Your box 9-25-15

Standard Box

Red Kale, 1 bu
Golden beets with Greens, 1 bu
Rainbow Chard, 1 bu
Corn, 4
Curly Parsley, 1 bu
Apples, 2 lb
Yukon Gold Potatoes, 2 lb
Spinach, 1 bu
Lettuce, 1 hd
Walla Walla Onions, 2

Small Box


Red Kale, 1 bu
Rainbow Chard, 1 bu
Corn, 2
Leeks, 1
Italian Parsley, 1 bu
Pears, 1.5 lb
Lettuce, 1 hd

Roasted Golden Beets with Sauteed Greens


1 large bunch golden beets
½ tsp. coconut oil
1 clove garlic, chopped fine
2-3 Tbsp. diced yellow onion
½ tsp. apple cider vinegar
½ tsp. Bragg’s Liquid Aminos or organic soy sauce
Crushed red pepper flakes, to taste
Sea salt and ground pepper, to taste

Cut the tops of the beets to 1-2 inches. Wash and chop the greens and stems, discarding any large and tough stems.

Scrub the beets clean, poke 2-3 times with a fork and place in a covered roasting pan. Roast in a 400°F oven until tender, about 50 minutes, if your beets are medium-to-large sized.

Remove the beets from the pan (they’ll be piping hot so be careful!) and run cool water over them. The skin should easily peel off while you do this. Once peeled, chop the beets into small chunks. This step can be done ahead of time.

Once your beets are ready, heat your coconut oil in a skillet on medium heat. Add the garlic and onion and sauté until fragrant. Add the the greens and sauté a little longer, about 3-4 minutes. Add chopped golden beet pieces, apple cider vinegar, and Bragg’s Liquid Aminos to the pan and give it one last stir. Season with salt, pepper and crushed red pepper flakes to taste. Enjoy!

We thank for this recipe and the photo.


Chard Pesto

rainbow chard-horz

1/2 cup olive oil
1 bunch of Rainbow Chard
4 cloves of garlic, chopped
1 cup pecans or walnuts
1/2 tsp. sea salt
1 Tbsp. lemon juice
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, nuts, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Pear Chutney

1/3 cup packed light-brown sugar
1/3 cup cider vinegar
1 Tbsp. seeded and minced jalapeño
1 small cinnamon stick
1 whole clove
1.5 lb. firm pears, peeled, cored, and cut into 1/2-inch cubes
3/4 cup finely diced onion
1/4 cup dried cranberries
1/4 cup chopped crystallized ginger
1 tsp. Nash’s black mustard seeds
1 tsp. grated fresh ginger

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. Let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week. This chutney goes amazingly well with pork chops.





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