Standard Box

Lettuce, 1 hd
Red Beets with Green, 1 bu
Red Cabbage, 1 hd
Baby White Turnips, 1 bu
Cauliflower, 1 hd
Rainbow Chard, 1 bu
Lacinato Kale, 1 bu|
Walla Walla Onion
Curly Parsley, 1 bu
Russet Potatoes, 1 lbs
Spinach, 1 bu

Small Box

Lettuce, 1 hd
Apples, 1.5 lbs
Golden Beets with Greens, 1 bu
Baby White Turnips, 1 bu
Juice Carrots, 3 lbs
Red Chard, 1 bu
Green Kale, 1 bu
Russet Potatoes, 1 lbs

Baby White Turnips

Turnips are very low-calorie root vegetables, with just 28 calories per 100 g, plus they are a very good source of antioxidants, minerals, vitamins (especially C) and dietary fiber. These nutrients boost the immune system, helping the body scavenge harmful free radicals and prevent cancers and inflammation.

Turnip greens are also a storehouse of many vital nutrients, containing several times more than the levels in the roots. They are a good source of vitamins and antioxidants, such as vitamin A, B complex, C, K, carotenoid, xanthin, and lutein, as well as the minerals calcium, copper, iron, potassium, and manganese.

Turnips are very versatile:

• Young turnips are one of the favored items in raw salads for their sweet taste, complementing cabbage, parsnips, carrots, beets, etc.
• They mix well with other vegetables like kohlrabi, potato, and carrots in stews.
• Diced sautéed turnips are delicious with poultry, lamb, and pork.
• Mix raw baby turnip slices with olives and cherry tomatoes in olive oil and balsamic vinegar for an appetizer.
• Turnip cubes are great pickled.
• Turnip greens are used with other greens and vegetables in soups, curries, and stews.
• Like all root veggies, turnips are fantastic roasted.

Roasted Baby Turnips

1 bunch baby turnips, peeled and chopped into quarters
1 Tbsp. olive oil
Salt and pepper to taste

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Dijon-Shallot Vinaigrette

1 Tbsp. white wine vinegar
1/2 Tbsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
1 small shallot, finely minced
Pinch of salt, to taste
1/2 Tbsp. finely sliced fresh tarragon

While turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots, salt and tarragon. Toss in the roasted turnips. This is best served at room temperature.

We thank www.food52.com for this recipe.

Russet Potatoes

Potatoes are indigenous to South America. Spanish explorers brought them to Europe, where they were cultivated and brought back across the Atlantic with the colonists. At first, settlers used potatoes for animal feed. The unpredictable shape and somewhat bland taste made them generally disliked. That changed when Massachusetts horticulturist Luther Burbank created the hybrid today recognized as the standard Russet potato.

Burbank began crossbreeding potato plants in the mid-1800s, convinced that he could make a crop that was easy to grow and palatable. The Russet Burbank hit both of these goals, and also proved to be very disease- resistant. Pioneers who traveled west across the United States brought seedlings of Burbank’s plants with them.

Today, the Russet is the most popular potato in the United States, because it has firm flesh and a long shape, making it ideal for French fries. It lends itself well to being boiled, baked, fried, steamed, or roasted, with or without the peel. Sure, Russets are great with butter and sour cream, but try one with a just olive oil and Balsamic vinegar. You get its vitamins C and B6, plus protein and fiber, without the added calories.

We are always delighted when an employee actually comes from the Sequim area where our farm is located. Local eating should mean more than just people living where their food is grown. It should also mean providing local employment. Several people that have appeared in these newsletters come from our immediate area, and among them is Jordon Mueller, the man who takes good care of our pig herd.

Jordon grew up around pigs, as his family raises much of their own meat, and he started hunting with his Dad at the early age of nine. “It’s been a really great bonding experience for both of us,” Jordon says, “We usually go out at least once a year, bag our deer or elk, and bring back between 400 and 600 pounds of meat for our family and friends.”

Jordon is a person who really likes the outdoors. He is very interested in wild edible mushroom foraging and at one point was thinking of working in mycoremediation, or using fungi to reduce contaminants in soil. “I’ve learned a lot about mushroom identification,” he says. “My favorites are oyster and cauliflower mushrooms. They are not as common as the chanterelle, but they taste fantastic.”

In school Jordon loved to play baseball and football, but after suffering a knee injury, he took up skeet shooting and trained at the Dryke family’s Sunnydell Shooting Range in Sequim. He also likes to hike to waterfalls on the Peninsula. “There are some really beautiful ones in the Brinnon area, and also around Forks,” he remarks. “I just find a creek, follow it for a mile or so, and almost always come to a waterfall.”

Jordon started working at Nash’s in 2012. He is very good with the animals and some of them follow him around and allow him to pet them. He has a knack for knowing what they need to thrive and the skills to provide it. While our pork is not part of our Farm Share program, it is an important part of the diversity we strive for on the farm.

Standard Box

Broccoli, 2 lb
Leek
Green Kale, 1 bu
Pears/Apples, 1.5 lb
Juice Carrots, 3 lb
Collards, 1 bu
Corn, 2
Fava Beans, 1.25 lb
Italian Parsley, 1 bu
Lady Amarilla Potatoes, 2 lb

Small Box

Broccoli, 1.5 lb
Walla Walla Onion
Lacinato Kale, 1 bu
Red Beets, 1.5 lb
Apples, 1.5 lb
Red Cabbage, 1 hd
Corn, 2

Red Cabbage

Red or green cabbage is at its most potent for fighting diseases like cancer when lightly cooked or raw.

Red cabbage has 10 times more vitamin A than green cabbage. Both types of cabbage contain vitamin A that is beneficial for vision and healthy skin. One cup of chopped red cabbage has 33 percent of the recommended daily intake of vitamin A. The same portion of green cabbage only has 3 percent. However, green cabbage has more vitamin K, but they’re both good sources.

Both varieties are rich sources of vitamin C, although the red cabbage has more. It also wins in the iron department, with double the amount as green cabbage. But you can’t go wrong with either red or green cabbage, so be sure to eat some of each every week during the winter months. They both boost the immune system to keep the winter illnesses at bay.

Red Cabbage/Apple Salad

1 head of red cabbage, shredded
2 apples, sliced thin or chopped small
6 dates, chopped
1/2 cup green onion, chopped
1/2 cup fresh mint, torn into small pieces
1/2 cup walnuts, chopped and toasted
3/4 cup blue cheese crumbles
Salt and freshly ground black pepper to taste

1/4 cup olive oil
2 Tbsp. mayonnaise
1 1/2 Tbsp. red wine vinegar
1 1/2 Tbsp. dijon mustard
1 1/2 Tbsp. honey
1/4 tsp. salt

In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined.

Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste– you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. We thank www.toriavey.com for this recipe.

Lady Amarilla Potatoes

Potatoes in general offer us 45% of our daily value for vitamin C, more potassium than spinach or broccoli, 10% of our daily value of B6, and trace amounts of other vitamins and minerals, such as magnesium, phosphorous, iron and zinc. They are fat free and contain no sodium or cholesterol. Our problem with the humble potato is that we like to dress it up, either by baking it and smothering it with butter and sour cream, or by
deep-frying it.

The Lady Amarilla is appreciated by farmers because it has some resistance to potato diseases, such as scab, and it is heat and drought tolerant. It is also a great storage potato. It is primarily used for frying, and makes wonderful home fries (a version of fried potatoes that is more sautéed than fried, therefore less fattening). It is very versatile and will be excellent in soups or stews, such as the Potato Leek soup below.

Creamy Potato Leek Soup

With a cooler season approaching, it’s time to dust off our soup recipes! Soups help keep us warm and healthy during the colder months.

1 leek, trimmed and roughly chopped
2 Tbsp. olive oil
2 lbs. potatoes, roughly chopped
4 cups vegetable broth
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup fresh Italian parsley

Saute the leek in oil until slightly tender, about 5 minutes. Add the potatoes, broth, salt and pepper and boil until potatoes are tender about 15 minutes.

Blend in batches on medium speed for 30 seconds. Repeat until all the soup is blended, or leave a couple of cups unblended to have some texture to the soup. Garnish with the parsley.

This recipe is vegan, but you could also replace some of the broth with cream or half-and-half to make a richer soup. It is also tasty to sprinkle a little nutmeg on the top just before garnishing it for additional flavor.

Tyler Gaumond was born and raised in Sequim, and he graduated from Sequim High School. “I love working outdoors,” says Tyler, “and right after high school I was able to work for two seasons at the Lake Crescent Lodge. Short of working at Nash’s, it’s the most beautiful place to work in the world!”

Tyler followed his time at Lake Crescent with a year in the big city of Portland. It was quite the contrast, but his time there opened his eyes to eating healthy. “Sequim is a small town,” he remarks. “I was really glad to be in a place where I was exposed to so many new ideas. People are really health-conscious in Portland and I began to realize that how I eat affects how I feel.”

Tyler had his own landscaping business in Sequim for awhile, but found it frustrating that his clients weren’t using their land, some of which had great soil, to grow fresh food. One day he found a help-wanted ad in the newspaper from Nash’s, and applied for the job.

“I started last July at the farmers markets only once a week,” he remembers, “but it wasn’t long before I was on the irrigation crew.”

Outside of his job, Tyler likes to forage in the woods for chanterelle mushrooms and materials to make custom birdhouses that he sells at craft shows. He loves hiking and exploring the Olympic Peninsula, especially the West End. “There’s nothing like finding a spot that no one has walked on for decades. It’s beautiful!”