Skagit Flats

Andy teaching Co-op members about Skagit Flats.

Skagit Flats is an independent, Mount Vernon-based farm that supplies a range of tender seasonal greens to the Co-op and other regional restaurants. Owners Andy and Laura Ross pursued their passion to purchase a 13-acre farm dedicated to growing organic lettuces.

They now supply local businesses and restaurants with fresh, seasonal greens. Throughout the summer, you’ll find Skagit Flats lettuce gracing our Produce Department.

Look for rotating varieties of hand-harvested lettuce from Skagit Flats Farm, including red leaf lettuce, Romaine, red butter, green butter, and green leaf.

If you think all lettuce tastes the same, think again! Skagit Flats lettuce is sure to change your mind. Not only is locally-grown lettuce more sustainable (Skagit Flats is just three miles from the Co-op!), but it is harvested at the peak of perfection and has an almost sweet flavor that makes your salads, wraps, and sandwiches that much more delicious.

As a side or as the centerpiece, local greens are also a flavorful topper for sandwiches and pizza and are a great balancing act to protein-rich roasted meats, cheese, and grains.

Check out some of our favorite ways to use Skagit Flats lettuce while it’s in season!

A(mazing) BLT

With peppered bacon, Neufchâtel cheese, and sun-dried tomatoes, this BLT is sure to wow your tastebuds.

Add a slice of avo if you’re feeling fancy, and try subbing in the Co-op’s focaccia bread for the sourdough!

Ingredients

• 1 pound peppered bacon

• 8 ounces Neufchâtel cheese

• 1/4 cup oil-cured sun-dried tomatoes, chopped

• 1 clove garlic, peeled

• 2 tablespoons mayonnaise

• 1 tablespoon balsamic vinegar

• 1 teaspoon fresh basil, chopped

• 8 slices of sourdough bread

• 2 ounces arugula

• 2 large heirloom tomatoes

Directions

1. Preheat the oven to 400 degrees F. Place 12 slices of bacon in a single layer on a parchment-lined sheet pan and bake about 20 minutes until crispy. Remove from heat and place on paper towels to remove excess fat.

2. In a food processor, combine the Neufchâtel cheese, sun-dried tomatoes, garlic, mayonnaise, vinegar and basil and blend until smooth.

3. Slice the tomatoes into 8 to 12 slices about 3⁄8 -inch thick. Lightly toast the bread and spread each slice with the cheese blend. On four of the pieces of toasted bread, place 2 or 3 tomato slices, a small handful of arugula and 3 pieces of bacon. Top each with another slice of toast, cheese side down. Cut in half diagonally and serve.

Recipe adapted from Co+op

Classic Chopped Salad

Greek-inspired and quick and easy, this chopped salad pairs well with our Garlic & Herb marinated chicken breast and some lemony orzo!

Ingredients

• 9 ounces romaine lettuce hearts, washed and chopped

• 1 large cucumber seeded and cut into 1/2-inch cubes (about 1 1/2 cups)

• 1 small red bell pepper cut into 1/2-inch cubes (about 1 cup)

• 1/4 cup pitted black olives, whole or halved

• 1 large tomato cut into 1/2-inch cubes (about 1 cup)

• 1/2 small red onion cut into 1/2-inch cubes (about 1/2 cup)

• 1/3 pound fresh mozzarella or feta cheese, cut into 1/2-inch cubes

For the dressing:

• 2 lemons, juiced (about 1/3 cup)

• 1 clove garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/4 cup loosely packed fresh herbs (try basil, mint, oregano, or a mix), minced

• Salt and pepper to taste

Directions

1. The keys to a successful chopped salad: chop all the ingredients to approximately the same size; make sure your lettuce is not wet; then dress all the ingredients together before serving so each forkful is perfectly seasoned!

2. In a large salad bowl, gently toss the prepared romaine, cucumber, bell pepper, black olives, tomato, red onion, and cheese with the dressing. Taste for salt and pepper, then garnish as you wish.

Recipe adapted from Co+op

Grilled Romaine Salad

Use the grill for more than just meat this summer by grilling your salad, too. Romaine is hearty and lends itself perfectly to grilling.

Ingredients

• 1 large head romaine lettuce

• 1 ear corn

• 2 slices day-old bread

• 1/2 avocado, chopped

• 1/4 medium red onion, thinly sliced

• 2 tablespoons extra virgin olive oil, divided

For the dressing:

• 1/4 cup freshly grated Parmesan cheese

• 1 tablespoons lemon juice

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1/4 teaspoon freshly ground black pepper

Directions

1. Make the dressing by whisking together the cheese and lemon juice in a small bowl. Add the olive oil, balsamic and black pepper and whisk again until incorporated. Set aside.

2. Preheat an outdoor grill or stove top grill pan to medium-low, about 350⁰F.

3. Place the corn on the grill and grill for about 4-5 minutes per side until the kernels start to char. Remove from grill once the whole ear is slightly charred, cut the kernels off the cob and set aside.

4. While the corn grills, drizzle the bread with 1 tablespoon of olive oil and place on the grill for about 1-2 minutes per side until just slightly toasted and grill marks appear. Remove from the grill and cut into cubes.

5. Cut the head of romaine in half lengthwise keeping the core intact. Wash each half thoroughly, gently shake off any excess water and dry well.

6. Drizzle both halves of romaine (cut side) with the remaining tablespoon of olive oil. Place the lettuce halves on the grill, cut side down and grill for 1-2 minutes per side until the outer leaves just start to wilt and the core has some nice grill marks.

7. Plate the grilled romaine on a serving platter, top with the grilled corn kernels, sliced red onion, chopped avocado and grilled croutons.

8. Drizzle the dressing on top and serve warm.

Recipe adapted from Co+op