What's Inside: Summer Harvest Produce Box #3
In case you missed it, we teamed up with Pacific Coast Fruit Company to bring the farmers' market straight to your doorstep! With our CSA-inspired Summer Harvest Produce Box, you can support local farmers and enjoy summer’s bounty. Rotating every few weeks with the freshest produce picked from Northwest farms, each box includes a rainbow of locally-grown fruits and veggies and will be delivered alongside your existing order in a separate box.
Our Summer Harvest Produce Box has an all-new lineup! Here's what you can expect to find in our current box (starting 9/6):
- Blueberries – Hoffman Farms
- Italian prunes - EW Brandt & Sons
Also known as Europen Plums, these small, egg-shaped black plums are about the size of a large berry. As a freestone pit fruit, the pits easily pop out! Their smooth, thin skin carries the cloudy look of a blueberry. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Only available for about one month in late summer, early fall.
- Organic Bartlett pears - Rainier Fruit Company
Bartlett pears have light green skin that turns yellow when ripe. They're juicy, sweet, and extremely aromatic. Perfect for eating fresh, canning, or cooking with!
- Grape tomatoes – Imperial's Garden
- Organic mini watermelon – Inaba Produce Farms
Sweet, crisp, and very juicy!
- Collard greens – Cal Farms
These large leafy greens are a member of the cruciferous family, which includes kale and cabbage. Packed with loads of nutritional goodness, collards are best when braised, steamed, or sauteed. You can also use them as a wrap. Check out the recipe below!
- Organic rainbow/red chard – Dharma Ridge Farms
Dark leafy greens with brightly colored stems. Taste-wise, chard is similar to spinach. It's also just as versatile! Try steaming or sauteeing, adding to soups and stews, or frittatas and quiche.
Collard Wraps with Marinated Tofu & Kimchi
Bold, crunchy, and packed with plant-based nutrients and flavor, these Asian-inspired Collard Wraps with Marinated Tofu & Kimchi are great for a light lunch or easy dinner.
Serves: 3 wraps
What you need
- 1 bunch collard greens
- 14 ounces extra-firm tofu
- 1/2 cup English cucumbers, seeded and cut into 3-inch strips
- 1/2 cup Firefly Kitchens Kimchi
- 1/2 cup Bragg's Amino Acids or soy sauce
- 3 tbsp. unseasoned rice vinegar
- 3 tbsp. sesame oil
- 1 tbsp. sriracha
In a medium bowl, whisk together Bragg's Amino Acids, rice vinegar, sesame oil, and sriracha. Drain and cut tofu into 6 long pieces. Cover evenly with marinade. Set aside for 1 to 2 hours.
Drain marinade and place tofu onto a baking sheet. Bake at 375F for 20 to 25 minutes until tofu is browned.
Trim woody stems of collard leaves. Using two leaves at a time, slightly overlap and lay flat to form a rectangular shape. Place 2 pieces of tofu, 10 to 12 pieces of cucumber, and 3 to 4 tablespoons of kimchi inside each wrap. Fold sides toward the center and roll the leaves like you would a burrito. Continue until you have made three wraps. Cut in half and serve immediately.
Watermelon Lime Fizz
In the mood for something bubbly, bright, and sweet? We think you'll love this Watermelon Lime Fizz!
What you need
- 1 mini watermelon, skin and seeds removed and cut into medium-sized pieces
- 1 can lime-flavored seltzer
- 1 lime, half for juicing and half in wedges for garnish
- 2 tbsp. honey
Add watermelon pieces, honey, and juice from half of the lime to a blender and mix until smooth.
Stir in one can of lime seltzer.
Divide between four large glasses filled with ice. Garnish with lime wedges.
*For an adult beverage, add two ounces of vodka or gin.
Recipes courtesy of Pacific Coast Fruit Company