Your box 8-28-15

Standard Box


Field Peas, 2 lbs
Potatoes, 2.5 lbs
Cantaloupe from Tonnemaker Farm, Yakima Valley, 2
Leeks, 2
Parsley, 1 bu
Lettuce, 1 hd
Poblano Peppers, 1 lb from Alvarez Farm, Yakima
Heirloom Tomatoes

Small Box

8-28-15 small

Broccoli, 1.5 lbs
Cantaloupe from Tonnemaker Farm, Yakima Valley
Leeks, 2
Parsley, 1 bu
Beets, 1.5 lbs
Poblano Peppers, 1 lb from Alvarez Farm, Yakima

Dried Field Peas


Dried field peas is a small but nutritionally mighty member of the legume family, and a very good source of cholesterol-lowering soluble fiber.

Soluble fiber helps to prevent constipation and digestive disorders like irritable bowel syndrome and diverticulitis. They also help lower cholesterol and are of special benefit in managing blood-sugar disorders, since their high fiber content stablilizes blood sugar levels and prevents them from rising rapidly after a meal. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can help you balance blood sugar levels while providing steady, slow-burning energy.

Field peas also provide good-to-excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones, phytonutrients that act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

In addition to their stellar fiber content, dried peas also feature other heart-healthy nutrients. They are a good source of potassium, which may decrease the growth and development of blood vessel plaques and is also good for lowering high blood pressure.

Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1 to 2 ribs celery, thinly sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
Salt and pepper, to taste
Hot cooked rice for 6
Sliced green onions, for garnish

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water about 1-1/2 hours. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1 to 2 hours longer. Serve with hot cooked rice.


Poblano Peppers

The Poblano peppers from Alvarez Farms in your boxes this week have a bit of a kick to them! The seeds are especially spicy, so when handling them be careful not to touch your eyes, and keep them out of reach of children. Once the seeds have been removed, the peppers themselves have a mild-to-medium heat, which dissipates a bit when cooked. These tender chiles are wonderful raw in cold salads and salsas, oven roasted, grilled or stir fried. You can also skillet-roast them and puree them up with garlic, salt and water, for a delicious green salsa. Complete recipe details on our Recipe Blog at


Basic Chile Relleno

4 Poblano chiles, about 1 pound
1 pound queso fresco, or Cotija cheese, found in most supermarkets. Cut it into small pieces, or grate.
3 eggs
1 Tbsp. soft white flour
1 cup oil

Grill or broil the chiles on both sides until blackened. Put in a plastic bag for 10 minutes to sweat out moisture. Remove from the bag and cut down middle and remove seeds and pulp. Stuff with cheese and use toothpicks to hold them together.

Separate egg yolks from whites while eggs are cold. Let them come to room temperature separated. Beat whites until they fluff up. Add flour and yolks and mix until completely incorporated.

Add oil to the frying pan over medium heat. Dip the stuffed peppers into the egg batter and fry until golden brown on both sides. Drain briefly and place on serving platter.

Top with salsa verde or a tomato-based salsa or sauce. Serve with rice and beans. You can use Monterey Jack cheese, if the Mexican cheeses are not available.




Your box 8-14-15

Standard Box


Slicer tomatoes, .75 lb
Carrots, 2.5 lbs
Rolled oats, 2 lbs
Dill, 1 bu
Lettuce, 1 hd
Cilantro, 1 bu
Spinach, 1 bu
Potatoes, 2 lb


Small Box

8-14-15 small

Green cabbage, 1 hd
Carrots, 2 lbs
Dill, 1 bu
Garlic, .5 lb
Curly parsley, 1 bu
Spinach, 1 bu

sid with rollermill Aug 2015

NEW—Nash’s Rolled Oats!

We’ve been growing oats for years, but in July we finally purchased a grain roller (above, with Sid Maroney) to produce rolled oats.

For centuries, oat groats (oats whose inedible outer husks had been removed by thrashing them) were first steamed to soften, and then rolled into flat flakes under heavy rollers before being lightly toasted to allow for longer storage. The groat still had the outer bran, which is nutritious, but makes the grain a little chewy.

In modern times, we have “improved” oat flakes by further processing them to cook more quickly, be less chewy, and have a longer shelf life. The cost has been a loss of healthy soluble fiber, vitamins, and enzymes.

Nash’s oats are a hull-less variety so we never need to steam or thrash them. They are simply rolled without any further processing, so you have the entire whole grain. They can be cooked and eaten as old-fashioned porridge oats, or used as the main ingredient in granola. You can also make oat flour by pulsing them in a food processor.

Whole oats are an excellent source of thiamine, iron, and dietary fiber. Whole oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oats also contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose levels.

Basic Rolled Oats Recipe

Combine 1 cup oats and 2 cups water/milk or a combination, in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.


4 cups Nash’s rolled oats
2 cups shredded coconut
2 cups sliced almonds
3/4 cup high-heat vegetable or coconut oil
1/2 cup honey

Preheat oven to 350°F. Mix the oats, coconut and almonds together. Whisk the oil and honey together then pour over the dry ingredients and mix well. Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown. Allow to cool, and mix in chopped dried fruit, chocolate pieces, or additional nuts.

cabbage-August 2010 (5)

Simple Braised Cabbage

1 medium green cabbage
1 medium onion
1 carrot
1/4 cup olive oil
1/4 cup chicken or veggie broth
Salt and pepper
Red pepper flakes to taste

Preheat your oven to 325°F.

Cut the cabbage into 8 wedges, removing most of the core. Arrange in a lightly-oiled baking dish with minimum overlapping. Thickly slice the onion and cut the carrot into 1/4″ rounds. Scatter over the cabbage. Drizzle with a mixture of the olive oil and chicken or veggie stock. Sprinkle with salt and pepper, and a dash of red pepper flakes, if desired.

Cover tightly with foil and bake till tender, about 1 hour, turning the cabbage about halfway through. Add a bit of water if it seems too dry. When tender, remove the foil, raise temp to 400° and roast another 15 minute or until veggies are beginning to brown. Serve warm or at room temperature.