Your box 7-24-15

Standard Box

standard 7-24-15

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
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 for the basis of this recipe.

Cilantro Pesto

cilantro in store

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

roasted cauliflower

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.



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