Standard Box

Juice Carrots, 3 lb
Red Chard, 1 bu
Collard Greens, 1 bu
Rainbow Carrots, 1 bu
Nectarines, 3 lb
Corn, 2
Broccoli, 2 lb
Mixed Herbs, 1 bu
Apples, 1.5 lb
Green Onions, 1 bu
Cauliflower, 2 lb

Small Box

Juice Carrots, 3 lb
Green Kale, 1 bu
Rolled Oats, 2 lb
Nectarines, 3 lb
Purple Potatoes, 2 lb
Red Chard, 1 bu

Juice Carrots

Juice is a super way to get lots of nutrients into your body FAST. You are, in essence, separating the water portion of a fruit or veggie from the pulp portion, and just consuming the liquid, along with a concentration of the vitamins and minerals. There are those who promote vegetable juice as the main way people should get their nutrients, but then you are not eating the good fiber that veggies and fruit also provide. We recommend juicing as an addition to your healthy diet, and to give you a real boost of energy when you need one.

If you don’t have a juicer, you can run fruits and veggies through a food processor, than strain the resulting slurry through a mesh strainer. A little more work, perhaps, but then again, juicers can be expensive and they take up room on your kitchen counter. On the other hand, Farmer Nash wouldn’t dream of not having a juicer, especially as the weather changes from summer to fall and into winter, and he needs that additional vitamin boost as he works outside.

Carrots are a terrific base ingredient for any juice, but if you are diabetic, be careful adding items like apples, beets and carrots to your juice. Yes, they make the juice more palatable, but they have a high sugar content. You can juice almost any vegetable, including cabbage, kale, collards, parsley, turnips, kohlrabi, etc. Most people find the rich earthy flavor of those veggies too much to drink, but if you want to try them, you can cut the earthiness by adding half a lemon.

One important tip: Drink your juice FRESH. It starts to oxidize almost immediately and lose precious vitamins and minerals. Try to drink it within 10 minutes of preparation for maximum nutrition.

Carrot-Apple-Ginger Juice

Besides being delicious, this juice is also incredibly healthy with vitamins A, K and beta carotene from the carrots, vitamin C and polyphenols from the apples, and anti-inflammatory benefits from the ginger. Carrots are also high in B complex vitamins like folate and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron. Juice together 3 carrots, one medium apple and about 1 inch of peeled ginger.
Enjoy!

Purple Potatoes

Purple potatoes are an invaluable staple in South American kitchens. Native to the Lake Titicaca region of Peru and Bolivia, they are among thousands of varieties that have been cultivated for nearly 8,000 years in the Andes. Their diversity, resistance to disease, and ability to withstand harsh conditions has enabled them to evolve into a 21st century food crop.

The purple potato can be utilized in any cuisine that would otherwise use potatoes. Purple potatoes can be roasted, braised, boiled, baked, and fried for chips. They pair well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other starchy vegetables such as corn and shelled beans and, of course, salad greens.

Purple Potato Gratin

1 1/2 cups milk
1 Tbsp. butter
2 Tbsp. flour
2/3 cup grated cheddar cheese
2 lbs. purple potatoes, unpeeled and sliced thinly
1 cup sliced shallots
1 Tbsp. olive oil
4 slices bacon
1/2 cup grated Parmesan cheese
Salt/pepper to taste

To make the gratin sauce, place the butter into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute. Whisk in the milk and stir until thickened. Stir in cheese; when melted remove from heat. Salt and pepper to taste.

Sauté the shallots in the olive oil until slightly brown and caramelized. Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy later). Cut bacon into 1 inch pieces.

Grease a shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices. Top with Parmesan cheese. Add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.

Standard Box

Field Peas, 2 lbs
Potatoes, 2.5 lbs
Cantaloupe from Tonnemaker Farm, Yakima Valley, 2
Leeks, 2
Parsley, 1 bu
Cucumber
Lettuce, 1 hd
Poblano Peppers, 1 lb from Alvarez Farm, Yakima
Heirloom Tomatoes

Small Box

Broccoli, 1.5 lbs
Cantaloupe from Tonnemaker Farm, Yakima Valley
Leeks, 2
Parsley, 1 bu
Cucumber
Beets, 1.5 lbs
Poblano Peppers, 1 lb from Alvarez Farm, Yakima

Dried Field Peas

Dried field peas is 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. They also help lower cholesterol and are of special benefit in managing blood-sugar disorders, since their high fiber content stablilizes 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 help you balance blood sugar levels while providing steady, slow-burning energy.

Field peas also provide good-to-excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones, phytonutrients that act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

In addition to their stellar fiber content, dried peas also feature other heart-healthy nutrients. They are a good source of potassium, which may decrease the growth and development of blood vessel plaques and is also good for lowering high blood pressure.

Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1 to 2 ribs celery, thinly sliced
2 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
Salt and pepper, to taste
Hot cooked rice for 6
Sliced green onions, for garnish

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water about 1-1/2 hours. Rinse and drain the peas. In slow cooker combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on LOW for 5 to 6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1 to 2 hours longer. Serve with hot cooked rice.

Poblano Peppers

The Poblano peppers from Alvarez Farms in your boxes this week have a bit of a kick to them! The seeds are especially spicy, so when handling them be careful not to touch your eyes, and keep them out of reach of children. Once the seeds have been removed, the peppers themselves have a mild-to-medium heat, which dissipates a bit when cooked. These tender chiles are wonderful raw in cold salads and salsas, oven roasted, grilled or stir fried. You can also skillet-roast them and puree them up with garlic, salt and water, for a delicious green salsa. Complete recipe details on our Recipe Blog at www.nashsorganicproduce.com.

Basic Chile Relleno

4 Poblano chiles, about 1 pound
1 pound queso fresco, or Cotija cheese, found in most supermarkets. Cut it into small pieces, or grate.
Toothpicks
3 eggs
1 Tbsp. soft white flour
1 cup oil

Grill or broil the chiles on both sides until blackened. Put in a plastic bag for 10 minutes to sweat out moisture. Remove from the bag and cut down middle and remove seeds and pulp. Stuff with cheese and use toothpicks to hold them together.

Separate egg yolks from whites while eggs are cold. Let them come to room temperature separated. Beat whites until they fluff up. Add flour and yolks and mix until completely incorporated.

Add oil to the frying pan over medium heat. Dip the stuffed peppers into the egg batter and fry until golden brown on both sides. Drain briefly and place on serving platter.

Top with salsa verde or a tomato-based salsa or sauce. Serve with rice and beans. You can use Monterey Jack cheese, if the Mexican cheeses are not available.

Standard Box

Slicer tomatoes, .75 lb
Carrots, 2.5 lbs
Rolled oats, 2 lbs
Dill, 1 bu
Lettuce, 1 hd
Cilantro, 1 bu
Cucumber
Spinach, 1 bu
Potatoes, 2 lb

Small Box

Green cabbage, 1 hd
Carrots, 2 lbs
Dill, 1 bu
Garlic, .5 lb
Curly parsley, 1 bu
Cucumber
Spinach, 1 bu

NEW—Nash’s Rolled Oats!

We’ve been growing oats for years, but in July we finally purchased a grain roller (above, with Sid Maroney) to produce rolled oats.

For centuries, oat groats (oats whose inedible outer husks had been removed by thrashing them) were first steamed to soften, and then rolled into flat flakes under heavy rollers before being lightly toasted to allow for longer storage. The groat still had the outer bran, which is nutritious, but makes the grain a little chewy.

In modern times, we have “improved” oat flakes by further processing them to cook more quickly, be less chewy, and have a longer shelf life. The cost has been a loss of healthy soluble fiber, vitamins, and enzymes.

Nash’s oats are a hull-less variety so we never need to steam or thrash them. They are simply rolled without any further processing, so you have the entire whole grain. They can be cooked and eaten as old-fashioned porridge oats, or used as the main ingredient in granola. You can also make oat flour by pulsing them in a food processor.

Whole oats are an excellent source of thiamine, iron, and dietary fiber. Whole oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oats also contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose levels.

Basic Rolled Oats Recipe

Combine 1 cup oats and 2 cups water/milk or a combination, in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.

Granola

4 cups Nash’s rolled oats
2 cups shredded coconut
2 cups sliced almonds
3/4 cup high-heat vegetable or coconut oil
1/2 cup honey

Preheat oven to 350°F. Mix the oats, coconut and almonds together. Whisk the oil and honey together then pour over the dry ingredients and mix well. Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown. Allow to cool, and mix in chopped dried fruit, chocolate pieces, or additional nuts.

Simple Braised Cabbage

1 medium green cabbage
1 medium onion
1 carrot
1/4 cup olive oil
1/4 cup chicken or veggie broth
Salt and pepper
Red pepper flakes to taste

Preheat your oven to 325°F.

Cut the cabbage into 8 wedges, removing most of the core. Arrange in a lightly-oiled baking dish with minimum overlapping. Thickly slice the onion and cut the carrot into 1/4″ rounds. Scatter over the cabbage. Drizzle with a mixture of the olive oil and chicken or veggie stock. Sprinkle with salt and pepper, and a dash of red pepper flakes, if desired.

Cover tightly with foil and bake till tender, about 1 hour, turning the cabbage about halfway through. Add a bit of water if it seems too dry. When tender, remove the foil, raise temp to 400° and roast another 15 minute or until veggies are beginning to brown. Serve warm or at room temperature.

Standard Box

Leek
Cauliflower, 1 hd
Napa Cabbage, 1 hd
Walla Walla Onion
Lettuce, 1 hd
Gold Beets with Greens, 1 bu
Scarlett Runner Beans, .5 lb
Lacinato Kale, 1 bu
Red Cabbage, 1 hd
Cherry Tomatoes, 1 pint
Edible Flowers, 13 count

Small Box

Leek
Cauliflower, 1 hd
Napa Cabbage, 1 hd
Walla Walla Onion
Lettuce, 1 hd
Gold Beets with Greens, 1 bu
Heirloom Tomatoes, .75 lb

About Napa Cabbage

Napa cabbage has a lovely pale green color and graceful shape. It is also very nutritious, despite the fact that it resembles iceberg lettuce in color.

One cup has only 20 calories, but contains 46% of the RDA of vitamin C and 26% RDA of vitamin A. It also has 1 gram of vegetable fiber, 1 gram of protein, and lots of absorbable calcium.

But the real surprise is how many phytochemicals it contains. Phytochemicals occur naturally in plants but are not considered “essential nutrients.” However, they appear to have effects on many human diseases, including fighting cancer.

Napa cabbage is also called Chinese cabbage and is used extensively in Oriental cuisines. Here are a few ways to enjoy its flavorful crunch.

• Steam some of the large outer leaves until just soft enough to roll. Fill with browned sausage, rice, onions and herbs. Top with some chopped Nash’s tomatoes and a little cheese, and bake until bubbly.
• Mix 2 cups of chopped Napa, 3 Tbsp. rice wine vinegar, 4 sliced garlic cloves, 1/2 tsp. salt, and 1 Tbsp. of your favorite hot sauce. Chill in the fridge overnight and enjoy!
• Slice into a stir-fry with other veggies and peanut oil Serve over rice.
• Substitute Napa cabbage for green cabbage in any slaw recipe. Try combining 2 cups chopped or shredded Napa, 1 chopped nectarine, a finely diced jalapeno, 1/3 cup mayo or Vegennaise, 3 Tbsp. rice wine vinegar, and salt to taste. Chill before serving.
• Napa is fabulous sautéed or braised in veggie broth. Add a little ground ginger, garlic powder and a dash of soy sauce. Cook 8-10 minutes until just soft.
• Slice the green portion of a couple of leaves very thin, mix with finely chopped cooked shrimp or chicken, some chopped fresh basil and some cooked rice or rice noodles. Roll in a spring roll wrapper and serve with soy sauce or fish sauce.
• Add to tacos! It has more crunch than plain lettuce.

Scarlet Runner Beans

The organic scarlet runners in the Standard boxes were grown in a no-till experimental plot this year on property owned by manager Kia Armstrong.

Instead of tilling, Kia prepped the beds with plastic mulch for over a year to kill the weeds and grass. Once planted by hand, the beans were then inter-planted with rows of buckwheat and phacelia to provide competition for re-emerging weeds. Cardboard and straw mulch were also layered along the borders to suppress grass. Although the beds required some hand weeding, the thickly sown buckwheat and phacelia did a great job outcompeting the thistle and no tractor cultivation was required. Drip irrigation was used to maximize water efficiency. In the photo above, the buckwheat flowers can be seen on the ground, while the bean vines with their lovely red flowers can climb as much as 10-15 feet.

After harvest peaks in the bean patch, August and September tasks will include more mulching and reseeding cover crops, and putting the beds “to rest” for the coming fall and winter. Kia will also experiment with different types of long-term mulches, and possibly double the area planted next year.

Now that the fencing and trellis infrastructure has been established, we have a unique area to continue experimenting with growing no-till crops to increase the long term health of the soil, reduce reliance on irrigation, and provide perennial pollinator habitat. Although the “no till” model is not feasible for the 50+ acres of vegetables we usually grow every year on the farm, we are excited to experiment further with this technique to see how aspects of it could be used for better resource management across the farm.

The scarlet runner beans in the Standard boxes this week are tender and slightly sweet. Use them as you would green beans: raw dipped in hummus, steamed, stir-fried or oven roasted, or even marinated and tossed on the grill!

Standard Box

Lettuce, 1 head
Walla Walla Onions, 2
Fresh Dill, 1 bunch
Cucumbers, 2
Spinach, 1 bunch
Cauliflower, 1 head
Green Cabbage, 1 head
Red Chard, 1 bunch
Carrots, 1 bunch
Heirloom Tomato, .75 lb

Small Box

Lettuce, 1 head
Walla Walla Onions, 2
Cucumber
Cauliflower, 1 head
Beans, Green or Runner, .5 lb
Cilantro, 1 bunch
Yellow Zucchini, 1
Edible Flowers, 13 count

Grilled Cauliflower

1 large head cauliflower, trimmed, core intact
6 Tbsp. vegetable oil, divided
1 bunch scallions or baby Walla Wallas, trimmed
Salt and freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
½ cup (packed) fresh cilantro leaves
2 Tbsp. fresh lime juice
Toasted black sesame seeds, and sesame oil
Edible nasturtiums

Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks.” Reserve any loose florets. Prepare grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, about 2 minutes. Grill steaks and florets until tender, 8-10 minutes per side.
Blend ginger, garlic, cilantro, lime juice, and remaining oil in a food processor, thinning with water if needed, until consistency of yogurt; season with salt. Arrange cauliflower and scallions on a platter. Sprinkle with sesame seeds and drizzle with sesame oil. Top cauliflower with a few edible nasturtium flowers or a sprinkle of calendula petals for spicy colorful garnish. The flowers are also wonderful on green salads, stir-fries, cold salads and sandwiches.
     We thank bonappetit.com for the basis of this recipe.

Cilantro Pesto

Basil isn’t the only herb that’s great in pesto. Try your cilantro for a refreshing, zingy taste!

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 Tbsp. toasted sesame oil
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Place the garlic and cilantro in a food processor with a metal blade. With the processor running, slowly add oils, lemon juice, salt, and pepper. Process until smooth.

Kia’s Roasted Cauliflower and Walla Walla Onions

Fresh, uncured Walla Walla onions are seasonally available in July and August at Nash’s farm, and are one of the veggie highlights of the summer. Roasted with cauliflower until golden brown in this dish, they just melt in your mouth.

Kia Armstrong, Farm Store manager and a most excellent cook, suggests making a big batch of these roasties so you have leftovers. “They are a wonderful edition to scrambled eggs, sandwiches and cold salads, or as a snack on their own.” she says.

1 medium-large Walla Walla onion, rough cut into 1- or 2-inch pieces
1 medium-large head cauliflower, stems, leaves and florets roughly chopped into 2- or
3-inch pieces
3 or 4 Tbsp. melted coconut oil
Salt and pepper to taste

Preheat oven to 400°F. Toss veggies in coconut oil until thoroughly coated. Sprinkle with salt and lots of freshly ground pepper. Spread a single layer in one or two large baking sheets or baking dishes as needed. Bake uncovered for about 25 minutes or longer if you have two trays in the oven. Check and flip veggies if desired. Bake until well browned and starting to crisp.

Spice it up!
Add curry, chili powder or Italian seasonings when you toss veggies with salt and pepper.

Oil it up!
Use alternative oils to coat the veggies. Coconut oil adds a unique flavor and has many health benefits, but you can use any high-heat oil you might have on hand.

Mix it up!
Toss in other non-root veggies you have on hand to use up. Zucchini, peppers, fresh beans, broccoli, etc., all work well in combo.

Standard Box

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1.75 lbs.
Cucumber
Golden Beets & Greens, 1 bu.
Yellow Zucchini
Cilantro, 1 bu.
Green Beans, .5 lb.
Apricots, 2 lbs., Sunnyslope Ranch

Small Box

Carrots, 1 bu.
Green Onions, 1 bu.
Broccoli, 1 lb.
Lacinato Kale, 1 bu.
Cherry Tomatoes, 1 pint
Apricots, 1.5 lbs., Sunnyslope Ranch

First of the Carrots
Nash’s carrots have a reputation for sweetness and crunch. The carrots in your box are very young and tender, and their sweetness may not be as intense as when they have had a chance to grow more in our mineral-rich Dungeness soils. You will be seeing those carrots later in the season. Meanwhile, try roasting these baby carrots.

Start by preheating your oven to 400°F. Scrub and wash the carrots . Wipe dry. Slice off the tops and tails. Line a roasting pan with foil. Put in the carrots in one layer. From a small bunch of fresh thyme, remove the leaves and sprinkle on carrots. Chop 4-5 garlic cloves into big pieces and add. You can also add a layer of sliced medium onion, but this is optional. Salt the carrots and add a couple of tablespoons of olive oil and mix everything well with your hands. Bake for 40-45 minutes at 400°F. Serve as a side dish or use in a wrap or sandwich.

The thyme-carrot combination is fantastic but you could substitute any of your favorite herbs like rosemary or oregano.

Golden Beets with Greens & Bow-Tie Pasta
1/4 cup pine nuts
2 Tbsp. olive oil, divided
1 large onion, quartered and sliced (about 2 cups)
2 garlic cloves, minced
1 bunch 2-inch-diameter golden beets with greens
6 ounces bow-tie pasta
1/4 cup grated Parmesan cheese

Peel beets (optional) and cut into 8 wedges. Cut greens into 1-inch-wide strips. Toast pine nuts in dry skillet, about 3 minutes. Transfer to bowl. Sauté onions in 1 Tbsp. oil until beginning to turn golden, about 10 minutes. Reduce heat to medium-low and continue until tender and browned, about 20 minutes. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining oil over; cover and cook until beet greens are tender, about 5 minutes.

Cook beets in boiling, salted water until tender. Transfer to bowl. Add pasta to beet-cooking liquid and cook until tender but still firm, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add enough cooking liquid to moisten. Season with salt and pepper. Stir in cheese and sprinkle with pine nuts.

Baby Walla Walla Onions

Onions in general have a whopping load of polyphenols, an important class of phytonutrients. Phytonutrients are plant chemicals that offer a whole host of benefits for human health.

Walla Walla onions are famous for being “sweet,” but it is actually a lack of pungency, due to the low-sulfur soils in that region of Washington state. The
onions in your box were grown in Dungeness, of course, but they have a sweetness all their own!

Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing
6 Tbsp. rice vinegar
1/4 cup sugar
1 tsp. salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 Tbsp. chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing
1/4 cup fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 Tbsp. packed brown sugar, maple syrup or honey
1 tsp. minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead. Recipe from www.epicurious.com.