Coming into season
This article was originally published in April 2012
Leaf by leaf, sprout by sprout, spring is whispering its long-awaited arrival, readying our palates for the first tastes of 2012’s harvest. Revel in the ever-growing daylight with this trio of refreshingly vibrant harbingers.
Northwest organic rhubarb
Rhubarb’s refreshing tartness works well in recipes both savory and sweet, though the latter calls for a generous dose of sugar or your sweetener of choice to balance the pucker. PCC’s organic rhubarb comes to us from two growers to the south: Nature’s Fresh Farms in Canby, Ore., and Siri & Son Farms in Oregon’s Willamette Valley. Try these ruby red stalks in Rhubarb Tart Parisienne with Honeyed Strawberries.
We’re pleased to offer high-quality, certified-organic strawberries from Driscoll’s, a major grower and family-owned company that emphasizes ecologically friendly growing practices and even offers product traceability on its website: mydriscolls.com. Try their sweet berries in Brown Sugar, Sour Cream and Strawberry Scones and be on the lookout for local, organic strawberries from Rent’s Due Ranch in Stanwood, Wash., in mid- to late-June.
Washington organic asparagus
As April blooms into May, the first tender green spears of Yakima Valley asparagus will begin trickling into PCC from the rich, fertile soil of our longtime grower Inaba Farms in Wapato, Wash. Celebrate its wonderful flavor with dishes that give it a starring role: First of the Season Organic Asparagus with Penne Pasta, Tuscan Style and Organic Asparagus with White Beans and Hazelnuts.