Up your local veggie intake to increase your post-holiday energy.
5 large carrots
3 small apples
1 small cylinder beet
1 leaf kale
1 cup parsley
1 cup wheat grass
Juice the ingredients and enjoy!
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Here on the farm, we lovingly call them “rooterbabies.”
Yield: 5 to 6 servings
1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish
Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.
Recipe adapted from VegParadise.com.
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A melange of tasty and nutrient-rich roots!
About Nash’s Root Medley
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 ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!
A 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. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.
Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.
Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are 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 the 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 desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.
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Want some color in your cole slaw? Try kale slaw instead!
1 bunch Nash’s red kale, shredded
2 carrots, shredded
1 small red or walla walla onion, minced
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 pinch salt
1 pinch ground black pepper
Stir together the kale, carrots, and onion in a very large bowl; set aside. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.
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Consider a handful of sunchokes for a tasty, nutritious dinner.
1 pound sunchokes
1 tablespoon olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees.
Rinse the sunchokes under cold water, scrubbing lightly to remove any dirt. Cut into quarters and place onto a baking sheet. Don’t over-crowd them though, they need their space.
Drizzle the sunchokes with olive oil and sprinkle generously with salt and pepper. Cook for 35-45 minutes, stirring once or twice.
Add your own flair to this recipe with herbs and spices. Might I suggest garlic (stir in for the last 20 minutes of baking), paprika, rosemary, thyme? Or, sprinkle the dish with fresh herbs (dill, parsley, cilantro) after baking, or parmesan cheese. The options are limitless. Enjoy!
Recipe adapted from Tablespoon.
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Kale only gets sweeter during the winter. Kale plants produce sugars as antifreeze, making this salad sweet as well as colorful and nutritious.
1/2 cup lemon juice
1 tablespoon vegetable oil
1 tablespoon olive oil
1 teaspoon organic sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch kale, cut into small bite-size pieces
1 large or 4 small tomato(s), diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
Whisk lemon juice, oils, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.
Prefer a wilted kale salad? Bring the dressing ingredients to just shy of boiling in a sauce pan. Remove from heat. Stir in the kale bits and let cool. Add the other ingredients, toss, and serve.
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Sugar pie pumpkins can be roasted in the oven, and the cooked flesh used in cookies, muffins, pies or biscuits. One easy winter squash or pumpkin roasting technique is to just wash the squash thoroughly, knock off the stem (or not!), and stick the whole thing in the oven. Putting it on a roasting dish or pan is a good idea too, as juices can escape while it’s cooking. Depending on its size, the entire pumpkin will cook in about an hour; you’ll know it’s done when its easily pierced with a fork.
Remove the cooked squash, halve it, and when cooled, remove the seeds and mash by hand or transfer to a blender or food processor to make a puree. The skins are edible, so be sure to blend those up too! Pumpkin puree also freezes well.
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Savoy is the most beautiful cabbage of them all — and downright tasty, too.
Preheat oven to 400 degrees F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lenghthwise and thinly slice.
Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.
Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne or chili flakes.
Based on a recipe from ChocolateAndZucchini.com.
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We grow naked (hull-less) oats right here in the Dungeness Valley.
Rinse 2 cups raw naked oats, combine with 10 cups water in a crockpot and cook on high for 6+ hours, or on low for 9+ hours. Oats will be become creamy and tender, and can be seasoned with cinnamon, ginger and nutmeg, and topped with your favorite fruits, yogurt, seeds and nuts. For babies and toddlers, try pureeing the cooked oats in a blender or food processor, for easier digestion. Make a large batch of oats and enjoy nutritious leftovers for breakfast all week long — or freeze extra portions in half-pint jars or ice cube trays for quick access to homemade meals or snacks for kiddos.
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Brings some baby bok into your life.
1 1/2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/4 pounds bok choy, cleaned, ends trimmed, cut into 1-inch pieces
1 tablespoon organic soy sauce, tamari sauce, or Bragg’s Liquid Aminos
1 tablespoon water
1/4 teaspoon sesame oil
Salt (optional)
In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy/tamari/Bragg’s sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve on a bed of brown rice.
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