Basil Chue Neng Cha’s Garden, Carnation

Basil doesn’t do well in the fridge! Place stems in a glass of water, loosely cov-er with a plastic bag and store on the counter out of direct sunlight.

Green Bell Peppers Magaña Farms, Sunnyside

Store in refrigerator crisper drawer in plastic bag. Wash just before eating.

Peaches Magaña Farms, Sunnyside Store on counter until peaches are ripened to your liking, and then store in the refrigerator and eat within a few days for maximum freshness.

Garlic Alvarez Organic Farms, Mabton Store in a cool, dry place with good airflow.

Marionberry Jam Johnson Berry Farm, Olympia Store in refrigerator after opening.

Heirloom Tomatoes Xai Cha’s Farm, Snohomish Store on the counter on a plate out of direct sunlight. Tomatoes can be refrig-erated but stay more flavorful if left out!

Red Onions (Regular Share) Nash’s Organic Produce, Sequim

Store on counter or in a cool, dry place with good airflow.

What’s Fresh This Week

Xai Cha and her husband Ker Thao arrived in Seattle from Laos in the 1970s, after the Vietnam War. They didn’t read, write, or speak English well. They both farmed back in Laos, and decided to try farming in their new home. They began farming in Snohomish and Duvall, and they have been selling their flowers and produce at Pike Place Market since 1995. Xai Cha’s Farm is known for their beautiful heirloom toma-toes they grow each summer. Growing heirloom tomatoes is a labor of love, as they require lots of care and attention. Xai and Ker say their beautiful tomatoes have come from many years of trial and error. Mar-ket customers flock to their booth in the height of summer for their ar-ray of high quality produce, grown without the use of pesticides or sprays. You can find Xai Cha’s Farm at Pike Place Market, as well as the City Hall and South Lake Union Express Markets.

Farm to Go Week 9—August 16, 2017

Community Supported Agriculture from the farmers at Pike Place Market

SPOTLIGHT ON: Marionberries The marionberry was first bred in 1945 at Ore-

gon State University by George F. Waldo. He

crossed the small, flavorful Chehalem blackber-

ry with the larger, better-producing Olallie

blackberry. Waldo named it the Marionberry

after Marion County in Oregon, where the ber-

ry was tested extensively before its official re-

lease in 1956. Marionberries are often called

the “Cabernet of Blackberries” because of their

deep color and complex flavor. Marionberries

are high in antioxidants, as well as anthocya-

nins and ellagic acid, both of which can help

protect against cancer and other diseases.

Marionberries have a short harvest, usually

from July 10 through August 10. The marion-

berry jam in your CSA this week is a great way

to enjoy the flavors of summer well past the

short marionberry season.

GROWING PRACTICES KEY:

No Spray Certified Organic Integrated Pest Management

Meet the Producer: Xai Cha’s Farm

Xai Cha and members of her family making bouquets at Pike Place

DIRECTIONS Preheat oven to 400°.

Bring quinoa, broth, and cumin to a boil in a pot on the

stove. Cover, lower heat, and cook for 15 minutes or until

all the liquid has evaporated. Remove from heat, allow to

cool briefly, and pour into a large mixing bowl. Add gar-

banzo beans, currants, spinach, feta, olive oil, and salt and

pepper to taste to the bowl of quinoa.

Cut the stem end off of the peppers, and remove ribs and

seeds from the insides. Stuff peppers with the quinoa mix

and drizzle the tops with olive oil.

Place peppers upright in a baking dish and pour about 3/4

of a cup of water into the pan around the base of the pep-

pers. Bake for 1 hour. Keep an eye on the peppers and if

the tops get too brown, cover with foil and continue bak-

ing.

While peppers are baking, prepare the easy and delicious

basil sauce. Put all sauce ingredients in a blender or food

processor and combine until smooth!

Remove peppers from oven, allow to cool briefly, and then

slice in half from top to bottom, drizzle basil sauce on both

sides, and enjoy!

Recipe adapted from: https://food52.com/recipes/36112-quinoa-stuffed-bell-peppers-with-basil-sauce

Additional recipes: Peach Pie Pancakes — http://amyshealthybaking.com/blog/2016/06/05/peach-pie-pancakes/

Individual Peach Cobbler — http://joythebaker.com/2011/08/peach-cobbler-for-one-or-two-if-youre-nice/

Peach, Basil, and Red Onion Salad — http://www.marthastewart.com/353742/peaches-basil-and-red-onion

Basil Vinaigrette — http://whatsgabycooking.com/basil-vinaigrette/

Grilled Pepper and Red Onion Pizza — http://www.marthastewart.com/1153942/grilled-pepper-and-red-onion-pizzas

Roasted Garlic — http://thepioneerwoman.com/cooking/how-toroast-garlic/ Spread on bread, add to pasta, or

eat it plain!

Heirloom Tomato Caprese Sandwich — https://abountifulkitchen.com/2014/07/caprese-panini.html

Heirloom Tomato Panzanella — http://www.foodnetwork.com/recipes/michael-chiarello/heirloom-tomato-panzanella-recipe-2103554

For the peppers 4 bell peppers 1 cup uncooked quinoa 1 cup broth (chicken or vegetable) 2 teaspoons ground cumin 1 cup cooked garbanzo beans 1/2 cup dried currants 1 cup chopped baby spinach 1/2 cup crumbled feta 1/4 cup olive oil, and extra for drizzling Salt and pepper

For the sauce 1 cup chopped basil 1/2 cup Greek yogurt 3 tablespoons olive oil 1 tablespoon water 1 garlic clove, chopped Salt and pepper

INGREDIENTS