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

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.