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
Leek
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.

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.

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
Leek
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
Salt
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.

In the Standard Box:
Carrots, Juice   3 lb
Red Cabbage   1 hd
Arugula   1 bu
Apples   3 lb
Green or Purple Beans   1 lb
Red Onion
Italian Parsley   1 bu
Potatoes, Alaska Bloom   2 lb
Rainbow Chard   1 bu
Leek

In the Small Box:
Red Cabbage   1 hd
Carrots, Juice  2 lb
Arugula   1 bu
Leek
Green or Purple Beans   1 lb
Red Chard   1 bu
Apples   2 lb

Red Cabbage

Red cabbage will often turn blue while cooking because the compound that gives it its characteristic hue, anthocyanin, reacts with alkaline minerals in tap water.

To bring back its red color, add a little lemon juice or vinegar (a teaspoon may be enough), or cook the red cabbage with something acidic, like apples. Add a little cinnamon or cloves with the apples for fragrance and a delicious taste.

Red cabbage is one of the most nutritious vegetables available, packing formidable amounts of vitamins C, K, and folate, as well as dietary fiber, vitamins B2 and B6, phosphorus, potassium, and manganese. A 1-cup serving of shredded raw cabbage contains 22 calories. Like other cruciferous vegetables, cabbage contains abundant phytonutrients, which have proved in studies to fight cancer.

Warm Red Cabbage–Bacon Salad

3 slices turkey bacon, or a local pork bacon
1½ tablespoons olive oil
½ large onion, peeled and chopped
3 large ribs celery, sliced
⅓ cup cider vinegar
3 tablespoons sugar
½ teaspoon celery seed
½ large head red cabbage, shredded (about 6 cups)
Salt and freshly ground black pepper (optional)
2 tablespoons chopped fresh parsley, for garnish
1 apple, cored and chopped

Cut the bacon slices into 1-inch pieces and sauté them over medium-low heat in a very large, deep skillet until they are crisp but not overdone. Transfer them to absorbent paper towels and reserve. Drain off all of the bacon fat from the pan, wipe it clean, and replace with the olive oil.

Heat the oil in the skillet over high heat. Add the onion and celery and sauté briefly. Add the vinegar, sugar, and celery seed. Heat until the mixture boils, then immediately add the cabbage, apple and bacon pieces all at once. Stir and toss for about 1 minute, or until the cabbage is warm but not cooked. Season to taste with salt and pepper.

Serve the salad immediately while it is still very warm, with a garnish of chopped parsley.

— Adapted from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.

Green/Purple Beans

Studies show that beans have as much carotenoids as carrots (such as beta-carotene, the pro-vitamin of vitamin A)

String beans, such as your green and purple beans, have one of the highest antioxidant capacity when compared to other foods in the bean and pea families

They have significant amounts of silicon, a lesser-known mineral that is no less important in bone health and the formation of healthy connective tissue. The form of silicon that beans provide is particularly available to us when we ingest it.

String Beans with Lemon and Garlic

We love beans just plain raw, dipped in hummus. This recipe captures the raw crunch, along with the deliciousness of a sauté with key ingredients such as garlic and butter. Enjoy!

2 lbs. green or purple beans, ends trimmed
1 Tbsp. extra-virgin olive oil
3 Tbsp. butter
2 large garlic cloves, minced
1 tsp. red pepper flakes
1 Tbsp. lemon zest
Salt and freshly ground black pepper

Blanch the beans in a large stock pot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Purple beans will turn green. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Recipe from www.foodnetwork.com

If you need to perk up any tender greens, place them in a lukewarm water bath for 10 minutes. It really helps! Your arugula (above) this week is tender and peppery, and its bold flavor goes a long way in green salads, in tabouli, or ini tuna-chicken-pasta salads.

We have begun harvesting carrots mechanically out of the first rotation at the Delta Farm. The crew has been working hard to harvest, wash and pack hundreds of pounds of carrots for the CSA program, the Farm Store, farmers markets and our wholesale accounts. Gleaners are also starting to take advantage of the packing line culls, and share some of the broken or blemished carrots with food banks and soup
kitchens on the Peninsula.