Garlicky Leeks in Olive Oil

Celebrate the flavors of leeks and garlic.

2 leeks
3 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced
3 tablespoons cilantro, finely chopped, plus more for garnish
Salt and pepper to taste
2 tablespoons salt

Trim the dark green ends of the leeks, leaving only the light green and white ends. Rinse leeks well (cut in half lengthwise and rinse in between layers). Slice the leeks into 2-inch chunks.

In a small frying pan, heat olive oil to hot but not smoking. Turn down the heat and add garlic and cook just until fragrant, about 30 seconds. Add cilantro and cook another 30 seconds. Season lightly with salt and pepper. Remove from heat.

In a medium saucepan, bring 8 cups water to boil. Salt the water with 2 tablespoons salt. Add leeks to the boiling water and reduce heat to simmer. Poach until leeks are just tender to bite, about 4 minutes; do not overcook.

Drain the leeks and add them to the olive oil mixture, stirring gently to coat the leeks completely. Serve immediately, garnished with more cilantro.

Recipe adapted from Food52.com.

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Posted on March 13, 2015

Roasted Purple Sprouting Broccoli

Everyone loves purple sprouting broccoli!

Easy to make and crispy-delicious, this recipe is a winner for a quick side-dish or snack. But watch out, you might want to eat the whole pan in one sitting!

Prep time: 5 minutes
Cook time: 30 minutes

2 bunches purple sprouting broccoli
Olive oil
Salt and pepper

Preheat oven to 400 degrees.

Toss whole broccoli liberally with olive oil and season with salt and pepper. Arrange in a single layer on a baking dish, pop in oven, and let sizzle for about 20 minutes. Give then a quick turn and roast for another 4-10 minutes until crispy and tender. These are best served hot out of the oven, so dig in!

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Posted on March 11, 2015

Chinese Chicken

Leeks are back! Enjoy them with carrots, bell peppers, and chicken in this lovely recipe.

1 pound chicken
1 teaspoon sesame seed oil
1/2 teaspoon ground white pepper
2 tablespoons canola oil
5 to 6 garlic cloves, minced
1 tablespoon ginger
1 teaspoon chili flakes
1 leek
1 carrot
1 bell pepper
1/2 cup soy sauce

Cut the chicken into thin strips. Marinate chicken for an hour or more (longer the better!) with soy sauce, chili flakes, ginger, minced garlic, and ground white pepper.

Heat sesame oil and canola oil in a saucepan on medium heat, then add chicken and cook till golden brown. Thinly slice the carrots, leek, and bell pepper. Add vegetables to the pan the while the chicken is cooking and lightly sauté until everything is tender. Enjoy over rice.

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Posted on March 4, 2015

About Nash’s 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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Posted on March 3, 2015

About Nash’s Triticale Berries

Use triticale in place of rice or in salads for healthy, satisfying nutrition!

Triticale is a hybrid cross between wheat and rye grains. Rye has always been a hearty crop, able to withstand rough conditions such as poor soil, flooding, and drought. The grain also grows rapidly. The triticale hybrid was developed just over a century ago to capitalize on the unique nutritional benefits and hearty growing characteristics of rye blended with the desirable characteristics of wheat for bread making. It is better at reducing soil erosion and can capture excess soil nitrogen more readily than just wheat or rye.

Rye is a rich and versatile source of dietary fiber, especially a type of fiber called arabinoxylan, which is also known for its high antioxidant activity. Research indicates that consuming whole grain rye has many benefits including: improved bowel health, better blood sugar control and reduced risk of type-2 diabetes, as well as overall weight management and an improved satiety (feeling full longer after eating). So, this handy little hybrid grain is good for you and the planet, and still offers you the characteristics of wheat and wheat products that you’ve grown to love.

Get more information about triticale from The Whole Grain Council.

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Posted on March 3, 2015

About Nash’s Dried Diana Fava Beans

Diana fava beans are a huge nutrition boost!

Fava beans are very high in protein and energy, like other beans and lentils. These beans also have lots of antioxidants, vitamins, minerals, and plant-sterols.

They are a very rich source of dietary fiber for normal elimination. Dietary fiber helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon.

In addition, fava beans are an excellent source of minerals like iron, copper, manganese, calcium, and magnesium. Favas are one of the highest plant sources of potassium. Potassium is an important electrolyte of cell and body fluids. It helps counter the effects of sodium on heart and blood pressure.

Thoroughly rinse and inspect Diana fava beans, picking out small dirt clods or damaged beans that made it through our seed cleaner. Soak 1 part beans in 2 parts water for 6+ hours; they will double in size. Strain, rinse and combine 1 part soaked beans in 2 parts fresh water. Bring to a boil and season as desired with chili powder, cumin, coriander, bay leaf, garlic, peppers, onions, etc. Add salt and/or tomatoes halfway through and lower to a simmer. Dianas are tender in about 65 minutes. (Allow for additional cooking time if beans have not been pre-soaked.) Favas become very tender when simmered on low in a crockpot overnight. Dried fava beans will double in size when cooked.

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Posted on March 3, 2015

Rocket Sauce

Produce Manager Eliza Winne loves arugula (a.k.a. rocket). Check out her rocket sauce recipe!

Salad Rocket, also known as arugula, is a spicy leafy green, great in salads, stir-fries and sauces. Packed with beneficial phytochemicals, anti-oxidants, vitamins and minerals, two cups of arugula contains over 50% of your daily Vitamin K! This recipe for rocket sauce is easy to make and delicious dressing for a healthy potato salad. For a nutty twist, try adding cooked sunchokes to the potatoes.

Rocket Sauce

2 large bunches fresh arugula
1/2 cup olive oil
5 cloves fresh garlic
1 teaspoon salt

Place arugula in food processor or blender. Pour in the olive oil and start the food processor. Once arugula and olive oil are thoroughly pureed, add garlic and salt. Continue blending until all ingredients are finely chopped and thoroughly mixed together.

Use fresh on salads, potatoes, pasta, sandwiches and burgers, or freeze some rocket sauce in an ice cube tray and thaw at as needed.

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Posted on February 18, 2015

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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Posted on February 11, 2015

Celery Root & Beet Salad

Use chioggia beets in your salads for their cheery red-and-white-striped flair.

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1 lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 ounces), toasted and cooled

Put oven rack in middle position and preheat oven to 425°F.

Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.

While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

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Posted on February 9, 2015

Roasted Beets with Balsamic Glaze

Beets me why you wouldn’t try roasting beets with a balsamic glaze.

1 1/2 pounds beets
1 tablespoon olive oil mixed with 2 tablespoons water
1/4 cup balsamic vinegar
1 1/2 tablespoons firmly packed brown sugar
Salt and pepper

Rinse beets well, but do not peel. If they are large, cut into chunks about the same size. Place in shallow baking dish and pour the oil/water mixture over and toss to coat completely. Cover and bake until the beets are tender when pierced with a fork, 35-55 minutes. Remove from oven, uncover and let cool for 10 minutes.

In a small saucepan, stir together the vinegar and brown sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Boil until reduced by one-third, about 10 minutes. Remove from heat. Slice the beets into thin slices. Place the beets in a warmed serving bowl and drizzle with the balsamic glaze. Season with salt and pepper and enjoy!

We thank Susan Molin for this recipe.

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Posted on February 9, 2015