Garlic Scapes!

Garlic Scapes!

Know Your Produce: Garlic scapes Garlic scapes are the beginning of what would be the garlic plant’s flower; if they’re left on the garlic plant, less energy goes towards developing the head of garlic underground. So, by harvesting these scapes, you cooks get an early taste of the garlic to come down the road, and…

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Inchelium Red Garlic

Inchelium Red Garlic

We’re sharing our Inchelium Red Garlic harvest with you again next week! These gigantic bulbs not only taste above and beyond “regular” garlic, they have the heritage to back them up! It is considered to be the oldest strain of garlic in North America! Here’s a little more about this heirloom garlic. Inchelium Red Garlic Allium…

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Rustic Vegetables

INGREDIENTS:   – Assorted hard vegetables: KFF beets, carrots, red bell peppers, zucchini, KFF green beans, garlic, etc.   – 2 tablespoons Extra Virging Olive Oil   – Salt, pepper and dried dill to taste   PREPARATION: Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt,…

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This Week's Add-Ons – July 11th, 2011

The local season is beginning to explode…finally! Guess what that means? It’s berry time! Local flats of fresh blueberries and raspberries are available to order now! Local Blueberries, Flat: $48.00 Local Raspberries, Flat: $35.00 Local Cherries are here and fabulous! Red Bing: $4.00/1-lb. Rainier: $6.50/lb. Local Apricots: $1.00/each. *If we don’t have the berries the week…

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Fresh This Week Tips 02.02.11

Red d’Anjou Pears – These are ready to eat now! STORE: Refrigerate ripe pears for up to 5 days. PREP: If you’re serving uncooked pears, cut them just before using; sprinkle the flesh with lemon juice to prevent browning. USE: Red D’anjous can be enjoyed like an apple, or try baking, roasting, sautéing, or poaching in…

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