Hopping Nash Fritters

Named for “Hopping John Fritters,” these patties are supposed to bring good luck to those who eat them on New Year’s Day.

1 cup Nash’s dried fava beans, blanched
1 cup triticale berries, cooked
2 cups dried black-eyed peas, cooked
1 pound Nash’s sweet Italian sausage
1 medium onion
1 bunch parsley
1 teaspoon salt
1 teaspoon pepper
1 bunch purple radishes
1 teaspoon or less cayenne pepper
Bread crumbs

Soak fava beans overnight in 2 cups water, drain and cook for 45 minutes to 1 hour. Soak triticale overnight in 2 cups water, drain and cook in 1 1/2 cups of water for 45 minutes to 1 hour. Soak black-eyed peas overnight in 4 cups water, drain and cook in 3 cups water for about 1 hour on medium heat.

Saute pork in medium skillet, add chopped onion, chopped parsley, salt,
pepper and sliced radishes. Let cook for about 15 minutes on medium heat. Once the sausage turns golden brown, turn off heat and let cool.
Drain cooked berries and black-eyed peas (make sure there is no liquid on bottom of cooking dish). Let cool.

In a separate bowl, combine triticale berries, black-eyed peas and sausage combo. Mash together just so the beans start to break apart. Add fava beans and cayenne pepper. Mix all together and form patties. Add some bread crumbs so they hold together well. If you like a gluten-free option add a little bit of almond meal and it will act as a binder. Pan fry and enjoy the good luck that local foods bring to your table.

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Posted on July 8, 2014

Using Fresh Dill

What’s your favorite use for dill? Let us know in the comments below!

Looking for dill-flavored inspiration? Here are several fantastic uses for dill that you might not have thought of.

Add sparkle to a tuna sandwich.
Enhance a cold gazpacho soup.
Mix 1/4 cup fresh dill with 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
Make your own sourdough bread? Throw in some olives and dill.
Chop 1/2 cup dill fine and mix with 2-3 tablespoons butter, salt, and pepper.
For an incredible roasted chicken, use a spoon to get dill under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
Add to potato soup, or potato salad with lemon and green onion.
Add to cole slaw, omelets, lentil dahl, or borscht.
Make dill sauce with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper.

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Posted on June 26, 2014

Chard Frittata with Garlic Sauce

Rainbow chard stalks stay vibrant even after you cook them!

1small onion, chopped
1 bunch chard, stems and leaves separated and chopped
1/2 teaspoon dried basil
6 eggs, whisked
Cheese for topping
Ground black pepper

In a skillet, saute onion and chard stems with basil until tender. Cover and stir occasionally. Add chard leaves. Pack it in and replace lid. When shrunk add scrambled eggs, stir quickly and press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and top with sauce.

Sauce
1 cup yogurt
3 garlic scapes, finely chopped, or 6 cloves garlic, minced
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on chard frittata with fresh tomato.

We thank Teri Crockett of Nash’s Farm Store for this recipe.

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Posted on June 17, 2014

What to Do with Garlic Scapes

Curlicues of bunched garlic scapes look whimsical, but scapes are seriously tasty.

Do you love garlic but have run out of last season’s garlic cloves? Not to worry—garlic scapes are here! Scapes are the tall flowering stalk of the garlic plant. They have a mild garlic flavor and can be used to add garlicky goodness to so many dishes. Here are several tasty suggestions.

Garlic Scape Pesto—Blend with pine nuts, Parmesan, olive oil, lemon, and salt and pepper. Add basil, if you want.

Grilled or Roasted—Toss with olive oil and salt and pepper, and grill for 2 minutes on each side.

Hummus—Swap scapes for garlic cloves. Great in a lemony, tahini-free hummus.

Compound Butter—Add some lemon and fresh thyme.

Pizza—Delicious on a white grilled pizza with caramelized onions.

Stir-fry—They lose some bite when sautéed, so use 3-4 times as much.

Salads—Blanch them first, like you would green beans.

Soup—Add to soup towards the end to get the best flavor from the scapes.

Pickled—Add to your favorite pickle recipe, or just pickle the scapes themselves in vinegar, salt and dill.

Sautéed—Great with shrimp.

Quesadillas—Grill them first and add lots of cheese!

Omelets—Add cut-up scapes, arugula and a little basil along with cheese.

Pork Burgers—Mix with Nash’s Italian sausage or ground pork, and a little rosemary. OMG!!

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Posted on June 12, 2014

Farm-Fresh Baby Quiches with Quinoa Crust

Awww, baby quiches are so cute!

6 large fresh eggs
1/4 cup jack cheese
1/4 cup feta cheese
1/2 bunch spinach, steamed and well-drained
1/4 cup heavy cream
1 cup quinoa, cooked in 2 cups water with a little butter and salt and pepper

After the quinoa has cooled down, press it into greased or lined muffin tins. Blend eggs until foamy. Add all other ingredients until well incorporated. Spoon egg mixture into muffin cups just to the brim. Bake in a medium oven for 20 minutes or until puffed up and fully cooked.

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Posted on June 2, 2014

Vegetarian Lasagna

You can add all sorts of veggies to this lasagna. Let us know your favorite additions!

1 large onion, chopped
2 garlic cloves, crushed
2 bunches baby turnips, sliced
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
1 12-ounce can crushed or chopped tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/2 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
12 lasagna noodles
3 cups fresh spinach
1 bunch radishes, sliced
2 cups chickpeas, cooked
3/4 pound mozzarella cheese

Sauté onion, garlic, baby turnips, parsley and basil. Add crushed or chopped tomatoes, tomato paste, tomato sauce and all the spices (fennel seeds, oregano, thyme, cumin, salt and pepper). Simmer for 1 hour, stirring occasionally. Set aside.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for 10 minutes, then drain and rinse with cold water. Set aside until ready to assemble.

Preheat oven to 375 degrees F. Spread 1/2 cup sauce in a baking dish and layer 4 lasagna noodles lengthwise over the sauce. Spread another cup of sauce, then a layer of spinach with a layer of sliced radishes. You can add other fresh veggies (including the turnip tops) to the layers, then spread some of the chickpeas on top. Repeat the layers, then top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes. Cool for about 10 minutes. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Posted on May 26, 2014

Meat Lasagna

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

1 pound Nash’s sweet or hot Italian sausage
3/4 pound Nash’s breakfast sausage
1/2 cup minced onion
2 cloves garlic, crushed
1 12-ounce can crushed tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/4 cup water
1/2 teaspoon fennel seed
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
12 lasagna noodles
1 bunch fresh spinach, washed
3/4 pounds mozzarella cheese

In a skillet cook sausage, onion and garlic till browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Season with fennel seeds, oregano, thyme, cumin, salt, pepper, parsley and basil. Simmer covered for about 1 1/2 hours, stirring occasionally.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for about 10 minutes. Drain noodles in cold water. Set aside until time to assemble.

Preheat oven to 375 degrees F. To assemble, spread 1/2 cup meat sauce in bottom of backing dish. Arrange 4 noodles lengthwise over it. Pour 1 cup meat sauce evenly over noodles, then a layer of fresh spinach. Repeat with 4 more noodles, meat sauce and spinach. Top with cheese and cover with foil.

Bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes. Cool for 10-15 minutes before serving. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Posted on May 26, 2014

Pork-and-potato meatballs

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
(Try making your own mustard with Nash’s mustard seeds)
2 tablespoons shortening
3/4 teaspoon salt
1 chicken bouillon cube
1/8 teaspoon black pepper
2 tablespoons Nash’s soft white flour
1 pound Nash’s ground pork
1 1/3 cups water, divided

Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together. Add pork; mix well. Make into 24 meatballs. Heat shortening in skillet, add meatballs and brown. Drain fat and remove meatballs from pan.

Dissolve bouillon cube in 1 cup of boiling water and return meatballs to pan. Cover and cook on low for 20 minutes, turning occasionally. Remove meatballs from pan again; reserve drippings. Mix flour with 1/3 cup of water; stir into drippings. Cook until thickened. Serve with meatballs.

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Posted on May 22, 2014

Pork Chops with Mustard Sauce

Add a bit of mustard spice to your Nash’s pork chops!

2 Nash’s pork chops, about 1 pound total weight
2 teaspoons oil
1/2 cup hard cider
1 tablespoon fresh-ground mustard (see our Whole Grain Mustard recipe)
1/3 cup heavy cream

Cut the fat or rind off the chops, then pound them with a rolling pin or meat mallet to make them thinner. Heat the oil in a pan, then cook the chops over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. Gnocchi (potato dumplings) make a great accompaniment. Make sure you turn them in the pan to absorb any spare juices.

We thank Nigella Lawson of The Food Network for this delicious recipe.

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Posted on May 22, 2014

Triticale Berries with Basil Oil and Seasonal Greens Stir Fry

Triticale Berries
Rinse berries well and soak overnight. Drain and simmer in water for 1 hour.

Imagine the aroma in our basil greenhouses — and imagine that same lovely scent in your own kitchen.

Basil Oil
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat basil dry with paper towels. Transfer to blender, add oil and puree until smooth. Transfer to small bowl and season with salt and pepper. Cover and chill. Can be made up to 3 days ahead. Let stand at room temperature for 30 minutes before using.

Seasonal greens
1 bunch garlic scapes
1 bunch chopped rainbow chard
1 bunch spinach
1 bunch baby dill
1 1/2 pounds fava beans, husked and blanched
2 tablespoons oil
Splash apple cider vinegar or other vinegar

In a medium skillet, saute garlic scapes and 1 cup cooked triticale berries in 2 tablespoons oil. Once berries start to turn golden brown, add fava beans, rainbow chard, baby dill and spinach. Cook for about 10 minutes, stirring frequently. Once the greens cook down, add a splash of vinegar. Take off stove, plate up, and drizzle with basil oil.

For a more meaty option, serve with Nash’s spicy Italian sausage, made into patties and pan fried. Makes a great sweet and spicy combo!

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Posted on May 20, 2014