In the Standard Box:
Leeks 2
Potatoes 2 lb
Yellow Zucchini 1 ea
Cucumber 1 ea
Baby Rainbow Carrots 1 lb
Red Baby Bok Choi 1 bu
Spinach 1 bu
Mixed Lettuce* 1 hd
Nectarines, Sunnyslope Ranch 2 lb
In the Small Box:
Cherry Tomatoes 1 pt
Leek 1 ea
Potatoes 2 lb
Spinach 1 bu
Red Baby Bok Choi 1 bu
Baby Rainbow Carrots 1 lb
Mixed Lettuce* 1 hd
* From River Run Farm, Sequim
About River Run Farm, Sequim
Founded in 2013 by a group of friends, River Run Farm raises organic vegetables, berries and flowers along the Dungeness River. The young farmers look to nature for inspiration in the continuing development of their farming practices and do not use synthetic chemical fertilizers, pesticides or herbicides. They sell produce and flowers at their farm stand, local farmers markets and local grocery stores, and also wholesale to the Seattle area. Your lettuce comes from their farm. riverrun.farm/#rrfhome
Your potatoes are a variety called Alaska Bloom. They are new potatoes, and have not been cured, so the skin comes off very easily during the washing process. Also, the pinkish spots are the eyes of this variety of potato, and are completely normal.
Savory Potato Leek Pie
1 Tbsp. butter
2 medium leeks, coarsely chopped
3 eggs
3/4 cup skim milk
3-4 medium-sized potatoes, unpeeled, cubed, cooked
3 1/2 ounces Gruyere or Swiss cheese, grated
1/2 tsp. salt
Black pepper to taste
Sprinkle of grated nutmeg
Melt butter in a heavy skillet over medium heat. Add leeks and sauté, stirring often, until slightly browned and caramelized, approximately 10-15 minutes. Remove from heat and allow to cool slightly.
Beat eggs and milk together. Stir in cooked potatoes, grated cheese, salt, pepper, and nutmeg. Pour into a deep 9-1/2” pie plate and bake for 30 minutes or until golden on top and fully set. Serves 6.
Variations: For a really deep and full flavor, substitute smoked provolone for all or part of the cheese.
We thank www.breezywillowfarm.com for this recipe.
Baby Bok Choi
Bok Choi has been studied for its medicinal qualities in China as early as the 14th century. It is widely used today in China and Japan and Korea where it is the staple vegetable for making kimchi.
A 4-ounce serving of bok choi contains a high amount of vitamin A, about 3500 IU. It also is a rich source of vitamin C, vegetable fiber, iron, and magnesium.
However, it also contains glucosinolates. These compounds fight cancer in small doses, but can be toxic to humans in large doses, just like many other compounds. So enjoy your bok choi, but keep the old adage in mind: “Everything in moderation!”
Bok Choi & Nectarine Salad
Mix in a blender:
1/4 cup cashew butter or peanut butter
2 Tbsp. lime juice
2 tsp. tamari or soy sauce
2 tsp. sugar or honey
2 tsp. fish sauce
1 clove garlic
1 tsp. chili paste
2 tsp. vegetable oil
Toss together:
1 bunch baby bok choi, washed and chopped in half
lengthwise. Cut greens into 1-inch ribbons and stalks into 1/4-inch pieces.
2 cups diced nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 Tbsp. Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews
Add chicken, noodles or rice if desired. Mix with dressing and serve.
About River Run Farm, Sequim
Founded in 2013 by a group of friends, River Run Farm raises organic vegetables, berries and flowers along the Dungeness River. The young farmers look to nature for inspiration in the continuing development of their farming practices and do not use synthetic chemical fertilizers, pesticides or herbicides. They sell produce and flowers at their farm stand, local farmers markets and local grocery stores, and also wholesale to the Seattle area. Your lettuce comes from their farm. riverrun.farm/#rrfhome
