In the Standard Box:

Soft White Wheat Flour   2 lb
Garlic    1/2 lb
Bunched Carrots   1 bu
Spinach   1 bu
Leeks   2
Lacinato Kale   1 bu
Pears   1.5 lb
Basil   1/4 lb
Celery   1 hd

In the Small Box:

Soft White Wheat Flour   2 lb
Spinach   1 bu
Chioggia Beets   2 lb
Lacinato Kale   1 bu
Apples   1.5 lb
Yellow Zucchini or Leek   1 ea
Celery   1 hd

Lacinato Kale

Lacinato kale has a long tradition in Italian cuisine, especially in Tuscany. Consequently, it is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat-back cabbage, palm tree kale, or black Tuscan palm. It has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone. Its taste is described as slightly sweeter and more delicate than curly kale.

Lacinato’s flavor can stand up to even anchovies, and it is paired with them in some Italian dishes. It is commonly used in pastas and soups, but can also be eaten raw, or chopped fine in a salad.

This nutrient power house is high in vitamins A and C, as well as calcium, iron, and manganese. It is also rich in easily digestible dietary fiber and is the superstar of carotenoids and flavonoids which are two powerful antioxidant types that protect our cells from free radicals (there are 45 distinct flavonoids in kale!) It also provides a whopping dose of vitamin K, needed to strengthen our bones—132%—and is also a rich source of easily digestible dietary fiber.

Lemony Braised Lacinato Kale

1 large bunch (about 10 ounces) Lacinato Kale, leaves rinsed and thick center ribs cut out
Scant 1/2 Tbsp. extra-virgin fruity olive oil
2 to 4 garlic cloves, or to taste
1/8 cup dry white wine (could use vermouth)
1/4 to 1/2 cup chicken stock
1 tsp. coarse salt or sea salt
1 to 2 tsp. freshly-squeezed lemon juice, to taste

Cut kale into 1” pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

Chioggia/Apple Salad

1 bunch of Chioggia beets
2 medium size apples
1 handful of mixed salad leaves
⅓ c. fresh basil
Zest of 1 lime

Dressing

½ c. goat cheese
1 tbsp. fresh lime juice
2 tbsp. milk
1 tbsp. olive oil
1 tsp. honey

Zest your lime and reserve it for the salad.

Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.

Trim and peel the beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin.

Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.

Place beets and apples in a bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.

Tear up the basil leaves. Add them and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top and serve immediately.

Refrigerate any extra goat cheese dressing in an airtight container for about a week.

Chioggia beets have those beautiful concentric circles that add to the look of the recipe. We thank www.theclevercarrot.com for it.

Nash’s soft white wheat flour is a whole grain product, so when we grind the wheat seeds, all parts of the seed including the bran (which contains fiber), the germ (which contains valuable oils and nutrients) and the endosperm are all still there, creating a nourishing end product. At Nash’s, we grow and mill the grains at the farm, delivering a fresh product with a difference you can taste. Our soft white wheat flour is perfect for making pastries, cakes, cookies, cereals, flat breads and crackers. Our flour is a living product. To maintain its freshness, we recommend storing it in the refrigerator or freezer.

In the Standard Box:

Rolled Oats  2 lb
Purple Beans  3/4 lb
Golden Beets with Greens  1 bu
Collards  1 bu
Green Cabbage  1 hd
Cucumber
Red Celery  1 bu
Red Onions  2
Rainbow Carrots  2 lb
Romanesco 1 hd

In the Small Box:

Purple Beans  1 lb
Basil  1/4 lb
Collards  1 bu
Green Cabbage  1 hd
Lemon Cucumber
Red Celery  1 bu
Red Onions  2

Red Celery

Red Celery is a highly versatile vegetable and a great source of antioxidants. If you like a real celery flavor, this one’s for you! It can be enjoyed in stews and casseroles; braised as a side to grilled meats and fish; and enjoyed raw in salads or as a carrier for a wide variety of dips.

One thing that makes this celery variety different from green celery is that it retains its color, flavor and texture well, even when cooked. It can be chopped fine into a salad, and it really dresses up a Bloody Mary!

Celery of all kinds were regarded as medicine by the ancients, but today commercial celery has been watered down to virtually a garnish. Red celery takes us back to the time when celeries were a real vegetable, with character and a heartiness and taste that satisfy.

Summer Salad with Red Celery

3 stalks red celery , julienne
1/2 head cabbage, julienne
2  medium carrots, julienne
1/2 red onion, finely diced
1/2 cup mayonnaise
1 dash salt
1 dash pepper

Add all the vegetables to a large salad bowl. Add the mayo, salt and pepper and combine thoroughly. Chill and serve as a cool summer side dish.

Collards

The collard is actually a type of kale, and although both are low-growing plants with robust leaves growing on sturdy stalks, collards are flat and paddle-shaped in contrast to kale’s often intricately curled or wrinkled
foliage.

Collards are forever associated in American cuisine with Southern soul food. It is thought that African slaves brought seeds of the vegetables they knew and loved from their homeland, including collards, black-eyed peas, and okra.

Collards have abundant amounts of vitamins A and C, folic acid, iron, fiber, and calcium. Per calorie, collards have more calcium than milk, are an excellent source of organic and highly absorbable iron, contain phenomenal amounts of vitamin K, and are also twice as high in vitamin A as carrots. Yet a 1-cup serving of chopped raw collards contains a mere 11 calories. Additionally, like other cruciferous vegetables, collards contain abundant amounts of phytonutrients, which have proved in studies to fight cancer.

• Add collards to soups and stews. They go especially well with ham and bacon.
• The liquid left after slow-cooking collards is extremely nutritious and delicious.
• Collards work well in any recipe calling for kale.
• Saute collards with chili flakes or hot peppers. Serve with cottage cheese or yogurt.
• Boil or steam with onion, garlic and plenty of chopped fresh herbs, like dill or basil.
• Lightly steam collard leaves for about 15 minutes, allow to cool, then use as a wrap for sautéed brown rice with onion, or ground pork, chicken or beef.

Please note: Your purple string beans will turn green as they cook.

Lemon cucumbers may resemble lemons, but they don’t have a lemony taste. They are a perfect serving size for one or two people, and the skin is very tender and the flavor a little milder than the traditional cuke. It is also less apt to get that slightly bitter taste after a few days.

In the Standard Box:

Buckwheat Flour   2 lb
Tomatoes   3/4 lb
Walla Walla Variety Onion
Green Beans   3/4 lb
Red Mustard Greens   1 bu
Red Kale   1 bu
Cilantro   1 bu
Spinach   1 bu
Bunched Carrots   1 bu
Red Chard   1 bu

In the Small Box:

Buckwheat Flour   2 lb
Walla Walla Variety Onion
Green Beans   3/4 lb
Red Kale   1 bu
Cilantro   1 bu
Bunched Carrots   1 bu

How to use your red mustard greens

• Mustard greens are wonderful in curries and other spicy concoctions, especially if tempered a bit with cream or coconut milk.
• Sauté mustard greens and sprinkle with a little lemon juice, walnuts, or pine nuts.
• For traditional southern-style greens, slow-simmer with ham hocks or salt pork and season with hot peppers and vinegar.
• When you feel yourself coming down with a cold or flu, stir finely shredded mustard greens into steaming miso or chicken broth, along with mushrooms and plenty of garlic for a healthful, sinus-clearing alternative to chicken soup.
• Got leftover ham? Make a soup with chopped ham, potatoes, cream, and mustard greens.
• For Chinese-style greens, sauté with fresh ginger, garlic, soy sauce, or oyster sauce. Finish with a little sesame oil or chili paste. Or stir-fry with scallion, garlic, and fermented black beans.
• Larger mustard greens make a piquant, sharp-tasting wrap. Lightly steam or braise , and wrap around choice pieces of tuna, cod, or salmon.
• Chop raw or cooked mustard greens into pasta salads, rice, beans, and casseroles.
• Mix a few young mustard greens in a green salad to add a zesty kick.

Buckwheat Flour

Buckwheat is not a wheat. It is a seed of a flowering plant that contains no gluten. However, at present, we don’t have a dedicated combine, milling space, or mill/sifter for non-gluten flours like buckwheat or quinoa. Therefore, if you are cooking for a person with Celiac disease, please note that the buckwheat flour may contain trace amounts of gluten. If, however, you are preparing the flour for someone who is gluten-intolerant or gluten-sensitive, the amount of gluten may be so small as to be insignificant. If you don’t want to take the chance, swap your flour for an item of equal value from Nash’s farm.

The photo is of unprocessed buckwheat seeds.

Buckwheat Pancakes

We are always thrilled when the buckwheat has been harvested and buckwheat flour is available again. There’s nothing quite like buckwheat pancakes!

1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk, shaken
1 large egg
½ teaspoon pure vanilla extract
Butter for the skillet

In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Top your pancakes with fruit, yogurt, honey, maple syrup, or jam.

We thank cookieandkate.com for this recipe.