Alpenrose Summer Harvest Produce Box Recipes!
This week Alpenrose's Summer Harvest Produce Box has delicious end of summer peak season locally grown produce. Filled with colorful and crisp produce picked at their peak for freshness and flavor from Pacific Northwest farms. Some of what you can enjoy right now includes...
- Blueberries – Hurst Berry Farms
- Italian prunes - EW Brandt
Also known as Europen Plums, these small, egg-shaped black plums are about the size of a large berry. As a freestone pit fruit, the pits easily pop out! Their smooth, thin skin carries the cloudy look of a blueberry. Their yellow flesh is denser and less juicy, which makes this type of plum perfect for drying into prunes, and also excellent for baking and preserving. Only available for about one month in late summer, early fall.
- Organic Bartlett pears - Rainier Fruit
Bartlett pears have light green skin that turns yellow when ripe. They're juicy, sweet, and extremely aromatic. Perfect for eating fresh, canning, or cooking with!
- Grape tomatoes – Imperial's Garden
- Organic mini watermelon – Walchli Farms
Sweet, crisp, and very juicy!
- Collard greens – Cal Farms
- Organic rainbow/red chard – Siri & Sons Farms
Below are a few chef-inspired recipes shared with us from our friends at Pacific Coast Fruit company who help make our Summer Harvest Produce Box possible. Great for a light lunch or an east dinner, you can enjoy the asian-inspired Collard Wraps with Marinated Tofu & Kimchi for a bold and crunchy meal packed with plant-based nutrients and flavor, yum! And if you're in the mood for something bubbly, bright and sweet, we reccomend enjoying with a Watermelon Lime Fizz!
Collard Wraps with Marinated Tofu & Kimchi
Serves: 3 wraps
What you need
- 1 bunch collard greens
- 14 ounces extra-firm tofu
- 1/2 cup English cucumbers, seeded and cut into 3-inch strips
- 1/2 cup Kimchi
- 1/2 cup Bragg's Amino Acids or soy sauce
- 3 tbsp. unseasoned rice vinegar
- 3 tbsp. sesame oil
- 1 tbsp. sriracha
In a medium bowl, whisk together Bragg's Amino Acids, rice vinegar, sesame oil, and sriracha. Drain and cut tofu into 6 long pieces. Cover evenly with marinade. Set aside for 1 to 2 hours.
Drain marinade and place tofu onto a baking sheet. Bake at 375F for 20 to 25 minutes until tofu is browned.
Trim woody stems of collard leaves. Using two leaves at a time, slightly overlap and lay flat to form a rectangular shape. Place 2 pieces of tofu, 10 to 12 pieces of cucumber, and 3 to 4 tablespoons of kimchi inside each wrap. Fold sides toward the center and roll the leaves like you would a burrito. Continue until you have made three wraps. Cut in half and serve immediately.
Watermelon Lime Fizz
What you need
- 1 mini watermelon, skin and seeds removed and cut into medium-sized pieces
- 1 can lime-flavored seltzer
- 1 lime, half for juicing and half in wedges for garnish
- 2 tbsp. honey
Add watermelon pieces, honey, and juice from half of the lime to a blender and mix until smooth.
Stir in one can of lime seltzer.
Divide between four large glasses filled with ice. Garnish with lime wedges.
*For an adult beverage, add two ounces of vodka or gin.
Recipes courtesy of Pacific Coast Fruit Company