Stuffed Zucchini

Green Zucchini

Stuff those zucs with all the wonderful fresh veg you can find at your neighborhood farmer’s market.

3 large zucchini
1 pound Nash’s pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Marinara sauce (see below)

Preheat oven to 350° F. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9×13-inch baking pan. Pour marinara sauce over squash and cover pan with foil. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Marinara Sauce

1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
3 medium-to-large diced tomatoes
Salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add garlic, basil and red pepper flakes. Cook and stir until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.

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Parsley–Mint–Cherry Tomato Salad

flat-leaf parsley and Italian parsley

This parsley wants to join you for dinner.

Serves 6

1 large bunch flat-leaf parsley
1 large bunch mint
1 quart cherry tomatoes
1 small shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.

Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.

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Caulifower Salad

Cauliflower and carrots at farmer's market

It’s cauliflower and carrot time!

1 medium cauliflower
Choice of vegetables, such as grated carrot, chopped parsley, water cress, green onion, celery, olives, tomatoes, chopped pickles
Salt and pepper
Oil and vinegar, or sour cream
Choice of herbs, such as basil, dill or cilantro

Cut the raw cauliflower into small pieces. If you want to cook them, blanch or sauté for just 3 to 4 minutes. Allow to cool completely. Cut up other ingredients and mix with cauliflower in a bowl. Prepare an oil-and-vinegar or sour cream dressing and mix it with the salad ingredients, adding herbs of your choice, and salt and pepper to taste. Leave in the fridge until serving time.

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No-Guilt Bean Dip

kidney beans

Nash’s grows kidney beans? That’s right! Get kidneys along with a variety of other legumes and grains at the store or our farmer’s markets.

Makes about 5 cups

1 teaspoon olive oil
1 onion, diced
3 cloves garlic, minced
1-2 cups cooked Nash’s dried corn, cooked until very soft
1 32-ounce can chopped tomatoes, drained and chopped
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon coriander
1 tablespoon brown sugar
1-3 tablespoons salt (to taste)
6 cups cooked kidney beans, cooked until mushy

In a large Dutch oven or sauce pan, heat oil on medium heat. Add onions and cook until softened and just turning golden. Add garlic and cook until fragrant. Add corn and tomatoes and cook until excess liquid from tomatoes has simmered away. Stir in spices, brown sugar, and one tablespoon salt.

Stir in beans, using the bowl of your spoon to smash the beans against the bottom and sides of the pan. Continue stirring and smashing until the beans are as mashed as you like. Leave some of the beans still whole for the texture if you like. Taste and add salt and other seasonings as needed. Serve with thinly sliced pieces of toast, vegetable sticks, pita chips, or tortilla chips.

We thank The Kitchn for this great recipe.

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Raab Frittata

lacinato kale raab

Which raab is your favorite? Try this frittata with kale raab, cabbage raab, brussels raab, arugula raab, and any other raabs that come you way, and let us know which is best in the comments below!

1 small onion, chopped
1 bunch raab, stems and florets/leaves separated and chopped
2 tablespoons fresh basil (or 1 tablespoon dried basil)
6 eggs, scrambled
3/4 cup grated cheese
Pepper to taste
Frittata sauce (see below)
Fresh tomato, chopped

With olive oil in skillet, saute onion and raab stems with basil until tender. Cover and stir occasionally. Add chopped raab leaves and florettes. Replace lid. When the saute has shrunk, add eggs and stir quickly, then press evenly in pan. Cover and turn heat down very low. Top with cheese and sprinkle with pepper. Cut with pie server when egg is cooked and serve with sauce (see below) and fresh tomato.

Frittata Sauce
1 cup yogurt
6 cloves garlic, minced fine
1/4 cup parsley
1/4 cup cream (optional)

Mix together and serve generously on frittata with fresh tomato.

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Six Nettle Recipes

Nettle leaf

Young nettles are easily blanched and frozen to enjoy year round. They are easy to dry as well for healthy herbal teas.

Farmer’s Nettle Frittata
Saute red onions, mushrooms in season, grated carrot, finely sliced broccoli spears and minced chickweed together in olive oil until wilted. Add a handful of minced young nettle stalk and leaves on top, cover and let steam until nettles wilt. Meanwhile, prepare a mixture of eggs, minced parsley and dried basil. Stir well and pour it over the steaming veggies. Place a cover on the pan, wait until eggs set, then flip until done. Delicious as is or with salsa or chickweed pesto.

Leek, Chickweed and Nettle Soup
Saute chopped leeks, celery and crushed garlic cloves in olive oil until soft; add diced potatoes (I use russets or Yukon golds). Add minced chickweed, nettles, parsley, dried basil, turmeric, salt and perhaps a bit more oil or butter. Saute a few minutes more, mixing all the ingredients well to blend the flavors. Cover with stock or water and simmer until everything is tender. Other veggies can be added, such as tomatoes, grated carrots, or perhaps a tin of salmon added at the end for even more variety. Unlike most leek and potato soup recipes, I do not use milk or cream as an ingredient, nor do I find a need to puree if the ingredients are diced small enough, as everything seems to meld together just fine.

Nettle Lasagna
Any spinach lasagna recipe will do for nettle lasagna with the obvious substitution of sauteed or steamed young nettles. If you make your own noodles, toss a spoonful of dried nettle powder into your flour mixture for added nutrition or into your homemade tomato sauce.

Nettle Quiche
Again, there are countless recipes for making quiches. My favorite is from The Enchanted Broccoli Forest by Mollie Katzen. Since I make my own crusts, sometimes I’ll throw in a tablespoon of dried nettle powder with my flours. For the filling, I use a large handful of chopped and steamed nettles, along with sauteed onions, mushrooms in season, chopped broccoli, and an assortment of fresh and dried herbs laid on a bed of feta and shredded raw cheddar cheeses. Over that goes an egg-and-milk mixture to which I might mix in an additional tablespoon of flour depending on how moist my ingredients are.

Nettle Greens Medley
Saute slivers of red onion and garlic in olive oil or coconut oil until translucent. Add equal amounts of chopped Swiss chard and nettle tops. Pour in a small quantity of water, cover with lid and steam until wilted and tender. Mix gently to blend the veggies and oil, sprinkle on some sea salt and serve.

A seasoning mixture of sesame seeds, nettle seed and nettle herb plus kelp and Celtic salt. Tasty! Roast 1/2 cup sesame seed in a frying pan to your liking. Cool. To a blender add cooled sesame seeds, 2/3 cup of nettle seed, 2 tablespoons dried nettle herb, 2 tablespoons kelp granules and 1/2 teaspoon Celtic salt. Blend till fine. Store in a glass jar. Goes great with a wide variety of foods. My morning toast is sprouted grain bread with a dribble of olive oil topped with this mixture and nutritional yeast. Yum!

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Zesty Wheat Berry and Black Bean Chili

In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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Sautéed Garlic Scapes

A handful of garlic scapes in the field

These wildly curly veggies are the flowering stems of garlic plants.

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If you grow your own garlic or have a good farmer’s market, then you can enjoy a new kind of vegetable — garlic scapes. The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious.

My first culinary encounter with garlic scapes occurred in a tiny Istrian village on the coast of Slovenia. The people in that part of the country speak Italian and have preserved food ways dating from ancient times. The dish they served me was made by sautéing the chopped scapes in olive oil, then pouring a beaten egg mixture over them, similar to a frittata. The cakelike omelet was then served with a liberal garnish of chopped fresh herbs and a glass of local wine, of course. How could anything so simple be so incredibly delicious?

In most parts of the world, people make use of many things we tend to throw away. In the case of garlic, the unopened flower heads are considered a delicacy — even the leaves are used for making soup stocks. Indeed, no part of the plant is wasted. American produce growers, especially those who cultivate garlic, have begun to look at these traditional foods as a way not only to increase the profitability of their garlic crop, but also to introduce consumers to tasty new approaches to garlic cookery. The secret to scape cookery is to pick them early — the earlier the better. I do this when they are just beginning to emerge between the leaves; at that point, they are so tender you can eat them raw. The best time of day to harvest scapes is during the afternoon when the sun is hot. That way, the wound you create by cutting off the scapes will dry quicker and heal better. If you harvest early in the morning, the garlic plant may weep its sap for several hours, which is not good for the plant.

There is a lot of discussion among garlic growers about the exact best time to pick scapes — what “early” means. Part of this discussion is due to the fact that there are different varieties of garlic, and some produce large scapes while others produce very small ones. In spite of seed catalog claims, the U.S. Department of Agriculture has identified only 10 major garlic cultivars based on genetic analysis of the 400 garlics in its collection. This huge duplication narrows the field of discussion considerably, and of those 10, probably the best varieties for scapes are ‘Chesnok’ and ‘Purple Italian Easy Peel.’ Of course, everyone has personal preferences because different garlics grow better in some parts of the country than in others. As a rule, stick with the varieties that do best in your particular area. No matter what variety you grow, harvest the scapes before they start to curl. If the stems of the scape are starting their curls, you still can cook them if you trim off the base of the stems much the same way you would trim off the tough ends of asparagus. But, you also should trim off the tips of the garlic flower heads, especially if you intend to sauté or stir-fry them. (The long tips of the flower heads scorch easily.)

Garlic cooks at 120 degrees, so it is not necessary to use very high heat except in the initial stages of sautéing; it’s important to remember that the scapes are far more delicate than the bulbs. But cooking them is a delicious way to use something that otherwise would go wasted, and visually, you can create some attractive dishes that are especially nice as starter courses or hors d’oeuvres.

After my stint in Slovenia, I began collecting recipes for scapes and discovered that in the United States at least, the most common recipes to turn up on the Internet were for pickling. Pickled garlic scapes are fine, but I think a sauté that I found in Cyprus showcases the scapes, taking advantage of both their subtle flavor, as well as their interesting shape (see recipe below). Best of all, it is a dish that improves by standing overnight so that the flavors can meld and mellow. I prefer to use duck fat to create the sauce because it is one of the most wonderful cooking mediums for amplifying flavors, but you may want to use olive oil instead. Olive oil does not create quite as thick a sauce but it gives you a vegan option.

Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.

garlic scapes, bunched

Make garlic scapes into yummy appetizers, as in this recipe, or sautee them into other veggie dishes for a lovely garlic flavor.

Sautéed Garlic Scapes

2 tablespoons virgin olive oil
2 tablespoons dark brown sugar
8 ounces young garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 teaspoon freshly ground pepper or to taste
1 teaspoon salt or to taste
1 tablespoon chopped parsley
1/4 cup grilled haloumi cheese, cut into very small dice (see note below)

Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.

Serves 6 to 8 as hors d’oeuvres.

Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.

We thank food historian William Woys Weaver for this article, which was originally published in He is a contributing editor to Gourmet magazine and a professor of culinary arts at Drexel University in Philadelphia.

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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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Corn Salsa

Organic corn from eastern Washington

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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