Triticale Berries with Basil Oil and Seasonal Greens Stir Fry

Triticale Berries
Rinse berries well and soak overnight. Drain and simmer in water for 1 hour.


Imagine the aroma in our basil greenhouses — and imagine that same lovely scent in your own kitchen.

Basil Oil
1 1/2 cups (packed) fresh basil leaves
3/4 cup olive oil

Blanch basil in boiling water for 10 seconds. Drain and rinse under cold water. Pat basil dry with paper towels. Transfer to blender, add oil and puree until smooth. Transfer to small bowl and season with salt and pepper. Cover and chill. Can be made up to 3 days ahead. Let stand at room temperature for 30 minutes before using.

Seasonal greens
1 bunch garlic scapes
1 bunch chopped rainbow chard
1 bunch spinach
1 bunch baby dill
1 1/2 pounds fava beans, husked and blanched
2 tablespoons oil
Splash apple cider vinegar or other vinegar

In a medium skillet, saute garlic scapes and 1 cup cooked triticale berries in 2 tablespoons oil. Once berries start to turn golden brown, add fava beans, rainbow chard, baby dill and spinach. Cook for about 10 minutes, stirring frequently. Once the greens cook down, add a splash of vinegar. Take off stove, plate up, and drizzle with basil oil.

For a more meaty option, serve with Nash’s spicy Italian sausage, made into patties and pan fried. Makes a great sweet and spicy combo!

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Grilled Chicken Winter Salad

Bunched spinach

Chicken and greens: simple and delicious.

1 large chicken breast
1 tablespoons grape seed oil or cooking oil
Small pinch fresh cut culinary herbs like rosemary, thyme or basil
1 bunch arugula
1 bunch mizuna
1 1/2 savoy or leafy cabbage
1/2 bunch spinach

Vinaigrette Dressing
2 tablespoons sherry vinegar
1 tablespoons fresh lime juice
1 tablespoons minced shallots
1 tablespoons chopped thyme
1 tablespoons chopped parsley
1 clove garlic, minced
1 teaspoon maple syrup
3/4 cup olive oil

Grill chicken in a skillet with salt. Cook until golden brown and well done. Toss in herbs last. Set aside to cool, then slice thinly into small strips.

Prepare greens by chopping them into bite-size pieces and submerging them into a filled sink of cold water. Gently move greens around to wash off any garden dirt. Then spin dry or lay greens on a kitchen towel to dry. Mix all ingredients for the vinaigrette dressing, drizzle on the greens and top with the chicken.

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Quick & Easy Spinach

organic spinach

Spinach isn’t just for salads — it goes great with Parmesan cheese!

Layer these in a baking dish:

1 bunch fresh spinach, washed and dried, stems removed
Sliced mushrooms
Sliced tomatoes
Sliced bell peppers
Chopped green onions

Top with crumbled feta cheese.

Sprinkle with olive oil, salt and freshly ground black pepper to taste.

Bake at 350F for 30 minutes. Top with chopped fresh basil. Serve immediately with some of that good artisan bread from Pane d’Amore.

This recipe brought to you by Nash’s Market Manager, Devon Beck.

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Swimming Rama

Bunched spinach

Farm share members get to look forward to spinach in their farm share boxes this week, in addition to many other goodies.

Chicken Base
1 3/4 to 2 pounds fresh spinach, washed and stemmed
3 boneless skinless chicken breasts (about 1-1/4 lbs), sliced crosswise into 1/2-inch-wide strips
1/4 cup diced red bell pepper

Set steamer basket in large skillet; add water to within 1/4 inch of bottom of basket. Bring water to a boil over high heat. Layer about 1/4 of spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds or until leaves are bright green and barely wilted. Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups water to a boil in large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with diced pepper. Garnish, if desired.

Peanut Sauce
2 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chunky or creamy peanut butter
3 cloves garlic, minced
3 tablespoons packed brown sugar
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

We thank for this delicious version of swimming rama.

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Strata: Savory Bread Pudding

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. This recipe combines good-for-you greens with sweet onions in a fluffy egg base. Yum!

8 servings

4 cups cubed day-old bread, with crust
2 tablespoons unsalted butter, plus more for greasing
1 tablespoon olive oil
2 large Walla Walla onions, chopped
Kosher salt and freshly ground black pepper
Chopped spinach or kale, steamed and squeezed dry
10 large eggs
2 cups grated cheese
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg

Spinach on a tabletop

Our spinach rotations are rockin’ and rollin’ in the fields!

Preheat the oven to 325 degrees F.

Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.

Combine the butter and oil in a large saute pan over medium heat. Add the onions, toss to coat in the butter, season with salt and pepper. Cook the onions, stirring occasionally, until golden brown and caramelized, about 30 minutes. Remove from the heat and let cool slightly.

In a large bowl, combine the bread cubes, onions, spinach and other veggies. In another large bowl, whisk together the eggs, 1 1/2 cups cheese, milk, heavy cream, mustard, 1 teaspoons salt, 1/2 teaspoon pepper, thyme and nutmeg.

Butter a 9 by 13 inch baking dish. Add the bread cubes to the baking dish, and then pour the egg mixture over the bread cubes and press down to make sure the bread is totally submerged.

Preheat the oven to 350 degrees F. Bake the strata uncovered until the mixture has puffed up slightly, is golden brown on top and doesn’t shimmy with uncooked custard when you shake the pan, about 1 hour. Sprinkle the remaining 1/2 cup cheese over the top during the last 10 minutes of baking. Let cool 5 minutes before serving.

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Beet, Hazlenut and Goat Cheese Salad

Spinach in the field

If you’re a Nash’s Farm Share member, you’ll find both spinach and beets in your box this week!

Approx. 5 beets (1 bunch), cubed
2 tablespoons coconut oil, melted
Handful chives, chopped
3-4 leaves basil, chopped
1/4 cup goat cheese, crumbled
1/4 cup hazelnuts or walnuts, chopped
1 small bunch baby spinach (approx. 1 cup)
Sea salt and pepper to taste
Honey (optional)
Balsamic vinegar (optional)

Preheat oven at 400 degrees. Roast the beets in a roasting pan with melted coconut oil for about 20 minutes, stirring frequently.

Mix all ingredients in a bowl. Drizzle with honey and balsamic vinegar if you like.

We thank Primal Bliss for this recipe.

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Wilted Spinach with Dried Cherries and Goat Cheese

Spinach on a tabletop

Wilt your spinach for just a couple minutes for a tender texture in this flavorful salad.

1 tablespoon olive oil
2 cloves garlic
1 small onion, chopped
1/4 cup dried cherries
1 cup sliced fresh mushrooms
1 bunch fresh spinach, washed and long part of stems removed
2 tablespoons crumbled goat cheese

Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about five minutes. Toss in spinach, and cook and stir until spinach is just wilted, 1-2 minutes.

Remove from heat. Top with crumbled goat cheese just before serving.

We thank for this delicious recipe!

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Spinach Parmesan Cakes

organic spinach

Spinach isn’t just for salads — it goes great with ricotta and Parmesan cheese!

12 ounces fresh spinach
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of a muffin pan with vegetable oil. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

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Zesty Chicken Spinach Casserole

Bunches of spinach in a Nash box

We’ve just started harvesting beautiful bunches of spinach! Spinach is a great addition to any casserole for extra flavor, color, and nutrients.

9 ounces water chestnuts, drained
2 ounces pimento olives, diced
1 large onion, chopped
2 stalks celery, chopped
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon pepper
4 cooked skinless chicken breasts, excess fat removed, and chopped

Preheat oven to 350 degrees. In a medium saucepan, melt butter over low heat. Stir in the whole wheat flour, add skim milk and chicken broth, and cook until thickened.

Mix in whole wheat noodles, sour cream/yogurt, lemon juice, spinach, mushrooms, water chestnuts, pimentos, onion, celery, seasoned salt, cayenne, paprika, and pepper.

In a greased 4-quart baking dish, alternate layers of noodle mixture and chicken. Top with grated cheese and bake 30 minutes.

We thank for this recipe.

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