Braised Spring Carrots and Leeks with Tarragon

Bunch carrots

They’re BACK! Bunched carrots are coming out of the greenhouse and into your tummy!

2 Tbsp. extra virgin olive oil
1 lb. leeks, white and light green parts only, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 lb. carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
½ cup water
Salt to taste
2 tsp. fresh lemon juice
1 Tbsp. chopped fresh tarragon

Heat olive oil in a medium saucepan or lidded skillet over medium heat. Add leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow leeks to color. Add garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add carrots, water and salt to taste, and lower heat. Cover and simmer 10 to 15 minutes until carrots are tender when pierced with a knife. Stir in lemon juice and tarragon. Taste and adjust salt. Serve hot, or at room temperature. Sprinkle with additional fresh tarragon just before serving.

We thank cooking.nytimes.com for this recipe.

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

Balsamic and Parmesan Roasted Cauliflower

Cauliflower in the field8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
2 Tbsp. extra-virgin olive oil
1 tsp. dried marjoram
1/4 tsp. salt
Freshly ground pepper to taste
2 Tbsp. balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets until you have 8 cups.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

We thank eatingwell.com for this recipe.

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

Savoy Cabbage Raab and Pork

A jaunty bunch of savoy cabbage raab

Savoy cabbage raab in its full glory.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches Savoy cabbage raab, washed and ends trimmed
1 Tbsp. olive oil
1/8 tsp. cayenne (optional)
Whole grains or brown rice (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.

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

Kale Flowers with Lemon and Butter

Lacinato raab

It’s spring, it’s finally spring, and the kale is abloom!

1/2 pound kale flowers, stems and leaflets
1 Tbsp. (or so) of butter
Juice from half a lemon
Splash of white wine or sherry
Pinch of salt

Heat a large sauté pan over medium-high heat, and melt the butter (not oil, please). Once the butter is melted, give the cleaned and prepped kale (flowers, stems and leaflets) one last rinse. Then, add the whole lot (still wet) to the pan. The kale should be moist enough for the sauté, but don’t hesitate to add a splash of water or chicken broth if the pan starts to dry.

Sauté over medium-high heat for a few minutes, until the leaves wilt and the stems are fork tender.

Add the lemon juice and a splash of wine (not too much — a tablespoon or two is probably perfect), sauté the kale for a moment longer, and then serve it while still hot.

That’s it! Very very simple, and extremely tasty. After all, it’s lemon, butter and wine. What’s not to like!

Recipe adapted from outlawgarden.com

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

Brussels Sprout Slaw with Apples and Pecans

Brussels Sprouts close-up

Brussels sprouts don’t only look like tiny cabbages — they can be used in many of the same ways as cabbages. Try Brussels slaw!

1 pound trimmed Brussels sprouts
6 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1/4 cup fresh lemon juice
1/2 tsp. crushed red pepper
1 diced Granny Smith or Honeycrisp apple
2 oz. shredded Parmesan cheese
1/3 cup toasted and chopped pecans
1 Tbsp. honey
1 tsp. kosher salt
1/2 tsp. black pepper

Thinly slice Brussels sprouts using a mandolin or food processor fitted with the slicer attachment. Transfer sprouts to a large bowl. Add olive oil, lemon zest, lemon juice, and red pepper. Toss to coat. Add apple, Parmesan cheese, pecans, honey, salt, and pepper. Toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.

We thank southernliving.com for this recipe.

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

Creamy, Smoky Whipped Rutabaga

Rutabagas in a basket

Does anyone else love rutabagas even more than potatoes?

3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 Tbsp. unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 tsp. kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 Tbsp. olive oil
2 tsp. smoked paprika
Freshly ground black pepper

Using a veggie peeler, remove the skin from the rutabaga(s). Then cut them into small slices about 1 inch thick.

Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.

At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.

Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Recipe adapted from thekitchn.com.

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

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.

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

Mexican Grilled Corn

Corn on the cob

Aw yeah, grilling season!

4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end to act as a handle. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.

Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

We thank foodnetwork.com for this recipe.

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

Hasselback Potatoes

Hasselback potatoes

Each potato is actually thinly sliced, but kept together, so that the flavors of the seasonings infuse every delicious bite.

4 yellow potatoes, cut in half lengthwise
(if they’re thin-skinned like yellow potatoes, there’s no need to peel)
1/2 cup panko bread crumbs
1 tablespoon oil or butter
1/4 parmesan cheese
Seasonings to taste

Mix bread crumbs, oil or butter, cheese, and seasonings.

Place potatoes cut-side down between 2 chopsticks and thinly slice across. Use the chopsticks as bumpers to stop your knife from cutting all the way through the potato. In the end, your potatoes should look like wide closed books standing on their spines, with each slice, like book pages, still attached to the spine.

Drizzle your potatoes with oil or butter. Fan each potato and dip it in the bread crumb mixture. Place in greased baking dish, cover with foil and bake 30 minutes. Remove foil and bake about another 15 minutes or until potatoes are cooked and golden brown.

Adapted from Cuisine at Home.

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

Lemony Braised Lacinato Kale

lacinato kale1 large bunch (about 10 ounces) lacinato kale, leaves rinsed and thick center ribs cut out
Scant 1/2 tablespoon extra-virgin fruity olive oil
2–4 cloves garlic, or to taste
1/8 cup dry white wine (could use vermouth)
1/4–1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1–2 teaspoons freshly-squeezed lemon juice, to taste

Cut kale into 1-inch pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

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