Kia’s Oatmeal Chocolate Chip Cookies

Nash's flour in two-pound bags

What’s your favorite flour to use for these amazing cookies?

I’m not gonna lie, I’ve eaten these nutritious cookies before for breakfast, lunch, dinner and snack! Sweetened with honey and loaded with nutrient-rich grains, dried fruits and nuts, Kia’s Cookies are as easy to make and share!

1 cup butter (or 1/2 cup butter and 1/2 cup applesauce or pureed squash, etc.)
1 large glob peanut butter or almond butter (approx 1/4 cup)
1 cup honey
2 eggs
1 splash vanilla
1 1/2 cup Nash’s wheat flour (white, triticale, or red)
1 cup Nash’s wheat bran
1/2 cup shredded coconut
1/2 teaspoon salt
2 teaspoons baking soda
3 cups rolled oats
Extra goodies: approximately 1/4 cup each dried cranberries, raisins, nuts, flax seeds, crystallized ginger, chocolate chips—you get the idea.

Preheat oven to 350 degrees.

Let butter soften on the counter, then add peanut butter, honey, vanilla, and eggs, and mix well. (Honey measuring tip: quickly coat measuring cup or spoon with olive oil, and then portion honey. It will slide off tools easily, with no mess.)

Combine dry ingredients, except for extra goodies. Add to wet bowl and mix thoroughly. Then mix in extra goodies.

Eat some cookie dough, while also spooning some onto baking sheet. These cookies don’t spread too much when cooked, so shape accordingly. Bake for 15-18 minutes, and don’t overcook! Makes about 24 cookies.

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fava beans

Fava beans are fun and delicious!

Ful is considered the national dish of Egypt and it is eaten at all times of the day, but it is most popular at breakfast.

2 teaspoons olive oil
1 cup finely chopped onions
5 cloves garlic, minced or pressed
1/4 teaspoon salt
1/2 teaspoon dried mint (can substitute 1 1/2 teaspoons finely chopped fresh mint)
1 teaspoon ground cumin
1 tomato, chopped (about 1 cup)
1 3/4 cup cooked fava beans
1 tablespoon fresh lemon juice, or more to taste
5 tablespoons fresh parsley, chopped

Warm the oil in a saucepan. Add the onions, garlic, and salt, cover, and cook on low heat, stirring occasionally, until the onions are soft (about 7 minutes). Add the mint and cumin and sauté for another 2 minutes, stirring constantly. Stir in the tomatoes, cover, and cook for 5 minutes. Add the beans and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the lemon juice and parsley. Serve hot or at room temperature.

Adapted by Virginia Newman from The Moosewood Restaurant’s Low Fat Favorites by the Moosewood Collective.

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Yukon Potato Pancakes

buggy juggling potatoes

This is a quick and easy go-to recipe in the Buggy household, where they work hard and play hard!

6 medium Yukon gold potatoes, peeled and grated
3 tablespoons organic safflower oil
1 teaspoon salt
Black pepper, smoked paprika, rubbed sage and garlic powder to taste

Peel and thickly grate potatoes, put a hand full of the grated potatoes in the center of a cheese cloth and wring it out to get the excess moisture out of the potatoes, repeat till all the potatoes are dry. Mix with salt, pepper and your choice of herbs and spices.

Warm pan on medium-high, add oil then spread the potatoes evenly over the pan. Flip when golden brown and brown on the other side. Serve with organic ketchup and eggs.

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Mother’s Day Quiche with Leeks and Bacon


Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from

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Easy Breakfast Porridge

Whole Grain Naked Oats

This breakfast takes a little forethought but after some soaking and throwing ingredients into a crock pot you can wake up to a nourishing warm breakfast, ready to eat. Make a large batch and eat it all week!

1/2 cup quinoa
1/2 cup millet
1 cup whole naked oats
6 cups warm water mixed with 4 tablespoons yogurt (yogurt is optional)*
5 cups water
1 cinnamon stick broken into 2 pieces (plus any other spices you want)
4 cups milk (or a non-dairy milk, such as almond or rice)

The morning before you want porridge, soak all the grains in the warm water/yogurt mixture until after dinner (for at least 2 hours), then rinse and drain well. Pour the soaked grains into a slow cooker with water, milk, and cinnamon or your other favorite spices. Cover and set unit on low to cook overnight (7-9 hrs). When you wake up you will have hot delicious porridge ready for you! Add nuts, seeds, fruits, and additional yogurt to create your unique breakfast.

*The lactobacillus bacteria found in yogurt helps to breakdown the phytates found in whole grains. Phytates can bind to nutrients and inhibit their digestion, so this process helps us to better digest the nutrients in our meal!

We thank Virginia Newman for this recipe.

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Kia’s Jalapeño Salsa

The roasted pepper flavor of this salsa is wonderful over breakfast potatoes and eggs, spread with mayo on sandwiches, mixed into tuna or egg salad, atop meat or vegetarian entrees, stirred into soups, or anything you want to kick up a notch with some heat!

6-8 jalapeno peppers, stems popped off
4-5 cloves of garlic, quartered

In a dry cast iron skillet, pan roast whole peppers on medium-low heat, turning occasionally, until they are softened and mostly blistering or blackened, about 25 min.

Combine peppers, garlic, 3-4 large pinches of salt and a few long splashes of water in blender or Vitamix. Blend thoroughly until everything is smooth, adding a more water if needed.*

Store salsa in fridge for up to 10 days, or pour into ice cube trays and then pop them into a plastic bag when they are frozen. Use liberally over everything you eat!

*Note: Do not touch your eyes while preparing or let children handle salsa, it is VERY spicy. After blending the peppers, take the blender outside or to your stove’s fan, and open the lid in a well ventilated area.

We thank the farm’s own Kia Armstrong for this recipe.

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Extra-Special Pancakes

This recipe is one of our favorites. It makes a fluffy, moist and nourishing pancake—a lovely holiday brunch item and perfect for a cold winter morning. Plan on preparing them a day ahead.

Nash's flour in two-pound bags

What extra-special morning will you make these extra-special pancakes on?

2 cups whole wheat flour
2 cups buttermilk, kefir, or yogurt
2 eggs, lightly beaten
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted butter

Soak flour in the buttermilk, kefir, or yogurt in a warm place for 12-24 hours. Stir in other ingredients and thin to desired consistency with water. Cook on a hot, oiled griddle or on a cast-iron skillet.

These pancakes take longer to cook than pancakes made with unsoaked flour. The acids in the cultured dairy activate the enzyme phytase which begins to break down phytic acid found in the grains, making the grains and the nutrients they provide easier for us to digest and absorb. The lactic acid and lactobacilli found in the cultured dairy help to break down complex starches and proteins that can be difficult to digest.

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Pumpkin Butter

Carving pumpkins

‘Tis the season for pumpkin everything — including pumpkin butter on your morning toast!

4 1/2 cups pumpkin or winter squash puree
1 1/4 cups honey
1/2 cup apple cider
3 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 tablespoon lemon juice
1/4 teaspoon salt

Combine ingredients. Bring to a boil, then lower to a simmer. Cook 45 minutes, uncovered, stirring occasionally to prevent sticking. Let cool and store in the fridge. Great on toast, in oatmeal, on sandwiches, and anything else that tickles your fancy!

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Pumpkin Ginger Nut Muffins

What I love about these quick bread pumpkin muffins is that they are so easy to throw together, and so hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise. The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do – butternut squash, acorn, pumpkin – they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in. The ginger gives the pumpkin a nice spicy kick, but if you don’t like ginger, skip it. This pumpkin muffin recipe is very flexible. Serve freshly baked, warm, and if you really want to be indulgent, with a little butter, once you’ve broken them open.

1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans
2 tablespoons well chopped candied ginger

Preheat oven to 350°F. In a medium bowl, sift together the flour, salt, sugar and baking soda.

Mix the pumpkin, melted butter, eggs, 1/4 cup water and spices together, then combine with the dry ingredients until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.

Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.

Makes 12 muffins.

We thank Elise from for this recipe.

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Kia’s Biscuits & Gravy

1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 stick (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk

Preheat oven to 400° F. Put flour, baking powder and salt into a bowl, add grated butter and mix thoroughly with your fingers. Drizzle in the milk and incorporate it with a wooden spoon, until dough just comes together and is no longer crumbly. Drop in clumps on baking sheets, and bake for 15-17 minutes, or until golden brown.

Sausage Gravy
1 pound Nash’s breakfast sausage
1/3 cup white or red wheat flour
4 cups whole milk
1/2 teaspoon salt
1 1/2 teaspoons black pepper

With your finger, tear small pieces of sausage and put them in a single layer in a large heavy skillet. Brown over medium-high heat until no longer pink. Reduce heat to medium-low. Sprinkle in half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens, about 10-12 minutes. Sprinkle in salt and pepper and continue cooking until thickened. If it gets too thick too soon, add 1/2 cup milk or more. Taste and adjust seasonings. Spoon sausage gravy over warm biscuits and serve immediately!

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