Standard Box

Lettuce, 1 head
Walla Walla Onions, 2
Fresh Dill, 1 bunch
Cucumbers, 2
Spinach, 1 bunch
Cauliflower, 1 head
Green Cabbage, 1 head
Red Chard, 1 bunch
Carrots, 1 bunch
Heirloom Tomato, .75 lb

Small Box

Lettuce, 1 head
Walla Walla Onions, 2
Cucumber
Cauliflower, 1 head
Beans, Green or Runner, .5 lb
Cilantro, 1 bunch
Yellow Zucchini, 1
Edible Flowers, 13 count

Grilled Cauliflower

1 large head cauliflower, trimmed, core intact
6 Tbsp. vegetable oil, divided
1 bunch scallions or baby Walla Wallas, trimmed
Salt and freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
½ cup (packed) fresh cilantro leaves
2 Tbsp. fresh lime juice
Toasted black sesame seeds, and sesame oil
Edible nasturtiums

Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks.” Reserve any loose florets. Prepare grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, about 2 minutes. Grill steaks and florets until tender, 8-10 minutes per side.
Blend ginger, garlic, cilantro, lime juice, and remaining oil in a food processor, thinning with water if needed, until consistency of yogurt; season with salt. Arrange cauliflower and scallions on a platter. Sprinkle with sesame seeds and drizzle with sesame oil. Top cauliflower with a few edible nasturtium flowers or a sprinkle of calendula petals for spicy colorful garnish. The flowers are also wonderful on green salads, stir-fries, cold salads and sandwiches.
     We thank bonappetit.com for the basis of this recipe.

Cilantro Pesto

Basil isn’t the only herb that’s great in pesto. Try your cilantro for a refreshing, zingy taste!

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 Tbsp. toasted sesame oil
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Place the garlic and cilantro in a food processor with a metal blade. With the processor running, slowly add oils, lemon juice, salt, and pepper. Process until smooth.

Kia’s Roasted Cauliflower and Walla Walla Onions

Fresh, uncured Walla Walla onions are seasonally available in July and August at Nash’s farm, and are one of the veggie highlights of the summer. Roasted with cauliflower until golden brown in this dish, they just melt in your mouth.

Kia Armstrong, Farm Store manager and a most excellent cook, suggests making a big batch of these roasties so you have leftovers. “They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.” she says.

1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or
3-inch pieces
3 or 4 Tbsp. melted coconut oil
Salt and pepper to taste

Preheat oven to 400°F. Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper. Spread a single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until well browned and starting to crisp.

Spice it up!
Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.

Oil it up!
Use alternative oils to coat the veggies. Coconut oil adds a unique flavor and has many health benefits, but you can use any high-heat oil you might have on hand.

Mix it up!
Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli, etc., all work well in combo.

Standard Box

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1.75 lbs.
Cucumber
Golden Beets & Greens, 1 bu.
Yellow Zucchini
Cilantro, 1 bu.
Green Beans, .5 lb.
Apricots, 2 lbs., Sunnyslope Ranch

Small Box

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1 lb.
Lacinato Kale, 1 bu.
Cherry Tomatoes, 1 pint
Apricots, 1.5 lbs., Sunnyslope Ranch

First of the Carrots
Nash’s carrots have a reputation for sweetness and crunch. The carrots in your box are very young and tender, and their sweetness may not be as intense as when they have had a chance to grow more in our mineral-rich Dungeness soils. You will be seeing those carrots later in the season. Meanwhile, try roasting these baby carrots.

Start by preheating your oven to 400°F. Scrub and wash the carrots . Wipe dry. Slice off the tops and tails. Line a roasting pan with foil. Put in the carrots in one layer. From a small bunch of fresh thyme, remove the leaves and sprinkle on carrots. Chop 4-5 garlic cloves into big pieces and add. You can also add a layer of sliced medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with your hands. Bake for 40-45 minutes at 400°F. Serve as a side dish or use in a wrap or sandwich.

The thyme-carrot combination is fantastic but you could substitute any of your favorite herbs like rosemary or oregano.

Golden Beets with Greens & Bow-Tie Pasta
1/4 cup pine nuts
2 Tbsp. olive oil, divided
1 large onion, quartered and sliced (about 2 cups)
2 garlic cloves, minced
1 bunch 2-inch-diameter golden beets with greens
6 ounces bow-tie pasta
1/4 cup grated Parmesan cheese

Peel beets (optional) and cut into 8 wedges. Cut greens into 1-inch-wide strips. Toast pine nuts in dry skillet, about 3 minutes. Transfer to bowl. Sauté onions in 1 Tbsp. oil until beginning to turn golden, about 10 minutes. Reduce heat to medium-low and continue until tender and browned, about 20 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining oil over; cover and cook until beet greens are tender, about 5 minutes.

Cook beets in boiling, salted water until tender. Transfer to bowl. Add pasta to beet-cooking liquid and cook until tender but still firm, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add enough cooking liquid to moisten. Season with salt and pepper. Stir in cheese and sprinkle with pine nuts.

Baby Walla Walla Onions

Onions in general have a whopping load of polyphenols, an important class of phytonutrients. Phytonutrients are plant chemicals that offer a whole host of benefits for human health.

Walla Walla onions are famous for being “sweet,” but it is actually a lack of pungency, due to the low-sulfur soils in that region of Washington state. The
onions in your box were grown in Dungeness, of course, but they have a sweetness all their own!

Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing
6 Tbsp. rice vinegar
1/4 cup sugar
1 tsp. salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 Tbsp. chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing
1/4 cup fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 Tbsp. packed brown sugar, maple syrup or honey
1 tsp. minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead. Recipe from www.epicurious.com.

Standard Box

Red Beets with Greens
Broccoli, 1.25 lbs.
Spinach
Italian Parsley
Naked Oats, 1 pint
Basil, .25 lb.
Cherry Tomatoes, 1 pint
Red Cabbage
Cherries, ACMA Mission Orchards,
Wenatchee, 1.3 lb.

Small Box

Red Beets with Greens
Broccoli, 1 lb.
Spinach
Italian Parsley
Naked Oats, 1 pint
Cucumber
Cherries, ACMA Mission Orchards,
Wenatchee, 1.3 lb.

Try this delicious recipe with Nash’s Naked Oats

These hull-less oats, or Naked Oats as we prefer to call them, have a great variety name—Streaker! They are the same as other oats, but their hulls are looser so that when they go through the combine, most of the hulls shake off easily.

They also have the same powerful health benefits as other varieties of oats, including their cholesterol-lowering fiber, called beta-glucan. There were so many studies done since the 1960s proving the beneficial effects of this special fiber on cholesterol levels that by the 1980s, oats were the center of many fad diets. The fad may have passed, but starting your day with fresh-cooked oatmeal is still a wise choice, especially for folks with a higher risk of heart disease, high blood pressure, or stroke.

One cup of oats gives you 70% of your daily manganese requirement, plus vitamin B1 and magnesium. Oats may also help prevent type 2 diabetes and bolster your immune system. There is even evidence that it fights cancer, specifically breast cancer.

Pan-seared Oatmeal

1.5 cups Nash’s Naked Oats
2 cups milk or coconut milk
2 cups water
1/3 cup brown sugar
1/8 tsp. salt

Put the oats into a food processor or blender and pulse several times to coarse-grind. Bring the milk and water to a boil, add brown sugar, salt and oats and then let simmer, stirring constantly, for about 20 minutes, until thick and oats are soft.

Pour the mixture into a rectangular baking dish and let cool for at least an hour to become solidified. Meanwhile, bring 1 cup honey to a boil. Put some fruit, like blueberries or cut up apple in a bowl and pour the honey over them. Let stand.

Lightly coat a frying pan with vegetable oil or butter. Place on medium heat. Cut the oatmeal into squares and sear each piece on each side. Place on plates and pour the honey/fruit mixture over the tops. Garnish with a little grated coconut and slivered almonds, if you like.

For a super-simple oatmeal recipe, try the Crockpot Oatmeal at our Recipe Blog on Nash’s website, http://nashsorganicproduce.com/recipes/crockpot-oatmeal-with-nashs-naked-oats/

Beets & Greens

Beets are high in fiber and folate, and loaded with minerals that are important for our metabolism such as iron, zinc, calcium, copper, magnesium, and potassium. Beets are an excellent source of manganese, a mineral that is important for bone health, and they are a good source of selenium which is an antioxidant that helps to protect our bodies from harmful reactive oxygen species by neutralizing these molecules to harmless compounds such as water- it’s like magic!

Don’t throw away those greens! They are an excellent source of fiber as well as B vitamins in more concentrated quantities than the beet roots offer. They also offer a whopping amount of vitamins A and K. Beet greens are delicious sautéed in olive oil with a splash of balsamic vinegar, they can be served with their roots in a dish or can stand on their own as a side to any meal. They can act as a substitute to chard in any recipe.

Raw Beet Salad

This sweet and crunchy salad is a perfectly nourishing side dish for these hot summer days. 4 servings.

1 to 1 ½ pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves

Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve. We thank markbittman.com for this recipe.