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.