Nash’s Raw Slaw

red cabbage and green cabbage at farmer's market

Here’s a side dish that’s packed with nutrition and deliciousness!

1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon mustard (try making your own mustard!)
2 cups Nash’s cabbage, shredded
1 cup Nash’s apples, shredded
2 cup Nash’s carrots, shredded
1/3 cup Nash’s dill, chopped

Mix vinegar, honey and mustard together to make a sauce. Mix apple into the sauce as soon as soon as it is shredded. Then add rest of ingredients and mix well.

We thank Nash’s very own Mary Wong for this recipe.

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Chickweed Parsnip Soup

Parsnips on a bed of kale1/2 stick unsalted butter or 3 ounces olive oil
5 medium parsnips, diced
1 large leek, diced
4 cups vegetable stock
2 apples, peeled and diced
1/2 cup heavy cream or whole milk
4 cups chickweed
1/4 teaspoon nutmeg
Salt and pepper to taste

Blanch half the chickweed for about 5 seconds in boiling water and shock in an icebath. Reserve.

Melt butter in a large pot. Saute onions and parsnips until onions are translucent. Cover with stock and apples. Simmer until parsnips are tender, about 15 minutes. Take about 1/2 the mixture out of the pot and blend in a blender with blanched half of chickweed until smooth. Return to pot and add cream and nutmeg. Add the rest of the chickweed and take off heat when it wilts. Season with salt and pepper and serve.

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Crock Pot Pork and Apples

Imagine coming home to the scent of pork chops in a sweet apple sauce.

1 1/2 pounds pork chops
3 apples, sliced
1 yellow onion, thinly sliced
2 tablespoons brown sugar
1 tablespoon spicy mustard (make your own from Nash’s mustard seed!)
Salt and pepper to taste

Place the pork chops at the bottom of your crock pot. Cover with the remaining ingredients, place the top on and cook on low for about 6 hours. Season with additional salt and pepper to taste, right before serving. Easy and delicious!

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Gluten-Free Ginger and Apple Cornmeal Cake

8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3 eggs
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk

Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.

In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.

Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.

In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.

Remove apples from oven and pour batter on top, distributing evenly.

Return to oven and bake 30 minutes or until golden brown.

Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.

We thank chef Annie McHale of Port Angeles for this recipe.

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Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

Des Moines Farmers Market - Parsnips

Parsnips for breakfast? Definitely, especially if they’re in pancakes drizzled with honey yogurt sauce!

Energy Boost Juice

5 large carrots
3 small apples
1 small cylinder beets
1 leaf kale
1 cup parsley
1 cup wheat grass

Blend all ingredients and enjoy!

Breakfast Parsnip Pancakes

1/2 cups Nash’s flour
1 1/2 cups grated parsnips
1-3 teaspoons sugar
Pinch salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs, beaten
3 tablespoons butter and more for the skillet
1/2 cup milk
1 teaspoon vanilla

Mix all dry ingredients in one bowl. Mix in all wet ingredients until well incorporated. Heat a large greased skillet over medium heat and place 1/4-cup-size dollops of mixture evenly in skillet. Cook until golden brown. Serve hot off the skillet with maple syrup and butter. Also wonderful after they are cool dipped into honey yogurt sauce.

Honey Yogurt Sauce

1 cup plain yogurt
2 tablespoons honey

Mix well for a wonderful dip for fruit or just about anything.

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Sweet Orange Slaw

green cabbages

This isn’t your typical kohl slaw — add some orange and sweeten it up!

1 cup green shredded cabbage
2 apples, chopped small
1 cup shredded red kale
1/3 cup walnut pieces
1/3 cup raisins
2 teaspoons finely grated orange peel
Juice of 1 orange
2 tablespoons honey
1/2 cup yogurt
1/2 teaspoon salt
1 teaspoon fennel seeds (optional)

Combine cabbage, apples and red kale in bowl. Add raisins, walnuts and fennel seeds. Squeeze orange juice on top and mix. Let sit for a few minutes while you combine honey, yogurt, orange peel and salt in separate bowl. Mix until blended, pour over vegetable mix, and stir well. Serve chilled.

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Pork, Apple and Potato Cakes

1/2 pound ground raw pork
1 pound potatoes
4 ounces cooking apples, finely chopped or grated
2 ounces onion, finely chopped or grated
1 tablespoon fresh sage
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 dessert apples
8 sage leaves for garnish

Peel the potatoes and cut into even-sized pieces. Steam or cook in boiling salted water for about 20 minutes until tender. Drain thoroughly and mash well. Add the ground pork.

Add the apple and onion to the potato. Chop the sage, add to the mixture and season generously. Work the mixture together until evenly combined. With lightly floured hands, shape the mixture into 8 cakes.

Heat the oil in a nonstick frying pan on a medium heat, and cook the cakes for 12 – 15 minutes, turning them occasionally until golden-brown on both sides.

To check that the mixture is cooked, insert a skewer into the center of one cake and leave it there for 10 seconds. Draw the skewer out and touch it. If it feels hot then the mixture is cooked.

While the cakes are cooking, core and cut the dessert apples into quarters. Fry the apple and sage leaves in a small amount of hot oil until the apples are cooked through and the sage leaves are crisp. Serve the cakes with an apple quarter and a sage leaf on top of each one.

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