Your box 10-16-15

Standard Box

Apples, 2 lb
Golden Beets, 2 lb
Broccoli, 2 lb
Field Peas, 2 pt
Collards, 1 bu
Red Kale, 1 bu
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

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.


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