Celeriac Potato Puree with Sunchoke Croutons

2 medium celery roots (celeriac) peeled, cut into 1-inch cubes
1 pound potatoes, peeled, cut into 3/4-inch cubes
2 cups chicken broth
2 cups milk
3 cloves garlic, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons (1/2 stick) unsalted butter, divided
8 ounces sunchokes, scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain and return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. This can be done ahead.

Preheat oven to 425°F. Cut sunchokes into 1/2-inch cubes. Place in medium bowl; add oil, sprinkle with salt and pepper, and toss to coat. Dot with remaining 1/2 tablespoon butter. Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.
Place celery root and potato puree in serving bowl. Sprinkle with roasted sunchokes and chopped thyme.

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Wheat Berry Casserole

Soft white wheat berries

Nash’s soft white wheat berries, up close and personal.

Serves 4

2 cups Nash’s soft white wheat berries, sprouted
1/2 teaspoon dried thyme
3 cups beef or chicken stock
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1/2 teaspoon dried green pepper corns, crushed

Place 2 cups sprouted berries in a flameproof casserole with stock and salt. Bring to a boil and skim.

Add thyme, rosemary and peppercorns and boil vigorously until liquid has reduced to the level of the wheat.

Transfer to a 250-degree oven and bake for about 4 hours or until berries are tender.

We thank Nourishing Traditions by Sally Fallon for this recipe.

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Potato and Sweet Potato Torte

Alaska Bloom Potatoes

These Alaska Bloom potatoes would love to become potato torte!

1 tablespoon extra-virgin olive oil
2 large leeks, trimmed, washed (see tip) and thinly sliced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound sweet potatoes (about 2 small), peeled and cut into 1/8-inch-thick slices
1 pound all-purpose potatoes, preferably Yukon gold (2-4 medium), peeled and cut into 1/8-inch-thick slices.

Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.

Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil.

Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

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Raab & White Bean Soup

Eliza with green cabbage raab

Eliza, produce manager of our farm store, shows off a bunch of tender cabbage raab, perfect for this soup.

2 tablespoons extra virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cup veggie or chicken broth
2 cup water
1 cup white wine
3 potatoes, diced
1 turnip or parsnip, peeled and diced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 16-ounce can cannellini beans, rinsed and drained
2 cup finely chopped raab
1 small red chili pepper, seeded and chopped
Ground black pepper to taste

Heat the olive oil in a large pot over medium heat; cook and stir in the onion until soft, about 5 minutes. Stir in the carrot and garlic and cook 5 minutes more.

Pour in the broth, water & wine; stir in the potatoes and parsnip, rosemary, sage and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add the beans, raab, chili pepper and black pepper and simmer, covered for 30 minutes more.

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Traditional Potato and Leek Soup

russet potatoes

It’s winter — eat your soup!

1 large leek, cut lengthwise, cleaned, chopped. Use most of the leek, except
very top part.
1 tablespoon butter
1 cup water
1 cup chicken broth (or vegetable broth for vegetarian option)
1 pound potatoes, peeled, diced into 1/2 inch pieces
Dash marjoram
1/8 cup chopped fresh parsley
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt and pepper to taste

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan.

Add marjoram, parsley, and thyme, plus a few dashes of chili sauce to taste. Add some freshly ground pepper, 1/2 teaspoon salt or more to taste.

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Roasted Beet and Brussels Sprout Salad

Brussels sprouts

Brussels and beets and bacon, oh my!

6-8 beets, cubed
1 pound Brussels sprouts, root end removed
1 medium white onion, thinly sliced
6 cloves garlic, left whole
1/2 to 1 pound bacon (optional)
3 teaspoons thyme
Sea salt and ground pepper to taste
1/2 cup almonds, chopped (substitute your favorite)
1-2 cups mixed greens
2-3 tablespoons olive oil

Cook bacon to your personal preference and set aside.

To a large roasting pan, add beets, Brussels sprouts, onion, garlic, thyme, and salt and pepper, and toss with 1-2 tablespoons olive oil, coating evenly.

Roast (uncovered) in oven at 400, until softened and browned; approximately 30 minutes.

Remove vegetables from oven and stir in bacon.

Arrange mixed greens on serving plate and top with vegetables.

Sprinkle almonds over vegetables and finish by drizzling remaining olive oil over entire dish.

We thank Annie McHale for this recipe.

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Potato Pancakes


Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Ginger Carrot Soup

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. Tanya, one of the owners of Nourish, says, “This has become our house soup and we think it’s particularly good because of the super-sweet Nash carrots.”

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
Vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning


Carrot season is here! Nash’s super-sweet carrots make an excellent soup.

In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions.

Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture.

Stir in the carrots, potatoes and the vegetable stock.

Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

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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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Grilled Pork Chops with Lavender

4 pork loins or rib chops, about 3/4-inch thick
1 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.

Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer.

Remove from barbecue and serve.

We thank whatscookingamerica.net for this recipe.

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