Your box 7-31-15

Standard Box

7-31-15 standard

Cauliflower, 1 hd
Napa Cabbage, 1 hd
Walla Walla Onion
Lettuce, 1 hd
Gold Beets with Greens, 1 bu
Scarlett Runner Beans, .5 lb
Lacinato Kale, 1 bu
Red Cabbage, 1 hd
Cherry Tomatoes, 1 pint
Edible Flowers, 13 count

Small Box

7-31-15 small

Cauliflower, 1 hd
Napa Cabbage, 1 hd
Walla Walla Onion
Lettuce, 1 hd
Gold Beets with Greens, 1 bu
Heirloom Tomatoes, .75 lb

Napa cabbage-horz

About Napa Cabbage

Napa cabbage has a lovely pale green color and graceful shape. It is also very nutritious, despite the fact that it resembles iceberg lettuce in color.

One cup has only 20 calories, but contains 46% of the RDA of vitamin C and 26% RDA of vitamin A. It also has 1 gram of vegetable fiber, 1 gram of protein, and lots of absorbable calcium.

But the real surprise is how many phytochemicals it contains. Phytochemicals occur naturally in plants but are not considered “essential nutrients.” However, they appear to have effects on many human diseases, including fighting cancer.

Napa cabbage is also called Chinese cabbage and is used extensively in Oriental cuisines. Here are a few ways to enjoy its flavorful crunch.

  • Steam some of the large outer leaves until just soft enough to roll. Fill with browned sausage, rice, onions and herbs. Top with some chopped Nash’s tomatoes and a little cheese, and bake until bubbly.
  • Mix 2 cups of chopped Napa, 3 Tbsp. rice wine vinegar, 4 sliced garlic cloves, 1/2 tsp. salt, and 1 Tbsp. of your favorite hot sauce. Chill in the fridge overnight and enjoy!
  • Slice into a stir-fry with other veggies and peanut oil Serve over rice.
  • Substitute Napa cabbage for green cabbage in any slaw recipe. Try combining 2 cups chopped or shredded Napa, 1 chopped nectarine, a finely diced jalapeno, 1/3 cup mayo or Vegennaise, 3 Tbsp. rice wine vinegar, and salt to taste. Chill before serving.
  • Napa is fabulous sautéed or braised in veggie broth. Add a little ground ginger, garlic powder and a dash of soy sauce. Cook 8-10 minutes until just soft.
  • Slice the green portion of a couple of leaves very thin, mix with finely chopped cooked shrimp or chicken, some chopped fresh basil and some cooked rice or rice noodles. Roll in a spring roll wrapper and serve with soy sauce or fish sauce.
  • Add to tacos! It has more crunch than plain lettuce.


scarlet runner beans with buckwheat

Scarlet Runner Beans

The organic scarlet runners in the Standard boxes were grown in a no-till experimental plot this year on property owned by manager Kia Armstrong.

Instead of tilling, Kia prepped the beds with plastic mulch for over a year to kill the weeds and grass. Once planted by hand, the beans were then inter-planted with rows of buckwheat and phacelia to provide competition for re-emerging weeds. Cardboard and straw mulch were also layered along the borders to suppress grass. Although the beds required some hand weeding, the thickly sown buckwheat and phacelia did a great job outcompeting the thistle and no tractor cultivation was required. Drip irrigation was used to maximize water efficiency. In the photo above, the buckwheat flowers can be seen on the ground, while the bean vines with their lovely red flowers can climb as much as 10-15 feet.

After harvest peaks in the bean patch, August and September tasks will include more mulching and reseeding cover crops, and putting the beds “to rest” for the coming fall and winter. Kia will also experiment with different types of long-term mulches, and possibly double the area planted next year.

Now that the fencing and trellis infrastructure has been established, we have a unique area to continue experimenting with growing no-till crops to increase the long term health of the soil, reduce reliance on irrigation, and provide perennial pollinator habitat. Although the “no till” model is not feasible for the 50+ acres of vegetables we usually grow every year on the farm, we are excited to experiment further with this technique to see how aspects of it could be used for better resource management across the farm.

The scarlet runner beans in the Standard boxes this week are tender and slightly sweet. Use them as you would green beans: raw dipped in hummus, steamed, stir-fried or oven roasted, or even marinated and tossed on the grill!


Your box 7-24-15

Standard Box

standard 7-24-15

Lettuce, 1 head
Walla Walla Onions, 2
Fresh Dill, 1 bunch
Cucumbers, 2
Spinach, 1 bunch
Cauliflower, 1 head
Green Cabbage, 1 head
Red Chard, 1 bunch
Carrots, 1 bunch
Heirloom Tomato, .75 lb

Small Box


Lettuce, 1 head
Walla Walla Onions, 2
Cauliflower, 1 head
Beans, Green or Runner, .5 lb
Cilantro, 1 bunch
Yellow Zucchini, 1
Edible Flowers, 13 count

Grilled Cauliflower

1 large head cauliflower, trimmed, core intact
6 Tbsp. vegetable oil, divided
1 bunch scallions or baby Walla Wallas, trimmed
Salt and freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
½ cup (packed) fresh cilantro leaves
2 Tbsp. fresh lime juice
Toasted black sesame seeds, and sesame oil
Edible nasturtiums

Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks.” Reserve any loose florets. Prepare grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, about 2 minutes. Grill steaks and florets until tender, 8-10 minutes per side.
Blend ginger, garlic, cilantro, lime juice, and remaining oil in a food processor, thinning with water if needed, until consistency of yogurt; season with salt. Arrange cauliflower and scallions on a platter. Sprinkle with sesame seeds and drizzle with sesame oil. Top cauliflower with a few edible nasturtium flowers or a sprinkle of calendula petals for spicy colorful garnish. The flowers are also wonderful on green salads, stir-fries, cold salads and sandwiches.
     We thank for the basis of this recipe.

Cilantro Pesto

cilantro in store

Basil isn’t the only herb that’s great in pesto. Try your cilantro for a refreshing, zingy taste!

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 Tbsp. toasted sesame oil
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Place the garlic and cilantro in a food processor with a metal blade. With the processor running, slowly add oils, lemon juice, salt, and pepper. Process until smooth.

Kia’s Roasted Cauliflower and Walla Walla Onions

roasted cauliflower

Fresh, uncured Walla Walla onions are seasonally available in July and August at Nash’s farm, and are one of the veggie highlights of the summer. Roasted with cauliflower until golden brown in this dish, they just melt in your mouth.

Kia Armstrong, Farm Store manager and a most excellent cook, suggests making a big batch of these roasties so you have leftovers. “They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.” she says.

1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or
3-inch pieces
3 or 4 Tbsp. melted coconut oil
Salt and pepper to taste

Preheat oven to 400°F. Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper. Spread a single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until well browned and starting to crisp.

Spice it up!
Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.

Oil it up!
Use alternative oils to coat the veggies. Coconut oil adds a unique flavor and has many health benefits, but you can use any high-heat oil you might have on hand.

Mix it up!
Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli, etc., all work well in combo.



Your box 7-17-15

Standard Box

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1.75 lbs.
Golden Beets & Greens, 1 bu.
Yellow Zucchini
Cilantro, 1 bu.
Green Beans, .5 lb.
Apricots, 2 lbs., Sunnyslope Ranch

Small Box
7-17-15 small

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1 lb.
Lacinato Kale, 1 bu.
Cherry Tomatoes, 1 pint
Apricots, 1.5 lbs., Sunnyslope Ranch

First of the Carrots
Nash’s carrots have a reputation for sweetness and crunch. The carrots in your box are very young and tender, and their sweetness may not be as intense as when they have had a chance to grow more in our mineral-rich Dungeness soils. You will be seeing those carrots later in the season. Meanwhile, try roasting these baby carrots.

Start by preheating your oven to 400°F. Scrub and wash the carrots . Wipe dry. Slice off the tops and tails. Line a roasting pan with foil. Put in the carrots in one layer. From a small bunch of fresh thyme, remove the leaves and sprinkle on carrots. Chop 4-5 garlic cloves into big pieces and add. You can also add a layer of sliced medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with your hands. Bake for 40-45 minutes at 400°F. Serve as a side dish or use in a wrap or sandwich.

The thyme-carrot combination is fantastic but you could substitute any of your favorite herbs like rosemary or oregano.


Golden Beets with Greens & Bow-Tie Pasta
1/4 cup pine nuts
2 Tbsp. olive oil, divided
1 large onion, quartered and sliced (about 2 cups)
2 garlic cloves, minced
1 bunch 2-inch-diameter golden beets with greens
6 ounces bow-tie pasta
1/4 cup grated Parmesan cheese

Peel beets (optional) and cut into 8 wedges. Cut greens into 1-inch-wide strips. Toast pine nuts in dry skillet, about 3 minutes. Transfer to bowl. Sauté onions in 1 Tbsp. oil until beginning to turn golden, about 10 minutes. Reduce heat to medium-low and continue until tender and browned, about 20 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining oil over; cover and cook until beet greens are tender, about 5 minutes.

Cook beets in boiling, salted water until tender. Transfer to bowl. Add pasta to beet-cooking liquid and cook until tender but still firm, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add enough cooking liquid to moisten. Season with salt and pepper. Stir in cheese and sprinkle with pine nuts.


Baby Walla Walla Onions
baby bunched walla walla onions
Onions in general have a whopping load of polyphenols, an important class of phytonutrients. Phytonutrients are plant chemicals that offer a whole host of benefits for human health.

Walla Walla onions are famous for being “sweet,” but it is actually a lack of pungency, due to the low-sulfur soils in that region of Washington state. The
onions in your box were grown in Dungeness, of course, but they have a sweetness all their own!

Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing
6 Tbsp. rice vinegar
1/4 cup sugar
1 tsp. salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 Tbsp. chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing
1/4 cup fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 Tbsp. packed brown sugar, maple syrup or honey
1 tsp. minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead. Recipe from