What’s in your box for week 14


In the Standard Box

Hard Red Wheat Flour   2 lb
Spinach   1 bu
Corn   4 ears
Table Carrots   3 lb
Red Chard   1 bu
Red Beets   2 lb
Green Cabbage   1 hd
Green Kale   1 bu
Banana Peppers*   3/4 lb











In the Small Box

Arugula   1 bu
Spinach   1 bu
Broccoli   1.5 lb
Potatoes   2 lb
Red Chard   1 bu
Apples   2 lb
Banana Peppers*   3/4 lb

* From Alvarez Organic Farm,     Yakima






Arugula Quiche

1.5 cups mushrooms, thinly and evenly sliced
1 clove garlic, finely chopped
1 Tbsp. butter
2 Tbsp. vegetable oil
2 cups arugula
1/2 tsp. sea salt
3 eggs
3/4 cup pouring cream
1/2 cup whole milk
1/2 cup grated cheddar cheese plus a little extra for sprinkling
Freshly ground black pepper
Pastry dough

Pre-heat the oven to 350F. Lightly grease a 9” pie pan. Place rolled out pastry dough into pie pan, press in and trim edges.

Heat the oil and butter in a large frying pan. Once the oil and butter start to swirl, add the mushrooms and sauté for 5 minutes. Add the garlic and shake the pan around. Sauté for another 2-3 minutes then transfer mushrooms to a bowl to cool.

Use the mushroom pan to lightly cook the arugula until just slightly wilted, about 1-2 minutes. Set aside.

Make filling by combining the eggs, cream, milk, cheese, salt and pepper together in a large bowl. Whisk mixture thoroughly to combine the ingredients.

Spoon mushrooms and arugula evenly at the bottom of the pie pan, then slowly fill it with the egg mixture until about 3/4 of the way full. Sprinkle with a little extra cheese.

Bake quiche for 30 minutes or until firm and golden. Remove from oven and cool for 5 minutes then transfer to a wire rack to cool further.

Want to use your arugula for something else? Substitute spinach, chard or kale! For color, add a little of your Alvarez pepper. Quiche is a great dish for improvisation.


Whole Wheat Bread

The Sponge
2 tablespoons active dry yeast
1 cup lukewarm water
A drop of molasses
2 cups Nash’s Hard Red Wheat flour

Dissolve yeast in water. Add molasses and let stand 5 minutes. Beat in the flour. Cover with a towel and let rise 30-60 minutes. When the sponge rises, prepare the mix.

The Mix
1 cup cracked wheat berries
1 cup boiling water
2 teaspoons salt
1/4 cup sweet butter
1/4 cup molasses
1/2 cup seedless raisins

Combine all ingredients. Let stand 30 minutes covered, and 30 minutes uncovered. Beat into risen sponge (100 strokes with a spoon).

Add 3-4 cups Hard Red Wheat flour, 1/2 cup at a time, graduating from a wooden spoon to hand mixing as dough thickens. When all the flour is added, turn out the dough on to a floured surface and knead it a good 15-20 minutes. Add small amounts of extra flour if dough is sticky. Return the kneaded dough to an oiled bowl, roll it around in the bowl so that it gets all nicely oiled, and let it rise, covered with a towel, until its bulk has doubled, about an hour.

Punch down the risen dough, turn it out onto a floured surface and knead it another 15-20 minutes. Form your desired loaves, place them in well-buttered bread pans, cover with a towel, and let rise until doubled in bulk one more time.

Preheat oven to 375 F. Brush top of loaves with melted butter just before baking. Bake for 30-40 minutes, or until loaves sound hollow when tapped. Remove from pans right away so the crust can crisp. Allow to cool for 10 minutes for easier slicing.

We thank The Enchanted Broccoli Forest by Mollie Katzen for this recipe.




What’s in your box for week 13


Standard Box

Curly Parsley   1 bu
Golden Beets with Greens   1 bu
Green Savoy Cabbage   1 hd
Red Kale   1 bu
Leeks   2
Arugula   1 bu
Celery Root
Dill   1 bu
Alaska Bloom Potatoes   3 lb
Apples   2 lb
Lettuce*   1 hd









In the Small Box

Rolled Oats   2 lb
Corn   4 ears
Green Cabbage   1 hd
Celery Root
Green Kale   1 bu
Lettuce*   1 hd

* From River Run Farm, Sequim

About Celery Root

“You can’t tell a book by its cover” goes the proverb. It couldn’t be more true in the case of celery root, aka celeriac or knob celery. On the outside, it looks like something from outer space. On the inside, it is a luscious cream color that also tastes fantastic prepared in a variety of ways.


If you come from Europe, or lived there for any length of time, celery root is no stranger to you. It has been a common cultivar there since the 17th century. Celerie remoulade is a classic cold French salad. The root is peeled and grated, soaked in diluted lemon juice or acidulated water, then dressed in a mustardy mayonnaise.

A simple and delicious favorite local way to eat celery root is roasted, perhaps as part of a roasted root medley. It cooks quicker than carrots or beets, so either roast it alone, or remove it early. Brush pieces with olive oil and sprinkle with salt and pepper before placing on a cookie sheet in a high oven (400°F). Watch it carefully to prevent burning.

Celery root is related to celery, but has been a distinct species since the time of the ancient Greeks. It’s a perfect substitute for starchier veggies, such as potatoes, and it has only 30 calories per serving and is an excellent source of dietary fiber. You can boil and mash it, grill it, cut it into long strips and French-fry it, or grate it raw onto a green salad. Add it to soups, stews or casseroles.

Peel it with a paring knife rather than a vegetable peeler because the outer layer can be fibrous. It’s worth every effort, because its flavor is so unique and delicate.

Celery root contains many anti-oxidants that possess anti-cancer properties and in particular may offer protection from colon cancer. It is a very good source of vitamin K that improves bone mineralization and protects against neurological damage to the brain. The root is also a very good source of essential minerals, such as phosphorus, iron, calcium, copper, and manganese. Further, it contains some of valuable B-complex vitamins and also provides moderate amounts of vitamin C.

Leek, Celery Root & Apple Soup

1 Tbsp. unsalted butter
1 Tbsp.  olive oil, plus more for serving
2 large cloves garlic, sliced
1 rib celery, sliced
1 small onion, sliced
6 cups sliced leeks, white and light green parts
4 cups chicken or veggie stock
2 apples, peeled, cored and cut into 2” pieces
2 sprigs thyme
1 medium celery root, peeled and cut into 2” chunks
3/4 cup heavy cream or whole milk
Salt and white pepper, to taste
Parsley for garnish

Melt butter and oil in a large saucepan over medium heat. Add garlic, celery and onion and cook until onion is translucent. Reduce heat to low and add leeks. Cook, covered, until soft.

Add stock, 1 cup water, apples, thyme and celery root. Bring to a boil. Reduce to simmer and cook until celery root is tender. Remove from heat.

Discard thyme. Puree soup, in batches, if necessary. Add cream and season with salt and pepper. Serve with a drizzle of olive oil and garnish with parsley sprigs.


Beet Greens

Beet greens are more nutritious than the beets themselves! They have almost twice the potassium of beet roots and high amounts of beta carotene, an important antioxidant that helps fight numerous diseases. They also have good amounts of protein, phosphorus, and zinc, and are a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, copper, and manganese, and low in fat and cholesterol.

To store beets, separate the leaves from the root, leaving an inch or two of the stems. Remove any leaves that are damaged before storing the tops in a loosely wrapped plastic bag or a clean wet dish towel in the crisper section of the refrigerator, for no more than a few days. Roots should also be stored similarly—if left in the crisper unwrapped, they will quickly dehydrate and become soft.

Great ways to use fresh dill


  • Add sparkle to a tuna sandwich.
  • Enhance a cold gazpacho soup.
  • Mix ¼ cup fresh dill with ¼ cup vinegar, 1 tsp. sugar, ½ tsp. salt, ¼ tsp. black pepper, and 2 Tbsp. olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
  • Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
  • Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
  • Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
  • Next time you make sourdough bread, throw in some olives and dill.
  • Finely chop ½ cup dill and mix with 2-3 Tbsp. butter, salt, and pepper. For an incredible roasted chicken, use a spoon to get it under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with some lemon slices and garlic.
  • Add to potato soup, or potato salad with lemon and green onion.
  • Add to cole slaw, omelets, lentil dahl, borscht.
  • Make dill sauce with 1/2 cup plain yogurt or sour cream, 1.5 Tbsp. Dijon-style mustard, 1 Tbsp. lemon juice, and 2 tsp. chopped, fresh dill. Chill before serving.






What’s in your box for week 12

In the Small Box:


Cylinder Beets with Greens   1 bu
Green/Purple Beans   3/4 lb
Pears   2.5 lb
Nash’s Best Carrots   5 lb
Italian Parsley   1 bu
Tomatoes   1 lb












In the Standard Box:

Potatoes   2 lb
Cylinder Beets w/ Greens   1 bu
Collards   1 bu
Rainbow Chard   1 bu
Corn   4 ears
Baby Dill   1 bu
Nash’s Best Carrots   5 lb
Italian Parsley   1 bu
Red Baby Bok Choy   1 bu
Apple Cider   1 qt


Nash’s Carrots


Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters and seed heads that plants in this family produce (photo, right). Other members include parsnips, fennel, parsley, anise, caraway, cumin, and dill.

They are high in antioxidants, have cardio-protective benefits, anti-cancer properties, and support vision health.

Carrots are a good source of a variety of vitamins and minerals, including vitamins A, K, C, and some B, as well as potassium and phosphorous.

Carrots are an easy and tasty way to boost your vegetable intake, increasing the amount of fiber and health-protecting nutrients you consume.



Carrot Tahini Salad with Spiced Chickpeas

1.5 cups cooked chickpeas, rinsed, drained & patted dry
(or 1 15-oz. can chickpeas, drained & dried)
1 Tbsp. olive oil
1/4 tsp. ground cumin
1/8 tsp. ground cinnamon
1/8 tsp. ground cayenne pepper
Pinch of salt and pepper

1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 Tbsp. olive oil
1 tsp. honey
1/8 tsp. ground cayenne
1/2 tsp. salt
2 Tbsp. minced parsley
Water to thin if necessary

3 cups shredded carrots (3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy. Recipe from www.thekitchn.com/

Grilled Corn with Cheese and Lime

4 ears corn, shucked
1/2 Tbsp. organic safflower or sunflower oil
Kosher salt
1/4 cup crumbled Queso Fresco or Feta
1/8 to 1/4 tsp. cayenne pepper, to taste
1 lime, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges. If you are not feeling like firing up the grill, this recipe works just as well with steamed corn.

Easy Red Baby Bok Choy Sauté


1 Tbsp. high-heat oil
1 garlic clove, peeled and minced
Small piece ginger root, peeled and minced
Dash red-pepper flakes, or to taste
1 bunch red baby bok choy, cleaned, with the ends trimmed
1 tsp. soy sauce
1 Tbsp. chicken stock or water
Toasted sesame oil for drizzling

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.


What’s in your box for week 11

In the Standard Box:


Pears   2 lb
Golden Beets, Bulk    2 lb
Green Kale   1 bu
Tomatoes, Slicers   1 lb
Celery   1 hd
Savoy Cabbage   1 hd
Broccoli   1.25 lb
Radishes   1 bu
Red Onions   2
Red Leaf Lettuce*   1 hd



In the Small Box:

Collards   1 bu
Golden Beets, Bulk    2 lb
Potatoes   2.5 lbs
Savoy Cabbage   1 hd
Red Onions   2
Radishes   1 bu
Red Leaf Lettuce*   1 hd



Nash’s Celery


Real celery, not its watered-down conventional cousin, is a SUPERFOOD! It has taste, substance and crunch. One cup of chopped celery has 33% of your daily vitamin K needs. It is an anti- oxidant and phytonutrient powerhouse. It is highly anti-inflammatory. It’s good for your digestive  and cardiovascular systems. It helps fight cancer. And all parts of celery can be eaten—stalks, roots, leaves, and seeds.

Celery stalks are best eaten raw to get the full health benefits. If you must cook them, try steaming  them lightly, rather than boiling them. They’re great in a stir-fry.

For a unique snack, spread 2 slices of artisan, whole-grain toasted bread with organic almond butter. Top with diagonally-sliced celery stalks and a finely-chopped date. Season with a flaky sea salt and drizzle with olive oil just before serving.


About Savoy Cabbage


Savoy cabbage is the prettiest cabbage around!  The beautiful crinkly leaves are tender and mild enough to be added raw into any salad. It’s high in vitamin K, vitamin C and fiber. It’s also a very good source of manganese, folate, vitamin B6, potassium, and omega-3 fatty acids.

You can use your Savoy in many ways. Its natural sweetness makes it a wonderful foil for rich and salty foods like duck confit, bacon or sausages. It is equally delicious as a bed for mild white fish or seafood. It can be cooked or used raw. It can be braised, roasted or boiled, and it’s very easy to saute it in butter, olive oil or bacon fat with a little garlic, salt and pepper for a tasty side dish.

For a quick stir-fry, thinly slice your Savoy and lightly steam for 3-4 minutes until tender. Drain well. Heat 1 Tbsp. olive oil in a wok or skillet, and toss in 2 cloves sliced garlic and 1 tsp. fennel or caraway seeds. Cook for 1 minute until beginning to turn golden. Add the cabbage and stir-fry over the high heat for 3-4 minutes. Season with a little salt and serve.

Roasted Savoy Cabbage

1/4-1/3 cup olive oil
Freshly-ground black pepper
Lemon juice to taste
Dash cayenne or chili flakes (optional)

Preheat oven to 400°F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and thinly slice.

Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.

Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne, or chili flakes.

We thank www.chocolateandzucchini.com.


Taste of Autumn–Pears

The skin of the pear contains about ½ of the entire dietary fiber content, and about 3-4 times more of the phytonutrient content than the flesh, which provides anti-inflammatory and anti-oxidant protective benefits.

Pears contain a specific group of phytochemicals, flavanols and anthocyanins (in red skinned pears) that have been shown to help improve insulin sensitivity, and decrease the risk of Type II diabetes.

Pears are an excellent source of fiber, vitamin C, vitamin K, and the mineral copper, critical for building strong tissues, maintaining blood volume, and producing energy in your cells.

Pears with Blue Cheese and Prosciutto

This recipe combines sweet and savory, is super easy to prepare, and is a definite crowd-pleaser.

2 pears (such as Bosc or Bartlett), cut into 8 wedges
2 tsp. fresh lemon juice
1 cup arugula
3 oz. blue cheese, cut or crumbled into pieces
6 oz. thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a few pieces of cheese on a piece of prosciutto and roll up. Secure with a toothpick, arrange on a platter, and enjoy this great combination of flavors!

Recipe from www.realsimple.com

Collards with a kick


Heat 3 Tbsp. butter in a 6-qt. pot over medium heat. Add 1/8 tsp. each of cardamom and fenugreek seed and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add 1/8 cup oil; add 1/2 of an onion (minced) and cook, stirring often, until browned, 10 minutes. Add 2 cloves minced garlic, 1 seeded and minced chili, and 1/2-inch grated fresh ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add 1 bunch collards, stemmed and cut in thin strips, 1 cup water, and salt and pepper to taste. Cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in a dash white wine vinegar and serve hot.