Standard Box

Dried Runner Beans, 1/2 pt
Lacinato Kale, 1 bu
Bunched Carrots, 1 bu
Savoy or Red Cabbage, 1 hd
Golden Beets, 2.5 lbs
Arugula, 1 bu
Red Radishes, 1 bu
Napa Cabbage, 1 bu
Baby White Turnips, 1 bu
Potatoes, 2 lbs

Small Box

Cornmeal, med grind, 1 pt
Spinach, 1 bu
Golden Beets, 2.5 lbs
Arugula, 1 bu
Red Radishes, 1 bu
Napa Cabbage, 1 bu
Baby White Turnips, 1 bu

Savoy Cabbage

High in vitamins K and C and fiber, Savoy cabbage is also a rich source of manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Because it is so tender, don’t shy away from using it in salads. Use salt and a vinegar or lemony dressing to help it wilt a little.

Savoy cabbage 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 sauté in butter, olive oil or bacon fat. It can also be used in preserved recipes like kimchi or sauerkraut.

Rocket Sauce

Rocket is another name for Arugula, a peppery-tasting leafy green, packed with nutrients and flavor! We thank Eliza Winne. a member of the Farm Store’s produce department, for this recipe.

1 bunch fresh arugula
1/4 cup olive oil
3 cloves fresh garlic
1/2 tsp. salt

Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together.

Use fresh on salads, potatoes, pasta, sandwiches and burgers. You can also freeze some rocket sauce in ice cube trays and thaw it as needed.

The variations to this recipe are endless. Try adding greens, such as basil or parsley; blend in seeds, nuts or tahini.

Honey-Kissed Baby Turnips & Greens

4 small to medium turnips with greens
1 tsp. butter
1 tsp. olive oil
½ tsp. honey
Salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes. Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute.

Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.

We thank seasonaleating.net for this recipe.

Scarlet Runner Beans

The scarlet runner beans in the Standard boxes can be cooked (soak them and cook as you would any other dried bean) and eaten, or saved and planted in the spring. The young, edible, fresh beans grow up to a foot long, and should be picked often to promote flowering. The vine should be trellised and will easily climb 10-12 feet. Sow bean seeds outside after last frost, and plant 1 inch deep and 3 inches apart. Germination takes 7-14 days during which soil should be kept moist. Thin 4-6 inches apart when plants are 2-3 inches tall. Slugs do love bean plants, so be vigilant about them, if possible. However, hummingbirds and butterflies love them, too!

Standard Box

Delicata Squash, 2
Green Kale, 1 bu
Cylinder Beets, 2 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cornmeal, Med Grind, 1 pt
Red Chard, 1 bu
Walla Walla Onions, 2
Curly Parsley, 1 bu
Purple Potatoes, 2 lbs

Small Box

Delicata Squash, 1
Apples, 1.5 lbs
Cylinder Beets, 1.5 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cauliflower, 1 hd
Red Chard, 1 bu
Walla Walla Onion

Cylinder Beets

Cylinder, or cylindra, beets were developed many decades ago by the canning industry in Denmark so all the pieces would be perfectly round. American processed beets may have turned a lot of us off because of their bland taste, but there is nothing bland about organically grown fresh beets of any kind. If anything, cylinders are even tastier and sweeter, and this year, our cylinder beet crop was quite successful.

Cylinder beets have one of the highest sugar content of all vegetables, so enjoy their sweet, earthy flavor and powerhouse nutrients in moderation.

Beets help to lower blood pressure, can boost stamina, and are a unique source of betaine, a nutrient that helps protect cells, proteins, and enzymes from environmental stress. They are also known to help fight inflammation, protect internal organs, and likely help prevent numerous chronic diseases.

The powerful phytonutrients that give cylinder beets their deep crimson color help to protect the body from cancer. They are also high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. They contain the B vitamin folate, which helps reduce the risk of birth defects, and they have been valued for centuries for their support in detoxification and helping to purify the blood and liver.

Cold Beet Soup

1.5 lbs. cooked beets,* diced
2 cups water
3 Tbsp. sour cream or plain yogurt
1 Tbsp. prepared horseradish
2 tsp. fresh dill

Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.

*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 Tbsp. olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning half way through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese..

Beet Hummus Recipe

1/2 pound organic beets
1 can of chickpeas, drained and rinsed
2 tablespoons Tahini sesame seed paste
Juice from 2 to 3 fresh organic lemons
1 small clove garlic, chopped
1 Tbsp. ground cumin
1 Tbsp. lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt
Fresh ground pepper to taste

To cook the beets, cut off any tops, scrub the roots clean, cover with water in a saucepan and simmer until tender, about 1 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. May need to add 1/4 cup of water to blend smooth.

Chill and store in the refrigerator for up to 3 days. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Standard Box

Apples, 2 lb
Golden Beets, 2 lb
Broccoli, 2 lb
Field Peas, 2 pt
Collards, 1 bu
Red Kale, 1 bu
Leek
Red Potatoes, 2 lb
Juice Carrots, 3 lb

Small Box

Golden Beets, 2 lb
Broccoli, 1.5 lb
Red Cabbage, 1 hd
Collards, 1 bu
Red Kale, 1 bu
Leek

Ideas for Red Cabbage

• Sauté or braise thinly sliced red cabbage with sliced leek. Embed about a dozen whole cloves in a small orange or Clementine and place it in the pan with the cabbage as it cooks for an even richer flavor.
• Braise with onions or leeks, fresh rosemary, and chicken or veggie broth. Add some chopped apple towards the end.
• Thinly slice and add raw to salads.
• Cook red cabbage in red wine vinegar and a little brown sugar. Toss with some blue cheese, crumbled crispy bacon and sultana raisins.
• When roasting pork, add wedges of red cabbage to the roasting pan for the final 20-30 minutes.
• Keep the beautiful red color by adding a touch of vinegar to the cooking water.

Red Cabbage & Kielbasa Soup

1 head red cabbage, chopped into chunks
1 lb Kielbasa sausage*
1 lb. diced tomatoes
2 cups chicken broth
1 lb. cooked cannellini beans
1/2 cup chopped green pepper
1 chopped onion
1 Tbsp. minced garlic
1 tsp. paprika
Pinch cayenne
1/2 tsp dried oregano
1 tsp. dried thyme
Salt and pepper to taste

Chop the Kielbasa into 1/4-inch coin-sized pieces. Chop the veggies. If you’re using beans from a can, drain and rinse. Brown the sausage, peppers, onions and garlic in a large pot. Add tomatoes, beans, seasonings and broth and mix well. Add cabbage and cover. Cook on medium heat until cabbage is wilted. Turn heat to low and simmer, covered, until cabbage is tender.

*If you’re in the Sequim area, we recommend the delicious Kielbasa sausage from Pacific Pantry on South Sequim Ave. Proprietor John Pabst uses meats from local farms, including Nash’s, Clark’s, and Spring Rain, to make his cured meats.

Broccoli-Apple Salad

1 large head broccoli
1 medium carrot, grated
1 medium apple, cored and chopped
2 Tbsp. finely chopped onion
1/4 cup coarsely chopped walnuts
2 Tbsp. dried cranberries

1/2 cup mayonnaise
1 Tbsp. lemon juice
1 garlic clove, minced
1 tsp. honey
Salt and pepper to taste

Break the broccoli florets into bite-sized pieces. Mix the salad ingredients together in a bowl. Then mix the dressing ingredients together very well in a separate bowl. Pour the dressing on to the salad and toss. Serve immediately or refrigerate before serving. Save the broccoli stems for juicing, sautés, or soups..

Kale & Field Pea Salad

1 bunch kale, chopped
1 cup Nash’s field peas
1/2 diced red bell pepper
1 tsp. fresh garlic, minced
3 Tbsp. olive oil
1/4 cup Balsamic vinegar
1/4 cup Romano cheese
Salt and pepper to taste

Cover dried peas with water and soak overnight. Drain, cover with fresh water and cook on medium heat until tender, about 1 hour. Drain and allow to cool.

Combine oil, vinegar and garlic. Massage into kale until thoroughly coated. Add peas, bell pepper and cheese. Add salt and pepper to taste. Serves 6-8.

Standard Box

Red Kale, 1 bu
Golden beets with Greens, 1 bu
Rainbow Chard, 1 bu
Corn, 4
Curly Parsley, 1 bu
Apples, 2 lb
Yukon Gold Potatoes, 2 lb
Spinach, 1 bu
Lettuce, 1 hd
Walla Walla Onions, 2
Cauliflower

Small Box

Red Kale, 1 bu
Rainbow Chard, 1 bu
Corn, 2
Leeks, 1
Italian Parsley, 1 bu
Pears, 1.5 lb
Lettuce, 1 hd
Cauliflower

Roasted Golden Beets with Sauteed Greens

1 large bunch golden beets
½ tsp. coconut oil
1 clove garlic, chopped fine
2-3 Tbsp. diced yellow onion
½ tsp. apple cider vinegar
½ tsp. Bragg’s Liquid Aminos or organic soy sauce
Crushed red pepper flakes, to taste
Sea salt and ground pepper, to taste

Cut the tops of the beets to 1-2 inches. Wash and chop the greens and stems, discarding any large and tough stems.

Scrub the beets clean, poke 2-3 times with a fork and place in a covered roasting pan. Roast in a 400°F oven until tender, about 50 minutes, if your beets are medium-to-large sized.

Remove the beets from the pan (they’ll be piping hot so be careful!) and run cool water over them. The skin should easily peel off while you do this. Once peeled, chop the beets into small chunks. This step can be done ahead of time.

Once your beets are ready, heat your coconut oil in a skillet on medium heat. Add the garlic and onion and sauté until fragrant. Add the the greens and sauté a little longer, about 3-4 minutes. Add chopped golden beet pieces, apple cider vinegar, and Bragg’s Liquid Aminos to the pan and give it one last stir. Season with salt, pepper and crushed red pepper flakes to taste. Enjoy!

We thank www.eatingbirdfood.com for this recipe and the photo.

Chard Pesto

1/2 cup olive oil
1 bunch of Rainbow Chard
4 cloves of garlic, chopped
1 cup pecans or walnuts
1/2 tsp. sea salt
1 Tbsp. lemon juice
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, nuts, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Pear Chutney

1/3 cup packed light-brown sugar
1/3 cup cider vinegar
1 Tbsp. seeded and minced jalapeño
1 small cinnamon stick
1 whole clove
1.5 lb. firm pears, peeled, cored, and cut into 1/2-inch cubes
3/4 cup finely diced onion
1/4 cup dried cranberries
1/4 cup chopped crystallized ginger
1 tsp. Nash’s black mustard seeds
1 tsp. grated fresh ginger
Salt

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. Let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week. This chutney goes amazingly well with pork chops.

Standard Box

Lacinato Kale, 1 bu
Purple-Skinned Potatoes, 2.5 lbs
Bulk Onions, 1.5 lbs
Corn, 4
Garlic, .5 lb
Apples, 1.5 lbs
Lettuce, 1 hd
Baby Leeks, 1 bu
Cauliflower, approx. 2 lbs

Small Box

Carrots, Nash’s Best, 5-lb bag
Corn, 4
Bulk Onions, 2 lbs
Curly Parsley, 1 bu
Fava Beans, 1.25 lbs
Lettuce, 1 hd

Lacinato Kale

Lacinato kale’s bumpy texture gives it the name “dinosaur kale.” Its taste is described as slightly sweeter and more delicate than curly kale.

Like other kale varieties, Lacinato can be blanched, steamed, sautéed, or added to soups, sauces and casseroles.  The stems are tender and edible too, so be sure to include them in your dish, or if you prefer, strip the greens from the stems and save the stems for your juicer or stock pot.

In Tuscan cuisine, Lacinato kale is often used in Ribollita (“twice cooked”), a thick, hearty soup made up of ingredients that are cooked for a meal the day before.

Lacinato is high in vitamins A and C, as well as calcium, iron, and manganese. It is also rich in easily digestible dietary fiber. Like other kales, it is a superstar of carotenoids and flavonoids which are 2 powerful antioxidants 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%!

Easy Lacinato & Garlic

1 bunch Lacinato kale roughly chopped
4 cloves of garlic sliced thin
Splash of good olive oil
Splash of white wine or water
Salt & fresh ground black pepper to taste
Squeeze of lemon

Heat a large pot with a lid over high heat until hot. Add a splash of good olive oil and then garlic. Sauté the garlic quickly until lightly browned and fragrant.

Add the kale, a small splash of white wine and the salt and pepper and stir. Lower the heat to medium low, cover and cook for another 10 minutes. Adjust seasoning if needed and serve with some lemon juice squeezed on top.

Sweet Corn

An ear of sweet corn has about the same number of calories as an apple and less than one-fourth the sugar. But go easy on the butter and salt if you want to keep it healthy!

Phytochemicals, substances in plants that help protect the body from cancer and heart disease, are actually increased when corn is cooked. And sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.

Although corn lovers often profess to have favorite varieties, the real key is freshness. Avoid corn with dry, pale husks and silks that are desiccated where they enter the cob. If pricked, kernels should squirt whitish juice. As for choosing the best-tasting corn, don’t buy a cob that’s more than 24 hours out of the field.

Sweet Corn Soup

1-1/4 cups boiled sweet corn kernels
¼ cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed veggies (carrots, cauliflower, de-husked fava beans)
4 Tbsp. corn flour
1 Tbsp. butter
1-1/2 tsp. finely chopped garlic
1-1/2 tsp. finely chopped ginger
Salt to taste

Combine corn flour and ¼ cup water in a small bowl and mix until the flour dissolves completely. Set aside.

Heat the butter in a deep pan. Add the ginger and garlic and sauté on medium heat until fragrant. Add the sweet corn, crushed sweet corn and veggies. Mix well and cook for 1 minute, stirring constantly.

Add 4 cups water, corn flour/water mixture, salt and pepper, mix well and cook on medium for another 4-5 minutes, stirring occasionally. Serve immediately sprinkled with diced peppers as an optional garnish.

Grilled Corn with Cheese and Lime
8 ears corn, shucked
1 Tbsp. organic safflower, sunflower, or canola oil
Kosher salt
½ cup crumbled Queso Fresco or Feta
1/4 to ½ tsp. cayenne pepper
2 limes, 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.

Recipe adapted from www.realsimple.com

Standard Box

Corn, 2
Bunched Beets, 1 bu
Spinach, 1 bu
Carrots, 2 lbs
Cornmeal, med grind, 1 pt
Fava Beans, fresh, 1.25 lbs
Green Cabbage, 1 hd
Leeks, 2
Crispy Pears, 1.5 lbs
Italian Parsley, 1 bu
Yellow Potatoes, 2 lbs

Small Box

Corn, 2
Bunched Beets, 1 bu
Spinach, 1 bu
Garlic, .5 lb
Collard Greens, 1 bu
Cauliflower, 1 hd
Apples, 1.5 lbs

Collard Greens

Collards are a member of the cabbage family, but with a lighter taste. Romans and Greeks attributed great therapeutic powers to collards to the point where Julius Caesar ate a plateful after a heavy banquet to ward off indigestion.

Low in calories, collard leaves contain lots of soluble and insoluble dietary fiber that help control LDL cholesterol levels and protect against hemorrhoids, constipation, and colon cancer. They are rich in phytonutrients with potent anti-cancer properties and are an excellent source of folates, vitamins C, A, K and the vital B-complex group, plus anti-oxidants that boost the body’s autoimmune system. The leaves and stems are also high in minerals like iron, calcium, copper, manganese, selenium and zinc.

Collards are hardy growers and can withstand hot summers and will grow well into the winter.

Green Timbale

4 Tbsp. unsalted butter
1 large onion, finely shopped
1 lb. collard greens, stems and leaves chopped separately
¼ cup milk
½ cup heavy cream
½ tsp. salt
¼ tsp. freshly ground black pepper
2/3 cup fresh bread crumbs
½ cup grated Jarlsberg cheese
5 eggs, lightly beaten

Melt 1 Tbsp. butter in a skillet over medium-low heat. Add onion and cook until transparent. Stir in the collards and cook, covered, until tender, about 3 minutes. Raise the heat to medium-high and remove the cover. Cook tossing constantly, until all the liquid has evaporated. Cool in a large bowl.

Preheat oven to 325°F. Melt the remaining butter and add it, plus all the remaining ingredients to the greens mixture. Mix well and pour into a buttered soufflé dish. Place the dish in a roasting pan and pour boiling water in the pan to half the depth of the dish. Bake until a knife comes out clean, about 45 minutes. Remove the dish from the pan and let stand 10 minutes. Run a knife around the edges and carefully invert onto a shallow serving platter.

Fresh Fava Beans

One of the largest beans and certainly the richest in flavor, favas are a real harbinger of summer. People all over the world enjoy their rich taste and generous nutrition. Called “broad beans” in Great Britain, they are high in fiber and iron, and low in sodium and fat. They have no cholesterol but so much protein, they were called the “meat of the poor” in Dicken’s day.

Sauté them with peas and morels, or with shrimp and thyme for a delicious and elegant summer supper. If the beans are young, the whole bean can be chopped up and used, pods and all. Otherwise shuck them to your preference. They have a green pod and a white-ish skin around the bean itself, that some people like to eat, and others prefer to discard. (See below) Shucking them can be a bit of work, but we think the flavor is definitely worth it.

Toss them into soups, stir-fries or pasta. Roast favas with garlic, olive oil and salt to taste, or use them raw, whole or chopped into salads. Puree favas for an alternative green base to pizza or pasta. Boil and mash them, and spread the paste on crostini.

Shucking favas

• First, remove the beans from the pods by splitting the pod at the seam and removing the beans. There are about 4 to 5 beans per pod.
• To remove the second skin, there are two different methods. The first is to make a small slit with a knife along the edge of the bean to pop the bean out of its skin.
• The alternate, and more popular, method is to blanch them for 30 seconds. Remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second skin, making it easier to remove.
• With your fingers, squeeze the bean out from its skin.
• Now, you can use the beans as directed in any recipe of your choice.