What’s in your box for week 4

Standard Box


Lacinato Kale  1 bu
Cauliflower  1 hd
Dill  1 bu
Green Cabbage  1 hd
Bunched Carrots  2 bu
Cucumbers  2
New Garlic   2 bulbs
Hard White Wheat Flour  4lb



Small Box


Dill  1 bu
Lacinato Kale  1 bu
Cauliflower  1 hd
Green Cabbage   1 hd
Red Beets with Greens   1 bu
Bunched Carrots  1 bu



Nash’s Beets

Beets are great detoxifiers, as their phytochemicals, called “betalains” support the phase of detoxification which rids your body of toxins. Additionally, beets are a good source of dietary nitrate, which has been shown to lower blood pressure. Plus beets are an excellent source of folate and potassium, which are both beneficial nutrients for cardiovascular health.

Although the recipe below does not call for the beet greens, don’t toss them! There are studies that suggest the greens provide even more of the health benefits than the beet itself. Sauté them lightly in olive oil with some minced garlic, a dash of Balsamic vinegar, and salt/pepper for a terrific side dish.

To store, separate the leaves from the root, leaving an inch or two of the stems. Remove any leaves that are damaged before storing the tops in a loosely wrapped plastic bag or a clean wet dish towel in the crisper section of the refrigerator, for no more than a few days. Roots should also be stored similarly—if left in the crisper unwrapped, they will quickly dehydrate and become soft.

Raw Beet Salad with Creamy Dill Dressing

1 lb. beets
1 minced shallot
2 tsp. Dijon mustard
¼ cup sour cream
Lemon juice to taste
Chopped dill

Grate the beets. Combine shallot, Dijon mustard, sour cream, lemon juice and dill in bowl and whisk together with a fork until smooth. Combine with beets. Chill in the fridge for about a half hour to blend the flavors. Use leftover dill to garnish the salad.

Recipe adapted from cooking.nytimes.com


Fresh (New) Garlic

Fresh garlic is garlic that has not been cured, or dried. The cloves are juicier than the garlic you might be used to, but they still have a full-flavored garlic taste. This is our first hit of garlic for the season, and CSA members are getting some before our farmer’s markets or farm store!


Dill: So Many Options

Dill can be tossed into salads to give them an extra-fresh flavor. It perks up an otherwise run-of-the-mill green salad and adds spunk to creamy dressings.

We also know that dill goes well with pickles, but it also pairs wonderfully with fresh cucumbers in a crunchy, summery salad. Try combining diced cucumbers, chopped dill, minced garlic, and your favorite creamy dressing for a refreshing summer side dish.

If it’s a veggie dip you’re looking for, dill can be the star of the show. Combine chopped dill with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper, and surround it will carrot sticks, radishes, sugar snap peas, and any other dipable veggies you have on hand.

Finally, if you’re not able to use all your dill immediately, you can always hang your dill upside-down in a cool, dry place to dry it for future use.


Cauliflower Pizza Crust

Local-up your pizza game by making a gluten-free cauliflower crust, and topping it with finely shredded kale, minced garlic and steamed or roasted beets!

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
1/2 teaspoon crushed garlic
1/2 teaspoon garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and pre-cooked toppings

Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Don’t overdo it or you will puree the cauliflower. If you don’t have a food processor, you can grate the whole head.

Microwave the riced cauliflower in a bowl for about 8 minutes. There is no need to add water because the natural moisture in the cauliflower is enough to cook it. Instead of using a microwave, you can also steam the cauliflower, but use as little water as possible.

One large head should produce approximately 3 cups of riced cauliflower. If you have extra, the remainder can be used to make additional pizza crusts immediately, or it can be stored in the refrigerator for up to one week.

Preheat oven to 450 degrees. Oil a cookie sheet.

In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir. Transfer to the cookie sheet, and pat out into a 9″ round. Optionally, brush olive oil over the top of the mixture to help with browning. Bake for 15 minutes.

Remove from oven. Top the crust with sauce, toppings and cheese. Place under a broiler at high heat until cheese is just melted, approximately 3-4 minutes.



What’s in your box for week 3

Standard Box

Spinach 2 bu
Bunched Carrots 2 bu
Beets & Greens 1 bu
Basil 1/4 lb
Zucchini 1
Rainbow Chard 1 bu
Italian Parsley 1 bu
Romaine Lettuce 1 hd
Leeks 1 med or 2 small

Small Box

Spinach 2 bu
Bunched Carrots 1 bu
Gold Beets & Greens 1 bu
Zucchini .5 lb
Rainbow Chard 1 bu
Italian Parsley 1 bu
Leeks 1 med or 2 small



Carrot Tahini Salad with Spiced Chickpeas

For the chickpeas
1 1/2 cups cooked chickpeas, rinsed & drained (or 1 15-ounce can chickpeas, drained)
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

We thank thekitchn.com for this recipe


Nash’s Beets

Beets are related to chards and can be red, gold, white, purple or stripped. Peel, grate raw, and mix with equal amounts of grated apple and some raisins, or sliced onions and a vinaigrette. Take care when preparing beets because they can stain your clothes, especially the red ones.

Cooked beets are tasty when pickled, boiled, roasted and in soups. Beet greens can be used like chard—steamed , boiled or sautéed, or juiced raw.

To cook, scrub gently and rinse well. Cook until tender, drain and rinse under cold water, then peel.

They are colorful and delicious served with vinegar or citrus juice, ground pepper, fresh herbs, and a drizzle of olive oil.

Beets are excellent body cleansers and acid elimi-nators, also noted for their blood detoxification and abil-ity to relieve constipation. They are also beneficial for heart health and stabilizing blood pressure.


Nash’s Leeks

These tender young leeks to be much more flavorful than onions. And you can use the entire leek! Here are some ways to use them:

  • Leeks become creamy and subtly sweet when baked. Serve them hot or cold with vinaigrette dressing, or layer them in a dish with ham and cheese and bake until they are hot and bubbling.
  • Sprinkle thinly sliced raw leeks atop salads.
  • Bake leeks and asparagus together and top with hollandaise sauce for a dish worthy of royalty.
  • Throw oiled and seasoned leeks on the grill along with tomatoes and peppers for a tasty summer treat.
  • Braise leeks in chicken stock until the leeks are soft and glazed. Braised leeks make a sumptuous accompaniment to rich meats like roast pork, beef, and lamb.
  • Sauté with fennel for a tasty side dish.




What’s in your box June 30

In Your Box This Week

Small Box

Spinach 1 bu
Fava Beans  1.25 lb
Romaine Lettuce  1 hd
Garlic Scapes  1 bu
Broccoli, medium head
Cherries  3/4 lb from PDQ Farm, Zillah, WA
Baby Dill  1 bu





Standard Box

Spinach 2 bu
Fava Beans  1.25 lb
Red Butter Lettuce  1 hd
Garlic Scapes  1 bu
Broccoli, large head
Cherries  3/4 lb from PDQ Farm, Zillah, WA
Baby Dill  1 bu
Rainbow Chard  1 bu



Fava Beans

The biggest complaint we hear about fava beans is that they are time-consuming to prepare. This may be true, but there’s no bean that can equal its buttery taste.

If the beans are very young, the whole bean can be chopped up and used, pods and all. Otherwise you need to shuck them. There is a whitish skin around the bean itself, which can be eaten or discarded.

Sauté shucked beans with peas and mushrooms, or with shrimp and thyme for a delicious and elegant summer supper. Toss them into soups, stir-fries or pasta. Roast them with garlic, olive oil and salt to taste, or use them raw, whole or chopped into salads. Puree favas with sautéed cut up garlic scapes for an alternative green base to pizza or pasta. Boil and mash them, and spread the paste on crostini.

Shucking favas

Remove the beans from the pod. To remove the second skin, make a small slit with a knife along the edge of the bean to pop the bean out.

You can also blanch them for 1-3 minutes, then submerge them in ice cold water. Squeeze them out from their skins and use as directed in any recipe of your choice. Check our Recipe Blog for some good ones.





Broccoli pesto? Definitely!

3 full cups broccoli florets
4 cloves garlic
Zest and juice of 1 lemon
1/2 cup walnuts
1/3 cup parsley
2/3 cup olive oil
Salt and pepper to taste
Broccoli plant

Blanch broccoli in boiling water until fork-tender, then immediately plunge into ice water. Once the broccoli is cold, remove it from the ice water and drain on paper towels. Squeeze the excess water from the broccoli before adding it to the pesto.

Add all the garlic, lemon zest, lemon juice, walnuts and parsley to the food processor and pulse until chunky. Add the dry broccoli florets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add the olive oil and process until completely creamy. Season with salt and pepper and mix again.

We thank Nourish Restaurant in Sequim for this delicious recipe.






Cherries, which are members of the same family as peaches, plums, apricots, and almonds, are often regarded as a dessert fruit for use in pies or jams.

But they have a healthy side too, because they are rich in powerful antioxidants and many other health-promoting compounds.

Bing cherries contain quercetin, which is among the most potent of antioxidants. They also contain fiber, vitamin C, carotenoids, and anthocyanins, each of which may help play a role in cancer prevention.

Cherries have been known to help reduce inflammation caused by gout and arthritis. They also contain natural melatonin, a powerful antioxidant and free radical scavenger that helps “cool down” excess inflammation and associated oxidative stress. It also plays a vital role in sleep and bodily regeneration.


Sweet Cherry Feta Quinoa

1 cup uncooked quinoa
1/2 cup peach or apricot jam
1/4 cup white wine or apple cider vinegar
1/4 cup olive oil
1/2 tsp. Dijon
1/2 tsp. kosher salt
2 Tbsp. water
1/2 cup fresh cherries, pitted, quartered
1 cup shucked fava beans, outer membrane removed, and steamed to al dente
1 celery stalk, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup feta cheese, crumbled
1/4 cup sliced or slivered almonds, toasted

For the dressing, place the jam, vinegar, olive oil, Dijon, salt, and water in a small jar. Screw on the lid and shake until thoroughly blended and emulsified.

Rinse the quinoa and drain well. Bring 1 1/4 cups water and the quinoa to a boil in a large pot, cover, and then reduce to a simmer. Cook 10-12 minutes or until all the water is absorbed and the quinoa is just tender but still a little firm. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with fork, and then drizzle about 1/2 of the vinaigrette over the quinoa and toss to coat. Allow to cool.

Add the cherries, favas, celery, onion, herbs, and feta to the quinoa. Toss to combine and refrigerate until ready to serve. Before serving, sprinkle with toasted almonds and drizzle with additional vinaigrette.

We thank fountainavenuekitchen.com for this delicious recipe.