Nettle Soup with Potato

Nettles

Don’t be afraid of nettles — they’re tasty and nutritious!

Prep time: 15 minutes
Cook time: 20 minutes

2 tablespoons butter, divided
1 onion, chopped
1 teaspoon salt, plus more to taste
1 pound potatoes, peeled and chopped
6 cups chicken or vegetable broth, or water
1/2 pound stinging nettles
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream (optional)
Sour cream, yogurt, or horseradish cream (optional)

In a large pot, melt 1 tablespoon butter over medium-high heat. Add onion and 1 teaspoon salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 tablespoon butter, pepper, and nutmeg.

Puree soup with an immersion blender or in a blender or food processor in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.

Stir in cream, if using. Season to taste with additional salt and pepper, if you like. Serve hot, garnished with sour cream, yogurt, or horseradish cream. Makes 4 to 6 servings.

We thank LocalFoods.About.com for this recipe.

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About Nash’s Root Medley

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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India Chili

1 pound organic ground beef
2 large onions
7 Nash’s carrots
4-6 cups of water
2 tablespoons red or yellow curry powder
Salt and pepper to taste
4 or 5 large red potatoes
1 large green pepper
2 cans chickpeas
2 cups fresh or frozen peas
1 can refried beans

In a large pot, brown ground beef, add diced onions and carrots, and sauté. Add water, curry, and salt and pepper and bring to a boil. Add potatoes, green peppers, chickpeas and peas. Continue to boil, stirring in refried beans (for thickening) until potatoes are tender. Serve with pan-fried bread.

We thank Nash’s own Joshua Sylvester for this recipe.

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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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Kitchen Sink Potato Salad

russet potatoes

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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Roasted Root Vegetables

root medley - parsnips, carrots, beets, potatoes, turnips, rutabagas

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
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 ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A 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. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are 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 the 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 desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

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Vegetable Tempura

Bunch carrots, bagged carrots, green onions, red onions, gold beets, red beets at farmer's market

Raw veggies are absolutely lovely, but sometimes it’s fun to mix it up with tempura for a special occasion.

Serves four to six as an appetizer.

Dipping Sauce
2 scallions, minced
1/4 cup soy sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons honey
1 tablespoon grated ginger root
2 minced garlic cloves
1 teaspoon dry mustard

Batter
2 cups all purpose flour
4 teaspoons baking powder
2 cups cold water
1/4 cup dark sesame oil

Veggies
5 cups seasonal fresh veggies, such as broccoli, zucchini, carrots, sweet potatoes, mushrooms, etc.

For the dipping sauce, combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, and mustard in a bowl. Cover and refrigerate for an hour to let the flavors blend.

For the batter, mix together the flour and baking powder. Add the cold water and sesame oil all at once and whisk until the consistency of pancake batter and very smooth. Refrigerate until ready to prepare the tempura.

Blot the vegetables dry, season with salt and pepper and dip into the batter. Coat them evenly.

Pour the oil into a tall pot to a depth of 3 inches. Heat over medium heat until around 350 degrees F. Work in batches to avoid crowding. Slip the batter-coated vegetables into the hot oil, deep-frying until the batter is a golden brown and puffy, 3-4 minutes. Turn the veggies so they cook evenly. Remove from the pot with tongs. Drain on an absorbent towel. Serve with dipping sauce.

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Dandelion Soup

Red dandelion greens in the field

The humble dandelion, so rich in nutrients.

Serves 4-6

1 cup dandelion roots
4 cups cubed potatoes
2 cups dandelion leaves
2 cups onion, diced
2 or more cloves garlic
2 tablespoons vinegar
Salt to taste

Clean and chop dandelion roots and cook with potatoes in water to cover. Meanwhile, saute onion 5 minutes, add chopped dandelion leaves, cover and cook over low heat until potatoes in other pot are done. Drain roots and spuds, reserving water for future soup or bread, and put in serving bowl. Mix everything else together and add to bowl. Serve hot or cold.

We thank Healing Wise by Susun S. Weed for this recipe.

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Spring Tonic Soup

Serves 13-15

2 cup onion, chopped
4 tablespoons olive oil
2 cups fresh burdock root
1 cup fresh dandelion (leaf & root)
1 cup fresh yellow dock
4 ounces seaweed
2 cups carrot, sliced
6 cups potatoes, cubed
4 quarts water
Salt to taste

Cook onion in oil in soup pot until golden. Add soaked, but not parboiled, burdock root slices. Chop fresh dandelion leaves and roots and add. Chop fresh leaves and roots of yellow dock (Rumex crispus) and add. Add all remaining ingredients. Bring to a boil, reduce heat and cook covered at least an hour.

We thank Healing Wise by Susun S. Weed for this recipe.

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Fingerling Potato & Smoked Salmon Salad

Serves 8 people as an appetizer

For the Dressing
2 tablespoons sherry vinegar
1/4 teaspoon fresh ground pepper
6 tablespoons Pacifica canola oil
Zest from half an orange
1 teaspoon Dijon mustard
1 teaspoon minced tarragon leaves
2 teaspoons kosher salt

In medium non-reactive mixing bowl, whisk vinegar, mustard, salt and pepper. Slowly whisk in Pacifica canola oil. Add the orange zest and tarragon. Adjust to taste.

For the Salad
2 pounds fingerling potatoes
2 ounces smoked salmon, broken up
1 bulb fennel, diced
Salt & pepper
1 shallot, finely minced

Wash the potatoes well. Place them whole in a large pot and cover with cold water. Add enough salt to the water to make it salty like the ocean. Bring the potatoes to a boil, then turn down and summer until spuds are tender. You can check this by inserting a paring knife though one of the potatoes. if it offers no resistance, the potato is done.

Drain the spuds. While they are hot, cut them into quarters and place them in large bowl. Sprinkle with two teaspoons kosher salt and a quarter teaspoon fresh ground pepper. Toss them in the bowl to coat well with salt and pepper. let the potatoes cool for about 15 minutes.

Add the fennel, shallot and smoked salmon. Add enough of the dressing to coast the salad ingredients well. Taste and add salt and pepper to taste. Chill until ready to serve.

Optional: Because of the canola oil’s nutty flavor, toasted hazelnuts or almonds are a nice addition to top the salad right before serving.

We thank Allium Restaurant and Lisa K Nakamura for this recipe.

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