- 2 Beefsteak Tomatoes
- 1 head Romaine Lettuce
- 1 1/2 pounds Bing Cherries
- 1 bunch Cilantro
- 1 bunch Green Kale
- 1 bunch Carrots
- 2 pounds Rojo Chquito Beans
Friends, Neighbors, Customers!
Hello again! We are off and running on another year and it’s shaping up to be a fast and early one! The delicious and elusive June-bearing strawberry is already on the way out. Most years we can ride out strawberries until the 4th of July and here it is, mid-June and they’re already wrapping up, but early for one means early for all and cherries are hot on their heels and heavy in your boxes this week. So check out the stand this week for the last of the last Shuksan and Rainier strawberries, and start thinking raspberries for th 4th of July. They’ll be just as red, just as sweet, and 100% more available than our strawberries by July 4.
Our own inimitable beefsteak tomatoes are also in your box, anchoring down those fluffly greens—romaine, cilantro, and kale, and rounding out the box we have early carrots courtesy of Ralph’s Greenhouse and our own organic, Skagit grown dry bean—bred specifically for the soils and climate of the Pacific Northwest—the rojo chiquito!
To do justice to this beautiful bean, I’d like to direct you to the one and only Smitten Kitchen and her recipe for a red bean and green grain taco bowl. Not the catchiest name, it’s true, but a simple and delicious recipe that let’s its inherent flavor shine through!
Okay, that’s it for this week! Welcome back and I’ll see you around the valley!