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!

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Kale Chips with Lemon and Cumin

Chips have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs.

Green kale in a basket

Which is your favorite kale? Curly green…

1 tsp. cumin seeds
1 tsp. sea salt
2 large handfuls bulk kale, washed and dried thoroughly
Organic vegetable oil, for drizzling
Zest of 1 lemon

Bulk lacinato kale

…lacinato, a.k.a. dinosaur or Tuscan kale…

Preheat the oven to 325 F. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to darken, and the aroma deepens and gets nuttier. Remove from the pan and blend with the sea salt in a spice grinder or a pestle and mortar.

Bulk red kale

…or curly Nash’s red?

Separate your bulk kale leaves. If they seem too big, coarsely chop into bite-sized pieces. Toss gently, but thoroughly, in a large bowl with a good drizzle of oil, making sure every leaf is just coated with the slightest sheen of oil. Place in a single layer on a flat baking tray and cook for 6 minutes (do this in batches if you need to). You will find that they crisp up as they cool, so don’t be alarmed if they still seem a little soft when they’re first removed from the oven. Season with the cumin salt and a grating of fresh lemon zest, and serve.

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Hush Puppies

Stone-Ground Cornmeal

Our cornmeal is not only grown and milled on the farm, it’s also GMO free!

Pair these with some of Nash’s hearty vegetables for a warm and filling winter meal.

1 cup yellow cornmeal
1/2 cup flour
1 tablespoon sugar
1/2 tablespoon kosher salt, plus more to taste
2 teaspoons baking powder
1/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoon hot sauce
1 (8 1/4-ounce) can cream-style corn
1/2 jalapeño, stemmed, seeded, and roughly chopped
1/2 small red bell pepper, stemmed, seeded, and roughly chopped
1/2 small yellow onion, roughly chopped
Freshly ground black pepper, to taste
Vegetable oil, for frying

Whisk cornmeal, flour, sugar, salt, and baking powder in a large bowl. Pulse buttermilk, butter, hot sauce, cream-style corn, jalapeño, red pepper, onion, and black pepper in a food processor until almost smooth. Add buttermilk mixture to dry ingredients and stir together until combined. Cover batter with plastic wrap and refrigerate 10 minutes.

Pour enough oil to reach a depth of 2″ in a 6-quart saucepan. Heat until a deep-fry thermometer reads 350°. Using a 1-ounce scoop, drop 2 tablespoons batter into oil, making sure not to crowd the pan. Cook, flipping once, until golden and cooked through, 2–3 minutes. Using a slotted spoon, transfer hush puppies to paper towels to drain; season with salt.

We thank saveur.com for this recipe.

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Pears with Blue Cheese and Prosciutto

pears

Our pears are crisp and super-sweet!

This recipe combines sweet and savory, is super easy to prepare, and is a definite crowd-pleaser.

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut or crumbled into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a few pieces of cheese on a piece of prosciutto and roll up. Secure with a toothpick, arrange on a platter, and enjoy this great combination of flavors!

We thank realsimple.com for this recipe.

Did you know?

  • The skin of the pear contains about half of the entire dietary fiber content, and about 3-4 times more of the phytonutrient content than the flesh, which provides anti-inflammatory and anti-oxidant protective benefits.
  • Pears contain a specific group of phytochemicals, flavanols and anthocyanins (in red skinned pears) that have been shown to help improve insulin sensitivity, and decrease the risk of Type II diabetes.
  • Pears are an excellent source of fiber, vitamin C, vitamin K, and the mineral copper, critical for building strong tissues, maintaining blood volume, and producing energy in your cells.

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Dilled Green Beans

Green beansYields 4 pints.

2 pounds small, tender green beans
4 large heads dill
2 cups water
1/4 teaspoon cayenne pepper
4 cloves garlic
4 small red chili peppers
2 cups vinegar
1/2 cup salt

Heat together water, vinegar, salt and cayenne pepper to make a brine. Wash beans. Snap off ends to fit in the jar. Pack beans into hot, sterilized jars. To each pint add one clove garlic, one head dill and one red pepper. Bring brine to a boil and pour over beans.

Follow USDA instructions for canning pickled green beans. Wait six weeks before eating.

We thank Janet French for this recipe.

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Cilantro Dill Pesto

cilantro

Cilantro!

This pesto is packed with flavor and can be spread on crackers or veggies, or mixed with a pasta dish.

1 jalapeño pepper (or substitute pickled jalapeño pepper slices)
3 tablespoons roasted sunflower seeds
1/2 cup canned white beans, drained
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh cilantro
2 garlic cloves
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 cup water
Pinch ground cumin
2 tablespoons extra virgin olive oil

Preheat grill. Grill jalapeño pepper until charred. (You can use pickled or simply jarred jalapeño slices in place of the grilled jalapeño.) Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.

Toast sunflower seeds on a tray in a toaster oven for 5 minutes or until golden. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.

Recipe adapted from canyonranch.com.

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Simply Baked Artichokes

Artichoke

Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

This recipe is easy, yet so delicious. Serve with an aioli dip, butter, or mayonnaise for a lovely summer appetizer.

6 medium artichokes
1/4 cup olive oil
Salt

Chop the stem of the artichoke at the tip of the globe. Cut the artichokes in half, and then cut off the tougher tips of the leaves.  Oil a baking sheet or baking dish large enough to fit the 12 halves. Place the artichokes flat side down. Drizzle the rest of the oil over top of the halved artichokes and sprinkle with salt. Place in a 400°F oven for 20-30 minutes, depending on how large the artichokes are. You should be able to pierce the base with a fork when they are ready.

They can be eaten as is, by holding the tips of the leaves and biting into the delicious heart. Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.

We thank Virginia Newman for this recipe.

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Basic Aioli

Garlic in the Window

Aioli is also known as garlic sauce.

4 cloves garlic, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Put garlic and salt to a mortar bowl and grind slowly with the pestle, moving in one direction only,. You can also use a food processor, then transfer the mixture back to a medium-sized bowl. Whisk in the mustard first, then the egg yolks.

Add half the oil as you whisk very slowly or the oil will not emulsify and your sauce will not thicken. Once it is incorporated, add the water and the lemon juice, whisking or stirring constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. It should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

We thank gourmetsleuth.com for this recipe.

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Blender Aioli

garlic

Easy aioli!

Makes 2 cups

1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon soy sauce
2-3 medium cloves garlic, coarsely chopped
1 egg
1 egg yolk
3/4 cup olive oil
1/2 cup vegetable or olive oil

Put everything except the oils in the blender. Blend on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish.

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Pickled Garlic

AjoMakes 1 quart

About 12 heads garlic
2 teaspoons dried oregano
2 teaspoons sea salt
2 tablespoons whey (if not available use an additional 2 teaspoons salt)

Remove outer skin and set garlic heads in a 300 degree oven. Bake until heads open and cloves can be easily removed. Place cloves in a one-quart wide-mouth mason jar. Mix oregano, salt and whey with 1/2 cup water. Pour over garlic, adding more water if necessary to cover the garlic. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

We thank Sally Fallon’s Nourishing Traditions for this recipe.

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