Happy 4th of July! We’re excited this week because our raspberries are ripening and our fruit growers finally have cherries again! For those of you who don’t know, we partner with Okanogan Producers Marketing Association (OPMA) each year to bring delicious fruit to our farm stands. OPMA is a co-op of organic growers in the Okanogan region of Washington who join together in selling and delivering their fruits to Seattle in order to reach a wider customer base and receive a premium price. We’re so happy to be supporting this small co-op and love being able to provide you with delicious fruits.
Here’s what’s fresh this week:
-Baby arugula
-Spicy salad mix
-Baby bok choi
-French breakfast radishes
-Japanese salad turnips
-Baby romaine lettuce
-Baby butter lettuce
-Red butter lettuce
-Rainbow chard
-Dino Kale
-Green onions
-Sugar snap peas
-Patty pan summer squash
-Micro greens
-Baby beet micro greens
-Rainier cherries
Standard Bakery Organic Pain de Mie
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Head lettuce!
This is one of your last opportunities to enjoy crisp, crunchy, delicious lettuce before the summer heat takes its toll. We have 3 delicious varieties right now and each has their own best use. The baby romaine is amazing when drenched in olive oil and put on the bbq grill for a few minutes. The baby butter lettuce makes a great addition to salads and sandwiches. And the red butter lettuce can be used in these luscious lettuce wraps:

Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps


3 tablespoons fresh lime juice
1 tablespoon water
2 1/2 teaspoons sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
2 garlic cloves, grated
1 1/2 tablespoons cornstarch
1 tablespoon turmeric
1 tablespoon minced ginger
1 pound tilapia fillets, cut into 1-inch pieces
4 teaspoons canola oil, divided
12 green onions, cut into 1 1/2-inch pieces
1 cup fresh dill sprigs
12 Red butter lettuce leaves
4 mint sprigs (optional)
2 cups cooked brown rice

How to Make It

1.Combine first 6 ingredients in a small bowl. Cover and chill 20 minutes.
2.Combine cornstarch, turmeric, ginger, and tilapia in a large bowl; toss to coat. Let stand 10 minutes.
3.Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; heat until just smoking. Add tilapia. Cook, without stirring, 2 minutes. Gently turn fish pieces; cook 1 minute or until done. Place on a plate, and keep warm.
4.Add remaining 1 teaspoon oil to pan; swirl to coat. Add green onions; stir-fry 2 minutes or until tops are bright green and bottoms are tender. Add dill; cook 30 seconds. Place about 1/3 cup onion mixture on each of 4 plates; top each with 3/4 cup fish and 1 tablespoon sauce. Serve each with 3 lettuce leaves, 1 mint sprig (if desired), and 1/2 cup rice.
See you at the farm stand this week!
Ashley and Ellen
Your City Grown Farmers

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