Week 13: August 26th

In This Week’s Beet Box:

  • New Produce: Cured Walla Wallas! Lacinato Kale! Hot Peppers! Sweet Peppers!
  • Make your own Pico de Gallo
  • Bulk Peppers By the Bag


In your share this week:

  • Walla Walla Sweet Onions
  • Broccoli
  • Carrots
  • Lacinato Kale
  • Cilantro
  • Hot Peppers
  • Sweet Peppers
  • Strawberries
  • Zucchini
  • Tomatoes – Red & Heirloom


On Rotation:

This means that some pickup sites will receive it this week, others next week – or in a future week.

  • Cucumbers
  • Cherry Tomatoes
  • Green Beans




Cured Walla Walla Sweets: The greenhouse is doing a great job of drying down all of our storage onions and shallots, and the Walla Wallas are the first to be fully cured. This means that their tops have fully dried down and they have a papery outer skin. Once onions are cured, you don’t need to store them in the fridge. You can keep them on the countertop, or in a cool dry place. Walla Wallas are not intended for long-term storage (maybe up to a month at most), so don’t delay too long in eating them!


Lacinato Kale: My favorite of all the kales, this blue-black, blistered kale is also beloved in Italy. It goes by many monikers, including Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan. And yes, this kale by any other name does taste as sweet. Give us some cold nights or a light frost, and it’ll get even sweeter – so there is at least one reason to look forward to the end of summer and the start of chilly weather.


Peppers – Hot & Sweet: Let the march of the peppers begin! My mom’s greenhouses are starting to pump out the peppers, in perfect time for salsa season. The two small peppers in your share this week are jalapeños with a good kick. The bigger peppers are sweet varieties (you’ll see bells and long Italian roasting peppers throughout the next month or so).


Store in the fridge in a plastic bag.


Fresh Pico de Gallo

You have all the ingredients (minus the lime) to make fresh, homemade salsa this week: tomatoes, hot peppers, sweet peppers, cilantro, and sweet onion. There’s nothing to it: dice everything up, salt to taste, squeeze in some lime, and get yourself some (non-GMO) corn chips!


Bulk Peppers Available by the Bag

As the colored sweet peppers come on, Bets will be able to offer them in bulk to our members. The pepper fanatics in the crowd tend to eat them raw on the spot, but they also preserve wonderfully (frozen: just dice them up raw and toss them into a freezer bag; or roasted: blacken the outer skin over an open flame, toss them into in a lidded pot to steam, peel the skin, lay the roasted peppers on cookie sheets to freeze, then transfer to a freezer bag).


They will be available in 5 pound bulk bags, $20/bag. Orders will be fulfilled on a rolling basis in the order received (pepper season usually goes into October). To order, please email us:

  • Your name
  • Your pickup location
  • Best daytime phone number to reach you
  • The quantity of peppers you would like (in 5 pound increments)


We’ll deliver to your pickup site!


The Valley Flora Crystal Ball: What MIGHT be in your share next week…

No promises, but your tote might include some of the following NEXT week:

  • Red Onions
  • Beets
  • Broccoli
  • Carrots
  • Corn?
  • Fennel?
  • Sweet Peppers
  • Strawberries
  • Zucchini
  • Tomaotes


Recipes Galore

Please note: all of our produce is field-rinsed, not washed. We recommend you wash all of your produce before eating it.


For recipes and ideas, check out these links:



Our own collection of recipes, where you can contribute and share your favorites



Our website’s recipe “search engine,” where you can hunt down recipes by ingredient



A vast collection of recipes, searchable by one or multiple ingredients



A storehouse of recipes, searchable by ingredient



A Washington farm that has a good collection of seasonal recipes