Fava Bean Borscht

fava beans

Fava beans are great fresh, but you can also dry them and eat them in hearty soups, like this flavorful borscht. The crews have taste tested this particular recipe, and we give it a big thumbs up!

Make 2 quarts

1/2 cup Nash’s Windsor fava beans, dried
2 bay leaves
1 teaspoon dried basil
1/3 cup oil
1 medium leek or onion, sliced fine
2 sticks celery, sliced
1/4 teaspoon caraway seeds
1/4 teaspoon Nash’s mustard seeds
3 cloves garlic, crushed
2 medium carrots, sliced
1 medium turnip, sliced fine
4 medium potatoes, cut into eighths
4 medium beets, sliced
2 cups cabbage, sliced
2-3 cups water
1/4 cup apple cider vinegar
1/2 cup dill, parsley or beet greens
Black pepper

Wash the favas and soak overnight, covered with water. Place beans in a pot with 3 cups fresh water, then add bay leaves and basil. Bring to a boil and simmer on medium heat until tender. Do not drain.

Heat the oil in a stock pot. Add leeks/onions, celery, caraway seeds, mustard seeds and garlic, and cook until tender. Add carrots, turnip, potatoes and beets, and simmer 3-5 minutes until veggies are tender. Combine with cooked fava beans. Add water, vinegar, dill, pepper and salt to taste. Bring to a boil and simmer for 5 minutes. Stir in sliced cabbage. Serve with hot sauce and sour cream.

We thank Mary Wong of our Nash’s Farm Store crew for this recipe.

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Beet Chutney

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

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion in this tasty recipe.

1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 large beet or 2 small beets, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped, peeled, fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.

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Whole Grain Mustard

Making your own whole grain mustard takes only a few minutes.

1/2 cup apple cider vinegar
1/2 cup Nash’s black mustard seeds (or mix 1/4 cup brown and 1/4 cup yellow mustard seeds)
1/4 cup beer (any kind)
1 tablespoon brown sugar or honey
1/2 teaspoon salt

Soak the mustard seeds in the vinegar and beer. Eight hours is the minimum recommended soak time, and overnight works great. Leave them at room temperature and cover them so nothing gets in the mustard. IMPORTANT: don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic-tasting mustard.

When you come back the next day, the mustard seeds will be plumped and soft. Add your brown sugar or honey and salt. Then pulse the mixture in a food processor until it is very smooth or just a little for a whole grain texture.

Add turmeric or cayenne for color, or a pinch of horseradish for taste, if desired.

We thank Macheesmo.com for this recipe.

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Hashed Brussels Sprouts with Lemon Zest

Brussels sprouts with carrots

Thanksgiving isn’t complete without bright, cheery-green Brussels sprouts.

2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
2-3 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons black mustard seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Cut bottoms of sprouts and discard. With a food processor, slice sprouts into thin slices. Toss with lemon juice in a bowl and use fingers to separate leaves.

Heat oil and butter over high heat in a large skillet. Add sprouts, garlic and mustard seeds, and cook, stirring often, until sprouts are wilted but still bright green. Add wine and sprinkle with salt and pepper. Cook one minute more. Stir in lemon zest and serve.

We thank
The New York Times for this recipe. It was adapted from The Union Square Café Cookbook by Michel Romano and Danny Meyer.

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