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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.
But the cell structure that holds slices of shallot together breaks down more easily than that of an onion, which holds its shape pretty well in any cooking method besides caramelization. That means that they're more likely to disappear quietly into whatever dish you're working them into, allowing that delicate flavor to permeate every inch of a given dish. And roasting shallots whole is a magical
If cured, keep onions in a well-ventilated place away from heat and light. A hanging basket away from a window works well. Watch out for other items, like potatoes, as onions emit ethelyne and cause items to ripen or sprout. They'll typically keep for 3-4 months.
If fresh/spring, store in the fridge in the crisper drawer and they'll last for a couple weeks (though the greens may wilt sooner)