Standard Box
Slicer tomatoes, .75 lb
Carrots, 2.5 lbs
Rolled oats, 2 lbs
Dill, 1 bu
Lettuce, 1 hd
Cilantro, 1 bu
Cucumber
Spinach, 1 bu
Potatoes, 2 lb
Small Box
Green cabbage, 1 hd
Carrots, 2 lbs
Dill, 1 bu
Garlic, .5 lb
Curly parsley, 1 bu
Cucumber
Spinach, 1 bu
NEW—Nash’s Rolled Oats!
We’ve been growing oats for years, but in July we finally purchased a grain roller (above, with Sid Maroney) to produce rolled oats.
For centuries, oat groats (oats whose inedible outer husks had been removed by thrashing them) were first steamed to soften, and then rolled into flat flakes under heavy rollers before being lightly toasted to allow for longer storage. The groat still had the outer bran, which is nutritious, but makes the grain a little chewy.
In modern times, we have “improved” oat flakes by further processing them to cook more quickly, be less chewy, and have a longer shelf life. The cost has been a loss of healthy soluble fiber, vitamins, and enzymes.
Nash’s oats are a hull-less variety so we never need to steam or thrash them. They are simply rolled without any further processing, so you have the entire whole grain. They can be cooked and eaten as old-fashioned porridge oats, or used as the main ingredient in granola. You can also make oat flour by pulsing them in a food processor.
Whole oats are an excellent source of thiamine, iron, and dietary fiber. Whole oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oats also contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose levels.
Basic Rolled Oats Recipe
Combine 1 cup oats and 2 cups water/milk or a combination, in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.
Granola
4 cups Nash’s rolled oats
2 cups shredded coconut
2 cups sliced almonds
3/4 cup high-heat vegetable or coconut oil
1/2 cup honey
Preheat oven to 350°F. Mix the oats, coconut and almonds together. Whisk the oil and honey together then pour over the dry ingredients and mix well. Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown. Allow to cool, and mix in chopped dried fruit, chocolate pieces, or additional nuts.
Simple Braised Cabbage
1 medium green cabbage
1 medium onion
1 carrot
1/4 cup olive oil
1/4 cup chicken or veggie broth
Salt and pepper
Red pepper flakes to taste
Preheat your oven to 325°F.
Cut the cabbage into 8 wedges, removing most of the core. Arrange in a lightly-oiled baking dish with minimum overlapping. Thickly slice the onion and cut the carrot into 1/4″ rounds. Scatter over the cabbage. Drizzle with a mixture of the olive oil and chicken or veggie stock. Sprinkle with salt and pepper, and a dash of red pepper flakes, if desired.
Cover tightly with foil and bake till tender, about 1 hour, turning the cabbage about halfway through. Add a bit of water if it seems too dry. When tender, remove the foil, raise temp to 400° and roast another 15 minute or until veggies are beginning to brown. Serve warm or at room temperature.