit amongst ice cream and popcorn enthusiasts alike.
This month, we’re featuring Japanese pumpkin, also known as Kabocha squash, sustainably grown by our friends at Bailey Farm in Snohomish, Washington. The Bailey’s are 4th and 5th generation farmers who run a U-Pick fruit and vegetable operation through the summer and fall.
If you’re in the Seattle area, be sure to swing by Frankie & Jo’s anytime during the month of November to try our delicious collaboration — deep roasted Japanese pumpkin swirled with earthy spices and folded into a coconut milk base. We think it’s fall in ice cream form. If you’re not in Seattle but want to try the flavor, pints can be ordered online and ship nationwide.
10% of proceeds from all scoops and pints go directly to PCC Farmland Trust, supporting our campaign to conserve farmland in the Puget Sound region.
See you at the scoop counter! 1010 E Union St Seattle, WA 98112