Produce

Throughout the spring and summer we sell much of our own home grown vegetable starts so you can grow your own food.

We hope to have a produce stand set up at the store sometime this spring. Be on the lookout for updates. We will try to stock as much locally grown produce as possible.

  • What’s in Season in Estacada: Summer 2017

    May Produce

    May time vegetables that are in season now are as follows

    • Arugula
    • Asparagus
    • Asian greens
    • Chard
    • Fava beans
    • Garlic scapes
    • Green onions
    • Most herbs
    • Kohlrabi
    • Lettuce and salad greens
    • Pea tips
    • Radishes
    • Rapini
    • Rhubarb
    • Spinach

    Recipe of the Month for May

    Asparagus and Fava Beans with Toasted Almonds

    Makes 8 servings

    You will need the following ingredients:

    • 1 1/2 pounds fresh fava beans, shelled
    • 1 pound asparagus tough ends removed
    • 2 cloves garlic, minced
    • 1/2 cup raw almonds, toasted and chopped
    • coarse salt and freshly ground pepper
    • 3 tablespoons extra-virgin olive oil, plus more if needed
    • juice and zest (removed in long strips) of 1 lemon

     

    Instructions:

    1. Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in a pot until just tender, 2 to 3 minutes ; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). pat asparagus dry.
    2. Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
    3. Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.