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Northwest Cherries,
July and August
Different varieties of cherries grown in Washington,
Oregon, Idaho, Utah and Montana ripen at different
rates throughout the summer. Our farmer partners
deliver to us within two days of harvest, so you get the
freshest cherries every time you shop. All varieties of
Northwest Cherries are sweet, but the rule of thumb is
the darker, the sweeter. Some of our favorite varieties
include deep, mahogany-red Bing cherries, which are
firm and juicy; large Rainier cherries, which are yellow
with a red blush; and heart-shaped Sweetheart cherries,
which are firm, with a mild sweet flavor.
Storage:
Unwashed cherries stored in the fridge
wrapped in a plastic bag will last for about a week.
Don’t wash until just before eating.
Alabama Silver King & Silver Queen Corn,
July
We buy entire crops of this sweet Alabama corn, but as
fast as we get it, it goes.
Storage:
We recommend eating silver corn fresh on
the cob, but if you want to freeze your purchase for later,
shuck and blanch ears in boilingwater for oneminute, let
cool, and freeze in Ziploc. Corn will last for a fewmonths.
Amaize Sweet Corn,
July
Available exclusively at Rouses
This rare breed of white sweet corn is known for its
deliciously sweet flavor and crunchy texture.
Storage:
Bag un-shucked ears and store in the
refrigerator for up to three days.
Apricots • Peaches • Nectarines
Plums • Figs
Lori Anne Peaches,
July
Available exclusively at Rouses
These South Carolina peaches have a soft, fuzzy exterior
and sweet, tender flesh. They’re harvested and packed
right in the field and shipped directly to Rouses.
Local Yellow Squash & Zucchini,
July and August
Look for squash and zucchini that are less than eight
inches. Any larger, and they can be bitter
.
Storage:
Store unwashed in a plastic bag in the
vegetable drawer for up to five days.
Local Eggplant,
July and August
Great fried, grilled, stuffed and in casseroles. A slice of
fresh eggplant is meaty, so it can replace beef, chicken
or pork in some recipes.
Storage:
Store loose eggplants at room temperature or
in the refrigerator for up to three days.
Tomatoes • Strawberries • Blueberries
Watermelons • Crenshaw
From Our Test Kitchen
Cheesy Zucchini Casserole
WHAT YOU WILL NEED
4
slices Rouses white bread, cubed
2
cups cubed zucchini
1
large white onion, chopped
2
cloves garlic, minced
1
teaspoon garlic salt
1
egg, beaten
¼
cup melted butter
2
cups shredded Cheddar cheese
¼
cup green onions tops, chopped
HOW TO PREP
Preheat oven to 350 degrees.
In a medium bowl, toss bread cubes, zucchini, onion, garlic, garlic salt and egg to combine.
Pour in butter and stir to coat. Transfer mixture to a 9x13-inch baking dish. Top with shredded
cheese, cover, and bake for 30 minutes. Remove cover and bake an additional 30 minutes or
lightly browned and bubbling. Garnish with green onion tops.
AT SEASON’S PEAK