Normal/ Not Normal

Dear Friends,

   Things are normal and not normal here at the fruit market this year, as you might expect. We opened on the first Wednesday of March, just like normal. On the first sunny day we were open, we got a phone call from someone wanting local strawberries, just like normal. Had to remind her that it was still winter, and local strawberries aren’t in season until June. Completely normal!

   Just like normal, we’re watching crops transition up the west coast as spring proceeds: crops that are grown in Mexico during the winter are beginning to flip over to California -grown, and Oregon and Washington crops will follow California’s. One example:  field grown Oregon rhubarb is here now, so Washington rhubarb won’t be far behind. 

   Sometimes these transitions between growing areas mean a temporary gap in supply, as the more southerly crops tail off and the northerly crops aren’t at full production. And sometimes the weather throws a monkey wrench into things, as we’re seeing with California lettuce right now. These are all normal things. 

   What’s not normal are the mad scrambles you can’t see behind the scenes. With produce wholesalers sending sales staff home, it’s often difficult to place orders; processes aren’t fully ironed out; deliveries are delayed; prices fluctuate wildly.  With sales staff out of the wholesale warehouses, our guys can’t ask for an eyes-on  quality assessment of the produce we purchase, and at this time, we can’t return mis-shipped or low quality items, although we’re doing our best to keep those off our sales floor. There really haven’t been produce shortages, save for garlic, which we assume is being purchased by consumers in mass quantities because of its healthful attributes. However, we have garlic!

   Normal is happening in our nursery, and in addition to the cold hardy herbs and veggies, more tender ornamental annuals are beginning to slip onto our tables. Still waiting on tomatoes, basil, squash, beans, corn, peppers and the other heat loving plants we all want growing in our gardens. Like normal, those lovelies will be in around mid-April, when it’s still too early to plant them outside without protection. Our growers who produce veggie starts are classified as essential workers, so expect to find us well stocked for your garden projects, just like normal.

   While we’re accustomed to daily cleaning, we’re following the King County Department of Public Health recommendations for cleaning, sanitizing and employee wellness. We appreciate your recognition of the social distancing concept, and to help reinforce the “feel” of that six foot distance, Kyle painted marks on the floor for reference, and you’ll notice our modifications at the checkout to put a barrier between customer and cashier. 

   Unlike normal, we haven’t been able to purchase basic items like hand sanitizer and disinfectant wipes, but we’ve made our own hand sanitizer out of isopropyl alcohol and Aloe Vera, and as always, we use bleach/water mix for surface sanitizing, which includes shopping carts, hand baskets, knobs, tables, doors, handles,  fixtures, etc. We have designated “sanitizers” for each day and we’re working hard to keep things clean. 

   Also in short supply for a while were non latex gloves. You might be tempted to think, well why not just use latex? We have a staff member with a latex allergy, as well as customers who could suffer a life and death reaction to contact from latex.  Although gloves are not a requirement for use by grocery personnel, we finally have a supply of nitrile gloves for employee use, and of course, we’re all washing our hands more frequently throughout the day, just like you. When you wear gloves and masks into the market, or bring your own wipes, please take them home with you for disposal. Much appreciated!

   There’s so much to look forward to in the coming spring months: local asparagus season often starts at the end of March or first part of April; local greens and salad fixings arrive in late April/May. Apricots are the first local soft fruit to ripen, look for them to kick off a whole luscious season in June. Summer will be here before you know it, just like normal.

   One sweet bonus we’ve experienced has been an influx of alumni employees, furloughed from their normal jobs, who want to pick up some extra hours at the market. Since we’re licensed as a grocery store, our market is considered “essential,” and we plan to remain open, clean and fully stocked unless directed otherwise. 

   Bridget, one of those alumni employees has started her own YFM  division: the “Local Market Box” delivery service. She offers a pre-packed, standardized box of produce for delivery within a 5 mile radius of the fruit market. This is entirely her domain, so for more information, scroll through the market’s Facebook page to find Bridget’s posts. Because prices fluctuate and sometimes items are unavailable, she  changes the contents of the box from week to week, and sometimes substitutions must be made. She’s working on a pick-up box program, and that may debut the last week of March. Again, check our Facebook, and remember, your produce is hand selected by Bridget, a 14 year YFM veteran.

   Just like normal, we’re open 7 days a week, open at 6 a.m. every day. You won’t have much company in the market if you shop between 6 a.m. and 9 a.m., so come on down! We may consider rolling back our closing time to 7 p.m. but for now, we’re open till 8 every night.

    Normal for us means maintaining close relationships with our growers and suppliers, some of whom have been with us for decades. We’ve already sent out deposits to growers for products that we won’t see for months, to help them keep their operations afloat. 

   We are all in this together, and the market is a family business, with all the perks and quirks you get in families, but I hope it’s obvious to everyone that for us, relationships matter. Let’s work to stay well in body, mind and spirit, and we’ll get through this together. I do know this: we need each other now more than ever, and just maybe that knowledge will transform our world. That’s my prayer anyway, 

Fruitfully yours,

Karin Poage

We already are what we need to be.—Joseph De Folco

Here is a great Rhubarb pie recipe for a cozy day at home. 

Double Crust Rhubarb Pie

Pastry for Double Crust Pie

2 cups all purpose flour

1/2 teaspoon salt

2/3 cup shortening or lard

6 to 7 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball. 

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin.Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. 

        For top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with filing. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top rust under bottom crust; flute edge. Bake for 20-25 minutes. 

RHUBARB PIE FILLING

    4 cups rhubarb cut into 1 inch pieces

    1 cup sugar

    1/4 cup flour

    1/2 teaspoon ground cinnamon 

Pastry for Double-Crust Pie

Sugar (optional)

Mix ingredients for filling. Transfer to a pastry lined 9 inch pie plate. Adjust top crust, cut slits in top crust to vent steam. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree over 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender. Serves 8. Bonus points if you serve it with vanilla ice cream.