Nectarine Popsicles

Nectarines

Nectarines just in from Eastern Washington!

Peach Sangria Popsicles | Annie´s Eats

An end-of summer delight! If you make it with plain organic yogurt, it’s healthy, too.

1 pound nectarines, pitted and sliced, skins optional
Juice of 1/2 lemon
1 cup plain yogurt (for creamier popsicles, use Greek yogurt)
For sweeter popsicles, add 1 Tbsp. honey

Puree the nectarines, lemon juice and optional honey together. If you left the skins on, use a mesh strainer to remove most of the skins. You should have about 2 cups puree.

Add the yogurt and mix well. Chill until slightly thickened, then spoon into popsicle molds. Freeze and enjoy!

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

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!

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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Chocolate Chip Barley Flour Cookies

Barley Flour Cookies from Bre

The crew thanks Bre wholeheartedly for this amazing treat!

3/4 room-temperature unsalted butter
1 cup loose brown sugar
1/4 cup sugar
2 room-temperature Nash’s eggs
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups Nash’s barley flour
1 1/2 cups chocolate chips, or to taste

In a stand mixer or a large bowl with beaters, cream butter, brown sugar and sugar thoroughly. Add eggs and vanilla; mix well. Next add baking powder, baking soda and salt. Slowly add in barley flour, scraping the sides of your bowl as needed. Mix in chocolate chips with clean hands and smile! Roll into balls 2 tablespoons at a time and bake at 375 for 12 minutes. Do not overbake!

We thank our own marketeer and field crew member Bre Krumpe for creating this amazing recipe!

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

Basic Oat Crumble Topping for Fruit Crisp

Nash's rolled oats

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

This crumble will cover a 9×13 pan of your favorite fruit crisp.

1 1/2 cup rolled oats
1/2 cup flour
1 cup packed light brown sugar
Spices – cinnamon, nutmeg, ginger
Pinch of salt
Nuts (optional)
1 cup (two sticks) unsalted butter

Mix the dry ingredients then cut the butter into pieces and work it into the mixed ingredients with your fingers gently until it resembles coarse crumbs. Work in the nuts, if using. Sprinkle the crumbles on any fruit evenly. Strawberries and apples or pears make a nice combination. Bake at 375 as directed for the pie or crumble you’re making. (Usually bake this topping in the range of 45 minutes.)

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Chocolate Beet Cake

Perfect Heart

For your valentine, a chocolate beet cake!

8 ounces beets, unpeeled, rinsed and scrubbed free of dirt
7 ounces bittersweet or semisweet chocolate, chopped
1/4 cup hot espresso
7 ounces butter at room temperature, cubed
1 cup flour
3 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
Pinch salt
1 cup sugar

Grease an 8 1/2 inch pan and line the bottom with parchment paper. Boil the beets in salted water until very tender, about 45 minutes. Drain, then rinse with cold water. When cool enough to handle, slip off the peels, cut into chunks, and grind in a food processor or grate until a coarse puree.

Preheat the oven to 350ºF. In a large bowl, set over a pan of barely simmering water, melt the chocolate, stirring as little as possible. Once melted, turn off the heat, pour in hot espresso and stir once. Press butter pieces into chocolate and allow to soften without stirring.

Sift together flour, cocoa powder, and baking powder in separate bowl. Remove bowl of chocolate from heat and stir until butter is melted. Let sit to cool, then stir egg yolks together and briskly stir them into chocolate mixture. Fold in the beets.

In stand mixer, or by hand, whip egg whites until stiff. Gradually fold sugar into egg whites, then fold into melted chocolate mixture, being careful not to overmix. Fold in the flour and cocoa powder.

Scrape the batter into prepared cake pan and reduce oven heat to 325ºF, and bake for 40 minutes, or until sides are just set but center is still is wobbly. Do not overbake. Let cool completely, then remove from pan.

Spread with crème fraîche and sprinkle with poppy seeds shortly before serving.

We thank davidlebovitz.com for this recipe.

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Amazing Vegan Whipped “Cream”

orange spiced cashews1 cup canned, full-fat coconut milk
3/4 cup raw, unsalted cashews
1-3 tablespoons maple syrup, to taste
1 teaspoon vanilla
Small squeeze lemon juice
1/3 cup melted coconut oil

In a high-speed blender or Vitamix, blend all ingredients except the oil. Cashews need to be completely broken down for proper thickening. With blender running, drizzle in the oil until incorporated. Chill for 12 hours or, for a quick chill, pour into a shallow dish and freeze for 1 hour, then transfer to the refrigerator where it can be stored for up to one week.

Thanks to Gigi Christianson for this recipe.

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Kate’s Old-Fashioned Apple Pie

Apples on the tree

If you love pie, come see Kate give a talk on her pie-making secrets here at the farm store community barn!

For one 9″ deep-dish apple pie.

Crust
2 1/2 cups flour
1 cup butter, shortening, or leaf lard (or a mix)
1/2 teaspoon salt
3 to 15 tablespoons ice water

Crust tip: All ingredients should be cold. Use a light touch and don’t overwork.

Cut fat into dry ingredients until fat pieces are the size of cracker crumbs or small walnuts. Add enough water to hold together. Form into a round ball and then cut in half. Form the two hemispheres of dough into chubby discs; wrap and chill in refrigerator for at least one hour. Roll out on floured board.

Apple Filling
10 cups heritage apples, skin on, quartered and cored
1/2 cup flour
1/2 cup sugar
1/2 cup salt
1 teaspoon cinnamon
2 gratings nutmeg
1/2 teaspoon allspice
1 tablespoon cider vinegar
1 teaspoon butter, chopped into little pieces

Egg Wash
1 egg white mixed with 2 tablespoons water
1 to 2 tablespoons sugar

Slice apples into 1/2-inch slices. A yard sale Vegematic works great!

Put all ingredients except butter into a large mixing bowl and mix lightly until most of the surfaces are covered. Pour into an unbaked pie crust, mounding high. Dot with butter.

Roll out second crust and place on top; crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle sugar on top.

Pre-heat oven to 425F and bake for 20 minutes. Reduce heat to 375F and bake 40 minutes longer. Cool for at least 1 hour.

Apple tip: Use a mix of organic heritage apples, unpeeled for flavor and color. Lemon juice can be substituted for apple cider vinegar.

Cooking tips: About 2/3 of the way baking, the house will smell like pie! Put your ear down close to the pie when you take it out of the oven and listen for a sizzle and a deep and subtle bubbling. Look for steam to come out of the vents.

We thank Kate McDermott and her Art of the Pie for this recipe.

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

Coconut Chocolate Cookies

It’s the holidays and you’ll probably find yourself in the kitchen a lot. We hope that this recipe adds a little more sweetness to the season.

Soft White Wheat Flour

We think our soft white wheat flour works best in this yummy recipe, but feel free to try our hard red wheat flour or triticale flour too, for a slightly different consistency.

2/3 cup shaved unsweetened coconut
1 cup (2 sticks) unsalted butter
2 cups Nash’s soft white wheat flour
1 teaspoon salt, plus extra for sprinkling
1 teaspoon baking soda
1 1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350° F. Spread coconut in a thin, even layer on a baking sheet. Place it in the oven and bake until light brown, toasty, and aromatic, about 5-8 minutes.

Melt butter in a heavy bottom saucepan over low heat. Allow to cool pan for a few minutes. Stir together flour, salt, and baking soda in a medium-sized bowl.

Beat brown sugar and melted butter together in a large bowl until smooth, about 2 minutes. Add eggs and vanilla and beat until the mixture lightens in color, about 5 minutes. Add flour mixture to brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and toasted coconut and stir until just combined.

Place dough in the fridge for 20 minutes. You can skip this step if you are in a hurry, but resting the dough in the fridge will help your cookies bake more evenly.

Lightly butter a baking sheet and scoop heaping tablespoons of dough onto it, leaving large spaces between each cookie so they have room to spread out. Just before putting into the oven, sprinkle with salt. Bake until golden brown, about 8-10 minutes. After you take them out of the oven, leave them on the baking sheet to set for 2 minutes, then move them to a wire rack to cool. The cookies are very soft when they first come out, but they will firm up quickly. Do not stack cookies until fully cooled. You can store the dough in an airtight container for up to a week, if you want to cook in batches.

Recipe adapted from Good and Cheap by Leanne Brown.

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Red Velvet Cake

cake

The secret ingredient in this sweet dessert is — you guessed it — beets!

3 medium beets
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
Juice of 1 large lemon
2 teaspoon white vinegar
1 1/2 teaspoon vanilla extract
2 cups Nash’s soft white flour*
3 tablespoons cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cup sugar
3 eggs

Heat oven to 350 degrees F. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)

Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.

In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.

Sift together flour, cocoa, baking powder, salt and baking soda. Set aside. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.

Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.

Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack. Frost with cream cheese frosting or other white icing.

*Nash’s soft white wheat flour has been milled fine, but if you want your Red Velvet Cake to be really silky, sift it before measuring it. We usually don’t, so we can get all the health benefits from the germ and bran.

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