Week of April 27th

PUGET SOUND FARM BOX
half shares + base shares + large shares

Yellow Potatoes, First Cut Farm, Bow, WA - Boil ‘em, mash ‘em, put ‘em in a stew… my favorite is to chop, boil until fork-tender, and sautee in a breakfast hash or bake until beautifully golden. Crispy on the outside and creamy on the inside, this is a perfect potato!

Asparagus, Ralph’s Greenhouse, Mount Vernon, WA - One of spring’s stars, asparagus is delicious roasted, grilled, or simply sautéed with olive oil, lemon, and a pinch of salt!

Leeks, Ralph’s Greenhouse, Mount Vernon, WA - A milder cousin of onion and garlic, leeks add a sweet, oniony flavor that give depth to any meal. Use them anywhere you’d use alliums, or try them on their own! Save the dark leafy tops for use in homemade stock.

Rhubarb, Ralph’s Greenhouse, Mount Vernon, WA - This tangy spring classic is perfect for baking into pies, crumbles, or simmering into a bright tart compote.

Thyme, The Crows Farm, Mount Vernon, WA - Thyme is a great accompaniment to savory dishes, having an earthy, herby, and bittersweet flavor.

Purple Sprouting Broccoli, Westwind Organics, Carnation, WA - Similar to raab, PSB is an early spring delicacy with a sweet and nutty flavor. The purple fades when cooked; try it boiled, steamed, stir-fried, griddled, roasted, or even air-fried!

Lacinato Kale Raab, Westwind Organics, Carnation, WA - Raab is the flower shoot that forms on overwintered brassicas — kale, broccoli, arugula, etc. It is a vegetable ephemeral, similar to daffodils or crocuses. This beauty is great when cooked: in soups, stir-frys, pasta, risotto, or pizza. I love it sauteed with a splash of lemon juice!