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.

Penne w/ Asparagus & Prosciutto

PENNE WITH ASPARAGUS
& PROSCIUTTO

---Recipe from Gourmet brand asparagus. For
more recipes, visit www.gourmettrading.net

2 lb. asparagus, cut in 2” pieces and cooked till just
tender
3 tablespoons olive oil or butter
¼ lb. prosciutto, diced
1 medium leek, white part only, thinly sliced
¼ cup white wine
1 cup chicken stock
¼ cup heavy cream
1 lb. freshly cooked hot penne pasta
¼ cup chopped chives
3 oz. grated fontina cheese
Heat oil in a large skillet over medium/low heat,
add prosciutto and leak and cook about 6 minutes,
taking care not to brown leeks. Stir in wine and
chicken stock, bring to a boil. Cook till slightly
thickened. Add cream, bring to a boil and add
asparagus. Reduce heat to a simmer and cook 1
minute longer. Season with salt and pepper as
desired and toss with pasta. Sprinkle with chives
and cheese and serve. Makes 4 servings.

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.