week farm to go - pike place market sheet - week 5 - 7_19.pdfties can be wilted, simmered, sautéed,...

Bing Cherries Martin Family Orchards, Orondo

Store in refrigerator. Wash just before eating.

Carrots Nash’s Organic Produce, Sequim

Store in refrigerator in plastic bag. Was just before eating.

Summer Squash Magaña Farms, Sunnyside Store in refrigerator in plastic bag.

Rainbow Chard Nash’s Organic Produce, Sequim Store in refrigerator in plastic bag. Wash just before eating.

Kale Lee Lor’s Garden, Carnation Store in refrigerator in plastic bag. Wash just before eating.

Cucumbers Alvarez Organic Farms, Mabton

Store in plastic bag in refrigerator.

Apricots (Regular Share) Magaña Farms, Sunnyside Store in refrigerator. Wash just before eating.

Spring Onions (Regular Share) Magaña Farms, Sunnyside

Store in refrigerator in plastic bag.

What’s Fresh This Week

Nash Huber, owner of Nash’s Organic Produce, grew up in the Midwest with a long family tradition of farming. In 1968, he moved out to the West Coast in search of a place near the mountains and the ocean with a good climate for farming. He found just what he was looking for in Sequim. He started farming on rented property and officially purchased his own land in the 90s. He continues to grow and diversify his business year after year. Today, he actively farms 600 acres of land, producing grains, berries, veg-gies, poultry, and so much more. Nash’s Organic Produce is a local favor-ite at farmers markets all around Seattle and the Peninsula. We’re lucky enough to have Nash’s Organic Produce at the Pike Place Express Market at City Hall every Tuesday from 10-2. If you like the award-winning car-rots and delicious rainbow chard in this week’s CSA, you can come pick up more at City Hall!

Farm to Go Week 5—July 19, 2017

Community Supported Agriculture from the farmers at Pike Place Market

SPOTLIGHT ON: Kale Kale was brought to North America by colo-

nists in the 16th century, and was encouraged

as a Victory Garden crop during World War II

because it is hearty, healthy, and relatively

easy to grow. Kale is everywhere these days,

but it is so much more than just a trendy su-

perfood. It is a versatile, tasty, and healthy

veggie that we’re so excited to include in this

week’s CSA. You’ve most likely seen curly kale,

dino kale, and red Russian kale. All kale varie-

ties can be wilted, simmered, sautéed, roasted,

or even eaten raw. No matter how you prepare

it, you’re getting tons of vitamins and minerals.

One cup of kale has more vitamin C than a me-

dium-sized orange, over 100% of your daily

recommended intake of vitamin A, and more

calcium than a glass of milk! Kale is one of the

most nutritionally dense veggies. GROWING PRACTICES KEY:

No Spray Certified Organic Integrated Pest Management

Meet the Producer: Nash’s Organic Produce

DIRECTIONS Preheat oven to 350 degrees while you grate zucchini and carrots. In a small bowl, combine flours, baking powder, bak-ing soda, cinnamon, and nutmeg. Mix well and set aside.

In a large bowl, mix eggs and applesauce until well blended. Next, add brown sugar and vanilla. Whisk until combined. Add grated zucchini and carrots, and stir until combined.

Slowly add flour mixture into wet ingredients, stirring until just combined. Pour mixture into a greased loaf pan (8x4). Add any additional ingredients at this point. Bake for 50-60 minutes, or until a toothpick inserted into middle of bread comes out clean. Let bread cool before removing from pan. Enjoy plain or topped with butter, honey, or your fa-vorite nut butter! Recipe adapted from: http://www.joyfulhealthyeats.com/carrot-zucchini-bread/

Additional recipes: Cucumber and Cherry Salad — http://www.foodandwine.com/recipes/cucumber-cherry-salad

Spiced Cucumbers and Coconut Milk — http://www.bonappetit.com/recipe/spiced-cucumbers-and-coconut-milk

Fresh Apricot Compote with Vanilla Bean — https://food52.com/recipes/18461-fresh-apricot-compote-with-vanilla-bean

Mariquita Farm Squash Breakfast Tacos — https://www.washingtonpost.com/recipes/mariquita-farm-squash-tacos/14274/?utm_term=.71b7d37d0df2

Quick Pickled Cucumbers with Rice Wine Vinegar — http://www.seriouseats.com/recipes/2013/10/quick-pickled-cucumbers-rice-vinegar-recipe.html

Thai Carrot Kale Salad with Curried Cashews — https://minimalistbaker.com/thai-carrot-salad-curried-cashews/

Cumin-Braised Swiss Chard — http://www.foodandwine.com/recipes/cumin-braised-swiss-chard

INGREDIENTS 1 cup all-purpose flour 1/2 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1 3/4 cup grated zucchini

1/2 cup grated carrots 2 eggs 1/2 cup applesauce 1/2 cup brown sugar 1 teaspoon vanilla Optional add-ins: Raisins, chocolate chips, walnuts

Zucchini Carrot Bread