Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

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Posted on October 22, 2013

Roasted Celery Soup

Nash’s celery, planted in spring, is finally ready to harvest, and it makes a wonderful soup — perfect for October’s cooler weather.

8 large celery stalks, cut into 2-inch pieces
1/2 bulb fresh fennel, cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium red potatoes, peeled and cut small
6 cups chicken broth
1/2 cup light cream or half-and-half
2 teaspoon fresh lemon juice
Salt and pepper to taste
Celery leaves/fennel fronds

Place the cut celery, fennel and cloves of garlic in a 9 x 13 inch roasting pan. Add the salt, pepper and olive oil and toss to coat everything. Roast in a 350F oven for 40 to 45 minutes, turning occasionally, until the edges of the vegetables just begin to brown.

While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes. Set the pan aside to cool.

When the vegetables have finished roasting, add them to the potatoes and broth. Let everything cool. In a blender puree the soup in batches. Strain the soup through a mesh strainer. Once pureed, return the soup to the pot and bring up to the boil. Stir in the cream and the lemon juice. Re-season if needed and garnish each bowl with celery leaves and fennel fronds.

We thank food52.com for this recipe.

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Posted on October 3, 2013

Rainbow Carrot Ribbon Salad

Purple and yellow carrots join orange carrots to make colorful bunches of rainbow carrots. Purples are sweet, and if you cut one in half, you’ll see a sunburst of orange in the core and purple on the margins. Yellows are mild with a faint parsnip taste and are cheery yellow all the way through.

1 bunch rainbow carrot ribbons, cut lengthwise into ribbons with a vegetable peeler
1 bunch arugula
Several ounces (depending on your taste) Parmigiano Reggiano, cut into ribbons
One-half red onion, slivered
Fresh herbs to taste, like basil, parsley, and chervil, broken into small pieces
One-half cup toasted nuts, like slivered almonds, walnuts or pine nuts
Salt and pepper to taste

Mix the above ingredients in a large bowl. Toss with a light vinaigrette, like the one below.

Vinaigrette
3 parts good olive oil
1 part wine vinegar
Splash balsamic vinegar
1 smashed garlic clove
Dollop dijon mustard
1 teaspoon oregano
1 teaspoon kosher salt
Ground pepper to taste

Whisk all ingredients well together.

We thank ProudItalianCook.com for this recipe.

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Posted on September 26, 2013

Creamed Dill Corn

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

8 ears corn
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon corn flour
Salt and pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Fresh dill to taste

Fresh dill goes so well with fresh corn!

Shuck the kernels from the corn. Saute onion in olive oil. Add corn and cook for 4-5 minutes.

Whisk corn flour, cream, water, honey, salt and pepper. Add liquid mix to corn and onion. Simmer and stir until mixture becomes creamy, about 15 minutes.

Stir in dill and serve.

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Posted on September 24, 2013

Collard Greens Vegetarian

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe features collard greens, a cousin of beets, dandelion, mustard and turnips. They are loaded with beta carotene and vitamin A to help fight disease. They also have a good amount of the antioxidant vitamin C and fiber. They help fight osteoporosis by providing bones with a great dose of vitamin C.

Collard greens help you fight disease — and they’re tasty, too!

3 cloves garlic
1/2 large yellow onion, chopped
2-3 cups vegetable broth
1 teaspoon smoked salt
1/2 teaspoon red pepper flakes
2 pounds collard greens
Black pepper and hot sauce

Saute onions until tender. Add garlic and cook until onion and garlic are fragrant, 2-3 minutes.

Add vegetable broth.

Season broth with smoked salt and red pepper flakes.

Add the greens. Greens wilt down as they cook.

Simmer for one hour, do not boil. Watch and add more broth if needed.

Add smoked salt, pepper flakes and black pepper to taste.

Nourish Tip: Good with a little vinegar too!

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Posted on September 24, 2013

Sweet and Sour Red Cabbage

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

According to Nourish co-owner Tanya, red and green cabbage are both super-healthy vegetables. But what are the differences?

Red cabbage has 10 times more vitamin A. One cup of red cabbage has about 33% of the recommended daily intake, whereas green has only 3%. Great for vision and keeping your skin and your immune system healthy.

But don’t turn away the green cabbage — it has twice the vitamin K than red cabbage, which is good for bone density.

So the best solution is buy both red and green and eat them both!

In the meantime, here’s a fantastic recipe courtesy of Nourish using Nash’s beautiful red cabbage.

Red cabbage is not only pretty but also good for your immune system and vision.

1 onion, sliced
1 1/4 cup cider vinegar
1 cup green apple, sliced
2 tablespoon butter
1 two-pound red cabbage, thinly sliced
4 tablespoons honey
Black pepper & hot sauce

Place butter cabbage apples, honey and cinnamon in a large pot. Pour in vinegar and water, season with salt and pepper.

Bring to a boil and lower to a simmer, covered for 1 to 1 1/2 hours.

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Posted on September 20, 2013

Ginger Carrot Soup

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Tanya, one of the owners of Nourish, says, “This has become our house soup and we think it’s particularly good because of the super-sweet Nash carrots.”

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
Vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning

Carrot season is here! Nash’s super-sweet carrots make an excellent soup.

In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions.

Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture.

Stir in the carrots, potatoes and the vegetable stock.

Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

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Posted on September 4, 2013

Roasted Beets, Sauteed Beet Greens and Creamy Horseradish Sauce

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Don’t throw away those beautiful beet greens. They are a great source of proteins, minerals and vitamins, as well as fiber. Here’s an easy, delicious way to eat the whole beet.

3 lbs beets with greens
2/3 cup sour cream
3 tablespoons horseradish
1/2 teaspoon lemon zest
1 tablespoon minced chives

If you get beets with greens at your farmer’s market, you can cook the greens with the roots.

Cut greens from beets and put aside. Scrub beets and roast them at 350 degrees for 1 1/2 hours until tender. Cool, peel and slice beets into 1/4″ slices.

Make sauce by mixing the sour cream, horseradish, lemon zest and chives. Add salt and pepper to taste.

Wash greens well, chop stems into 1/4″ pieces and chop leaves into ribbons. In a sauté pan, melt the butter, add greens and cook for about 3-4 minutes. Transfer to a platter.

Sauté beets in a little butter until warmed through. Place on top of greens. Drizzle with horseradish sauce.

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Posted on August 22, 2013

Bubble & Squeak Patties

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

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Posted on August 22, 2013

Cucumber Mint Gazpacho

Got lots of cucumbers? It’s gazpacho time!

1 1/2 pounds thin-skinned cucumbers
1/2 cup cold water
1 small onion or 1/2 large onion
2-3 cloves garlic
1 tablespoon tightly packed mint leaves
1/2 cup almonds (skinned)
1/4 cup olive oil
1/4 cup red wine/sherry vinegar
Salt
1 cup stale bread, cut into cubes

Roughly chop the cucumber and puree with water until smooth. Roughly chop the onion and garlic and add to the blender with mint leaves. Puree again. Then add the almonds, oil, and vinegar, and keep pureeing until smooth. Add the bread cubes and let them soak up the liquid for at least 30 minutes. When they have softened up, puree again until very smooth. Add salt to taste.

Refrigerate for at least an hour (straight in the blender jar) before serving. The soup will thicken a bit, so you may need to add a little cold water and blend until it’s the consistency you want. Drizzle with mint oil (soak a handful of mint in 1/2 cup oil for at least a day, then strain), and sprinkle with toasted almonds and/or chopped cucumber.

We thank zaharah of food50.com for this recipe.

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Posted on August 22, 2013