Know MSG

On the Truck: October 7-11

 

It always feels to me like autumn creeps in one summer night, unannounced, and we wake up to an abruptly changed season. This year is no exception and after one of the longest summers in my recent memory, we are swiftly now in the midst of fall. The rains and strange weather patterns associated with the season change have been a challenge to growers, making certain produce availability limited. We will continue to carry a mix of local and seasonal items, but our assortment may vary in the coming weeks.

October 7-11

WHAT’S LOCAL:

Maryhill peaches
Nectarines
Delicata squash
Gala apples
Bartlett pears
Mini Russet potatoes

WHAT’S NEW AND EXCITING:

Organic roasted red pepper and tomato soup
So Delicious coconut milk
Clif bars
Tillamook cheese and cracker snack kits
Grab and go complete salads
Organic mixed power greens

WHAT’S FOR DINNER:

Pasta with Tomatoes, White Beans, and Fresh Greens
This is another great recipe from our friends at Food Hero. It’s a lovely fall meal that fits right into your dinner routine whether it’s warm and sunny or chilly and wet outside. The kit includes dry pasta, fresh garlic, organic fresh greens, organic diced tomatoes, creamy white beans, and shredded parmesan cheese.

*Make it vegan with nutritional yeast instead of cheese.

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced kielbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion* and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

SPOTLIGHT: Delicata Squash!

delicataAh, the delicata. “Prettiest of all the squash names,” says my brother the farmer. The delicata is more than a pretty name, though. Like other winter squash, it is a good source of immune-boosting beta carotene. It also has thin skin, which means that you don’t have to peel it; this is a win for anyone who has suffered through a wrestling match with butternut or acorn squash and a vegetable peeler. The flesh of the delicata is creamy and flavorful, but not quite as sweet as some other winter squash, so it works well in both sweet and savory dishes. Like everything else, I love delicata squash in simple form: slice in half lengthwise, scoop out seeds, slice halves across into 1/2 inch half-moon pieces. Toss with olive oil, salt, and pepper, and roast in a 425 F oven until tender, 15-20 minutes. Just as easy (and delicious) as pie.

I also love stuffed delicata squash, and Food and Wine offers a tasty recipe for it here: Roasted Delicata Squash with Quinoa Salad
For other ideas, try Eating Well’s list of healthy delicata squash recipes here: Healthy Delicata Squash Recipes

I love the roasted delicata recipe with chili-brown sugar and pears. Talk about your perfect fall dish: seasonal ingredients at peak flavor, a warm oven exuding scents of sweet, earthy spice, and a satisfying, warming result. Our delicatas are fresh from Sauvie Island and ready to be a part of your cozy fall meal. Break out the warm socks and sweaters.

My Street Voices: Lila Nojima

 

This week’s My Street Voices installment comes from team member Lila Nojima. If you’ve shopped with us this summer, you’ve met Lila. She has been a committed, positive player at every market. One customer once reminded us: some people are short people, but they are not small people; this always makes me think of Lila. She is a short person with a giant personality! Her wonderful attitude, energy, and humor are a pleasure and an asset to any team. Lila will be leaving our fair city soon to pursue her graduate degree at Oxford! We’ll miss you, Lila!

Post by Lila Nojima, My Street Grocery Team Member, 2013

Lila2The most obvious sign of my internship at My Street Grocery is my extreme foot tan from standing out in the sun every week in the same shoes. I’ve also developed a love of figs, a greater appreciation for calculators, and an extensive knowledge of the Top 40 hits that I listen to on the radio while sitting in traffic on my way to SE Portland.

Less obviously, over the past months, I have had the chance to heighten understanding of food access. If you had asked me to explain food access issues at the beginning of the summer, my answer would have been simple. I would have focused on individuals with restricted incomes who live far from an affordable grocer. These individuals probably would have limited knowledge of fresh foods and how to make healthy choices.

Very quickly, however, I realized I was completely wrong. Food access impacts everyone. Yes, there are many people who live far from an affordable grocery store, or even a store that sells healthy foods. But, issues accessing fresh produce are not limited to those with low incomes. “Meal kits” are popular with people who work all day and may be too busy to plan a meal for their family each day; “snack kits” are often bought by people who work at surrounding businesses—even though they may not have severe income issues, they still lack somewhere to find a quick, healthy lunch.

Moreover, I soon came to understand that just about everyone appreciates good, healthy, fresh foods. While working at My Street, many people have come up and asked where the food comes from, whether or not it is local, etc. Just because someone usually can’t afford fresh foods doesn’t mean he or she lacks knowledge about them. Certain foods should not be reserved for certain people; everyone has the right to eating healthy.

Often as people walk by the truck, they say, “That’s so Portland.” While they may be referring to the quirkiness of a bright green mobile food truck, I like to think they’re talking about something else. In my mind, its “so Portland” because food access isn’t limited to Old Town, its an issue that spreads across the city, from students who have never had to cook for themselves, to busy professionals who don’t know how to find affordable groceries, and to people struggling to make ends meet. So, as I get ready to leave this city, I’m glad I finally got to do in such a “Portland” thing after all these years of living here.

On the Truck: September 16-20

 

September 16-20

WHAT’S LOCAL:

White peaches
Mini Russet potatoes
Yellow peaches
Nectarines
Tomatoes
Sweet corn
Apples
Pears

WHAT’S SPECIAL AND EXCITING:

Gala apples
Bartlett pears
White peaches
Black mission figs
Organic roasted red pepper and tomato soup
Naked juices
Almond milk

WHAT’S FOR DINNER:

Southwestern Sweet Potato & Quinoa Salad SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! We took another page from our friend Mark Bittman’s book for this recipe, but added our own My Street Grocery touch, of course. This is a great late-summer option because you can serve it at room temperature, or even chilled as a refreshing, but hearty salad. This Meal Kit includes organic red quinoa, sweet potato, avocado, local sweet corn, red bell pepper, shallot, lime, fresh cilantro, scallion, and chili powder. This kit is vegan and gluten-free*!

*If you require a strict gluten-free diet, check with your health care professional before consuming this Meal Kit.

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion* and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

*This week’s Meal Kit includes Hermiston sweet onions!

SPOTLIGHT: Peaches!

peaches3Usually, the purpose of the spotlight is the introduce a new item to you, or to suggest new and interesting ways to use a common item. However, this week, the unadorned peach takes the cake. Sure, there are plenty of things to do with peaches: pies, cobblers, smoothies, oatmeal, pancakes, salsas, salads…the list seems endless. Still, biting into a perfect peach is really an experience hard to beat.

Peach season is only going to be around for a little while longer, so please consider this a public service announcement: make sure you eat a fresh, local, peak-season peach before it’s too late and you have to wait until 2014. It will make you happy, and when you’re happy, the world is a better place.

Come get some peaches from us this week. Let us make you happy.

On the Truck: September 9-13

 

September 9-13

WHAT’S LOCAL:

Blueberries
Italian plums
Mini Russet potatoes
Elegant Lady yellow peaches
Nectarines
Roma tomatoes
Grape tomatoes
Sweet corn
Blue Lake green beans 
Apples
Pears

WHAT’S NEW AND EXCITING:

Gala apples! 
Bartlett pears!
Italian plums!
Organic roasted red pepper and tomato soup!
Naked juices!
Almond milk!
Organic Lacinato kale!
Organic strawberries!

WHAT’S FOR DINNER:

Southwestern Sweet Potato & Quinoa Salad SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! We took another page from our friend Mark Bittman’s book for this recipe, but added our own My Street Grocery touch, of course. This is a great late-summer option because you can serve it at room temperature, or even chilled as a refreshing, but hearty salad. This Meal Kit includes organic red quinoa, sweet potato, avocado, local sweet corn, red bell pepper, shallot, lime, fresh cilantro, scallion, and chili powder. This kit is vegan and gluten-free*!

*If you require a strict gluten-free diet, check with your health care professional before consuming this Meal Kit.

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion* and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

*This week’s Meal Kit includes Hermiston sweet onions!

SPOTLIGHT: Italian Plums!

plumsItalian plum season is short-lived, and here in the Pacific Northwest, that season is now. Like anything that comes and goes quickly, I find these to be particularly enticing. You know the feeling of now: the last heat of the summer being pumped into waning days with a vengeance, cookouts abound, but somehow less carefree than their early-summer counterparts, the instinctual desire to hibernate starting to twitch in our spirits–this is the season of the Italian prune, and if you grab some now (especially if you preserve them by canning or freezing), you can keep that feeling with you. You’ll want it when winter sets in and a balmy evening stroll in short-sleeves is nothing but a faint memory tucked behind your pile of raincoats.

These little babies are the fresh version of what, when dried, become prunes. Now, before you turn your nose up at the bum rap your grandparents gave to prunes, you must try the fresh version. They’re a sweet little snack just as they are, and they become deeply dreamy when cooked. Due to their low water content, they hold their shape well when baked, so they’re perfect for that late summer pie, tart, or crumble you’ve been wanting to tackle. For some recipe ideas and a little more nostalgia, try this NPR post.

(We’ve got them at our markets for a screamin’ deal this week, too, so don’t miss out.)

My Street Voices: Ty Draszt

 

Welcome to the first edition of our new blog series, My Street Voices. This is a showcase of new perspectives and voices from the My Street Team and community. Our first guest post is from team member Ty Draszt. Among many other great things, Ty is an expert gardener, creative home-cook, and a never-ending supply of positive energy. Be sure to visit and “like” his garden page, NW Garden Community, for answers to all your gardening questions. Thanks for sharing your thoughts, Ty!

Post by Ty Draszt, My Street Grocery Team Member, 2013

tySpeaking in terms of relationships, there is all too often a disconnect between our perceptions of food and its benefits. We often forget that food is a medium that provides social support and bridges the gap between cultures, languages, and status. We feel compelled to share our food experiences with family, friends, and strangers alike; in this, new relationships are developed and old ones strengthened. Across a wide range of cultures and throughout history food has been the building block of societies; from bands and tribes to state level societies food is the single most important factor. Agricultural practices and crop domestication occurring over the past 10,000 years have allowed us to enjoy a surplus and accessibility to food that is unparalleled in history; without a surplus of food goods society as we know it today would not exist. Yet this surplus and access has created a complacency where we take food for granted while creating a wrongful perception that access is equal across the whole of society.

My experiences with My Street Grocery have only strengthened my belief that the subject of food is an excellent and safe mode of portraying and discussing individual perceptions of the troubles facing society. On market days I have had the privilege to converse with community members about a myriad of problems that are faced. The conversation always starts off with sharing a recipe or a favorite food and leads into problems with access to fresh food, income, medical problems, and things of the like.The simple act of discussing food holds great power; it creates a bond; it personalizes larger societal problems; it promotes the transfer of knowledge; but most importantly it creates an opportunity to acknowledge and act upon the issues that resonate with an individual.

Being a part of the My Street Grocery team I have met great people, some with insuperable barriers to the things that most of us have the luxury of not thinking twice about, but all with something wonderful to offer. In having conversations with the people I meet it is apparent that fresh food brings happiness. Working with My Street Grocery and serving the mission of Fresh Food Access for All, the quote by Paul Prudhomme is increasingly true, “You don’t need a silver fork to eat good food.”

Meal Kit at Home: Southwestern Sweet Potato & Quinoa Salad

 

You know how when you work somewhere, especially if that place sells food, you get really sick of whatever it is they sell and you never end up eating it yourself? You know, like if you have a job at Subway, no matter how much you like Subway subs, being surrounded by them all day somehow makes them less appetizing. I’m sure you’ve all been there. Well, this is not a story about that kind of situation.

Despite the fact that I peddle Meal Kits for a living, I’m also a happy customer of MSG because after a long day’s work, I definitely don’t feel like grocery shopping. Meal Kit to the rescue! I often eat Meal Kits at home, and I love our seasonal recipes because they take advantage of the freshest local ingredients. This Southwestern Sweet Potato & Quinoa Salad has been a favorite at my home for the past few weeks. As with all Meal Kits, it’s easy to put together, but also versatile and can benefit from additional vegetables or spices that I may have on hand. Plus, it makes a generous amount and just might be even better on the second day as a satisfying lunch. Here’s a little story about the first time I made it at home:

Once upon a time, I put two pots on the stove: one for the potatoes and one for the quinoa. If you only have one pot, you can boil the quinoa first and then boil the potatoes. This just makes it a bit faster. I filled the first pot with salted water and put it on to boil. Then, I rinsed the quinoa (I used yellow quinoa; our Meal Kit includes organic red quinoa) under cool water until the water ran clear, and drained it well. Quinoa can become bitter if you don’t rinse it, so take the time to do this step. To cook the quinoa, I just followed the instructions on the package, using the second pot on the stove. It was ready to go in about 15 minutes. Meanwhile, I chopped up all the vegetables into bite-sized pieces, except for the shallot, which I diced a bit smaller. Most people don’t love chomping down on a giant piece of raw onion, but you know your tastes, so cut yours according to your personal preference. Note: to remove kernels from a cob of fresh corn, just stand the cob upright (slice a piece off the bottom so it’s stable), then run your knife from top to bottom, turning the cob and continuing to slice, top to bottom, the whole way around. The potatoes go into the pot of salted boiling water and cook just until they can be easily pierced with a fork. If you time it right, the potatoes and quinoa will be done at almost the exact same time. It’s super fun when this happens. (I don’t always get it exactly right, but that’s OK.)

IMG_1769

So, once your quinoa is cooked and cooled and your potatoes are fork tender, you just start putting it all together in a nice big bowl. Local fresh corn is soooo sweet and tasty that I love to add it raw to dishes like this. It adds a wonderful taste and texture. Isn’t the whole thing colorful and pretty?

IMG_1772

Next, I added spices and seasonings. Our Meal Kit includes chili powder, which is what I used at home, but I imagine this would also be tasty with additional spices like cayenne or cumin. Also, make sure to add salt and pepper and taste until you’re satisfied. We never include salt and pepper in Meal Kits because most of you have it at home, and all of you have your own salt and pepper preferences. I went with a couple generous pinches of salt and a few turns of freshly cracked black pepper.

IMG_1774

OK, almost done: I whisked up the juice of one lime with 1/4 cup of extra virgin olive oil for the dressing. I poured this over the whole salad and tossed it all together until everything was incorporated. I tasted it again to make sure it was seasoned well, topped it with chopped fresh chives (because I had them – our Meal Kit includes fresh scallions and cilantro), and that’s it! It was fabulous, fresh, and easy. What was that, like, 30 minutes? Bonus points for not having to turn the oven on in the heat of the late summer. Double bonus points (extra life?) for having enough leftovers for a delicious lunch the next day. Great success!

quinoa_mealkit

I hope you enjoyed this little window into my dinner-making life. If you want to try this yourself, you can purchase this SUPER Meal Kit from any My Street Grocery Market this week. As always, the kit includes all the whole ingredients and the recipe card for this meal, is less than $3 per serving, and can be purchased with SNAP benefits.

Southwestern Sweet Potato & Quinoa Salad SUPER Meal Kit:
Organic red quinoa
Sweet potato
Red bell pepper
Avocado
Local sweet corn
Shallot
Fresh lime
Cilantro & scallion
Seasoning packet
Recipe card

On the Truck: September 2-6

 

Happy Labor Day and Happy September! Check out this Facebook post for a little Labor Day special, good for tomorrow (9/3) only!

September 2-6

WHAT’S LOCAL:

Blueberries
Blackberries
Mini Russet potatoes
Elegant Lady yellow peaches
Nectarines
Slicer tomatoes
Cucumbers
Sweet corn
Blue Lake green beans 
Zucchini
Pattypan squash
Crookneck squash

WHAT’S NEW AND EXCITING:

Mini seedless watermelons! 
Farm-grown cucumbers!
Local slicer tomatoes!
Franz Natural bread!
Natural peanut butter!
Tillamook cheese snacks!

WHAT’S FOR DINNER:

Southwestern Sweet Potato & Quinoa Salad SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! We took another page from our friend Mark Bittman’s book for this recipe, but added our own My Street Grocery touch, of course. This is a great late-summer option because you can serve it at room temperature, or even chilled as a refreshing, but hearty salad. This Meal Kit includes organic red quinoa, sweet potato, avocado, local sweet corn, red bell pepper, shallot, lime, fresh cilantro, scallion, and chili powder. This kit is vegan and gluten-free*!

*If you require a strict gluten-free diet, check with your health care professional before consuming this Meal Kit.

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion* and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

*This week’s Meal Kit includes Hermiston sweet onions!

SPOTLIGHT: Summer Squash!

summer squash (2)This is about the time of year when gardeners and markets are overflowing with summer squash: zucchini, pattypan, crookneck, and lots more are bountiful. Summer squash makes a fast and delicious side dish for nearly any meal. Try any of these easy methods:
Grill: slice, brush with a light coating of olive oil, sprinkled with salt and pepper, and place slices right on the grill. Just a few minutes on each side and you’re done!
Saute: coat a skillet with olive oil and heat over medium, then add sliced squash, chopped garlic, salt and pepper. Saute until tender.
Microwave: put sliced squash in a microwave-safe bowl. Add just enough water to cover the bottom of the bowl (about as much as you’d use to rinse your vegetables). Cover with microwave-safe plastic, leaving one side open to allow steam to escape. Microwave for about 5 minutes or until tender. Season with salt and pepper.

If you’re looking for a new twist on your zucchini and squash, try these great ideas:

Zucchini Chips
Parmesan Zucchini and Summer Squash in the Microwave
Black Bean and Zucchini Quesadillas
Zucchini Zowie (A Food Hero recipe!)

On the Truck: August 26-30

 

August 26-30

WHAT’S LOCAL:

Blueberries
Blackberries
Mini Russet potatoes
Hood River yellow peaches
Nectarines
Slicer tomatoes
Grape tomatoes
Sweet corn
Blue Lake green beans 
Zucchini

WHAT’S NEW AND EXCITING:

Organic Blueberry Quinoa Salads (grab and go)
Heirloom cantaloupe! 
Local grape tomatoes!
Local slicer tomatoes!
Franz Natural bread!
Natural peanut butter!
Tillamook cheese snacks!

WHAT’S FOR DINNER:

Southwestern Sweet Potato & Quinoa Salad SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! We took another page from our friend Mark Bittman’s book for this recipe, but added our own My Street Grocery touch, of course. This is a great late-summer option because you can serve it at room temperature, or even chilled as a refreshing, but hearty salad. This Meal Kit includes organic red quinoa, sweet potato, avocado, local sweet corn, red bell pepper, shallot, lime, fresh cilantro, scallion, and chili powder. This kit is vegan and gluten-free*!

*If you require a strict gluten-free diet, check with your health care professional before consuming this Meal Kit.

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion* and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

*This week’s Meal Kit includes Hermiston sweet onions!

SPOTLIGHT: Quinoa!

quinoa_mealkit2Let’s get one thing out of the way first: quinoa is pronounced, ”KEEN-wah.” I spent many a day at the market refusing to ask for quinoa since I was afraid to say it out loud. So, if you’re in that same boat, now you know! Since we’ve got quinoa in two options this week (the Blueberry Quinoa Salad AND the Seasonal Meal Kit), I think it deserves the spotlight. Here’s an interesting fact about the stuff: while we tend to eat it just like a cereal grain (wheat, oats, barley, rye), quinoa is actually a member of the same family as spinach, swiss chard, and beets. That should tell you a little something about its nutritional content. This little wonder seed (yes, it’s actually a seed) provides all 9 essential amino acids, making it a complete protein. Quinoa is also gluten-free and cholesterol-free. On top of all that, it tastes great and is easy to prepare. What’s not to love?

This week’s seasonal Meal Kit uses organic red quinoa, which is deliciously nutty and retains its structure a bit more than other quinoa, making it great for salads. I made myself the Southwestern Sweet Potato & Quinoa Salad Meal Kit at home and documented the process, which you can see here. For other ways to incorporate quinoa into your food routine, try this informative site.

On the Truck: August 19-23

 

August 19-23

WHAT’S LOCAL:

Blueberries
Blackberries
Mini Russet potatoes
Maryhill yellow peaches
Nectarines
Roma tomatoes
Sweet corn (farm direct)
Green kale (farm direct)
Broccoli (farm direct)
Pattypan squash (farm direct)
Blue Lake green beans (farm direct)

WHAT’S NEW AND EXCITING:

Heirloom cantaloupe! 
Cherry tomatoes!
Roma tomatoes!
Broccoli crowns!
Black mission figs!
Farm-fresh sweet corn!
Organic diced tomatoes!

WHAT’S FOR DINNER:

Seasonal Vegetable Stir-Fry SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! Enjoy seasonal, local vegetables, aromatic garlic, ginger and shallots, organic brown rice, and sweet and spicy Asian sauce in this quick, summery Meal Kit. This kit is vegan and gluten-free*!
*Recipe includes soy sauce. If you require a strict gluten-free diet, check with your health care professional before consuming soy sauce.

This week’s seasonal stir-fry vegetables include:
Pattypan squash 
Zucchini
Carrot
Broccoli
Celery

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

SPOTLIGHT: Sweet Corn!

SweetcornTo me, local sweet corn and tomatoes are the most quintessentially summer ingredients we have all year. Both are just starting to come in, so I thought we’d talk a bit about sweet corn. While most people know that it’s delicious and fun to eat, you may not know that sweet corn grown responsibly and in season is also nutritious. (This doesn’t include commercial corn grown for industrial use, which is mostly void of nutrition.) Fresh sweet corn is a good source of fiber, as well as compounds that keep your eyes healthy. You can learn more about the nutritional value of sweet corn on this Eating Well blog. Our sweet corn on the cob is grown right down the road on beautiful Sauvie Island, so you can be sure that the corn you enjoy from My Street Grocery is healthful and fresh from the field.

I’ve mentioned before that I’m a fan of simplicity. To that end, there’s really no need to fuss with corn; it’s delicious simply eaten right off the cob. I actually love to eat raw sweet corn in peak season: just run a knife down the cob to remove the kernels and mix them into your favorite salads, salsas, pastas, etc. However, if you’re looking for some more creative ways to use this summer treat, check out this list of fast, fresh recipes.

Happy summer!

On the Truck: August 12-16

 

(Psst…we have Black Mission Figs this week.)

August 12-16

WHAT’S LOCAL:

Blueberries
Blackberries
Red potatoes
Maryhill yellow peaches
Hood River Diamond Princess peaches
Nectarines
Slicer tomatoes
Sweet corn (farm direct)
Butter lettuce (farm direct)
Broccoli (farm direct)
Red leaf lettuce (farm direct)
Yellow crookneck squash (farm direct)
Zucchini (farm direct)
Blue Lake green beans (farm direct)

WHAT’S NEW AND EXCITING:

Organic Blueberry Quinoa salads! (grab and go)
Gorgeous Hood River peaches!
Giant local tomatoes!
Black mission figs!
Farm-fresh sweet corn!
Organic garbanzo beans!

WHAT’S FOR DINNER:

Seasonal Vegetable Stir-Fry SUPER Meal Kit
We call this a SUPER Meal Kit because it’s loaded with fresh, nutrient-dense ingredients! Enjoy seasonal, local vegetables, aromatic garlic, ginger and shallots, organic brown rice, and sweet and spicy Asian sauce in this quick, summery Meal Kit. This kit is vegan and gluten-free*!
*Recipe includes soy sauce. If you require a strict gluten-free diet, check with your health care professional before consuming soy sauce.

This week’s seasonal stir-fry vegetables are all farm-direct! They include:
Crookneck squash 
Zucchini 
Broccoli
Sweet corn

Smoky Beans & Rice with Sausage Meal Kit
If you’ve shopped with us before, you’ve seen this Meal Kit – it’s is a clear favorite and a part of our regular rotation. This kit includes locally sourced keilbasa sausage, organic black beans, fresh bell pepper, rice, smokey spices, and of course, onion and garlic. This is a hearty, one-pot meal great for pleasing a crowd! 

SPOTLIGHT: Garbanzo Beans!

Hummus_Tahini_DSC1858The first thing that comes to mind when I think of garbanzo beans is, of course, hummus. I’m sure I’m not alone there. Still, there are a lot of hummus lovers out there who haven’t yet tried to make their own. If you are one of them, now is your time to shine. Grab a can of organic garbanzo beans from the market this week and try one of these easy recipes below from our friends at Food Hero. You can even do it without a blender!

Note: tahini is a traditional ingredient in most hummus recipes. It’s a paste made from sesame seeds and is delicious in hummus, a variety of other dishes, or even all alone. However, it’s an expensive and less common household ingredient. It has a long shelf-life and a little goes a long way, so it’s a worthwhile purchase, but if you don’t have immediate access to it, we also have a great recipe for hummus without tahini. 

Classic Hummus
Hummus without Tahini