What’s in your final box for the 2017 season, week 20!

Brussels Sprouts  1.5 lbs
Cilantro  1 bu
Collards  1 bu
Spinach 1 bu
Table Carrots  3 lbs
Soft White Wheat Flour  4 lbs
Red Russian Kale  1 bu
Green Cabbage  1 hd
Leek  1



Brussels Sprouts  1.5 lbs
Collards  1 bu
Table Carrots  2 lbs
Soft White Wheat Flour  4 lbs
Red Russian Kale  1 bu
Green Cabbage  1 hd













Nash’s Soft White Flour makes an excellent pie crust!

Our grocery buying Breanna Krumpe loves to bake. She found this recipe on her favorite bakers’ website, sallysbakingaddiction.com. “I use 1/4 cup ice water and 1/4 cup vodka for my liquid,” she says. “The vodka cooks off and it makes the dough more elastic and easier to use.”

Buttery Pie Crust

2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
6 Tbsp. unsalted butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water, or 1/4 cup ice water & 1/4 cup vodka

Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.

Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go.

Proceed with the pie per your recipe’s instructions.

You can prepare the pie dough and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.

Check out sallysbakingaddiction.com


Brussels Sprouts:

The Perfect Thanksgiving “Side”

On the right, the crew at Nash’s culls the Brussels sprouts that they had just harvested. Thanksgiving is always a big push for Brussels!



These tiny cabbages were first grown in Brussels, and this is where their name was derived. They are believed to have evolved from a Savoy cabbage variety in the 17th or 18th century.

Brussels sprouts are high in gluconsinolates, bioactive compounds (aka “phytochemicals”) that have been linked to a reduction in cancer risk. They also contain glutathione, an important compound that induces detoxification of chemicals within the liver. They are good sources of calcium, magnesium, vitamins A and C, and beta carotene.

Brussels Sprouts, Apple & Bacon Hash

3 cups Brussels sprouts, trimmed, halved if large
2 red onions, unpeeled, halved lengthwise
Extra-virgin olive oil
Coarse salt and freshly ground pepper
1 apple, cored
1/2 Tbsp. unsalted butter
6 ounces thick-cut bacon (about 4 slices), cut into
1/2-inch pieces

Preheat oven to 375°F. Toss Brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.

Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.

When onion and apple are cool enough to handle, cut into pieces about the size of Brussels sprouts. Add onion, apple, and Brussels sprouts to bacon in skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes. Enjoy!

Recipe from www.marthastewart.com



What’s in your box for week 19

Carrots  1.5 lbs
Sunchokes  2 lbs
Brussels Sprouts  2 lbs
Chioggia Beets  2 lbs
Acorn Squash, Red Dog Farm
Rosemary  1 bu
Dill  1 bu
Green Cabbage  1 hd
Green Kale 1 bu
Mizuna  1 bu


Carrots  1 lb
Brussels Sprouts  2 lbs
Chioggia Beets  2 lbs
Acorn Squash  1 ea
Red Dog Farm, Chimacum
Rosemary  1 bu
Dill  1 bu
Leeks  1



Kia’s One Pot Buttery Beets & Pasta

After a day outdoors in the autumn, Kia (manager at Nash’s Farm Store) likes to feed her kids Spencer (left) and Norah (right) a nutritious hot meal. She uses some fresh beets and winter greens in a quick, one pot dish for dinner. Colorful beets are high in phytonutrient pigments, and rich in antioxidants. They’re also high in folate and B vitamins important for a healthy heart and for normal tissue growth.  Hooray for beets!








2-4 beets (your Chioggia beets will be perfect!)
4 or 5 leaves of a winter green, like kale or collards
6 or 8 oz. of pasta
Dill (or cilantro or basil)
Butter and/or some grated cheese

Scrub beets clean, and then chop into 1/2 inch slices (no need to peel!). Rinse the greens, and thinly slice, stems and all. The kale in the standard box will work fine, but you could also thinly slice some of those tasty Brussels sprouts and use them. Mince up a few big pinches of dill, or more if desired.

Cook everything in one pot!

Get a medium pot of water boiling, and add the beets. After 3-5 minutes, add the pasta to the beets, and note cooking time on the package. After 2 minutes, add the greens and dill. Stir pot occasionally.

When pasta has cooked, pour the whole pot through a fine-meshed strainer, so you don’t loose the greens and herbs. Transfer the pasta and veggies back into your cooking pot, but remove from heat.

Add two or three tablespoons of butter, the more the better! Stir everything together and season with salt and pepper. Add cheese if desired. Sweet, nutritious beets for the win!

In the photos, Kia used a mix of Chioggia and gold beets. Norah ate all her sweet Chioggia beets before the photo could be taken!


Roasted Acorn Squash with Rosemary

1 acorn squash, seed removed, cubed into 1” pieces
2 Tbsp. olive oil
1 tsp. fresh rosemary, finely chopped
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. coarse ground pepper

Preheat the oven to 475 degrees. Place acorn squash cubes on a large cookie sheet with raised edges.

Drizzle olive oil over the acorn squash. Toss to coat. Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over acorn squash. Toss to coat.

Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5–10 minutes or until the squash is fork tender. Serve and enjoy!

You can cut your acorn squash into cubes up to 3 days ahead of time. Store the squash cubes in a lidded container or sealable plastic bag in the refrigerator until you are ready to cook them.

Recipe from premeditatedleftovers.com


The Versatile Sunchoke

  • Puree cooked sunchokes like you would potatoes and use them to make creamy, delicate soups. Rosemary and cardamom are delicious complementary flavors.
  • Roasted sunchokes are hard to beat, either by themselves or with other root vegetables.
  • Add them to stir-fries, sautés, soups and stews.
  • Finely shred them and fry with onions, then mix into savory pancakes and fritters.
  • Pickle sunchokes with mustard seed, celery seed, hot peppers, and allspice; their crispy texture makes a refreshing pickle.
  • Sunchokes make great au gratins.
  • Steam or boil them and serve with vinaigrette, hollandaise, or butter and lemon.
  • Their crunchy texture and slightly sweet, nutty flavor make them a taste treat on the crudité tray. Serve raw with a variety of dips and dressings.
  • Sunchokes make a satisfying vegetable side dish with fish, poultry, pork, beef, lamb, and veal.
  • Thinly slice and deep-fry like potato chips.
  • Bake them unpeeled along with your favorite roast and other root vegetables for a hearty, one-dish meal.