Smoked Salmon and Corn Chowder

Nourish, 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 week, expect Nash’s own (non-GMO) corn in your box.

2 ears of corn, shucked
3 medium leeks, cleaned and sliced (3 cups)
1 clove garlic, minced
2 tablespoons olive oil
1 stalk celery, chopped
1 large russet potato, peeled and cubed
1/2 teaspoon salt
8 ounces smoked salmon
4 cups fish broth
1 cup heavy cream
Dill for garnish

Locally grown (and non-GMO) corn on the cob!

Heat olive oil. Sauté leek and garlic.

Add potato, celery salt and pepper. Cook over medium heat, stirring constantly.

Add broth and simmer until potato is tender, about 10 minutes.

Add milk and salmon and bring the temperature back to a simmer. Do not let it boil or milk will separate.

As the mixture simmers, stir in cream.

Top each serving with chopped dill.

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Posted on September 24, 2013

Roasted Beet Hummus

Hummus? Made with beets? That’s right, give it a try!

2 medium-sized red or golden beets
1 cup cooked chickpeas
1 clove garlic
2 tablespoons sesame seeds
Juice of 1 lemon
Drizzle extra virgin olive oil
Sprinkle sea salt

Preheat oven to 375 degrees. Wash and trim the red beets and then wrap them in tin foil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.

In a small saucepan, add sesame seeds and just enough olive oil to coat. Toast them over a medium-high heat for about 5 minutes, or as needed. When the sesame seeds turn golden, remove them from the stove.

When the red beets are fully cooked, peel them and cube them. Add the following ingredients to your food processor: chickpeas, toasted sesame seeds, roasted beets and a pinch of salt. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon juice as needed. Salt to taste and serve.

We thank www.mnn.com/food/recipes for this recipe.

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Posted on September 19, 2013

Corn Salsa

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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Posted on September 12, 2013

Swimming Rama

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 HowStuffWorks.com for this delicious version of swimming rama.

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Posted on September 5, 2013

Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish, 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. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Posted on September 4, 2013

Sourdough Bread with Nash’s Triticale Flour

This recipe uses both triticale flour and regular white flour for superb texture.

Timeframe: 12-15 hours

1 1/2 cups sourdough starter
5 cups Nash’s Organic triticale flour
4 cups water
1/3 cup organic olive oil
1 tablespoon salt
4-6 cups organic unbleached white flour

Creating the Sponge
Combine: sourdough starter, water and Nash’s triticale flour in a large bowl, mix well and cover with a moist towel. Let this mixture sit at room temp for 8-12 hours. This is the sponge. A sponge is basically feeding the sourdough starter with fresh flour and water while creating a medium that will make the bread rise. When the surface is bubbly, scoop out 1 1/2 cups of the sponge and place in a clean jar with a lid and refrigerate. This is the starter for the next batch of bread.

Making the Sourdough Bread
Now that some sourdough starter has been saved for future batches, stir into the sponge the olive oil and salt. Next, fold in the unbleached white flour, 1 cup at a time, until a dough forms. At this point the dough will begin to pull away from the edges of the bowl. Remove from the bowl and place on a floured counter-top. Knead for 10-15 minutes, adding flour when necessary to keep the dough from sticking to the counter. Kneading is complete when it becomes difficult to add more flour and the dough easily holds its form in a ball. Once dough is thoroughly kneaded, divide into 2 or 3 pieces, depending on how large you would like your loaves to be. Place your loaves on an oiled cookie sheet or in bread pans, cover with a moist towel and let rise at room temperature for approximately 2 hours.

Preheat the oven to 400 degrees F. Sprinkle salt and make slits on the surface of the loaves. Place loaves in the preheated oven for 20 minutes. After 20 minutes turn the oven down to 375 degrees F and continue to bake for 45-60 minutes. When the surface and bottom of the loaves are well-browned remove from the oven and tap with a knuckle on the bottom of the loaf. If it makes a hollow sound, the bread is done. Place on cooling racks and enjoy.

We thank Eliza Winne for this recipe.

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Posted on August 30, 2013

Bubble & Squeak Patties

Nourish, 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.

Bubble and squeak is made in most homes in England on a Monday as a way to use the vegetables left over from Sunday roast dinner. Sometimes it’s served from the pan like a stir-fry or made into patties. The dish is named for the bubbling and squeaking sounds it makes as it is cooked. It is most often accompanied by leftover cold meat and relishes or pickles. Tanya, one of the owners of Nourish, says, “We have adapted the idea to use some of Nash’s wonderful cabbages in a different way. We have used fresh vegetables rather than pre-cooked.”

4 tablespoons butter or oil
1/2 cup onion, chopped
Leftover mashed potatoes
Leftover vegetables, like cabbage, carrots, and, in winter, Brussels sprouts. Today we are using red and Napa cabbage, steamed lightly.
Salt and pepper

In a large sauté pan, fry onions until soft. Add the other vegetables and fry for 10 minutes, turning over every couple minutes to get a thorough reheat with a little browning on the cabbage.

You can also form the mixture into little patties and fry individually.

Serve with a good-sized dollop of Ila’s Fiery Hot and Heavenly Sweet or Walla Walla Relish.

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Posted on August 22, 2013

Cucumber Mint Gazpacho

Got lots of cucumbers? It’s gazpacho time!

1 1/2 pounds thin-skinned cucumbers
1/2 cup cold water
1 small onion or 1/2 large onion
2-3 cloves garlic
1 tablespoon tightly packed mint leaves
1/2 cup almonds (skinned)
1/4 cup olive oil
1/4 cup red wine/sherry vinegar
Salt
1 cup stale bread, cut into cubes

Roughly chop the cucumber and puree with water until smooth. Roughly chop the onion and garlic and add to the blender with mint leaves. Puree again. Then add the almonds, oil, and vinegar, and keep pureeing until smooth. Add the bread cubes and let them soak up the liquid for at least 30 minutes. When they have softened up, puree again until very smooth. Add salt to taste.

Refrigerate for at least an hour (straight in the blender jar) before serving. The soup will thicken a bit, so you may need to add a little cold water and blend until it’s the consistency you want. Drizzle with mint oil (soak a handful of mint in 1/2 cup oil for at least a day, then strain), and sprinkle with toasted almonds and/or chopped cucumber.

We thank zaharah of food50.com for this recipe.

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Posted on August 22, 2013

Three Tasty Ways to Enjoy Basil

The scent of basil is in the air, and there are so many ways to enjoy that basil!

Pesto is easy with a food processor. Put 2 cups packed fresh basil leaves, 2 cloves garlic and 1/4 cup pine nuts in the processor and pulse until coarsely chopped. Add 2/3 cup extra-virgin olive oil and blend until smooth. Season with salt and pepper to taste and stir in 1/2 cup freshly grated Pecorino or Parmesan cheese. Pesto goes great on just about anything—noodles, eggs, winter squash, pizza, whatever.

Make an easy Basil and Bread Salad with day-old artisan bread. Cut 12 ounces of bread into cubes. In a small bowl, whisk together 1/2 cup olive oil, 1/3 cup balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over the bread in a large bowl and toss to mix it all up. Add 3 large, chopped tomatoes, 1 large chopped green pepper, 1 cup cubed Mozzarella cheese, 3 finely-minced garlic cloves, and 1 cup slivered basil leaves. Mix it all together and serve over a bed of young spinach leaves. Add feta or olives, if you like.

Basil Syrup can be drizzled over fresh fruit, soft cheese, or even added to a cocktail. Place 1 cup each of water, sugar and basil in small pan and heat until sugar has dissolved. Remove from heat, steep for 30 minutes, and strain.

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Posted on August 17, 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

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Posted on August 9, 2013