Full Circle Box – Week of April 24th “Spring Sun”
My box next week is looking decidedly spring-like. Zucchini, snap peas, and brocolette are sneaking their way in among the chard and potatoes. Warm weather down the coast has helped many farms recover from the unusually cold winter and local Northwest farms are anxiously awaiting some of the same.
It’s so easy, as a modern-day consumer, to be unconscious of the seasons. Walking into any large florescent lit chain store and we’re easily confronted by a multi-colored variety of nature’s bounty. Fruits and vegetables from all seasons are available at any time, bananas next to cabbages, next to avocados and oranges, even in the winter.
The more I learn of the precarious and often difficult business that most small to medium farmers go through to produce a good yield, the more I am thankful of locally grown food and seasonal eating. It’s a hard job, especially here in the Northwest, with such a short window. It’s only now, in the shoulder season, that it becomes difficult for me to distinguish between what is growing here in Washington and what is growing elsewhere.
To be honest, the easiest way to do this would be to visit the few area Farmer’s Markets that are operating and talk to the farmers. But as I rarely get to those markets its hard for me to find out how other local farms are doing. Full Circle’s three farms in the Snoqualmie and Snohomish Valleys are all in full production, but this time of year what that means is our greenhouses are full, many crops are in the ground under hoops, many are waiting for the ground to warm up and some of the ground is too wet to plant.
In the areas that are dry enough to put our tender starts, rows of chard, beets, peas, spring onions and broccoli are in various stages of growth. Radishes, one of Full Circle’s year-round crops are coming out beautifully – crisp, bright and crunchy. Northern grown Green chard, with crunchy and tender leaves, seems to always be in abundance, but now especially it is flourishing and various lettuces and other greens are soaking up the sun as much as they can.
I am thankful for our local farms, and thankful for the variety that our more southern partner farms brings to us. In either location farming is a difficult endeavor, especially farming the right way, without the use of harmful chemicals, pesticides or sprays. I am anxious for the coming season and grateful for the brief glimpse of what’s to come.
Here’s what my box looks like for next week:
Ruby Cresent Fingerling Potatoes
Green Leaf Lettuce
I’m hoping to make a delicious fruit salad next week with a mixture of avocados, oranges, strawberries, mangos and apples. Some early grapes might be good, a splash of Cava or another bright wine and a dash of sugar or honey. This helps to bring our the tartness and accent the sweetness of the fruit.
I’ll also share a few different salsa and guacamole recipes for Cinco de Mayo. There are variations a plenty, but my grandmother’s salsa, a staple at every family meal, is perfect for dipping, topping or just adding to mashed avocados for a great guacamole base. Simple, quick and delicious, with just a hint of nostalgia – like any good food should have.
Have a great weekend and eat well.