Family owned and operated since 1938, Yakima Fruit Market and Nursery is a seasonal market open in Bothell from March until October, featuring the best hand selected regional produce in season. We also have unique groceries, cut flowers, and a wonderful plant selection in our nursery.

Produce and plants arrive seven days a week, so everything is always truly farm-fresh. In November and December our market transforms into a Christmas tree forest with fresh cut green trees and snowy flocked trees. Do stop in and say hello, sample our produce, and pick up a free copy of The Grapevine, our monthly newsletter. We look forward to seeing you!

"Grown In Washington" - YFM's own book!

Now Available at the Market

Commemorating the 70th Anniversary of the Yakima Fruit Market Owner/Author: Karin B. Poage brings you "Grown In Washington"

What you'll find inside:

•Melons demystified!

•Pumpkin pie from scratch!

•A bushel of apples!

•Secrets of the produce professionals revealed!

•And much more. . .

Makes a great gift for the passionate local! Get your copy today! Only available at the Yakima Fruit Market In Bothell.

Easy Peach Cobbler

---Recipe from Pat Malone, who says you’re going to need some vanilla ice cream!

6 tablespoons butter
2 cups sugar, divided
¾ cup flour
2 teaspoons baking powder
dash salt
¾ cup milk
2 cups peeled, sliced peaches
1 teaspoon cinnamon

Oven 350. Melt butter in the bottom of an 8” baking dish or pie pan. Combine 1 cup sugar, flour, cinnamon, baking powder and salt. Add milk, stir until just mixed. Pour batter over the melted butter. Don’t stir it.
Combine sliced peaches with remaining 1 cup sugar and spoon over the batter. Don’t stir this either. Bake at 350 1 hour.

Grilled Asparagus with Lemon Caper Vinaigrette

GRILLED ASPARAGUS WITH
LEMON CAPER VINAIGRETTE
---Recipe from Dole Asparagus

1 pound trimmed asparagus
1 tablespoon olive oil
vinaigrette dressing (recipe below)
2 tablespoons toasted pine nuts
¼ cup shaved Parmesan cheese
Brush asparagus with olive oil
and season with salt. Grill over
medium high heat, turning often,
until asparagus is just tender, about
8-10 minutes. Transfer asparagus
to a warm plate. Drizzle with vinaigrette.
Sprinkle with pine nuts and top with
Parmesan cheese.
Vinaigrette Dressing
2 tablespoons finely chopped shallots
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1 tablespoon drained capers
2 tablespoons chopped Italian parsley
3 tablespoons olive oil
Salt & freshly ground pepper
Mix the shallots, lemon zest and juice,
capers and parsley in a small bowl. whisk
in the olive oil and season to taste with
salt and pepper.
Serves 4.