Caulifower Salad

Cauliflower and carrots at farmer's market

It’s cauliflower and carrot time!

1 medium cauliflower
Choice of vegetables, such as grated carrot, chopped parsley, water cress, green onion, celery, olives, tomatoes, chopped pickles
Salt and pepper
Oil and vinegar, or sour cream
Choice of herbs, such as basil, dill or cilantro

Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.

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Qorma (Afghan Spinach Dish)

Bunched spinach

Our first spinach harvest of the season is here! Spotlight these crisp and tender greens in this spinach-centered side dish.

3 tablespoons olive oil
1/2 cup green onions (white and green parts), chopped
2 pounds fresh spinach, chopped
2 tablespoons water
1/2 tablespoon dried dill
1 teaspoon ground coriander
1/4 cup chopped cilantro
Salt and freshly ground pepper
1 tablespoon lemon juice

In a large, deep pan heat the oil over medium-high and sauté the onions until tender, about 3 minutes. Add spinach and cook covered on medium heat, stirring regularly until wilted, about 3-4 minutes. Add a few tablespoons of water to pan and remaining ingredients except lemon juice.

Stir thoroughly and cook for 5-10 more minutes until the liquid has decreased, keeping an eye on the pot so it doesn’t dry out. If you’re going for satiny smooth, add more water or stock and continue to cook for an additional 5-10 minutes. Otherwise, season to taste with salt, pepper and lemon juice.

Serve as a side or over rice.

We thank Full Circle Farms for this recipe.

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Zesty Wheat Berry and Black Bean Chili

In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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Corn Salsa

Organic corn from eastern Washington

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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Beet Chunky Pesto

Nourish Restaurant in Sequim, WANourish, 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. Have you ever considered making pesto out of a root vegetable? This beet pesto is as amazingly tasty as it is brightly colored!

4 beets, roasted
4 cloves garlic
Zest and juice of 1 orange
1/2 cup walnuts or cashews
1/3 cup cilantro
2/3 cup olive oil
Salt and pepper to taste

Chiogga beets, gold beets, cylinder beets, and Detroit beets

There are so many types of beets to try in pesto!

Roast beets, cool, peel and chop.

Add garlic, orange zest, orange juice, nuts and cilantro to the food processor and pulse until chunky. Add the beets and pulse until the mixture is completely combined. It should look like very dry pesto at this point. Add in the olive oil and process the ingredients together quickly. Season to your taste.

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Chicken with Herbs


Fresh herbs lend their flavors to sauteed chicken.

dill, bunched

Chicken doesn’t have to be fancy to be very tasty!

2 chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
1 small onion, chopped
1 clove garlic, finely chopped
2 plum tomatoes, coarsely chopped
Juice of 1 lemon with 1/2 teaspoon lemon zest
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper


Our greenhouses here at Nash’s are bursting with basil, and our dill and cilantro are soaking up the summer sun outside.

In a skillet, heat up the oil and butter on medium heat and put in the chicken, fat side down. Saute until golden. Flip and cook for another minute.

Push the chicken to the side and add the garlic and onions. Cook for a few minutes until either the onions or the garlic are just starting to brown. Lower the heat to low and cook for about 10 minutes.

Add the tomatoes, chicken, paprika, salt, pepper, half the lemon juice, half the cilantro, half the dill, and half the basil. Cover again and continue cooking on low for 30 minutes.

Right before serving, add the other half of the lemon juice, cilantro, dill and basil, which will be very fresh and bright. Serve with rice.

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Beet Jalapeño Salsa

Chiogga beets, Detroit beets, and gold beets on display

Did you know that beets make a tasty salsa?

4 medium beets
6 tablespoons extra virgin olive oil, plus extra for drizzling over beets
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 or parsley, minced
2 teaspoon lime juice

To roast beets, preheat oven to 375 degrees. Trim tops off beets, drizzle with olive oil, and season with salt and pepper. Wrap them in aluminum foil (or put in small roasting pan with lid) and roast until tender, about 40-50 minutes. When cool enough, peel and dice the beets.

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

Combine salsa and peeled/diced beets, stirring gently. Taste for seasoning.

For a milder version of this recipe, try our Mild Beet Salsa.

We thank Karolina Tracz for this recipe.

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