Welcome to Produce Season 2017!!
Spring Hours: 9am-7pm Daily
Hi Folks,

What wonderful weather we had over Memorial Day weekend! Summer is just around the corner with all this sunny weather coming our way!

One of our most popular and customer favorite melons have arrived, called the Lemon Drop melon! These melons have a sweet citrus and lemon-like flavor that makes it perfect for a snack!

California Rainier Cherries arrived over the weekend and are looking and tasting delicious! 
 
What's Happening in Yakima?
REMINDER: We have about 2 weeks remaining in the Yakima Asparagus season! Pre-order your 25lb case of Asparagus for just $30.00 before its too late! Pre-orders can be made by replying to this email, giving us a call, or stopping by the store.

We are 2-3 weeks away from our first picking of the Yakima Red Cherries! The first variety we will receive is the Chelan Cherry.
Yakima Rainier Cherries will arrive in about 3-4 weeks!

The Yakima Pea season may begin as early as next week! The first variety peas will be the Yakima Sugar Snap Peas.

Local Produce:
We have lots of Local Rhubarb available from our farmers out in Puyallup! The Rhubarb stalks are a beautiful redish pink color and they taste amazing (especially in pies)! Local Rhubarb is available for $2.49/lb!

Local Strawberry season will be here before we know it! We are looking at 7-10 more days before we have it available in store! Local Strawberries make the BEST Jam and are full of flavor!


****This Weeks Specials****
5 lb Bag Russet Potatoes 2/$1.00
Lemon Drop Melons 2/$7.00


~NEW ARRIVALS~  
Seedless Watermelon
Lemon Drop Melons
California Rainier Cherries 
 
New Starts Coming This Weekend:
  • Table Grapes
  • Wine Grapes
  • Raspberry Starts
  • Blackberry Starts
  • Marion berry Starts
  • Boysenberry Starts 

We have a great selection of Tomato starts still available but our selection is beginning to dwindle. Hurry in and get your tomatoes planted before they are gone.

 

Are you looking for a Teachers Gift for the end of the school year? We have beautiful Marigold Pots available for $3.99 or Combo Pots for $6.99! 

 

Online Ordering & Home Delivery News:
Upcoming Delivery Dates:
Saturday, June 3rd 
(Order Cutoff is at Noon on June 2nd)

Wednesday, June 7th 
(Order Cutoff is at Noon on June 6th)
 
Try our Next Day* In-Store Pickup!!
Next day in-store pickup is available to everyone, even if you are not within our delivery area! All orders must be placed by 5pm the day before in order to qualify for next day pickup.
* In Store Pickup is not available on Sundays.
 
Delivery Areas: 98038, 98042, 98051, 98058, & 98010
Asparagus and Pesto Stuffed Spaghetti Squash

Ingredients:
1 Medium Spaghetti Squash
1 TBSP Olive Oil
Salt & Pepper to taste
1 lb Asparagus
2 Bell Peppers (any color)
1 Cup Feta Cheese
1/4 cup Pesto
1 Cup Mozzarella Cheese

Directions:
  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. (For easy cutting, feel free to stick squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way)!
  3. Fill a rimmed baking sheet with about an inch of water.
  4. Rub olive oil on edges of squash to help prevent sticking.
  5. Sprinkle the whole squash (inside) with salt and pepper to taste.
  6. Place squash, face down, on baking sheet and bake for 30-40 minutes, or until tender and easily pierced with a fork. (Cooking time will vary a bit depending on the size of your squash).
  7. While the squash roasting, slice the asparagus and bell peppers into bite sized pieces and saute in olive oil until tender (about 5 minutes).
  8. Add in pesto and feta cheese. Mix Well.
  9. Season with salt and pepper to taste.
  10. Transfer the squash to a baking dish (shell side down).
  11. Fluff the squash with a fork and add pesto mixture evenly into both sides.
  12. Top with mozzarella cheese and cover the baking dish in foil, leaving a little room at the top so the cheese doesn't stick.
  13. Bake at 350 degrees F for around 20-30 minutes.
  14. Dig in!
 Foley's Own Recipe by Sarah Foley!!
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