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.


What’s in your box for week 17


Spinach  1 bu
Cylinder Beets  3 lbs
Potatoes  3 lbs
Savoy Cabbage  1 hd
Baby Dill  1 bu
Rye Flour  2 lbs
Red Leaf Lettuce   1 hd
from River Run Farm
Brussels Sprouts  2 lbs


Red Mustard Greens 1 bu
Parsnips   2.5 lbs
Savoy Cabbage  1 hd
Baby Dill  1 bu
Red Leaf Lettuce  1 hd
from River Run Farm
Brussels Sprouts  1.5 lbs



Roasted Beet & Brussels Sprout Salad








½ to 1 pound bacon
6 to 8 beets, cubed
1 pound Brussels sprouts, trimmed
1 medium white onion, thinly sliced
6 cloves garlic, whole
3 teaspoons thyme
Sea salt and freshly ground black pepper
3 tablespoons olive oil, divided
1 to 2 cups mixed salad greens
½ cup almonds, chopped (or substitute another nut)

Cook the bacon to your personal preference and set aside.

Preheat the oven at 400°F. In a large roasting pan, add the beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1 to 2 tablespoons of the olive oil, coating evenly. (If you’re using red beets, they will bleed red onto the other vegetables as you mix them. To avoid this, toss the beets separately with oil, salt, and pepper and bake them in another pan—or just keep them to one side of the larger roasting pan.)

Roast the vegetables uncovered in the oven until they have softened and browned—approximately 30 minutes. Remove the vegetables from the oven. Crumble and stir in the bacon. Allow to cool slightly.

Arrange the mixed greens on a serving plate and top with the vegetables. Sprinkle the almonds over the vegetables and finish by drizzling the remaining olive oil over the entire dish.

Serves 12 as a side dish, 4 to 6 as a main dish

Annie McHale, the chef who originated this recipe, lived in Port Angeles and did recipes and cooking demos for Nash’s Farm Store for about a year. She has since moved to Portland, OR, and we miss her! This recipe appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe


Rye Flour

Rye is one of the top five most consumed cereals on the planet. It is grown extensively throughout the world and is very similar to wheat and barley, so it has many of the same applications. You can find it being used for animal feed, a base for whiskey, and especially for different types of bread and crackers.

Rye was widely cultivated in Roman times, but it was likely grown far earlier, given how easy it is to grow and how hardy it is as an agricultural staple.

Some of its health benefits include helping the efficiency of the digestive system, preventing gallstones, lowering the risk of diabetes, lowering blood pressure, and protecting cardiovascular health.

New York Style Rye Crackers

1 cup rye flour
1 cup all-purpose flour, like Nash’s white or triticale
1 Tbsp. caraway seed
1 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/3 cup vegetable oil
1 tsp. honey
1/4 cup water, or as needed

Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the vegetable oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.

Preheat oven to 375 degrees F. Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.

Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.

Recipe from allrecipes.com

What’s in your box for week 16


Red Baby Bok Choy  1 lb
Apples  2 lbs
Hard Red Wheat Flour  2 lbs
Carrots  3 lbs
Leeks  2
Green Kale  1 bu
Green Cabbage   1 hd
Red Beets  2 lbs



Red Baby Bok Choy  1 lb
Collards  1 bu
Spinach  1 bu
Hard Red Wheat Flour  2 lbs
Carrots  2 lbs
Chioggia Beets  2 lbs
Potatoes  3 lbs



Red Baby Bok Choy

Bok choy’s name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. The red pigmentation in the leaves of the red bok choy is due to the presence of anthocyanins. Anthocyanins are a type of flavonoid pigment that are responsible for the red, purple and blue colors in plants. The concentration of anthocyanin polyphenols in red bok choy’s leaves provide health benefits as dietary antioxidants, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases, including cancer.

Red bok choy can be used in any recipe calling for bok choy. It can be added to soups, sautéed, steamed and eaten raw in a salad. As an all-purpose vegetable, it can add a warm, brothy and umami-like note to savory recipes. Complementary pairings include garlic, ginger, mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, chicken broth, light bodied vinegars, citrus, ginger and chilies.

Red Bok Choy Sauté

1 Tbsp. organic veggie oil
1 garlic cloves, peeled and minced
1 1/4-inch piece ginger root, peeled and minced
Pinch red-pepper flakes, or to taste
1 bunch red baby bok choy, cleaned, with the ends trimmed
1 tsp. soy sauce
1 tsp. chicken stock or water
Toasted sesame oil for drizzling

In sauté pan with 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.

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.


Hard Red Wheat Flour

A basic rule of thumb is that hard wheat (red or white) creates structure in a baked item, so it is good for breads and pretzels. The higher gluten content makes it possible to hold a shape and even bake without a pan, like those round European artisan loaves.

Soft wheat has less gluten and creates a crumbly or fluffy texture. It’s excellent for pastries, that either need a baking pan to hold their shape, like a cake, or they flatten out, like cookies or pancakes. They can also use a reinforcement to give the dough structure, like eggs.

Nash’s hard red wheat is our go-to flour for bread. It is high in protein and high in gluten, so your bread rises well. It gives a hearty, nutty flavor and produces a crisp crust and a crumb with desirable irregular holes. As its name suggests, it gives your bread a slight reddish color. It is great for sourdough or yeasted breads, but also lends itself well to biscuits, pancakes, muffins, cookies, pizza and pie crusts and for thickening stews and gravies.

Some bread making tips

  • Whole wheat flour takes longer than refined white flour to absorb moisture. So give your dough time alone after mixing (but before kneading). Cover the dough and let it rest for 10 minutes, then do it again part way through kneading. It will be much less work for you, and your bread will have more air bubbles.
  • Knead with water, not flour. Lightly dampen your work surface to prevent your dough from drying out.
  • Whole wheat bread especially benefits from longer rises. You use less yeast to make this happen so the bread rises more slowly. Your bread will be much moister this way.
  • Here’s a good website to start making bread!


What’s in your box for week 15

Apples/Pears  3 lbs
Spinach 1 bu
Corn  4 ears
Collards  1 bu
Leeks  2
Field Peas  2 lbs
Red Mustard  1 bu
#2 Potatoes  5 lbs
Brussels Sprouts  1.5 lbs


Apples/Pears  3 lbs
Red Kale  1 bu
Corn  4 ears
Red Chard  1 bu
Red Beets  3 lbs
Field Peas  2 lbs




Red Mustard Greens


Red mustard greens are rich in vitamins A, C and K. They contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.

Red mustard greens are interchangeable with most other varieties in the family, however their brilliant purple-red color gives them extra visual

They can be used both cooked and raw and are commonly implemented as a salad or braising green. They pair well with rich meats (such as pork, lamb and sausages), creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars (especially apple cider and rice), nuts (like pistachios and hazelnuts), and herbs and spices (including cumin, cilantro, dill, garlic, fennel and coriander).

Simple Sauté

Smash 3 garlic cloves and let sit for a few minutes. Coat a large skillet with olive and place on medium-high heat. Add the garlic and a little crushed red pepper. Cook the garlic until it’s golden and aromatic. Remove and discard.

Remove the stems from one large bunch mustard greens and cut the leaves into 2-inch pieces. Rinse and leave wet. Toss into the flavored oil, season with salt, cover and cook until greens are soft. Stir in 2-3 tablespoons red wine vinegar, taste for seasoning and add more salt, if needed.


Field Peas

Dried field peas belong to the same family as beans and lentils and, like them, are a small but nutritionally mighty member of the legume family, and a very good source of cholesterol-lowering soluble fiber.

Soluble fiber helps to prevent constipation and digestive disorders like irritable bowel syndrome and diverticulitis. It also helps lower cholesterol and is of special benefit in managing blood-sugar disorders, since the high-fiber content stabilizes blood sugar levels and prevents them from rising rapidly after a meal. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can really help you balance blood sugar levels while providing slow-burning energy.

Field Peas & Collards (or Red Kale)

1 cup dried field peas
1 Tbsp. butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces
1 bay leaf
1 large bunch collard greens or red kale
1 tsp. of salt, plus more to taste
Pepper to taste

Put the peas and 4 cups of water in a bowl and soak overnight.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan and leave it for 2 minutes. Stir occasionally and cook until onion is translucent and bacon is starting to crisp, about 5 minutes.

Drain the peas and pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 45 minutes, or until the peas are easily crushed with a fork. Be sure to check occasionally that the water does not cook off. While the peas cook, remove the stems from the collard/kale greens and chop the leaves into bite size pieces. Once the peas are cooked, add the greens, salt to taste and some freshly ground pepper, and stir. Cover the pan and leave until the greens are tender, about 10 minutes. Remove from the heat and serve.

Adapted from the cookbook Good and Cheap by Leanne Brown.


What’s in your box for week 14

Savoy Cabbage  1 hd
Arugula  1 bu
Gold Beets  2 lbs
Garlic  2 bulbs
Italian Parsley  1 bu
Spinach   1 bu
Pears   2 lb
Carrots   2 lb
Rolled Oats   2 lb


Savoy Cabbage  1 hd
Parsley Root  1 bu
Carrots  2 lbs
Spinach   1 bu
Pears   2.5 lb
Arugula   1 bu
Leeks   1




Savoy Cabbage

Savoy cabbage is a visually stunning vegetable with its crinkly leaves and varying hues of green and yellow. 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. Heads of Savoy cabbage can be so large it’s a good idea to have several dishes in mind. Because it is so tender, don’t shy away from using it in salads. Just use salt and a vinegar or lemony dressing to help it wilt.

Savoy cabbage is named for a principality on the borders of Italy, France and Switzerland. It is one of the sweetest of all the cabbages, and goes well with strong flavors, like sausages or seafood. It can be braised, roasted or boiled, and it’s very easy to saute it in butter, olive oil or bacon fat. It can also be used in preserved recipes like kimchi or sauerkraut.

Like all cabbage, Savoy has a special antioxidant family called glucosinolates which are important compounds that support liver detoxification. It is wise to incorporate cabbage and other members of the brassica family (broccoli, kale, arugula, mustard greens) into your diet on a regular basis. Unique to Savoy cabbage is a glucosinolate called sinigrin, which has shown unique cancer protective properties for bladder, colon, and prostate cancer. Be sure to not overcook your cabbage, or these benefits will diminish.

Quick & Easy Ginger Garlic Sautéed Savoy

This is a great way to add a warm and delicious crunch to your fall side dish rotations. Make sure to not overcook the Savoy cabbage, as it is more delicate than other varieties.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.