LINC Box Week of June 4

It's that time of year again! The growing season is gearing up and we are delighted to bring you the best of what's in season. When I think of the flavors of June, I think tender, spicy, piquant, and green. (Ok... I know green isn't a flavor... but you get my drift!)

We also have the very last of our storage potatoes from last fall. This week you'll be getting purple Peruvian potatoes. They make gorgeous potato salad but I like them best in creamy lavender mashed form. We also have two great recipes from Pantry Fuel, Rhubarb Crisp and a Citrus Chicken Power Bowl. 

An ingredient you might not be familiar with is green garlic. To use green garlic: trim off the root ends and any tough part of the green leaves. Chop or slice the white, light green, and the first few inches of the dark green leaves (as long as they are tender).Use green garlic you would green onions or garlic, noting that it is stronger than the former but milder than the latter. It's quite sharp raw, and mellows tremendously when cooked.

Gonzaga

Parsley, Full Bushel Farm, Medical Lake, WA

Cucumbers, Elithorp Farm, Deer Park, WA

Purple potatoes, Channing Farm, Twisp, WA (certified organic)

Green garlic, Urban Eden Farm, Spokane, WA

Kale, Urban Eden

Marjoram, Urban Eden

Radish, Ace of Spades Farm, Spokane, WA

All Other Sites

Herbs, Footehills Farm, Colbert, WA

Cucumbers, Elithorp Farm, Deer Park, WA

Radish, McKerracher Family Farm, Carreywood, ID

Purple potatoes, Channing Farm, Twisp, WA (certified organic)

Sunchokes, Urban Eden Farm, Spokane, WA

Rhubarb, Urban Eden

Lettuce heads, Urban Eden

Green Garlic, Urban Eden