Nature’s Flu Shot

Week 16 small CSA box

This week’s small CSA box came with carrots. Maybe yours are destined for juice?

It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.

2 large carrots, halved
½ small onion, halved
1 clove garlic
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice

Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!

We thank HealthAmbition.com for this recipe.

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Roasted Baby Bok Choy

Bok Choy

Ever look at red baby bok choy from above?

4 heads baby bok choy, trimmed, leaves separated
4 tsp. canola oil
1 clove garlic, minced
¼ tsp. kosher salt
½ tsp. freshly grated lemon zest
1 Tbsp. lemon juice
1½ tsp. chopped fresh tarragon or ¾ tsp. dried
1 tsp. mirin (see note below)
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in an Asian store or in the Asian section of a market. An equal portion of sherry or white wine with a pinch of sugar may be substituted. .

We thank eatingwell.com for this recipe.

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Quick & Easy Ginger Garlic Sautéed Savoy Cabbage

Savoy cabbage

Make sure to not overcook savoy cabbage, as it is more delicate than other cabbage varieties.

This is a great way to add a warm and delicious crunch to your fall side dish rotations.

1 head savoy cabbage
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. minced garlic
1 ¼ Tbsp. ginger, minced
1 lime, juiced

Heat wok or large skillet medium heat. Add cabbage and stir-fry until it just starts to wilt (do NOT overcook). Add garlic, ginger, tamari and cook 1 minute. Drizzle with lime juice and serve.

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French-Style Ratatouille

basil in a basket

Imagine the scent of fresh basil.

1 large eggplant
1 medium yellow onion
2 small bell peppers
3 medium zucchini
2 large tomatoes
Olive oil
2 cloves garlic
1 bay leaf
2 whole sprigs thyme
1/4 cup loosely packed basil, sliced into ribbons
Extra basil for garnishing
Salt and pepper

Chop eggplant into bite-sized cubes. Transfer to a strainer set over a bowl and toss with teaspoon salt. Let sit awhile.

Dice onions and roughly chop peppers, zucchinis, and tomatoes into bite-sized pieces. Mince garlic. Vegetables will be cooked in batches, so keep each in a separate bowl.

Warm a teaspoon olive oil in large pot over medium-high heat. Add onions and generous pinch salt. Sauté until onions have softened and are beginning to brown, about 10 minutes. Add peppers and continue cooking until soft, another 5 minutes. Transfer to a clean bowl.

Add another teaspoon of oil to pot and sauté zucchini with generous pinch of salt until softened and beginning to brown, about 5 minutes. Add to onions and peppers.

Rinse eggplant under running water and squeeze cubes gently to remove as much moisture as possible. Warm two teaspoons oil in pan and sauté until softened and beginning to turn translucent, about 10 minutes. Add to other vegetables.

During cooking, a brown glaze will gradually build in the pan. Dissolve glaze between batches by pouring 1/4 cup water or red wine into pan and scraping up glaze. Pour deglazing liquid into veggie bowl.

Warm another teaspoon olive oil and sauté garlic until fragrant, about 1 minute. Add tomatoes, bay leaf, and thyme. As tomato juices begin to bubble, scrape up brown glaze.

Add all vegetables back into pan and stir until evenly mixed. Bring to a simmer, then turn down to low. Stir occasionally for at least 20 minutes or up to 1 1/2 hours. Longer cooking time will break vegetables down into a silky stew.

Remove bay leaf and thyme sprigs and stir in basil. Sprinkle extra basil and a glug of good olive oil over each bowl as you serve.

Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warm.

We thank thekitchn.com for this recipe.

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Summer Grain Salad

This recipe calls for Nash’s triticale berries (above), but actually any of our organic whole grain berries, i.e., soft white or hard red wheat, rye, or hard white, would work. The cooking instructions are the same. The grains add a delightful chewy texture and protein to a salad that is already teeming with good stuff for your health.

All ingredients are optional, and quantities are suggestions, not rules. Feel free to add other ingredients, like cauliflower or spinach. For even more flavor, add herbs like parsley, basil or dill. The quantities can easily be increased for summertime parties.

Veggies
1/2 pound triticale berries or other wheat berries
1/2 pint cherry tomatoes or regular-sized heirloom tomatoes, chopped
1 cucumber, chopped
1/2 bunch of your favorite kale, coarsely chopped
1 head broccoli, chopped
1/2 Walla Walla sweet onion (or sweet red onion)
2 carrots, shredded
1 beet (any variety), shredded

Dressing
1/3 cup olive oil
1/3 cup white wine vinegar
Juice of 1 lemon
2 clovers garlic, chopped

Soak the triticale berries overnight. The next day, drain the triticale berries, then add enough fresh water to cover them with about 1″ of water. Boil about 1 hour until berries are plump and chewy. Drain and cool.

In the meantime, chop your veggies. Once the triticale berries cool, mix the dressing ingredients together and pour over the berries, then add your veggies and mix everything together.

Let the flavors mingle for a few hours in the fridge before serving.

Thanks, Rachel Covault, packing shed manager, for this great recipe idea!

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Polenta Bowl with Garlicky Summer Squash & Kale

Stone-Ground Cornmeal1 cup Nash’s corn meal
3 cups water
1/2 tsp. salt
1 1/2 Tbsp. butter or oil

In a 3-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.

2-1/2 Tbsp. olive oil, divided
1/8 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 medium summer squash, cut into thin rounds
1 (14.5 ounce) can chickpeas, drained
1 bunch Nash’s Red Kale, stems removed, torn into bite-sized pieces
Fried eggs for serving
Salt and freshly ground black pepper
Crushed red pepper flakes
Freshly grated Parmesan cheese for serving

Heat 1-1/2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the crushed red pepper flakes and cook, stirring often, for about 1 minute. Add the garlic, summer squash and chickpeas. Cook, occasionally stirring, until the summer squash and chickpeas are golden brown and the mixture is fragrant, about 6-8 minutes. Remove the veggies from the pan to a large bowl. Return the pan to medium-high heat and add the remaining oil. Toss in the kale and cook, stirring often, until the kale is bright green and beginning to brown up a bit, about 3 minutes. Turn the heat down to low, add the squash and chickpea mixture back to the pan and keep on very low heat.

While the veggies cook, fry a few eggs in some olive oil until the whites are set and the yokes are still slightly runny.

Divide the cooked polenta between bowls. Top each bowl with with the veggie mixture, fried eggs, salt and pepper, pinch of crushed red pepper flakes, and extra Parmesan cheese.

Recipe from dishingupthedirt.com.

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Peter Rabbit’s Birthday Soup

Bulk carrots

What does Peter Rabbit like best in the whole wide world?

Serves 8 to 10

2 pounds carrots, peeled and chopped
4 cups chicken or veggie stock or water (or a combination)
1½ tsp. salt
1 medium potato, chopped
1 cup chopped onion
1 to 2 small cloves garlic, crushed
⅓ cup chopped cashews
3 to 4 Tbsp. (about ½ stick) butter
¾ cup sour cream
½ to 1 tsp. finely chopped fresh thyme
Toasted nuts and extra sour cream (optional)

In a large saucepan, bring the carrots, chicken stock, salt, and potato to a boil. Cover and simmer for 12 to 15 minutes, or until the vegetables are very soft. Let cool. Meanwhile, in a separate pan, sauté the onion, garlic, and cashews in the butter until the onions turn translucent.

Puree everything together in a blender until the soup is smooth. Return the puree to a pan or double boiler, and whisk in the sour cream. Heat very slowly and season with the thyme. Garnish with the toasted nuts and more sour cream, if desired.

Our thanks to Maureen Cooney, The Bluff Country Co-op Cookbook, as it appears in Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe.

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Marinated Zucchini and Yellow Squash Salad

Green Zucchini

Gadzukes! It’s time for zukes!

1/2 cup cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
3 zucchini (about 1 ½ lbs.)
2 yellow squash (about 3/4 lb.)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3 oz. mozzarella cheese, cut into 1/4-inch cubes

Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.

Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.

Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.

We thank Health.com for this recipe.

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Creamy Camelina Dill Dressing

NEW at Nash’s! Eating local has never been so easy when you can get local cooking oil!

1/3 cup Greek yogurt (optional)
2 small garlic cloves
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. fresh lime juice
1/3 cup Nash’s camelina oil
1 cup fresh chopped dill
Salt and pepper, to taste

In food processor, combine yogurt (if using), garlic, mustard, vinegar, and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl, and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge—just shake or whisk before use.

Makes 1 cup.

Serve drizzled over fresh greens and summer veggies, or get creative—this dressing can also be used for fish, pasta salad, slaws, potatoes, and dips.

We thank Alive.com for this recipe.

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Braised Spring Carrots and Leeks with Tarragon

Bunch carrots

They’re BACK! Bunched carrots are coming out of the greenhouse and into your tummy!

2 Tbsp. extra virgin olive oil
1 lb. leeks, white and light green parts only, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 lb. carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
½ cup water
Salt to taste
2 tsp. fresh lemon juice
1 Tbsp. chopped fresh tarragon

Heat olive oil in a medium saucepan or lidded skillet over medium heat. Add leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow leeks to color. Add garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add carrots, water and salt to taste, and lower heat. Cover and simmer 10 to 15 minutes until carrots are tender when pierced with a knife. Stir in lemon juice and tarragon. Taste and adjust salt. Serve hot, or at room temperature. Sprinkle with additional fresh tarragon just before serving.

We thank cooking.nytimes.com for this recipe.

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