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.

In the Standard Box:

Soft White Wheat Flour   2 lb
Garlic    1/2 lb
Bunched Carrots   1 bu
Spinach   1 bu
Leeks   2
Lacinato Kale   1 bu
Pears   1.5 lb
Basil   1/4 lb
Celery   1 hd

In the Small Box:

Soft White Wheat Flour   2 lb
Spinach   1 bu
Chioggia Beets   2 lb
Lacinato Kale   1 bu
Apples   1.5 lb
Yellow Zucchini or Leek   1 ea
Celery   1 hd

Lacinato Kale

Lacinato kale has a long tradition in Italian cuisine, especially in Tuscany. Consequently, it is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat-back cabbage, palm tree kale, or black Tuscan palm. It has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone. Its taste is described as slightly sweeter and more delicate than curly kale.

Lacinato’s flavor can stand up to even anchovies, and it is paired with them in some Italian dishes. It is commonly used in pastas and soups, but can also be eaten raw, or chopped fine in a salad.

This nutrient power house is high in vitamins A and C, as well as calcium, iron, and manganese. It is also rich in easily digestible dietary fiber and is the superstar of carotenoids and flavonoids which are two powerful antioxidant types that protect our cells from free radicals (there are 45 distinct flavonoids in kale!) It also provides a whopping dose of vitamin K, needed to strengthen our bones—132%—and is also a rich source of easily digestible dietary fiber.

Lemony Braised Lacinato Kale

1 large bunch (about 10 ounces) Lacinato Kale, leaves rinsed and thick center ribs cut out
Scant 1/2 Tbsp. extra-virgin fruity olive oil
2 to 4 garlic cloves, or to taste
1/8 cup dry white wine (could use vermouth)
1/4 to 1/2 cup chicken stock
1 tsp. coarse salt or sea salt
1 to 2 tsp. freshly-squeezed lemon juice, to taste

Cut kale into 1” pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

Chioggia/Apple Salad

1 bunch of Chioggia beets
2 medium size apples
1 handful of mixed salad leaves
⅓ c. fresh basil
Zest of 1 lime

Dressing

½ c. goat cheese
1 tbsp. fresh lime juice
2 tbsp. milk
1 tbsp. olive oil
1 tsp. honey

Zest your lime and reserve it for the salad.

Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness.

Trim and peel the beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice beets with a mandolin.

Thinly slice your apples and keep them stacked. Cut vertically into matchsticks.

Place beets and apples in a bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften.

Tear up the basil leaves. Add them and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top and serve immediately.

Refrigerate any extra goat cheese dressing in an airtight container for about a week.

Chioggia beets have those beautiful concentric circles that add to the look of the recipe. We thank www.theclevercarrot.com for it.

Nash’s soft white wheat flour is a whole grain product, so when we grind the wheat seeds, all parts of the seed including the bran (which contains fiber), the germ (which contains valuable oils and nutrients) and the endosperm are all still there, creating a nourishing end product. At Nash’s, we grow and mill the grains at the farm, delivering a fresh product with a difference you can taste. Our soft white wheat flour is perfect for making pastries, cakes, cookies, cereals, flat breads and crackers. Our flour is a living product. To maintain its freshness, we recommend storing it in the refrigerator or freezer.

In the Standard Box:

Rolled Oats  2 lb
Purple Beans  3/4 lb
Golden Beets with Greens  1 bu
Collards  1 bu
Green Cabbage  1 hd
Cucumber
Red Celery  1 bu
Red Onions  2
Rainbow Carrots  2 lb
Romanesco 1 hd

In the Small Box:

Purple Beans  1 lb
Basil  1/4 lb
Collards  1 bu
Green Cabbage  1 hd
Lemon Cucumber
Red Celery  1 bu
Red Onions  2

Red Celery

Red Celery is a highly versatile vegetable and a great source of antioxidants. If you like a real celery flavor, this one’s for you! It can be enjoyed in stews and casseroles; braised as a side to grilled meats and fish; and enjoyed raw in salads or as a carrier for a wide variety of dips.

One thing that makes this celery variety different from green celery is that it retains its color, flavor and texture well, even when cooked. It can be chopped fine into a salad, and it really dresses up a Bloody Mary!

Celery of all kinds were regarded as medicine by the ancients, but today commercial celery has been watered down to virtually a garnish. Red celery takes us back to the time when celeries were a real vegetable, with character and a heartiness and taste that satisfy.

Summer Salad with Red Celery

3 stalks red celery , julienne
1/2 head cabbage, julienne
2  medium carrots, julienne
1/2 red onion, finely diced
1/2 cup mayonnaise
1 dash salt
1 dash pepper

Add all the vegetables to a large salad bowl. Add the mayo, salt and pepper and combine thoroughly. Chill and serve as a cool summer side dish.

Collards

The collard is actually a type of kale, and although both are low-growing plants with robust leaves growing on sturdy stalks, collards are flat and paddle-shaped in contrast to kale’s often intricately curled or wrinkled
foliage.

Collards are forever associated in American cuisine with Southern soul food. It is thought that African slaves brought seeds of the vegetables they knew and loved from their homeland, including collards, black-eyed peas, and okra.

Collards have abundant amounts of vitamins A and C, folic acid, iron, fiber, and calcium. Per calorie, collards have more calcium than milk, are an excellent source of organic and highly absorbable iron, contain phenomenal amounts of vitamin K, and are also twice as high in vitamin A as carrots. Yet a 1-cup serving of chopped raw collards contains a mere 11 calories. Additionally, like other cruciferous vegetables, collards contain abundant amounts of phytonutrients, which have proved in studies to fight cancer.

• Add collards to soups and stews. They go especially well with ham and bacon.
• The liquid left after slow-cooking collards is extremely nutritious and delicious.
• Collards work well in any recipe calling for kale.
• Saute collards with chili flakes or hot peppers. Serve with cottage cheese or yogurt.
• Boil or steam with onion, garlic and plenty of chopped fresh herbs, like dill or basil.
• Lightly steam collard leaves for about 15 minutes, allow to cool, then use as a wrap for sautéed brown rice with onion, or ground pork, chicken or beef.

Please note: Your purple string beans will turn green as they cook.

Lemon cucumbers may resemble lemons, but they don’t have a lemony taste. They are a perfect serving size for one or two people, and the skin is very tender and the flavor a little milder than the traditional cuke. It is also less apt to get that slightly bitter taste after a few days.

In the Standard Box:

Buckwheat Flour   2 lb
Tomatoes   3/4 lb
Walla Walla Variety Onion
Green Beans   3/4 lb
Red Mustard Greens   1 bu
Red Kale   1 bu
Cilantro   1 bu
Spinach   1 bu
Bunched Carrots   1 bu
Red Chard   1 bu

In the Small Box:

Buckwheat Flour   2 lb
Walla Walla Variety Onion
Green Beans   3/4 lb
Red Kale   1 bu
Cilantro   1 bu
Bunched Carrots   1 bu

How to use your red mustard greens

• Mustard greens are wonderful in curries and other spicy concoctions, especially if tempered a bit with cream or coconut milk.
• Sauté mustard greens and sprinkle with a little lemon juice, walnuts, or pine nuts.
• For traditional southern-style greens, slow-simmer with ham hocks or salt pork and season with hot peppers and vinegar.
• When you feel yourself coming down with a cold or flu, stir finely shredded mustard greens into steaming miso or chicken broth, along with mushrooms and plenty of garlic for a healthful, sinus-clearing alternative to chicken soup.
• Got leftover ham? Make a soup with chopped ham, potatoes, cream, and mustard greens.
• For Chinese-style greens, sauté with fresh ginger, garlic, soy sauce, or oyster sauce. Finish with a little sesame oil or chili paste. Or stir-fry with scallion, garlic, and fermented black beans.
• Larger mustard greens make a piquant, sharp-tasting wrap. Lightly steam or braise , and wrap around choice pieces of tuna, cod, or salmon.
• Chop raw or cooked mustard greens into pasta salads, rice, beans, and casseroles.
• Mix a few young mustard greens in a green salad to add a zesty kick.

Buckwheat Flour

Buckwheat is not a wheat. It is a seed of a flowering plant that contains no gluten. However, at present, we don’t have a dedicated combine, milling space, or mill/sifter for non-gluten flours like buckwheat or quinoa. Therefore, if you are cooking for a person with Celiac disease, please note that the buckwheat flour may contain trace amounts of gluten. If, however, you are preparing the flour for someone who is gluten-intolerant or gluten-sensitive, the amount of gluten may be so small as to be insignificant. If you don’t want to take the chance, swap your flour for an item of equal value from Nash’s farm.

The photo is of unprocessed buckwheat seeds.

Buckwheat Pancakes

We are always thrilled when the buckwheat has been harvested and buckwheat flour is available again. There’s nothing quite like buckwheat pancakes!

1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk, shaken
1 large egg
½ teaspoon pure vanilla extract
Butter for the skillet

In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Top your pancakes with fruit, yogurt, honey, maple syrup, or jam.

We thank cookieandkate.com for this recipe.

In the Standard Box:

Leeks   2
Potatoes   2 lb
Yellow Zucchini   1 ea
Cucumber   1 ea
Baby Rainbow Carrots   1 lb
Red Baby Bok Choi  1 bu
Spinach   1 bu
Mixed Lettuce*   1 hd
Nectarines, Sunnyslope Ranch   2 lb

In the Small Box:

Cherry Tomatoes   1 pt
Leek   1 ea
Potatoes   2 lb
Spinach  1 bu
Red Baby Bok Choi   1 bu
Baby Rainbow Carrots   1 lb
Mixed Lettuce*   1 hd

* From River Run Farm, Sequim

About River Run Farm, Sequim

Founded in 2013 by a group of friends, River Run Farm raises organic vegetables, berries and flowers along the Dungeness River. The young farmers look to nature for inspiration in the continuing development of their farming practices and do not use synthetic chemical fertilizers, pesticides or herbicides. They sell produce and flowers at their farm stand, local farmers markets and local grocery stores, and also wholesale to the Seattle area. Your lettuce comes from their farm. riverrun.farm/#rrfhome

Your potatoes are a variety called Alaska Bloom. They are new potatoes, and have not been cured, so the skin comes off very easily during the washing process. Also, the pinkish spots are the eyes of this variety of potato, and are completely normal.

Savory Potato Leek Pie

1 Tbsp. butter
2 medium leeks, coarsely chopped
3 eggs
3/4 cup skim milk
3-4 medium-sized potatoes, unpeeled, cubed, cooked
3 1/2 ounces Gruyere or Swiss cheese, grated
1/2 tsp. salt
Black pepper to taste
Sprinkle of grated nutmeg

Melt butter in a heavy skillet over medium heat. Add leeks and sauté, stirring often, until slightly browned and caramelized, approximately 10-15 minutes. Remove from heat and allow to cool slightly.

Beat eggs and milk together. Stir in cooked potatoes, grated cheese, salt, pepper, and nutmeg.  Pour into a deep 9-1/2” pie plate and bake for 30 minutes or until golden on top and fully set. Serves 6.

Variations:  For a really deep and full flavor, substitute smoked provolone for all or part of the cheese.

We thank www.breezywillowfarm.com for this recipe.

Baby Bok Choi

Bok Choi has been studied for its medicinal qualities in China as early as the 14^th century. It is widely used today in China and Japan and Korea where it is the staple vegetable for making kimchi.

A 4-ounce serving of bok choi contains a high amount of vitamin A, about 3500 IU. It also is a rich source of vitamin C, vegetable fiber, iron, and magnesium.

However, it also contains glucosinolates. These compounds fight cancer in small doses, but can be toxic to humans in large doses, just like many other compounds. So enjoy your bok choi, but keep the old adage in mind: “Everything in moderation!”

Bok Choi & Nectarine Salad

Mix in a blender:
1/4 cup cashew butter or peanut butter
2 Tbsp. lime juice
2 tsp. tamari or soy sauce
2 tsp. sugar or honey
2 tsp. fish sauce
1 clove garlic
1 tsp. chili paste
2 tsp. vegetable oil

Toss together:
1 bunch baby bok choi, washed and chopped in half
lengthwise. Cut greens into 1-inch ribbons and stalks  into 1/4-inch pieces.
2 cups diced nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 Tbsp. Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews

Add chicken, noodles or rice if desired. Mix with dressing and serve.

About River Run Farm, Sequim
Founded in 2013 by a group of friends, River Run Farm raises organic vegetables, berries and flowers along the Dungeness River. The young farmers look to nature for inspiration in the continuing development of their farming practices and do not use synthetic chemical fertilizers, pesticides or herbicides. They sell produce and flowers at their farm stand, local farmers markets and local grocery stores, and also wholesale to the Seattle area. Your lettuce comes from their farm. riverrun.farm/#rrfhome