What’s in your box for Week 5

Standard Box


Cherry Tomatoes  1/2 pt
Red Cabbage  1 hd
Baby Leeks  1 bu
French Breakfast
Radishes 1 bu
Basil  1/4 lb
Red Russian Kale  1 bu
Cauliflower  1 hd  or
Broccoli  2 lb
Italian Parsley  1 bu
Nectarines*  3.5 lbs
Spinach  1 bu


Small Box










Red Cabbage  1 hd
Baby Leeks  1 bu
French Breakfast Radishes  1 bu
Red Russian Kale  1 bu
Blueberries, Hayton Farm   1 pt
Spinach   1 bu
Nectarines*  3 lb

*Sunnyslope Ranch, Wapato, E WA


Baby Leeks

leeks baby

Baby leeks do not form bulbs like baby onions. They are more like scallions. They are tender with a mild sweet flavor. Baby leeks are crisp when raw, but soften easily when caramelized. You can eat the entire plant, including the green parts, because they are young and tender, too.

Baby leeks are mild enough to eat raw, well textured enough for withstanding long cooking periods. They are perfect for classic recipes such as pot pies, leek tarts and hearty soups. Baby leeks are a great salad or pizza ingredient, can be carmelized when sautéed with olive oil or butter and added to potato dishes and pastas.

Grilling leeks gives them a rich smokiness. They should be blanched prior to grilling, so they retain their coloring and don’t over burn. Baby leeks pair well with cream sauces such as béchamel, cheeses, especially goat, cheddar and aged sheep’s cheese, bread crumbs, poultry, grilled and smoked white fish, apples, fennel, garlic, mustard, cooked eggs, tomatoes and vinaigrettes.

Braised Baby Leeks

Wash and trim the ends and roots of your bunch of baby leeks. Heat a pat of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.

Add ½ cup chicken stock and bring to a boil, then turn down to a simmer and add a handful of thyme springs. Cook for 20 minutes or until tender. Serve with a sprinkling of thyme leaves.




Radishes belong to the cruciferous vegetable family, which means that they are related to broccoli, cauliflower, and cabbage and have a similar and very health-promoting phytonutrient content. Phytonutrients are plant chemicals that protect human health.


Radishes are rich in:

  • Vitamin A – protective for eye health
  • Vitamin C – immune system-supporting
  • Folic acid – neuronal development
  • Fiber – supports healthy cholesterol profile
  • Potassium – essential for blood pressure balance

Fresh Radish and Greens Salad

1 Tbsp. lime juice
2 Tbsp. orange juice
1 Tbsp. white balsamic vinegar (or red wine vinegar)
3 Tbsp. walnut or olive oil
1 tsp. Dijon mustard
¼ tsp. pepper
Dash of salt

4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
½ cup cucumber cut into julienne strips
½ cup shredded carrots
¼ cup coarsely chopped walnuts, toasted
¼ cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with ¾ of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from www.webmd.com


What’s in your box for Week 4


In the Standard Box:

Cilantro  1 bu
Bunched Carrots  1 bu
Broccoli  2 lbs
Cauliflower  1 hd
Mixed Beets with Greens  1 bu
Blueberries, Hayton Farm   1/2 pt
Cucumber  1 ea
Lacinato Kale   1 bu
Spinach  1 bu


In the Small Box:

Cilantro  1 bu
Bunched Carrots  1 bu
Broccoli  1.5 lbs
Cauliflower  1 hd
Basil  .25 lb
Mixed Beets with Greens  1 bu
Apriums or Apricots,
Sunnyslope Ranch  2 lbs

Beet Greens

It’s best to use beet greens within two or three days after you get your box. Enjoy them by themselves or with other leafy vegetables in a salad, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. If you find yourself with too many beet greens, don’t throw them away. Freeze them and use for soup stock. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beet root itself.

Beets & Greens

1 bunch beets (any kind) with greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 Tbsp. onion, chopped
Salt and Pepper to taste
1 Tbsp. red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

How to Use Fresh Basil


  • Basil goes great with fish and pasta!
  • Stuff some sprigs of fresh basil into your favorite olive oil to infuse it.
  • Stack slices of tomato, Mozzarella cheese and a fresh basil leaf and drizzle with Balsamic vinegar.
  • Put tomato, watermelon and basil on skewers.
  • Chop basil into your favorite salad or sandwich.
  • Toss whole basil leaves on your favorite pizza when it’s hot out of the oven.
  • Tomato and basil are a match made in seafood heaven.
  • Use aromatic basil to add punch to your everyday side dishes.
  • Basil also goes well with fruit like watermelon, lime, lemon, mango and strawberries.
  • Don’t forget your cocktails!
    Muddle basil into lemon or berry-based drinks, like daiquiris.




Cauliflower is recognized as one of the healthiest veggies you can eat. It is part of the cruciferous vegetable family, a veggie group well known for cancer-fighting properties. This reputation should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer prevention:
(1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

For maximum benefits, eat cauliflower 3-4 times per week, but do not overcook it. Not only will that leave it mushy and flavorless, a significant portion of your nutrients will disappear with the water used for steaming or boiling. Try lightly sautéing it in a skillet with 1 tsp. turmeric, or cut it up raw and add it to a salad. It is especially good brushed with olive oil and sprinkled with salt, pepper and curry powder, then roasted quickly in a hot oven.

Spicy Cauliflower

6 Tbsp. high heat oil
Large piece ginger, finely chopped
2 tsp. chili flakes
2 Tbsp. cumin seeds
2 tsp. turmeric
3.5-4 lbs. cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

We thank bbcgoodfood.com for this recipe.


What’s in Your Box for Week 3


In the Standard Box:

Bunched Carrots, 1 bu
Apricots*, 3 lb
Broccoli, 2 lb
Walla Walla-variety Onions, 1 bu
Cilantro, 1 bu
Spinach, 1 bu
Gooseberries, 1/2 pint
Red Butter Lettuce, 1 hd



In the Small Box:

Bunched Carrots, 1 bu
Red Butter Lettuce, 1 hd
Apricots*, 2 lb
Broccoli, 1.5 lb
Rainbow Chard, 1 bu
Walla Walla-variety Onions, 1 bu

*From Sunnyslope Farm, Wapato, E WA


A Unique Herb—Cilantro


Cilantro has a very distinct flavor. Nothing dresses up black or refried beans in quite the same way. Also known as coriander, ancient Greeks used its oil as a component of perfume. During medieval times, people used it to disguise the flavor of meat that had started to go bad.

Cilantro has many antioxidants and is even effective for toxic metal cleansing. The phyto-chemical compounds in cilantro bind to toxic metals and loosen them from the tissues in our bodies. It has been shown to be helpful in reducing the feeling of disorientation after mercury exposure. It also helps improve sleep and promotes digestive health.

Carrot Cilantro Soup

1 Tbsp. olive oil
1 tsp. crushed garlic
1 Tbsp. chopped fresh cilantro
1 tsp. chili paste
½ cup Walla Walla onions, chopped (white part only)
6 small carrots, sliced
1 large potato, peeled & chopped
5 cups veggie or chicken broth

Heat oil in large pot over medium heat. Add garlic, cilantro, chili paste and onion and saute until onion is tender. Stir in carrots and potato. Cook 5 minutes, then pour in broth. Simmer until potatoes and carrots are soft. Blend in food processor until smooth. Garnish with cilantro leaves.

Bunched Walla Walla Onions


Bunched Walla Walla onions can be used like a green onion.  Enjoy them raw in salsa or cold salads, or lightly sautéed in stir-fries or egg scrambles.  These bunched baby onions are just for CSA members this week, we’re going to transplant the rest of them, so we can enjoy a late Walla Walla rotation this fall! The full-sized Wallas that we transplanted about five weeks ago are looking great in the Dungeness Field, and should be ready early August!

Make it with Broccoli!


Broccoli is one of nature’s most nutritious foods, packing formidable amounts of vitamins A, B2, B6, C, and K, as well as folate, dietary fiber, phosphorus, potassium, and manganese. It contains abundant phytonutrients proven effective in fighting cancer, especially prostate, colorectal, and lung. Broccoli also is good for eye health.

Steaming is the best way to cook broccoli to preserve its nutrients. Remember it will continue to cook as it cools down, so it is better to slightly undercook than overdo it.

  • Broccoli is a tasty, healthful alternative to carrot and celery sticks on the crudité tray, or stir-fried.
  • To make broccoli and other vegetables more appealing to kids (and adults too!), serve bite-size pieces with a variety of dressings and dipping sauces.
  • Chop broccoli into small pieces and sprinkle them over pizzas, salads, casseroles—just about anything that could use color and crunch.
  • Few vegetable dishes beat the simple preparation of steamed broccoli with a little fresh lemon juice, melted butter, and freshly ground black pepper.
  • Blanch cut-up broccoli. Place the broccoli, cooked potatoes, chicken or vegetable stock, and a couple of garlic cloves and onions (both sautéed in olive oil or butter) into a food processor or blender and puree. Reheat the mixture, and add salt and pepper to taste.
  • Broccoli is great blanched until bright green, then sautéed with garlic, onion, anchovies, and olive oil, and with a sprinkling of capers and red pepper flakes.
  • Broccoli goes well with a multitude of Asian and Indian condiments and seasonings. Stir-fry or cook with soy sauce, oyster sauce, black bean sauce, sesame oil, curry powder, cardamom, allspice, and five-spice powder.
  • Oven-roasting broccoli mellows and sweetens its strong flavor.
  • Add small pieces of sautéed broccoli florets and stems to pasta, rice, and potato dishes.
  • Broccoli combines well with cauliflower, Brussels sprouts, and chopped kale. Good tossed raw or cooked with Italian dressing or balsamic vinegar.
  • Finely chop or grate broccoli to use in savory flans, quiches, soups, fillings, and sauces.
  • Broccoli goes exceedingly well with nuts, mushrooms, and tofu.
  • Don’t throw those stems away. Juice them, or grate them into a salad.