Corn Chowder

Source Note: This is a lower-calorie version of the traditional corn chowder that is usually made with lots of cream and butter. If you are on a sodium-restricted diet, omit the salt. 
bicolor corn
2 pounds white potatoes, diced (River Run Farm Yukon Golds!)
1 bay leaf
4 cups water
3 teaspoons margarine or butter
3 medium onions, chopped
4 ribs celery, chopped
2 teaspoons cumin seeds
3 tablespoons Nash’s soft white wheat flour (or all-purpose flour)
1 teaspoon chopped fresh sage, or 1/2 teaspoon crushed dried sage
1/2 teaspoon crushed white pepper
2 cups skim milk
1 1/3 cups cooked sweet corn
Salt

Optional
Parsley, for garnish
Red bell pepper slices, for garnish

In a large saucepan, combine the potatoes, bay leaf, and water; bring to a boil. Cover and cook for 15 minutes, or until the potatoes are tender. Discard the bay leaf. Drain the potatoes, reserving the liquid. Set both aside.

In the same saucepan, melt the margarine. Add the onions, celery, and cumin seeds; cook until the onions are tender. Stir in the flour, sage, and white pepper. Stir in enough reserved potato liquid to make a smooth paste, then stir in the remaining potato liquid and potatoes, and heat through. Stir in the milk and corn, season to taste with salt, and heat thoroughly.

If desired, top with snipped parsley and bell pepper slices.

We thank Bounty from the Box, the CSA Farm Cookbook for this recipe.

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

Carrot Pulp Muffins

CarrotsMakes 12 muffins

2 cups flour (we recommend Nash’s soft white or triticale!)
¼ cup carrot pulp
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and pulp. Pour into 12 muffin cups. Mix together 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

We thank All-About-Juicing.com for this recipe.

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

Fudgy Vegan Double Chocolate Beet Muffins

Sliced beetsPrep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Servings: 12

2 flax eggs (2T flax meal + 5T water), or sub Nash’s chicken eggs
1 cup beet purée
1/4 cup maple syrup or agave nectar (sub honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups Nash’s soft white wheat flour
1/3 cup dairy-free semisweet chocolate chips + more for topping

Roast the beets. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.

Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.

Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.

Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.

Stir in the almond milk and whisk once more.

Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.

Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).

Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freeze for longer-term storage.

We thank the Minimalist Baker for this recipe.

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

Mary’s Rosemary Biscuits

Nash's flour in two-pound bags

Which of Nash’s flours (or combination) is your favorite for rosemary biscuits?

Mary’s Rosemary Biscuits
We thank Mary Wong of Nash’s Farm Store for the following delicious recipe using the classic herb rosemary in a lovely biscuit.

2 cups of Nash’s flour (can be a mixture of flour types, including Nash’s cornmeal)
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 to 1-1/2 Tbsp. finely chopped rosemary
6 Tbsp. butter
1 egg
1/3 to 1/2 cup buttermilk
1 tsp. vanilla

Preheat oven to 400 degrees. Grease a round or square 9″ pan. Mix all the dry ingredients together. Cut butter into the flour mix. Blend together the wet ingredients, then combine the dry and wet ingredients quickly. Turn out on to a floured board, and knead gently. Shape into a 1″ square or round. Cut into 8 -10 pieces and place in pan. Bake for 20-25 minutes until golden brown.

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

Rutabaga Raab with Cheese Sauce

rutabaga raab

Springtime is the season for sweet & tender raabs!

1 bunch rutabaga raab
1 1/2 cups nonfat milk
2 Tbsp. Nash’s soft white wheat flour
3/4 cup cheddar cheese, shredded
2 tsp. Dijon mustard
3/4 tsp. salt (to taste)

Steam or boil the raab. Don’t overcook though, as it is tender enough to eat raw.

Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.

Pour sauce over raab and toss until coated. For a little extra kick, whisk a dash of cayenne in the sauce with the mustard and salt.

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

Parsnip Cupcakes

Parsnips on a bed of kale

What? Veggies in your desserts? Why yes, and they’re delicious!

1 cup Nash’s soft white flour
1 tsp. ground cardamom
1 1/2 tsp. baking powder
1/4 tsp. fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 Tbsp. vanilla extract, divided
2 cups grated parsnip
8 oz. cream cheese, at room temp
1/2 stick unsalted butter, room temp
1/2 cup confectioners’ sugar

Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18-20 minutes. Let cool completely.

In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

We thank MarthaStewart.com for this recipe.

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

Potatoes Au Gratin with Fennel & Bacon

fennel

What can you do with fennel? Add bacon!

1 lb sliced bacon
5 Tbsp. butter
5 Tbsp. Nash’s soft white flour
3.5 cups milk
½ tsp. white pepper
Salt and black pepper to taste
1 pinch ground nutmeg
2.5 cups shredded Cheddar cheese
2 lb. yellow potatoes, thinly sliced
1 fennel bulb, trimmed and diced
7 leaves fresh basil, or 1 Tbsp. dried

Preheat the oven to 325° F. Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside.

Use 1/3 of the potatoes to make a layer in the bottom of a greased 9×13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.

We thank AllRecipes.com for this recipe.

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

Bre’s Basic Scones

Bre is one of the farm’s unofficial Makers of Snacks. She spoils us with tasty treats! In addition to occasionally baking for us, she also works on our Harvest Crew and at farmer’s markets.

Bre has picked up a few baking tips over the years. “Try to have all your ingredients the same temperature before you mix them. Get a good sifter to thoroughly mix your dry ingredients. Keep that journal, because if you make a slight change that works well, you want to remember it!”

2 cups flour (can be different kinds)
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chilled and cubed butter
3/4 cup buttermilk
1 egg, separated

Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Next, prepare your floured surface for shaping the dough.

(Option if you don’t have buttermilk: Prepare “buttermilk” by combining 1 cup milk and 1 tablespoon lemon juice in a bowl. Let stand 5-10 minutes and measure 3/4 cup liquid from the bowl.)

Combine the dry ingredients in a large bowl or a food processor. Either cut in the cold butter with a pastry cutter or pulse in a food processor until a sandy texture is reached. (Larger butter chunks will lead to flakier scones)

Whisk egg yolk and buttermilk together. Then combine with dry ingredients with a wooden spoon until a dough forms. If it feels too wet or sticky add a small handful of flour and mix until just combined. Trust your instinct!

Pour dough onto a floured surface and shape into a 7 inch disc. (Optional: knead in dried fruit, chocolate chips, raisins, nuts, etc.) Then cut into 8 equal wedges.

Place on your baking sheet and brush on reserved egg white. For softer scones, place touching each other in a tight circle. Bake 25-29 minutes or until barely brown on the edges. Place the sheet on a rack to cool for 10 minutes.

Once cooled, feel free to add a powdered sugar drizzle (see below) or top with preserves.

Powdered Sugar Drizzle (Optional)
1 cup powdered sugar
2 Tbsp. water or milk
1 Tbsp. vanilla.

Combine all drizzle ingredients in a small bowl, adjusting quantities to your desired consistency or top with preserves

Bre’s Baking Tips

Breanna (Bre) Krumpe came to work for Nash’s several years ago and has become one of our most valued employees. She works with the harvest and packing crews, and is also a solid marketeer, anchoring our Seattle markets several times a month. In addition to being a talented musician, she enjoys baking and has been experimenting with different types of flour from Nash’s Farm..

She started her baking “career” while working in a corporate office in Portland.She felt that the atmosphere was too sterile and cold, so she boosted morale and built friendlier relations with her co-workers by baking something for each person’s birthday. “I’m good with spices and flavors, and I like to experiment,” Bre says. “I’ve gotten to the point where flavors are usually good, so now I’m playing with textures.”

Once on the farm, Bre realized she had access to lots of different kinds of grains and flours. She began trying the different kinds, keeping a journal of her recipes and how things turned out when she changed one flour for another. “I bake lots of scones because they are pretty easy and the taste of the flour doesn’t have to compete with other flavors, so you can really compare flavors and textures.”

  • Her favorite of Nash’s flours, so far, is the triticale. “I love the nutty flavor for cookies an brownies.”
  • Nash’s soft white wheat flour is more delicate. “It puffs up more, so my scones are more like cake.”
  • The hard red is more grainy and rustic, good for bread. “It’s so ‘alive.’ I use it for sourdough bread, and each loaf is unique.”
  • She’s just started playing with barley flour. “It makes a fluffier scone than triticale, and has an earthier flavor, but it crumbles a little. I may have to add more oil or moisture.”
  • Combining flours makes for even more interesting flavors. “Buckwheat is almost sweet, so I combine buckwheat and triticale for great taste and texture.”

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

About Nash’s Flours

We think it’s pretty neat that we can grow and mill flour here in the Dungeness Valley. Growing many kinds of grains is a strategy that helps us in case one of the varieties doesn’t do well in any given year. For example, if the hard red wheat gets hit by disease, we still have several other wheat varieties to sell.

Nash's flour in two-pound bags

Which Nash’s flours have you tried? Which do you like best for bread, and which for pancakes? Let us know in the comments below!

So what’s the difference between all these flours? Recently crew member and marketeer Bre Krumpe made scones out of each kind of flour for our marketeers to taste test — and here are the results!

Hard Red Wheat Flour

A scone made with Nash's hard red wheat flour

A scone made with Nash’s hard red wheat flour

This is our go-to flour for bread. It is high in protein and high in gluten, so your bread rises well. It gives a hearty flavor and produces a crisp crust and a crumb with desirable irregular holes. As its name suggests, it gives your bread a slight reddish color. It is great for sourdough or yeasted breads, biscuits, pancakes, muffins, cookies, pizza and pie crusts and for thickening stews and gravies.

Soft White Wheat Flour

A scone made with Nash's soft white wheat flour

A scone made with Nash’s soft white wheat flour

This flour is great for pastries and cakes, as well as croissants, pasta, shortbread, biscuits, pizza dough, pie crusts, and thickening stews and gravies. It has a sweet taste, and its protein and gluten content are lower than Hard Red, so your baked goods won’t rise as much.

Triticale

A scone made with Nash's triticale flour

A scone made with Nash’s triticale flour

Pronounced “trit-ah-KAY-lee,” this flour is a quiet superstar. The plant is a cross between wheat and rye, and gives a moist, hearty, nutty flavor with a slightly spongey texture. Most bakers like to mix triticale flour half-and-half with wheat flour for yeasted breads, or use triticale straight-up in non-yeasted baked goods, like scones, muffins, cookies, and pies. We recommend kneading your triticale dough gently (about 3-5 minutes) due to the lower content of its delicate gluten.

Rye Flour

A scone made with Nash's rye flour

A scone made with Nash’s rye flour

When you think of rye, you might imagine a strong caraway taste — but on its own, rye flour tastes just like any other flour, with a tangy, slightly sour flavor that works well in sourdough loaves.

Buckwheat Flour

A scone made with Nash's buckwheat flour

A scone made with Nash’s buckwheat flour

Buckwheat flour is famously used in hearty buckwheat pancakes — and for good reason! That earthy, nutty flavor shines through when you use this flour in other baked goods too. Buckwheat is gluten-free. (We process buckwheat on equipment that also processes wheat, so we can’t claim that our buckwheat flour is 100% gluten-free. However, the gluten content is small enough that most gluten-sensitive people can tolerate our buckwheat flour.)

Barley Flour

A scone made with Nash's barley flour

A scone made with Nash’s barley flour

Here is the newest addition to Nash’s flour line. It is a low-gluten flour with a mild, sweet, nutty flavor. Our barley is a mix of three varieties: one reddish, one yellowish, and one greenish. Bre’s barley scones developed a pretty purplish tint inside!

For the best results with any of these flours, keep it in your freezer in an airtight container, like a plastic bag. This prevents the flour from oxidizing and keeps it fresh.

What have you made out of Nash’s flour? Did you combine multiple flours, or are you a purist? Let us know in the comments below!

 

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