Fava Bean Pasta Salad with Garlic Scape Pesto

fava beans

Fava pasta!

This is a delicious spring recipe perfect for a picnic lunch. Serve the pasta salad atop fresh spinach to increase the nutrient density of your meal!

1 cup coarsely chopped garlic scapes
⅔ cup shredded Parmesan
½ cup shelled pistachios
1 tsp. salt
1 tsp. freshly ground pepper
½ cup olive oil
2 lb. fava beans
1 lb. Gemelli (corkscrew) pasta, cooked
6 oz. crumbled feta

In the bowl of a food processor, combine garlic scapes, Parmesan, pistachios, salt, and pepper, and pulse to coarsely chop. While machine is running, gradually add oil until pesto is pureed but still a bit chunky. Set aside.

Bring a medium pot of water to a boil over high heat. Add fava beans and cook for 3 minutes. Drain and rinse beans with cold water. Remove the tough outer skin of each by pinching the outer skin to pop out the darker-green bean inside. Discard skins and place beans in a large bowl. Add pasta and feta, and then toss with pesto to coat. Serve at room temperature or after chilling.

We thank CountryLiving.com for this recipe.

Gemelli Pasta

Gemelli pasta is the type of pasta that is tightly twisted around itself like a corkscrew. (But I’m sure any type of pasta would work here!)

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Sweet and Sour Strawberry Semifreddo with Black Sesame

strawberries

Semifreddo is a kind of frozen mousse and looks like ice cream — except you don’t need an ice cream maker to create this cool summer treat!

1 lb. strawberries, hulled, quartered
⅓ cup sugar
1 Tbsp. white wine vinegar
3 Tbsp. black sesame seeds
2 cups heavy cream
Pinch of kosher salt
⅔ cup sweetened condensed milk
½ cup plain whole-milk Greek yogurt

Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Stir in vinegar; let cool.

Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam. Mixture should look marbled with pockets of jam.

Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days. Serve topped with toasted sesame seeds. Serves 8.

  We thank bonapetit.com for this tasty summer recipe.

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Why Organic Strawberries?

strawberries in pints

It’s that time again!

If you had to choose only one item to eat organic, the strawberry should be it. It is 91% water, which means it is absorbing moisture from every source it can as it grows. If that moisture also contains pesticides or herbicides, those toxins are being absorbed into the flesh of the berry right along with the water. This is true for other berries, and for things like celery and peppers with high water content.

But because strawberries are very susceptible to pest attacks, they are among the most sprayed items in the grocery store. Avoid conventional ones, and eat the organic ones to keep these toxins out of your body.

They go great with spinach. Check out our favorite salads and other strawberry recipes.

Strawberries are high in vitamins A, C, and some of the B-complex. They are a sweet source of fiber and are considered to be a spring tonic, nourishing and detoxifying to the spleen and pancreas.

They seem to have a tranquilizing effect! Maybe that’s just psychological, but this is why their scent is used for surgical gloves for dentists and masks for children’s anesthesia.

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Sauteed Asparagus with Spinach

Bunches of spinach in a Nash box

Green things are on their way back! It’s spinach time!

1 tbsp olive oil or Nash’s camelina oil
1 bunch asparagus, ends removed and cut into 2 inch pieces
2 Tbsp. water
3 cups packed spinach
1/8 tsp. marjoram
1/8 tsp. thyme
1/4 of a lemon, juiced
Salt
Pepper

In a medium skilled over medium heat, heat olive oil. Add asparagus and top with a little salt. Mix well to evenly coat asparagus with oil. Add water, spinach, and remaining ingredients, mix well. Cover and steam for 2-3 minutes.

Remove lid, mix and re-cover. Cook the sautéed asparagus with spinach another 3-5 minutes, or until asparagus is to your liking (firm or soft). Once done, remove from heat, plate and serve hot.

We thank lemonandolives.com for this recipe.

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About Camelina Oil

It’s easier than ever to eat local! Nash’s camelina oil is grown, pressed, and bottled right here on the farm.

Nash’s is producing a local and sustainable cooking oil. It is 100% organic camelina, unrefined, and grown and cold-pressed right in Dungeness!

Camelina seed (aka wild flax, German sesame, or Siberian oilseed) is a plant from the Cruciferae family, domesticated and used in Europe for several thousand years. The seeds are high in Omega-3 fatty acids, anti-inflammatory fats considered beneficial for cardiovascular health. They are up to 45% Omega-3s, similar to the amount found in flax seed, and have additional plant chemicals that are anti-oxidants, including vitamin E.

You can use the oil for cooking (smoke point is 475F) so you can add a delicious nutty flavor to your vegetable sautés!

Explore camelina oil recipes on our recipes blog, and let us know what you think!

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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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Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

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About Asparagus

Asparagus is super rich in nutrients. It’s an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is also a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

It’s one of the top ranked fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process.

Our asparagus in the Store comes from Alvarez Farms in Mabton, WA, one of the state’s premier organic farms, and good friends of Nash’s Farm.

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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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Balsamic and Parmesan Roasted Cauliflower

Cauliflower in the field8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
2 Tbsp. extra-virgin olive oil
1 tsp. dried marjoram
1/4 tsp. salt
Freshly ground pepper to taste
2 Tbsp. balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets until you have 8 cups.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

We thank eatingwell.com for this recipe.

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