The August 2024 Issue:To: sample@tm00.com | View in Browser
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Prosser FarmHello friends,

Tom is doing some important work at the Monterey Bay Aquarium Seafood Watch Task Force this week, so it is my turn to write about happenings around our joints.

This is a time of delicious abundance at our farm in Prosser. Our chefs are fighting over the fragrant ripe tomatoes, crunchy peppers and voluptuous eggplant. Brock Johnson at Dahlia has concocted a tomato salad with green coriander seeds; Adrienne Lasko at Etta's is making Farmer Dev's Garlicky Greens. At Brave Horse Brian Walczyk is composing Prosser Farm Veggie Cobb Salad. If your heart can stand the excitement check out our time lapse tomato cam at prosserfarm.tumblr.com and the most recent posts on what's being picked. In addition to the hard work of our chefs and farm team we are also thankful to our restaurant crews who make the trip over to help harvest, weed, tie tomatoes and generally cavort in the garden. This is truly a company wide effort that we are all so psyched about and proud to share with you in our restaurants.

All this seasonal vegetable bounty inspires the creation of world class main course salads that you can make at home.

Here are some tips from our chefs:

  1. Spice up your Summer SaladsCombine cold and crisp ingredients with warm and toasty ones. For example, on top of escarole layer some just boiled pesto potatoes.
  2. Always toast your nuts, but give them time to cool so they get crunchy again.
  3. For your dressing combine bold citrus flavors! Lime and orange flower water is a hit. And please add preserved lemon to your pantry.
  4. We love steak salad but you can also use warm or room temperature quinoa or farro as your protein to round out a very satisfying plate.
  5. Hand tear herbs into your greens mix: basil, mint, sorrel or flat leaf parsley.
  6. Green olives and Mama Lill's peppers.
  7. Light the grill to toast bread, slather with olive oil and coarse salt post - grilling and rip into croutons.
  8. Feta, grated parm or crumbled goat cheese are always welcome.
  9. Eat the Rainbow; jam as many different colored foods as possible onto your plate-this is the best time of year to do it!!

CroquetA big thank-you and shout out to all of you who joined us for our first croquet tournament and lawn party. Our goal was to raise $25,000 for Food Lifeline and thanks to your support we doubled that! Keep those croquet whites crisp for next summer because this will definitely be an annual event.

We know summer is busy but if you have time to hang out with us we have our monthly salmon bake for Seattle Parks and Recreation this Saturday at Victor Steinbrueck Park.

And Friday the 31st we will be drinking Lambrusco in the piazza at Cuoco.  Did you see Eric Asimov's article about this nectar in the New York Times? We share his enthusiasm for these vivace reds and plan to gulp them with gusto as he recommends.


Hope to see you soon,
Pamela Hinckley
CVO- Chief Vegetable Officer



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