Breakfast Egg Muffins

Nash's eggs in a basket

Make a couple of dozen of these mini quiches for a grab-and-go breakfast or nutritious snack, and munch all week!

10 eggs
1/3 cup milk
1 cup white cheddar cheese
6 oz. cooked bacon (optional) or 1/4 cup diced red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Preheat oven to 375 degrees. In a large glass mixing bowl, combine eggs and milk and whisk well. Stir in 3/4 cup cheese, cooked bacon or red pepper, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining 1/4 cup cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to turn golden.

We thank lemontreedwelling.com for this recipe.

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Carrot Pulp Muffins

CarrotsMakes 12 muffins

2 cups flour (we recommend Nash’s soft white or triticale!)
¼ cup carrot pulp
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and pulp. Pour into 12 muffin cups. Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

We thank All-About-Juicing.com for this recipe.

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Fudgy Vegan Double Chocolate Beet Muffins

Sliced beetsPrep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Servings: 12

2 flax eggs (2T flax meal + 5T water), or sub Nash’s chicken eggs
1 cup beet purée
1/4 cup maple syrup or agave nectar (sub honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups Nash’s soft white wheat flour
1/3 cup dairy-free semisweet chocolate chips + more for topping

Roast the beets. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.

Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.

Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.

Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.

Stir in the almond milk and whisk once more.

Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.

Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).

Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freeze for longer-term storage.

We thank the Minimalist Baker for this recipe.

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Eggs in Purgatory

Nash's eggs in a basket

We have 300 adorable, fluffy little chicks that will start laying eggs this fall!

Eggs, seeds, and milk are some of the most nutritious foods on earth. They are designed to be the sole source of nourishment for chicks, calves, and other babies until they can find nourishment on their own.

More than half the protein of an egg is found in the egg white along with vitamin B2, B6, B12, selenium, vitamin D, zinc, iron, and copper. The yolk contains fat soluble vitamins A, D, E, and K and also contains lecithin, which is the compound that enables emulsification needed for recipes such as Hollandaise or mayonnaise.

Eggs in Purgatory

1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup tomato sauce
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup fresh parsley, chopped
4 large eggs
1/4 cup grated Parmesan cheese

Drizzle olive oil in a skillet set over medium heat. Once it begins to shimmer, add in the onions and cook until tender, about 3 minutes.

Stir in the tomato sauce, garlic, red pepper flakes, salt and pepper. Sprinkle with half of the parsley and allow the tomato sauce mixture to thicken, about 5 minutes.

Break an egg into a small bowl and using a large spoon, make an indention in the tomato sauce mixture. Gently pour the egg into the indentation. Repeat with the remaining eggs.

Top with the grated cheese, salt and pepper. Cover the skillet and cook until the whites of the eggs are set and the egg yolks are cooked to the desired level of doneness. Remove cover from the skillet and remove the skillet from the heat. Sprinkle with remaining parsley and serve atop a bed of greens waiting to be wilted.

We thank addapinch.com for this recipe.

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Bre’s Basic Scones

Bre is one of the farm’s unofficial Makers of Snacks. She spoils us with tasty treats! In addition to occasionally baking for us, she also works on our Harvest Crew and at farmer’s markets.

Bre has picked up a few baking tips over the years. “Try to have all your ingredients the same temperature before you mix them. Get a good sifter to thoroughly mix your dry ingredients. Keep that journal, because if you make a slight change that works well, you want to remember it!”

2 cups flour (can be different kinds)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chilled and cubed butter
3/4 cup buttermilk
1 egg, separated

Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Next, prepare your floured surface for shaping the dough.

(Option if you don’t have buttermilk: Prepare “buttermilk” by combining 1 cup milk and 1 tablespoon lemon juice in a bowl. Let stand 5-10 minutes and measure 3/4 cup liquid from the bowl.)

Combine the dry ingredients in a large bowl or a food processor. Either cut in the cold butter with a pastry cutter or pulse in a food processor until a sandy texture is reached. (Larger butter chunks will lead to flakier scones)

Whisk egg yolk and buttermilk together. Then combine with dry ingredients with a wooden spoon until a dough forms. If it feels too wet or sticky add a small handful of flour and mix until just combined. Trust your instinct!

Pour dough onto a floured surface and shape into a 7 inch disc. (Optional: knead in dried fruit, chocolate chips, raisins, nuts, etc.) Then cut into 8 equal wedges.

Place on your baking sheet and brush on reserved egg white. For softer scones, place touching each other in a tight circle. Bake 25-29 minutes or until barely brown on the edges. Place the sheet on a rack to cool for 10 minutes.

Once cooled, feel free to add a powdered sugar drizzle (see below) or top with preserves.

Powdered Sugar Drizzle (Optional)
1 cup powdered sugar
2 Tbsp. water or milk
1 Tbsp. vanilla.

Combine all drizzle ingredients in a small bowl, adjusting quantities to your desired consistency or top with preserves

Bre’s Baking Tips

Breanna (Bre) Krumpe came to work for Nash’s several years ago and has become one of our most valued employees. She works with the harvest and packing crews, and is also a solid marketeer, anchoring our Seattle markets several times a month. In addition to being a talented musician, she enjoys baking and has been experimenting with different types of flour from Nash’s Farm..

She started her baking “career” while working in a corporate office in Portland.She felt that the atmosphere was too sterile and cold, so she boosted morale and built friendlier relations with her co-workers by baking something for each person’s birthday. “I’m good with spices and flavors, and I like to experiment,” Bre says. “I’ve gotten to the point where flavors are usually good, so now I’m playing with textures.”

Once on the farm, Bre realized she had access to lots of different kinds of grains and flours. She began trying the different kinds, keeping a journal of her recipes and how things turned out when she changed one flour for another. “I bake lots of scones because they are pretty easy and the taste of the flour doesn’t have to compete with other flavors, so you can really compare flavors and textures.”

  • Her favorite of Nash’s flours, so far, is the triticale. “I love the nutty flavor for cookies an brownies.”
  • Nash’s soft white wheat flour is more delicate. “It puffs up more, so my scones are more like cake.”
  • The hard red is more grainy and rustic, good for bread. “It’s so ‘alive.’ I use it for sourdough bread, and each loaf is unique.”
  • She’s just started playing with barley flour. “It makes a fluffier scone than triticale, and has an earthier flavor, but it crumbles a little. I may have to add more oil or moisture.”
  • Combining flours makes for even more interesting flavors. “Buckwheat is almost sweet, so I combine buckwheat and triticale for great taste and texture.”

Have you tried this recipe? Tell us how it turned out!

Cheesy Egg Boats

1 baguette
3 eggs
2 tablespoons whole milk
1 1/4 cups shredded cheddar cheese
2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
1 tablespoon chopped chives
1-3 pinches cayenne pepper (optional)
Salt and pepper

Preheat oven to 350°F. Line baking sheet with parchment paper. Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and hollow out baguette. Do not cut through bottom or sides. Place on baking sheet.

Beat eggs and milk in bowl until combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour into baguette, spreading cheese and peppers evenly. Bake 25-35 minutes, until set, and golden brown on top. Let cool 5 minutes before cutting into 1-inch slices.

We thank PCC Natural Markets in the Seattle area for this recipe.

 

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Basic Rolled Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)

Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.

Combine oats and water/milk 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.

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Skillet Huevos Rancheros

Eggs1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Benedict Strata

8 slices whole-wheat bread
6 slices (4 ounces) bacon, chopped
6 farm-fresh eggs
1 1/2 cups milk
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel

Break the bread slices into 1-inch pieces. Place half of the pieces in single layer in greased 8-inch square baking dish. Top with 1/2 of the bacon. Repeat layers with remaining bread pieces and bacon.

Beat eggs, milk, mayonnaise, lemon juice and lemon peel in large bowl until blended. Slowly pour over layers in baking dish. Refrigerate, covered, several hours or overnight.

Heat oven to 350°F. Remove strata from refrigerator; uncover and let stand while oven heats. Bake in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, 50 to 60 minutes.

Variation: sprinkle 1 cup finely chopped kale between the layers, and/or 1/2 cup grated Parmesan cheese on top for the last 20 minutes of baking.

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