Week of June 2nd

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

Spinach - Ralph’s Greenhouse, Mount Vernon, WA - Fresh, tender, and packed with nutrients, spinach is great tossed into salads, folded into omelets, or lightly wilted into pasta.

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. If you’re lacking a sweet tooth, we’re excited to try this savory Rhubarbeque recipe!

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.

Red Radish - Ralph’s Greenhouse, Mount Vernon, WA - Crisp and peppery, red radishes add a satisfying crunch to salads, tacos, or can be mellowed out with a quick pickle.

Red Beets - Ralph’s Greenhouse, Mount Vernon, WA - Earthy and naturally sweet, red beets shine roasted, shaved raw into slaws, or blended into vibrant soups. For a different take on this root vegetable, try this chocolate beet cake!

Baby Bok Choy - First Cut Farms, Mount Vernon, WA - Delicate and mild, baby bok choy cooks up quickly and brings a nice texture to stir-fries, brothy soups, or noodle bowls.

Kohlrabi - Spring Time Farm, Everson, WA - With a flavor somewhere between radish and broccoli, this quirky-looking veggie has a mild, slightly sweet crunch that’s great raw in slaws or roasted until caramelized. Fun fact: brassicas (the cabbage and mustard family) are all selected for their traits from one origin plant, so for example, broccoli is the flower bud, kale are the leaves, and kohlrabi is the stem!

Cilantro - Spring Time Farm, Everson, WA - Bright and fragrant with a slight citrussy taste, cilantro adds a burst of freshness to salsas, curries, and anything that needs a little lift.