Late summer is still bringing plenty to the table. This week, we’ve got seriously impressive NW blackberries, crisp new crop Honeycrisp, two organic radish varieties and fresh Brown Turkey figs — all ready for seasonal menus.
These blackberries are seriously impressive — big, plump berries with the kind of size that makes them stand out. The best blackberries you’ll ever have.
A colorful mix of round radishes in shades of pink, red, purple and white, Easter radishes give chefs a lot to work with in one bunch. Slice them thin for salads and garnishes, serve them whole with butter and salt, or roast them to soften their peppery edge.
French Breakfast radishes are easy to recognize by their slender shape, bright red tops and white tips. Their delicate crunch and milder bite make them especially good raw — shaved into salads, layered onto toast, served with crudité or simply halved with butter and flaky salt.
New crop Honeycrisp is here, bringing back that signature crunch and juicy, sweet-tart flavor. A great apple for salads and cheese boards, but just as good baked into pastries, cooked down for sauces, or paired with savory fall dishes.
Brown Turkey figs have that beautiful, rustic look that instantly makes a dish feel late-summer. Split them open to show off the rosy interior, serve fresh with cheese and charcuterie, roast them alongside savory dishes, or work them into desserts and preserves.
Flavor Profile: Soft, honeyed, gently sweet.
Available in Portland and in Kent
Market Updates From PCF:
· Local corn is still eating great and should be around through September.
· Local blueberries are down to their final 1-2 weeks before we transition to imported fruit. Now's the time to feature them.
· Grapes continue to look excellent with strong supply and quality.
· New crop apples and pears are arriving, including Honeycrisp, Gala, Bartlett, and Crimson pears.
· Stone fruit season is winding down. Peaches are still available, but cherries, plums, and other summer fruit are nearing the finish line.