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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.
*If you are immuno-compromised or over the age of 60, please reach out and we will do our best to sign you up*
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.
If you've had a hard time with broccoli in the past, try roasting it with salt and pepper with a little bit of olive oil or even do a quick pickle. Or toss pasta with olive oil, pine nuts
Place unwrapped in vegetable drawer in fridge to allow for air circulation.
As a member of the cruciferous vegetable family, broccoli possesses sulfur-containing compounds called glucosinolates giving them their pungent aroma. Glucosinloates are just one phytonutrient brought to you by broccoli that prevent inflammation and lower your risk of cancer.
Broccoli can be steamed, roasted (with olive oil and cubed garlic), sauteed, juiced, or even fried. It's quite versatile. Pairing with other savory flavors (i.e. salt, garlic) brings out the flavors of the broccoli while masking some of its bitterness.
The most-studied gene for bitter taste receptor, TASR38, comes in two types. People who have only one type or the other may be at the extremes — they are either very sensitive to bitterness or don't taste it unless it's very strong. But most people are somewhere in between, having one copy of each type.
However, even for people with both genes, their perception of bitterness ranges. Scientists theorize this has to do with how individuals have learned to regard certain foods with a bitterness component: If family or friends regard it as bitter, then they're more likely to have the biology that says it's bitter.