Another Monday means a new harvest list, though some of you continuing with us from Springtime are acutely familiar with a couple of items rolling in. (Yes, the next round of Bok Choy is ready…already!). As well as Gai-Lan, a variety of Chinese Broccoli that is intended to be eaten in its entirety—tender stem, leaf, floret and all. Be sure to scroll down to the bottom of this week’s newsletter for some ideas of how to put your vegetables to good use. These first couple of weeks are a confluence of sorts, in terms of crops that transition from the warmest part of Spring into what is typically the coolest part of Summer. A handful of you reading this visited our farm for the very first time last week, a sizeable number of you kicked off your twelfth year of Summer harvest with us, and many of you fall somewhere in between. (So, over the next few weeks, there might be a bit of repetition while we get everyone settled into Summer mode).

That being said, in addition to all of the fresh vegetables, we’ll have the first round of Organic Washington Cherries available this week! Our friends from OPMA just delivered a load of delicious Sweet Red Tieton Cherries and a small handful of early Rainier too, just picked from the Okanogan Valley. As I snack on them between typing sentences, I am acutely aware of just how lucky we are to share such incredible fruit from these orchardists. This year, these little fruits are even more precious than usual. Due to some unfortunately timed frosts, many growers in Okanogan are anticipating lighter yields and all out losses on some of this year’s stone fruit crops. What seems disappointing to us as eaters could very well be devastating to these businesses, so we’re going to do our part to support them wherever we can this year, knowing that this year’s volume might not look quite like the one before. Thanks for eating local when it matters most.

Have a great week,
Katie