Your box 10-30-15

Standard Box

Dried Runner Beans, 1/2 pt
Lacinato Kale, 1 bu
Bunched Carrots, 1 bu
Savoy or Red Cabbage, 1 hd
Golden Beets, 2.5 lbs
Arugula, 1 bu
Red Radishes, 1 bu
Napa Cabbage, 1 bu
Baby White Turnips, 1 bu
Potatoes, 2 lbs

Small Box

Cornmeal, med grind, 1 pt
Spinach, 1 bu
Golden Beets, 2.5 lbs
Arugula, 1 bu
Red Radishes, 1 bu
Napa Cabbage, 1 bu
Baby White Turnips, 1 bu

Savoy Cabbage

High in vitamins K and C and fiber, Savoy cabbage is also a rich source of manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Because it is so tender, don’t shy away from using it in salads. Use salt and a vinegar or lemony dressing to help it wilt a little.

Savoy cabbage is one of the sweetest of all the cabbages, and goes well with strong flavors, like sausages or seafood. It can be braised, roasted or boiled, and it’s very easy to sauté in butter, olive oil or bacon fat. It can also be used in preserved recipes like kimchi or sauerkraut.

Rocket Sauce

Rocket is another name for Arugula, a peppery-tasting leafy green, packed with nutrients and flavor! We thank Eliza Winne. a member of the Farm Store’s produce department, for this recipe.

1 bunch fresh arugula
1/4 cup olive oil
3 cloves fresh garlic
1/2 tsp. salt

Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together.

Use fresh on salads, potatoes, pasta, sandwiches and burgers. You can also freeze some rocket sauce in ice cube trays and thaw it as needed.

The variations to this recipe are endless. Try adding greens, such as basil or parsley; blend in seeds, nuts or tahini.


Honey-Kissed Baby Turnips & Greens

4 small to medium turnips with greens
1 tsp. butter
1 tsp. olive oil
½ tsp. honey
Salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes. Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute.

Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.

We thank for this recipe.


Scarlet Runner Beans

The scarlet runner beans in the Standard boxes can be cooked (soak them and cook as you would any other dried bean) and eaten, or saved and planted in the spring. The young, edible, fresh beans grow up to a foot long, and should be picked often to promote flowering. The vine should be trellised and will easily climb 10-12 feet. Sow bean seeds outside after last frost, and plant 1 inch deep and 3 inches apart. Germination takes 7-14 days during which soil should be kept moist. Thin 4-6 inches apart when plants are 2-3 inches tall. Slugs do love bean plants, so be vigilant about them, if possible. However, hummingbirds and butterflies love them, too!



Your box 10-23-15

Standard Box

Delicata Squash, 2
Green Kale, 1 bu
Cylinder Beets, 2 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cornmeal, Med Grind, 1 pt
Red Chard, 1 bu
Walla Walla Onions, 2
Curly Parsley, 1 bu
Purple Potatoes, 2 lbs

Small Box

Delicata Squash, 1
Apples, 1.5 lbs
Cylinder Beets, 1.5 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cauliflower, 1 hd
Red Chard, 1 bu
Walla Walla Onion


Cylinder Beets


Cylinder, or cylindra, beets were developed many decades ago by the canning industry in Denmark so all the pieces would be perfectly round. American processed beets may have turned a lot of us off because of their bland taste, but there is nothing bland about organically grown fresh beets of any kind. If anything, cylinders are even tastier and sweeter, and this year, our cylinder beet crop was quite successful.

Cylinder beets have one of the highest sugar content of all vegetables, so enjoy their sweet, earthy flavor and powerhouse nutrients in moderation.

Beets help to lower blood pressure, can boost stamina, and are a unique source of betaine, a nutrient that helps protect cells, proteins, and enzymes from environmental stress. They are also known to help fight inflammation, protect internal organs, and likely help prevent numerous chronic diseases.

The powerful phytonutrients that give cylinder beets their deep crimson color help to protect the body from cancer. They are also high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. They contain the B vitamin folate, which helps reduce the risk of birth defects, and they have been valued for centuries for their support in detoxification and helping to purify the blood and liver.

Cold Beet Soup

1.5 lbs. cooked beets,* diced
2 cups water
3 Tbsp. sour cream or plain yogurt
1 Tbsp. prepared horseradish
2 tsp. fresh dill

Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.

*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 Tbsp. olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning half way through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese..

Beet Hummus Recipe

1/2 pound organic beets
1 can of chickpeas, drained and rinsed
2 tablespoons Tahini sesame seed paste
Juice from 2 to 3 fresh organic lemons
1 small clove garlic, chopped
1 Tbsp. ground cumin
1 Tbsp. lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt
Fresh ground pepper to taste

To cook the beets, cut off any tops, scrub the roots clean, cover with water in a saucepan and simmer until tender, about 1 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. May need to add 1/4 cup of water to blend smooth.

Chill and store in the refrigerator for up to 3 days. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.


Your box 10-16-15

Standard Box

Apples, 2 lb
Golden Beets, 2 lb
Broccoli, 2 lb
Field Peas, 2 pt
Collards, 1 bu
Red Kale, 1 bu
Red Potatoes, 2 lb
Juice Carrots, 3 lb

Small Box


Golden Beets, 2 lb
Broccoli, 1.5 lb
Red Cabbage, 1 hd
Collards, 1 bu
Red Kale, 1 bu

Ideas for Red Cabbage

  • Sauté or braise thinly sliced red cabbage with sliced leek. Embed about a dozen whole cloves in a small orange or Clementine and place it in the pan with the cabbage as it cooks for an even richer flavor.
  • Braise with onions or leeks, fresh rosemary, and chicken or veggie broth. Add some chopped apple towards the end.
  • Thinly slice and add raw to salads.
  • Cook red cabbage in red wine vinegar and a little brown sugar. Toss with some blue cheese, crumbled crispy bacon and sultana raisins.
  • When roasting pork, add wedges of red cabbage to the roasting pan for the final 20-30 minutes.
  • Keep the beautiful red color by adding a touch of vinegar to the cooking water.

Red Cabbage & Kielbasa Soup

1 head red cabbage, chopped into chunks
1 lb Kielbasa sausage*
1 lb. diced tomatoes
2 cups chicken broth
1 lb. cooked cannellini beans
1/2 cup chopped green pepper
1 chopped onion
1 Tbsp. minced garlic
1 tsp. paprika
Pinch cayenne
1/2 tsp dried oregano
1 tsp. dried thyme
Salt and pepper to taste

Chop the Kielbasa into 1/4-inch coin-sized pieces. Chop the veggies. If you’re using beans from a can, drain and rinse. Brown the sausage, peppers, onions and garlic in a large pot. Add tomatoes, beans, seasonings and broth and mix well. Add cabbage and cover. Cook on medium heat until cabbage is wilted. Turn heat to low and simmer, covered, until cabbage is tender.

*If you’re in the Sequim area, we recommend the delicious Kielbasa sausage from Pacific Pantry on South Sequim Ave. Proprietor John Pabst uses meats from local farms, including Nash’s, Clark’s, and Spring Rain, to make his cured meats.

Broccoli-Apple Salad

1 large head broccoli
1 medium carrot, grated
1 medium apple, cored and chopped
2 Tbsp. finely chopped onion
1/4 cup coarsely chopped walnuts
2 Tbsp. dried cranberries

1/2 cup mayonnaise
1 Tbsp. lemon juice
1 garlic clove, minced
1 tsp. honey
Salt and pepper to taste

Break the broccoli florets into bite-sized pieces. Mix the salad ingredients together in a bowl. Then mix the dressing ingredients together very well in a separate bowl. Pour the dressing on to the salad and toss. Serve immediately or refrigerate before serving. Save the broccoli stems for juicing, sautés, or soups..

Kale & Field Pea Salad

1 bunch kale, chopped
1 cup Nash’s field peas
1/2 diced red bell pepper
1 tsp. fresh garlic, minced
3 Tbsp. olive oil
1/4 cup Balsamic vinegar
1/4 cup Romano cheese
Salt and pepper to taste

Cover dried peas with water and soak overnight. Drain, cover with fresh water and cook on medium heat until tender, about 1 hour. Drain and allow to cool.

Combine oil, vinegar and garlic. Massage into kale until thoroughly coated. Add peas, bell pepper and cheese. Add salt and pepper to taste. Serves 6-8.