About Nash’s Root Medley

Explore the rainbow of Nash’s root medley: carrots, beets, parsnips, rutabagas, sunchokes and potatoes might find their way into your bag!

Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the rich, prime, alluvial soils of the Dungeness Valley. The more nutrient-rich the soil they are grown in, the more nutrient-packed these powerhouses will be.

The root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. However, potatoes are best stored in a cool, dry, and dark place.

According to food energetics, root vegetables provide a grounding and relaxed energy. Another huge plus: no need to peel these root vegetables, because most of the nutrients are held near the skin. Just use a brush to scrub them clean.

Here’s our favorite way to enjoy all those wonderful flavors:

Roasted Root Veggies

Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to half-inch cubes and slice the carrots and parsnips to half-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter. (You may need a second dish. You want your vegetables to be all in one layer to cook evenly.) Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you like crisp veggies.

Roast until fork tender, about 40-50 minutes.

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Posted on March 3, 2015

Rocket Sauce

Produce Manager Eliza Winne loves arugula (a.k.a. rocket). Check out her rocket sauce recipe!

Salad Rocket, also known as arugula, is a spicy leafy green, great in salads, stir-fries and sauces. Packed with beneficial phytochemicals, anti-oxidants, vitamins and minerals, two cups of arugula contains over 50% of your daily Vitamin K! This recipe for rocket sauce is easy to make and delicious dressing for a healthy potato salad. For a nutty twist, try adding cooked sunchokes to the potatoes.

Rocket Sauce

2 large bunches fresh arugula
1/2 cup olive oil
5 cloves fresh garlic
1 teaspoon salt

Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together.

Use fresh on salads, potatoes, pasta, sandwiches and burgers, or freeze some rocket sauce in an ice cube tray and thaw at as needed.

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Posted on February 18, 2015

Roasted Beets with Balsamic Glaze

Beets me why you wouldn’t try roasting beets with a balsamic glaze.

1 1/2 pounds beets
1 tablespoon olive oil mixed with 2 tablespoons water
1/4 cup balsamic vinegar
1 1/2 tablespoons firmly packed brown sugar
Salt and pepper

Rinse beets well, but do not peel. If they are large, cut into chunks about the same size. Place in shallow baking dish and pour the oil/water mixture over and toss to coat completely. Cover and bake until the beets are tender when pierced with a fork, 35-55 minutes. Remove from oven, uncover and let cool for 10 minutes.

In a small saucepan, stir together the vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third, about 10 minutes. Remove from heat. Slice the beets into thin slices. Place the beets in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper and enjoy!

We thank Susan Molin for this recipe.

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Posted on February 9, 2015

Glazed Carrots and Brussels Sprouts Sauté

It’s easy and delicious to make food choices depending on what is being harvested now. Eating seasonally means you get the freshest produce with the smallest impact on the environment. Try this carrot-and-Brussels saute and taste how sweet these carrots get!

1 pound carrots, cut into 1-inch pieces
1 pound cleaned Brussels sprouts
3/4 cup chicken or veggie broth
3 tablespoons butter
1/4 cup brown sugar
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1 teaspoon ground black pepper

Blanch carrots in salted water for about 4 minutes. Remove and cool. Blanch sprouts for about 5 minutes. Drain and hold separately. Refrigerate if making ahead.

Bring stock, butter, brown sugar, vinegar and salt to a boil and stir until sugar dissolves and mixture is reduced to about half. Add carrots and shake pan to coat them. Cook for about 6 minutes. Add the sprouts and pepper and cook 4 minutes more, stirring or shaking until all is coated thoroughly. Serve immediately.

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Posted on January 9, 2015

Easy Street Beets

Beets can’t be easier than Easy Street Beets.

Remove beets from greens, leaving 1″ of stems. Wash beets under cool running water, then steam until easily pierced with a fork (20-35 minutes, depending on size). Rinse under cool water once done, and slip off skins. While the roots are steaming, wash the greens and saute them with a little olive oil until stems are tender. Slice beets and toss with balsamic vinaigrette and crumbled feta, and serve over warm beet greens.

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Posted on January 5, 2015

Roasted Beet Salsa with Skillet-Browned Broccoli

Beet salsa with broccoli? Oh yes please!

Roasted Beets
4 medium golden beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated
1 teaspoon jalapeño, finely diced
1/2 teaspoon garlic, minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 teaspoons lime juice

Preheat the oven to 375 degrees F. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40-50 minutes. Let cool in the foil.

While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.

When the beets are done, carefully remove the foil. Peel them by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning. Served on a bed of arugula or spinach.

Browned Broccoli
2 tablespoons oil
2 large stems broccoli
1 large cauliflower
2 to 3 cloves garlic

Heat a skillet over medium heat. While it’s heating, slice the garlic, broccoli and cauliflower from top to bottom into 1 inch slices. Toss in olive oil and sprinkle with salt and pepper. Place the veggies in a hot skillet, pressing them into the pan with a spatula. Cook them for 5 to 7 minutes, or until nicely browned. Once cooked, serve with shredded carrots or radishes.

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Posted on January 5, 2015

Warm Potato Salad with Goat Cheese

Dressing
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium clove garlic, minced or pureed
1/3 cup olive oil — for low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons olive oil

Whisk together the vinegar, lemon juice, salt, mustard and garlic. Whisk in the olive oil. Taste and adjust seasonings. You can make it several hours in advance.

Salad
1 1/2 pounds fingerling potatoes, washed
Salt and fresh ground pepper to taste
3 tablespoons finely chopped red onion, rinsed with cold water and drained
2 tablespoons chopped Italian parsley
2 ounces soft goat cheese
2-3 sage leaves, cut into thin slivers (optional)

Cut the potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10-12 minutes. Remove from heat and while still hot, toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle the sage over the top and serve.

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Posted on January 5, 2015

Golden Rutabaga Sunset

Here on the farm, we lovingly call them “rooterbabies.”

Yield: 5 to 6 servings

1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.

Recipe adapted from VegParadise.com.

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Posted on December 30, 2014

Mashed Rutabaga

Rutabagas may look a bit like giant turnips, but they’re oh-so-sweet.

Yield: 6 servings

4 large rutabagas, cut into bite-size chunks
1/2 teaspoon salt
1/2 cup yogurt
2 tablespoons butter

You don’t need to peel Nash’s rutabagas, or any organic vegetable for that matter, unless consistency is an important consideration for your dishes. The skin will be a bit tougher than the inside of the rutabaga, but cooking and mashing breaks this down. The majority of the nutrients are held near the skin, so it’s a win-win—easier prep and more nutrients!

Put the rutabaga chunks into a 4-quart saucepan and add the salt. Fill with water to cover. Cover the saucepan and bring to a boil over high heat. Decrease the heat to medium and cook about 12 to 15 minutes, or until the rutabagas are fork tender. Drain, reserving the cooking liquid. Using a potato masher or a fork, mash rutabagas in the saucepan. Add yogurt and butter and additional reserved cooking liquid as needed to create a creamy, moist texture. Season to taste with salt and pepper.

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Posted on December 30, 2014

Kitchen Sink Potato Salad

Imagine all the colors swirling around this potato salad like confetti!

Salad
7-8 soft potatoes, boiled, sliced, and peeled
1 large beet, boiled, sliced, and peeled
2 carrots, sliced
4 stalks celery, chopped
5 garlic scapes, chopped
1/4 cup sunflower seeds
1/4 cup chopped parsley
3 hard-boiled eggs, chopped

Dressing
1/2 cup mayo
Juice of 1 lemon
1/4 cup dijon mustard
Salt, pepper and paprika to taste

Mix salad ingredients in a large bowl.

Mix dressing ingredients in a small bowl. Combine the two with a spatula.

Refrigerate until cool.

Adapted from Betty Lou’s World Famous Potato Salad.

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Posted on December 29, 2014