4 Summer Fruits and Veggies to Fill up on Before They’re Gone (and Our Favorite Recipes to Use Them In!)
Aug 04, 2016
As of June, ‘tis the season for Kent’s favorite farm fresh local produce market! From now through December, the Carpinito Brothers produce stand is open for business Mondays through Saturdays from 8-7 and on Sundays from 8-6.
As always, we’re proud to offer a colorful spread of fruits, vegetables and herbs grown on our more than 700-acre Green River Valley family farm and by our network of Washington farmers. Supplies are limited for some of our most popular seasonal pickins, so round up the family, plan an afternoon trip to our farm, and be sure to get these summer fruits and veggies while they’re hot (and while the weather still is!).
Our current stock is ripe with fresh summer harvests great for snacking or cooking and baking. Visit our complete recipe page and read on for some our favorite uses.
Come in now for a flat or a pint from Ferndale’s Barbie’s Berries or Mossyrock’s Aldrich Berry Farm. While our blueberry stock is expected to stick around through mid-August, suppliers and supply may vary based on weather or popularity. Fresh, ripe berries are perfect for pies, crisps and crumbles, but one of our favorite baked goods is this twist on the classic blueberry muffin.
Blueberry Corn Muffins
1 ½ cups flour
½ cups whole wheat flour
½ cup cornmeal
¾ cup sugar
2 ½ teaspoon baking powder
½ teaspoon each baking soda and salt
½ cup each buttermilk and orange juice
¼ cup margarine or butter, melted
1 egg, beaten
1 tablespoon grated orange peel
2 cups fresh blueberries
In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt.
In small bowl, combine buttermilk, orange juice, margarine, egg and peel. Add to flour mixture and mix only until moist. Stir in blueberries.
Spoon into prepared muffin cups. Bake at 400°F for 20 to 25 minutes or until wooden pick inserted near center comes out clean.
Makes 18 muffins.
2. Yakima Corn
Sweet, grilled Yakima corn makes the perfect addition to this summery corn salsa. (Note: Carpinito corn is currently growing away! Expect to see harvest beginning in mid-late August.)
Corn Salsa with Homemade Tortilla Chips
2 cups canola oil, for frying
6 corn tortillas
Kosher salt and freshly ground black pepper
2 ears grilled corn
1 tablespoon chopped fresh cilantro
1 (14 1/2-ounce) can diced tomatoes, drained
1 medium onion, diced
2 teaspoons hot sauce
1 tablespoon lime juice
In a high-sided skillet over medium heat, add the oil and heat to 350 degrees F.
Cut each tortilla into 8 triangles. Fry the triangles in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on brown paper and season with salt.
Cut the kernels off the corn and add them to a bowl. Add the cilantro, tomatoes, the onion, hot sauce, lime juice, salt and pepper, to taste, and stir to combine.
Serve the corn salsa with tortilla chips.
We love zucchini for its versatility (in addition to its flavor). Currently at peak freshness, it’s bound to be delicious whether roasted, sauteed, grilled, fried, or in this case, baked and stuffed.
Baked Stuffed Zucchini
4 zucchini, ½ lb. each
2 Tbs. margarine
2 scallions, chopped
½ lb. Mushrooms, chopped
½ cup walnuts, chopped
1 cup soft bread crumbs
2 Tbs. fresh parsley, minced
1 Tbs. fresh basil, chopped
½ cup grated Parmesan cheese
salt and pepper to taste
Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells ¼ inch thick. Drop shells into boiling water and boil for 5 minutes.
Chop pulp and sauté in margarine. Add scallion (or green onions) and mushrooms; sauté 3 minutes longer. Add nuts and remove from heat.
Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh breadcrumbs to pulp mixture.
Spoon into zucchini shells, which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion.
Place into a greased baking dish. Add ½ inch of water and bake, uncovered, in preheated 350˚ degrees oven for about 30 minutes. Let stand 5 minutes, then serve. Serves 4.
Carpinito Brothers typically carries several peach varieties. Yakima peaches are available now through September, while a more limited supply of Elberta and O’Henry peaches are expected around late August and early-mid September, respectively. Ripe peaches make a great seasonal update to our Pear Crumble Pie recipe -- especially when topped with a scoop of vanilla ice cream.
Peach Crumble Pie
¼ cup sugar
2 Tbs. all-purpose flour
¼ tsp. ground nutmeg
¼ tsp. ground ginger
About 2 1/4 lb. firm-ripe peaches
3 Tbs. lemon juice
1 9-inch single crust pie or 1 refrigerated pastry
(15 oz. Pkg.)
In a bowl, combine 1-cup all-purpose flour, ½ cup firmly packed brown sugar, ½ cup (1/4 lb.) butter or margarine, and ½ teaspoon ground nutmeg. Cut with a pastry blender or rub with
your fingers until coarse crumbs form. Squeeze until about 2/3 of the mixture is shaped into
lumps. Makes 2 ¼ cups.
In a bowl, mix sugar, flour, nutmeg, and ginger. Peel peaches and cut crosswise into
½-inch slices (you need 1 1/2 qt.).
To sugar mixture, add lemon juice and peaches; mix gently.
Line a 9-inch pie pan with pastry; scrape fruit into it and cover evenly with streusel. Line a 10
by 15 inch pan with foil (to catch drips) and set pie on foil.
Bake on bottom rack of a 350˚ oven until streusel is deep golden brown, about 1 hour. Let pie cool on a rack at least 1 hour. Serve warm or cool, cut into wedges.
Keep in mind, most of our produce is available only while supplies last, so hurry in today! Follow Carpinito Brothers on Facebook for updates on our weekly specials and new arrivals.