Breakfast Recipes

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
Salt
Water

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 SimplyRecipes.com for this recipe.

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Kia’s Biscuits & Gravy

Biscuits
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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Pan-Seared Oatmeal

1 1/2 cups Nash’s naked oats
2 cups milk or coconut milk
2 cups water
1/3 cup brown sugar
1/8 teaspoon salt

Put the oats into a food processor or blender and pulse to coarse-grind. Bring the milk and water to a boil, add brown sugar, salt and oats, and then let simmer, stirring constantly, for 20 minutes, or until thick and the oats are soft.

Pour the mixture into a rectangular baking dish and let cool for at least an hour to become solidified. Meanwhile, bring 1 cup honey to a boil. Put some fruit, like berries or cut up apple in a bowl and pour the honey over them. Let stand.

Lightly coat a frying pan with oil or butter. Place on medium heat. Cut the oatmeal into squares and sear each piece on each side. Place on plates and pour the warm honey/fruit mixture over the tops. Garnish with a little grated coconut and slivered almonds.

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Crockpot Oatmeal with Nash’s Naked Oats

Whole Grain Naked Oats

We grow naked (hull-less) oats right here in the Dungeness Valley.

Rinse 2 cups raw naked oats, combine with 10 cups water in a crockpot and cook on high for 6+ hours, or on low for 9+ hours. Oats will be become creamy and tender, and can be seasoned with cinnamon, ginger and nutmeg, and topped with your favorite fruits, yogurt, seeds and nuts. For babies and toddlers, try pureeing the cooked oats in a blender or food processor, for easier digestion. Make a large batch of oats and enjoy nutritious leftovers for breakfast all week long — or freeze extra portions in half-pint jars or ice cube trays for quick access to homemade meals or snacks for kiddos.

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Chard Galette

rainbow chard

A galette is an open-faced savory pastry, perfect for a dinner party or for the holidays.

1 cup Nash’s soft white flour
1 cup Nash’s hard red or triticale flour
1 teaspoon salt
1 1/2 sticks butter, frozen, then grated
1 tablespoon apple cider vinegar
1 cup ricotta cheese
Salt
3 tablespoons olive oil, divided
4 ounces mushrooms, thinly sliced
1 clove garlic or 1 garlic scape, finely chopped
1 large bunch rainbow chard, ribs and stems removed, leaves cut into bite-size pieces
Flour for parchment
1 large egg, beaten to blend
1 cup mixed fresh cilantro and basil
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Salt

Pulse flours and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. Dough can be made 2 days ahead, but keep it chilled.

Preheat oven to 400°F. Season ricotta with salt and pepper; set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2″ border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2″ border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and salt.

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Kia’s Buttermilk Pancakes

1 cup Nash’s whole grain soft white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk or milk
3 tablespoons melted butter

Mix the flour with the salt and soda. Lightly beat the egg with the buttermilk and melted butter. Pour the wet ingredients into the dry and stir, but don’t over-mix. Pour the batter onto a buttered cast iron skillet over medium heat. Serve with sliced fresh fruit, cooked fruit compote, jam, homemade yogurt, or berries dropped right in the batter. Serves 2-3.

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Kefir Cheese

4 cups of milk kefir

Ferment your milk kefir for 48 hours (or more if you’re in a cool place). Wait for the curds to separate from the whey. You can use cheesecloth or nut milk bag to squeeze the whey out. Four cups of kefir are enough to produce a cup of kefir cheese.

Pour the kefir into the cheesecloth and let it sit and drain in the refrigerator for 24-48 hours. You may use single or double thickness of cheesecloth as you wish. If you produced a thick kefir, perhaps a single thickness of cheesecloth would do.

To speed up the process, lift the four corners of the cheesecloth together, hold them up to form a bag so that you can squeeze out some more whey. You can twist the bag to squeeze. This will compress the curds to form cheese.

Don’t discard the whey. You can use that to make nutritious kefir smoothie and shake, or mix with cultured vegetables later.

Check if you think your cheese is ready and then tip it from the cheesecloth into a glass or ceramic bowl. Scrape the remaining cheese from the cheesecloth with a wooden spoon or spatula.

Add any spices or other ingredients if you wish and then place in the refrigerator for a couple of weeks.

Serve and enjoy your kefir cheese!

We thank Giselle of Your Kefir Source for this recipe. For more kefir recipes and information, she suggests visiting YourKefirSource.com.

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