Peter's Weekly Walkthrough
May 19, 2023
This nice weather has not only improved our moods, but it is also doing wonders in the farms. Interesting that a couple weeks ago we were singing doom and gloom. The news from the farms was apocalyptic: fields underwater, mud for miles and the seedlings being washed out. There has been a slow progressive change from catastrophe to glimmers of hope. It started with local cilantro and parsley. Chards, Organic Purple Sprouting Broccoli, Washington Asparagus and Radishes were in the mix as well. Corn! How could I forget the Corn! It was like the buyers took a hit and it was taking effect. The dialogue from them was along the lines of, “Look! We have this local item coming in a week or two!” Combine this with what we have seen happening with Cauliflower, Broccoli and Head Lettuce, all of which came down to more normal prices, it is clean, blissful and healthy living around here.
Looks like a seeded Lemon, Right? This is Citrus Limettiodes or more commonly called Sweet Lime (21448-19 lb). It is so sweet they can be eaten like an orange. One of the chefs that looked at them stated they would make an aqua fresca out of them when he was growing up in El Salvador. Seems like a great use with the sunshine and that they have a honey like flavor.
Back to that forementioned Corn. The Diamond label Bi- Color (25655-48ct, 28288- 12 each) and White Corn (20669-48 ct) started up this week. There is something about grilling the fresh corn still in the husk, nothing better. Soak the whole ears in water for 30 minutes, then on a hot grill still in the husk. Turn often until they are hot, the outer husks may char but that only adds to the flavor. Pull the husk back and wrap in a towel for an easy handle. Brush the corn with sour cream or Mexican crema, some people sprinkle with Tajin seasoning, but I always preferred Cayenne pepper lastly dust Queso Fresco for the best Mexican Street Corn anywhere.
They look so pretty! 7-ounce container with Blackberries, Raspberries and Blueberries, a Rainbow Pack Berry (32026-8-7 ounce) is something new for us. Driscoll thought this would be a great item for the retail side. Very cute, the only bad thing is that they are like popcorn. You eat just one berry and before you know it, the entire container is gone.
Tis an easy one to use- Organic Purple Sprouting Broccoli (20370-18 ct) from Mustard Seed Farms outside St Paul Oregon. You know what is not too far away from Mustard Seed Farms? Over in Donald is Oregon Hazelnut Marketplace- they have the Oregon Orchard Brand of Hazelnut. Purple Sprouting Broccoli (PSB) cooks so quick, any dry cooking method does wonders. Get the saute pan hot and film with EVOO. The PSB goes in and give a good toss. When about halfway done, season with sea salt, pepper and a few slivers of shallots. Keep tossing the pan over the flame so nothing has a chance to burn. Chopped dry roasted Hazelnuts can be added to warm up. At this point I become conflicted, should it be finished off with a squeeze of lemon like my mother would do? Or should we go with a sprinkling of fresh chopped Tarragon? Or plate it up and crumble some goat cheese on top? I can see it now PSB Three Ways is how it will be on the menu…..
Ever been to Bingen Washington? It is directly across the Columbia River from Hood River and is a little strip of land bordered by the Columbia River on one side and steep hills on the other. It is a blip of a town, only a population of 712 people. There is a fruit packing plant and a sawmill as you come into town. Bingen has the distinction of also where Dickey Farms is located. First homesteaded in 1867 Dickey Farms is the oldest continuously run, family-owned business in the entire state of Washington. We are talking 5th and 6th generation farmers. Dickey is what we would call a market farmer, sticking with the everyday items such as green beans, squash, peppers and the Northwest Spinach (32349-24 ct). A little more work than the bagged spinach but the leaves are big and tender.