Standard Box

Cherry Tomatoes  1/2 pt
Red Cabbage  1 hd
Baby Leeks  1 bu
French Breakfast
Radishes 1 bu
Basil  1/4 lb
Red Russian Kale  1 bu
Cauliflower  1 hd  or
Broccoli  2 lb
Italian Parsley  1 bu
Nectarines*  3.5 lbs
Spinach  1 bu

Small Box

Red Cabbage  1 hd
Baby Leeks  1 bu
French Breakfast Radishes  1 bu
Red Russian Kale  1 bu
Blueberries, Hayton Farm   1 pt
Spinach   1 bu
Nectarines*  3 lb

*Sunnyslope Ranch, Wapato, E WA

Baby Leeks

Baby leeks do not form bulbs like baby onions. They are more like scallions. They are tender with a mild sweet flavor. Baby leeks are crisp when raw, but soften easily when caramelized. You can eat the entire plant, including the green parts, because they are young and tender, too.

Baby leeks are mild enough to eat raw, well textured enough for withstanding long cooking periods. They are perfect for classic recipes such as pot pies, leek tarts and hearty soups. Baby leeks are a great salad or pizza ingredient, can be carmelized when sautéed with olive oil or butter and added to potato dishes and pastas.

Grilling leeks gives them a rich smokiness. They should be blanched prior to grilling, so they retain their coloring and don’t over burn. Baby leeks pair well with cream sauces such as béchamel, cheeses, especially goat, cheddar and aged sheep’s cheese, bread crumbs, poultry, grilled and smoked white fish, apples, fennel, garlic, mustard, cooked eggs, tomatoes and vinaigrettes.

Braised Baby Leeks

Wash and trim the ends and roots of your bunch of baby leeks. Heat a pat of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.

Add ½ cup chicken stock and bring to a boil, then turn down to a simmer and add a handful of thyme springs. Cook for 20 minutes or until tender. Serve with a sprinkling of thyme leaves.

Radishes!

Radishes belong to the cruciferous vegetable family, which means that they are related to broccoli, cauliflower, and cabbage and have a similar and very health-promoting phytonutrient content. Phytonutrients are plant chemicals that protect human health.

Radishes are rich in:

• Vitamin A – protective for eye health
• Vitamin C – immune system-supporting
• Folic acid – neuronal development
• Fiber – supports healthy cholesterol profile
• Potassium – essential for blood pressure balance

Fresh Radish and Greens Salad

1 Tbsp. lime juice
2 Tbsp. orange juice
1 Tbsp. white balsamic vinegar (or red wine vinegar)
3 Tbsp. walnut or olive oil
1 tsp. Dijon mustard
¼ tsp. pepper
Dash of salt

4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
½ cup cucumber cut into julienne strips
½ cup shredded carrots
¼ cup coarsely chopped walnuts, toasted
¼ cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with ¾ of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from www.webmd.com

In the Standard Box:

Cilantro  1 bu
Bunched Carrots  1 bu
Broccoli  2 lbs
Cauliflower  1 hd
Mixed Beets with Greens  1 bu
Blueberries, Hayton Farm   1/2 pt
Cucumber  1 ea
Lacinato Kale   1 bu
Spinach  1 bu

In the Small Box:

Cilantro  1 bu
Bunched Carrots  1 bu
Broccoli  1.5 lbs
Cauliflower  1 hd
Basil  .25 lb
Mixed Beets with Greens  1 bu
Apriums or Apricots,
Sunnyslope Ranch  2 lbs

Beet Greens

It’s best to use beet greens within two or three days after you get your box. Enjoy them by themselves or with other leafy vegetables in a salad, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. If you find yourself with too many beet greens, don’t throw them away. Freeze them and use for soup stock. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beet root itself.

Beets & Greens

1 bunch beets (any kind) with greens
¼ cup olive oil, divided
2 cloves garlic, minced
2 Tbsp. onion, chopped
Salt and Pepper to taste
1 Tbsp. red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

How to Use Fresh Basil

• Basil goes great with fish and pasta!
• Stuff some sprigs of fresh basil into your favorite olive oil to infuse it.
• Stack slices of tomato, Mozzarella cheese and a fresh basil leaf and drizzle with Balsamic vinegar.
• Put tomato, watermelon and basil on skewers.
• Chop basil into your favorite salad or sandwich.
• Toss whole basil leaves on your favorite pizza when it’s hot out of the oven.
• Tomato and basil are a match made in seafood heaven.
• Use aromatic basil to add punch to your everyday side dishes.
• Basil also goes well with fruit like watermelon, lime, lemon, mango and strawberries.
• Don’t forget your cocktails!
  Muddle basil into lemon or berry-based drinks, like daiquiris.

Cauliflower

Cauliflower is recognized as one of the healthiest veggies you can eat. It is part of the cruciferous vegetable family, a veggie group well known for cancer-fighting properties. This reputation should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer prevention:
(1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

For maximum benefits, eat cauliflower 3-4 times per week, but do not overcook it. Not only will that leave it mushy and flavorless, a significant portion of your nutrients will disappear with the water used for steaming or boiling. Try lightly sautéing it in a skillet with 1 tsp. turmeric, or cut it up raw and add it to a salad. It is especially good brushed with olive oil and sprinkled with salt, pepper and curry powder, then roasted quickly in a hot oven.

Spicy Cauliflower

6 Tbsp. high heat oil
Large piece ginger, finely chopped
2 tsp. chili flakes
2 Tbsp. cumin seeds
2 tsp. turmeric
3.5-4 lbs. cauliflower, roughly chopped
Small bunch cilantro, chopped

Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.

We thank bbcgoodfood.com for this recipe.

In the Standard Box:

Bunched Carrots, 1 bu
Apricots*, 3 lb
Broccoli, 2 lb
Cucumber
Walla Walla-variety Onions, 1 bu
Cilantro, 1 bu
Spinach, 1 bu
Gooseberries, 1/2 pint
Red Butter Lettuce, 1 hd

In the Small Box:

Bunched Carrots, 1 bu
Red Butter Lettuce, 1 hd
Apricots*, 2 lb
Broccoli, 1.5 lb
Rainbow Chard, 1 bu
Cucumber
Walla Walla-variety Onions, 1 bu

*From Sunnyslope Farm, Wapato, E WA

A Unique Herb—Cilantro

Cilantro has a very distinct flavor. Nothing dresses up black or refried beans in quite the same way. Also known as coriander, ancient Greeks used its oil as a component of perfume. During medieval times, people used it to disguise the flavor of meat that had started to go bad.

Cilantro has many antioxidants and is even effective for toxic metal cleansing. The phyto-chemical compounds in cilantro bind to toxic metals and loosen them from the tissues in our bodies. It has been shown to be helpful in reducing the feeling of disorientation after mercury exposure. It also helps improve sleep and promotes digestive health.

Carrot Cilantro Soup

1 Tbsp. olive oil
1 tsp. crushed garlic
1 Tbsp. chopped fresh cilantro
1 tsp. chili paste
½ cup Walla Walla onions, chopped (white part only)
6 small carrots, sliced
1 large potato, peeled & chopped
5 cups veggie or chicken broth

Heat oil in large pot over medium heat. Add garlic, cilantro, chili paste and onion and saute until onion is tender. Stir in carrots and potato. Cook 5 minutes, then pour in broth. Simmer until potatoes and carrots are soft. Blend in food processor until smooth. Garnish with cilantro leaves.

Bunched Walla Walla Onions

Bunched Walla Walla onions can be used like a green onion.  Enjoy them raw in salsa or cold salads, or lightly sautéed in stir-fries or egg scrambles.  These bunched baby onions are just for CSA members this week, we’re going to transplant the rest of them, so we can enjoy a late Walla Walla rotation this fall! The full-sized Wallas that we transplanted about five weeks ago are looking great in the Dungeness Field, and should be ready early August!

Make it with Broccoli!

Broccoli is one of nature’s most nutritious foods, packing formidable amounts of vitamins A, B2, B6, C, and K, as well as folate, dietary fiber, phosphorus, potassium, and manganese. It contains abundant phytonutrients proven effective in fighting cancer, especially prostate, colorectal, and lung. Broccoli also is good for eye health.

Steaming is the best way to cook broccoli to preserve its nutrients. Remember it will continue to cook as it cools down, so it is better to slightly undercook than overdo it.

• Broccoli is a tasty, healthful alternative to carrot and celery sticks on the crudité tray, or stir-fried.
• To make broccoli and other vegetables more appealing to kids (and adults too!), serve bite-size pieces with a variety of dressings and dipping sauces.
• Chop broccoli into small pieces and sprinkle them over pizzas, salads, casseroles—just about anything that could use color and crunch.
• Few vegetable dishes beat the simple preparation of steamed broccoli with a little fresh lemon juice, melted butter, and freshly ground black pepper.
• Blanch cut-up broccoli. Place the broccoli, cooked potatoes, chicken or vegetable stock, and a couple of garlic cloves and onions (both sautéed in olive oil or butter) into a food processor or blender and puree. Reheat the mixture, and add salt and pepper to taste.
• Broccoli is great blanched until bright green, then sautéed with garlic, onion, anchovies, and olive oil, and with a sprinkling of capers and red pepper flakes.
• Broccoli goes well with a multitude of Asian and Indian condiments and seasonings. Stir-fry or cook with soy sauce, oyster sauce, black bean sauce, sesame oil, curry powder, cardamom, allspice, and five-spice powder.
• Oven-roasting broccoli mellows and sweetens its strong flavor.
• Add small pieces of sautéed broccoli florets and stems to pasta, rice, and potato dishes.
• Broccoli combines well with cauliflower, Brussels sprouts, and chopped kale. Good tossed raw or cooked with Italian dressing or balsamic vinegar.
• Finely chop or grate broccoli to use in savory flans, quiches, soups, fillings, and sauces.
• Broccoli goes exceedingly well with nuts, mushrooms, and tofu.
• Don’t throw those stems away. Juice them, or grate them into a salad.

In the Standard Box:

Red Beets with Greens  1 bu
Red Dandelion Greens  1 bu
Rainier Cherries* 1.5 lb
Gooseberries  1/2 pt
Spinach  2 bu
Rainbow Chard  1 bu
Basil  1/4 lb
Red Butter Lettuce  2 hds
Baby Dill  1 bu

In the Small Box:

Golden Beets with Greens  1 bu
Red Dandelion Greens  1 bu
Rainier Cherries*  1.5 lb
Gooseberries  1/2 pt
Lacinato Kale  1 bu
Romaine Lettuce (Red Dog Farm)  1 hd
Baby Dill  1 bu

Red Dandelion Greens

Red Dandelion greens (above) are not dandelions at all, but members of the Chicory family. These antioxidant-rich greens are an excellent source of vitamins A, C and K, as well as iron, calcium, and omega-3 and omega-6 fatty acids.

Red Dandelion greens have a slightly bitter, peppery taste, so if you eat them raw in a salad, toss them with your lettuce, as you would with radicchio. Wilt them into pasta dishes with a strong cheese like Parmesan or Pecorino, or add to hearty soups. They don’t wilt down too much, like spinach.

As a vegetable side, braised Red Dandelions are especially delicious with bacon or pancetta. Other complimentary flavors include anchovies, ham, egg, legumes, soy sauce, vinegar, mustard, lemon, onion, garlic, chili, nuts and sesame. A classic French raw dandelion salad incorporates bacon, croutons, hard-boiled eggs and a Dijon dressing. Mix them into cold grain salads (like Nash’s whole grains or wild rice). They can be sautéed or stir-fried just like other greens. They maintain their flavor well.

Gooseberries

Gooseberries are from the same botanical family as currants, and grow wild and prolific in places like North America and Siberia. They have numerous health beneficial effects against cancer, aging, inflammation, and neurological diseases. Rich in antioxidants and vitamins, the fiber content constitutes 26 percent of the daily recommended value.

Gooseberry  Cobbler

1/4 cup plus 1 Tbsp. butter, divided
1-1/3 cups sugar, divided
3/4 cup Nash’s soft white wheat flour
1 tsp. baking powder
1/2 cup milk
1 cup gooseberries
1 cup boiling water

In a large bowl, combine 1/4 cup butter and 1/3 cup sugar; blend well. In a separate bowl, combine flour and baking powder; mix well. Add flour mixture and milk alternately to butter mixture; stir well.

Spread batter in a well-greased 8″ round cake pan; top with gooseberries. Sprinkle remaining sugar over berries and dot with remaining butter. Pour boiling water over all; do not stir. Bake at 375 degrees for 30 to 40 minutes.  Serves 10.

Fresh Dill

     Dill is a delicious addition to your pickled veggies, salad dressings, and fish dishes. It has bioactive compounds (also called phytonutrients, or plant chemicals) that help to protect our cells from cancer by protecting them from carcinogenic compounds in our environment.

Throw some extra dill into your side dishes (a must in potato salads) on these warm summer evenings. Dill has similar compounds to garlic that offer anti-bacterial properties, so it can also help to prevent bacterial overgrowth. This unassuming, but powerful herb also offers us important minerals, such as calcium, manganese, iron, and magnesium.

Pickled Eggs with Dill

12 large eggs 1 red onion, sliced
Small bundle of fresh dill ½ tsp. mustard seeds
1 clove garlic, halved 1 ¼ cup cider vinegar
¾ cup water 2 tsp. salt

Fill a large saucepan with water (enough to cover dozen eggs). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Turn off heat, remove the eggs from the pot, and run under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes, then refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time. Serve on a bed of spinach greens or eat as a snack.

Recipe adapted by Virginia Newman from: http://paleoleap.com

Standard Box

Sugar Pie Pumpkin
Red Mustard, 1 bu
Parsnips, 2 lbs
Sunchokes, 1.5 lbs
Brussels Sprouts, 1.5 lbs
Lacinato Kale, 1 bu
Nash’s Best Carrots, 5 lbs
Red Baby Bok Choy, 1 bu
Cylinder Beets, 1.5 lbs
Spinach, 1 bu
Napa Cabbage, 1 hd

Small Box

Sugar Pie Pumpkin
Red Mustard, 1 bu
Parsnips, 1.5 lbs
Yellow Potatoes, 2 lbs
Brussels Sprouts, 1.5 lbs
Lacinato Kale, 1 bu
Nash’s Best Carrots, 5 lbs
Red Baby Bok Choy, 1 bu

Holiday Brussels Sprouts

2 lbs Brussels sprouts, trimmed and halved lengthwise
½ cup dried fruit juice sweetened cranberries
4 shallots, thinly sliced
½ cup water
½ cup slivered almonds
1 tsp sea salt
2 Tb extra virgin olive oil
Freshly ground pepper

Heat an 11 or 12-inch skillet over medium heat. Add oil, then shallots; sauté for about 2 minutes then add slivered almonds, Brussels sprouts, and salt; sauté for about 5 minutes. Add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes. Smaller Brussels sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Serves 6.

Red Mustard Greens

Thought to have originated in China, red mustard’s leaves are succulent and tender; the stems, crisp and crunchy. Red mustard greens have a savory and nuanced peppery flavor that adds a delightful kick to any salad. They also pair well, sautéed or braised, with poultry, legumes, pork, fish, citrus, cheeses and avocados.

Your red mustard is part of the Brassica family, collectively known as cruciferous vegetables, along with turnips, broccoli and cabbage. They help lower cholesterol, especially when lightly steamed. They also have cancer-preventative qualities and help the body fight inflammation.

• Wilt the red mustard leaves in oil and garlic and, when it is nearly done, crack an egg in the center and cover to poach it as the greens finish.
• Wilt the greens in olive oil and garlic, add red pepper flakes and a splash of red wine vinegar and then wrap the mixture in thin slices of prosciutto and serve it as an hors d’oeuvre.
• Cook some thick, chopped bacon in a heavy saucepan until the fat is rendered. Slice the greens into ribbons and cook in the pork fat with salt and pepper until they are wilted. Add chicken stock or water to barely cover the greens, cover the pot, and cook until tender. Or use olive oil and garlic instead of bacon.

For Farm Share members only!

2015 members get $10 off a Nash’s Pork Buying Club box. 16.5 lbs. of different cuts of Nash’s delicious pastured pork for only $99 (reg. $109). Call 360-681-7458 by December 31, 2015 to sign up.

Carrot Cheesecake

3/4 cups finely crushed graham crackers
2 Tbsp. chopped nuts (optional)
1 Tbsp. Nash’s soft white flour
1 Tbsp. sugar
2 Tbsp. butter, melted

Stir together in medium bowl and press into bottom of spring-form pan or bottom and sides of pie pan.

2  8-ounce packages of cream cheese or crème fraiche
3/4 cup sugar
3 Nash’s eggs

Beat cream cheese and sugar together till fluffy, add 3 eggs and beat till smooth.  Put one cup of this mixture in a bowl and set the rest aside.

2 cups pureed Nash’s cooked carrots
1 Nash’s egg
1/4 cup Dungeness Creamery milk or cream
1/2 tsp. cinnamon
1/4 tsp. ginger

To the 1 cup of cream cheese mixture, add carrots, 1 egg, milk, spices. Mix together and pour into pie crust. Pour the reserved cream cheese mixture over the top and run a knife through it swirling to create marbling. Bake at 350°F for 45 minutes till center appears set when gently shaken. Chill 4 hours before serving.

We thank Farm Store employee Margie Diffner for this recipe, and for making it for staff on occasion. We love you, Margie!

Standard Box

Apples, 2 lb
Broccoli, 1.5 lb
Red Kale, 1 bu
Celery, Johnston Farms, 1 hd
Red Mizuna, 1 bu
Carrots, 3 lb
Leeks, 1 bu
Cauliflower, 1 hd
Red Chard, 1 bu
Red Beets, 1.5 lb

Small Box

Apples, 2 lb
Broccoli, 1.5 lb
Red Kale, 1 bu
Celery, Johnston Farms, 1 hd
Red Mizuna, 1 bu
Carrots, 3 lb
Leeks, 1 bu

Brocolli—the Uber Veggie!

Broccoli is an excellent vegetable to include in your diet this winter if you are taking vitamin D supplements. Because of our decreased exposure to sunlight in the Pacific Northwest, especially this time of year, most people are advised to do so. But when you take vitamin D supplements, you should also consume vitamins A and K to properly metabolize the vitamin D. Broccoli is a rich source of both.

Broccoli also contains kaempferol, which is an antioxidant in the flavonoid family. Recent research has shown that kaempferol has the potential to mitigate the impact of allergic reactions within our bodies, because of its anti-inflammatory effects. Broccoli may play an important role in a hypo-allergenic diet. In addition, broccoli can offer great immune support as the weather turns cold, with a whopping load of vitamin C and zinc.

Broccoli Salad with Feta & Olives

2 lbs broccoli
6 Tbsp. crumbled feta cheese
12 Kalamata olives, sliced or chopped
6 Tbsp. extra virgin olive oil
4 tsp. lemon juice
4 medium cloves garlic
Sea salt and pepper to taste

Optional
1 red onion sliced, add to steamer with stems or 2 minutes before florets
10 drops soy sauce
4 Tbsp. sunflower seeds

Fill the bottom of a steamer with 2 inches of water. While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their hidden health benefits.

Chop or press garlic and let sit for at least 5 minutes. Steam stems for 2 minutes before adding the florets. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot.

This recipe was adapted from www.whfoods.com.

Mizuna

That feathery, red-tinged salad green in your box is called mizuna, a mild green related to mustard. It is high in immune-boosting vitamin C, folate, and iron,and also contains powerful glucosinolates—antioxidants linked to decreased cancer risk. Cultivated in Japan since ancient times, it is becoming a popular green in salad mixes. The following recipe uses it in a different, and unique way.

Chicken on a Bed of Mizuna

1 egg white, slightly beaten
1-1/2 tsp. soy sauce, divided
3 cloves garlic, minced
1 lb. boneless skinless chicken breast, finely chopped
2 tsp. vegetable oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup sunchokes, finely chopped
1/2 tsp. chile paste
1 Tbsp. fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 tsp of soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 tsp. of the .oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer chicken to a serving plate and set aside. Heat the other teaspoon of oil in the wok on high and add the carrots, onions and sunchokes; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.