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Corona Virus Note:
Thank you for making local farmers a priority! Unfortunately, right now we are at max capacity for customer orders.
Our new customer registrations have almost quadrupled in the last two weeks and as a team of six, we are unable to fulfill all of these orders. We have started assigning our new sign ups to a wait list so that once we have re-calibrated our operations and hired the necessary employees, we can open up our registrations again. At this time, we do not have an estimated date of when we will be able to add new customers. We will send an email letting you know that you can begin ordering from us. Please register an account to be placed on the waitlist.
*If you are over 60 or immunocompromised, please say so in the Driver Notes during registration. You will be the first removed from our waiting list.*
HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
added to delivery
Organics Unlimited (MEX)
More unripe bananas have a bland flavor with notes of grassiness and their high levels starch become palatable. Riper bananas develop flavors of melon, pineapple, candy
Option 1: Wrap the stems with plastic wrap or foil. This can be hit or miss, but separately wrapping each stem with plastic can improve effictivenes. The stems release ethelyne and ripe the remainder of the fruit.
Option 2: Placing bananas in the fridge when underripe slows down the enzymes that lead to ripening. Sometimes the enzymes don't become active again when you remove them from the fridge so the bananas don't ripen. The best is to let ripe on counter until each one reaches the desired ripeness and then place in fridge (in container so banana smell doesn't seep into other foods).
Eat fresh, dice into cereal (cold or hot!), or smash into banana bread
Prior to the 1960s, people at the Gros Michel, a sweeter, but more artificial-tasting banana--kind of like banana candy. But an outbreak of the fungus Panama Disease, producers were forced to switch to the disease-resistant Cavendish. The Cavendish has no seeds (the black spots are where seeds used to be) and are grown by essentially sticking part of a banana trunk in the ground. So all the trees are genetically identical.
According to the Market and Policy Analyses of Raw Materials, Horticulture and Tropical (RAMHOT) Products Team the per capita banana consumption in the U.S for 2012 was just over 30 lbs!