Fava Bean Borscht

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.

Have you tried this recipe? Tell us how it turned out!

Posted on March 6, 2014

Golabki (Cabbage Pork Rolls)

This recipe comes from Karolina Tracz. Karolina was born in Poland where similar recipes that use many of the veggies on the farm today abound. In Polish, these cabbage rolls are called golabki, literally “little pigeons.”

1 whole head of savoy cabbage
1 1/2 pounds cippolini onions, chopped
2 tablespoons butter
1 pound Nash’s ground pork
1 1/2 cups cooked rice (red rice adds texture )
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds sunchokes, scrubbed and roasted
2 pounds parsnips, roasted
1 1/2 pounds carrots, roasted
2 pounds golden turnips, roasted
1 cup beef or vegetable stock
Sour cream for garnish (optional)

Heat oven to 400 degrees.

Roast sunckokes, parsnip, carrots and golden turnips about 30 minutes.

Cook rice, let cool and set aside.

Peel the cabbage, separating the outer leaves to be stuffed.

Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.

Saute the chopped onion in butter in a large frying pan until tender and let cool.

Mix cooled onions with pork, rice, garlic, salt, black pepper and the roasted roots until well combined. Don’t over-mix or the meat will become tough.

Place about 1/4 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef or vegetable broth over rolls, cover and place in oven. Bake at 350 for 45 minutes to 1 hour or until cabbage is tender and meat is cooked.

Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.

Cabbage rolls freeze well before or after cooking and can be made in a slow cooker.

Have you tried this recipe? Tell us how it turned out!

Posted on February 28, 2014

Raab & White Bean Soup

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.

Have you tried this recipe? Tell us how it turned out!

Posted on February 19, 2014

Kale Detox Salad

This is a refreshing salad to make after a rich feast like Thanksgiving dinner.

Salad
2 12-ounce bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon salt, divided
1 cup whole pecans or hazelnuts
1 medium turnip, peeled and grated (1 cup)
1 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1 cup)
2 green onions, cut thin on diagonal
1/2 cup pure maple syrup or honey
2 tablespoons organic canola oil or vegetable oil
1/4 teaspoon cayenne pepper

Dressing
2 tablespoons lemon juice or vinegar
1 tablespoon grated lemon zest
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
2 teaspoons agave nectar or honey

Massage olive oil, vinegar and half of the salt into kale for a minute or two and then set aside for about 20-30 minutes. Gently toss turnips, rutabagas, carrots, nuts and onions with the maple syrup or honey, oil, cayenne and remaining salt.

Make the dressing by whisking the lemon juice, zest, olive oil, soy sauce and agave or honey. When kale is softened, combine it with the root mixture, and then toss everything with the dressing.

We thank the Vegetarian Times for this recipe.

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Posted on November 24, 2013

Massaged Kale Salad

The concept behind “massaging” kale with salt, lemon juice and olive oil is that the kale leaves will soften and relax, not just because you are rubbing them with the citrus juice and oil, but because the acid in the juice helps breaks down fibers in the kale and makes it taste sweeter.

Even your kale deserves a good massage. Any type of kale will work well with this recipe — try them all to find the one you like best!

1 bunch Nash’s kale, any type
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon honey or maple syrup (optional)

De-stem one bunch of Nash’s kale and break the leaves into bite-sized pieces. Mix them with salt and lemon juice. Massage the leaves thoroughly for about 5 minutes, then add olive oil and massage for 1 minute more. The kale should be noticeably softer and darker. You could also add honey or maple syrup if you prefer a slightly sweeter salad. Yes, your hands will be oily, but your kale will love you for it!

Toss kale leaves with:

• Toasted nuts (pine nuts, almonds, pecans)
• Dried cherries, currants, or cranberries
• Grated Parmesan or Romano cheese, or crumbled Feta
• Sprouted quinoa or cooked whole Nash’s triticale or wheat berries
• Sliced radishes, baby white turnips, cucumbers, or zucchini

Have you tried this recipe? Tell us how it turned out!

Posted on August 9, 2013