Winter Salad

Triticale berries add a nutty flavor and chewy texture to this salad.

1 cup cooked triticale berries
1 cup cranberries
1 cup kale, chopped
1 medium onion, chopped
2 carrots, chopped
1/2 cup walnuts
Handful of Italian parsley
Balsamic vinegar
Butter or oil

Soak the triticale overnight, then cook it as you would rice. Sauté the onion and carrots in oil. Add kale and cook until dark. Toss sautéed veggies in remaining ingredients. Season with salt, pepper and vinegar.

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Posted on February 18, 2014

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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Posted on February 18, 2014

Gluten-Free Good Morning Scones

2 1/4 cups gluten-free all-purpose flour
1/2 c + 4 teaspoons xylitol
1 tablespoon orange peel, grated
2 1/4 teaspoons baking powder
1 teaspoon xantham gum (only if using Bob’s Red Mill Gluten-Free All-Purpose Flour)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup coconut oil, solid
1 cup cranberries, chopped
1/2 cup almond milk
1 teaspoon vanilla

Preheat oven to 350F. Lightly grease a large, rimmed baking sheet with coconut oil.

In a large bowl combine flour, sugar, orange peel, baking powder, baking soda, xantham gum and salt.

Cut in the coconut oil and hand mix until mixture resembles coarse crumbs. (Hand mixing activates baking soda, which produces an airy dough).

Add cranberries, milk, and vanilla extract. Flour hands and mix until ingredients are combined.

Transfer dough to a lightly floured surface (use gluten-free flour!) and gently knead until ingredients are completely mixed.

Separate into 6 rounds and place on baking sheet.

Sprinkle with xylitol.

Bake 12-15 minutes.

We thank Annie McHale for this recipe.

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Posted on February 18, 2014

Lebanese Garlic Sauce

This is a garlic-powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches, or tear off pieces of pita bread and dip it, or on crackers, or on veggies, or just eat it by the teaspoon, umm-umm good! If sauce separates while in storage, just stir or blend again.

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 32

5 bulbs garlic, cloves separated and peeled, enough to make up 1 cup (Polish garlic works great!)
1 cup lemon juice
1 teaspoon salt
1 teaspoon pepper
3 cups olive oil

In a blender, combine the garlic cloves, lemon juice and salt and pepper. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream until the thickness you want. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container. A squeeze bottle works great.

“A bag of veggie chips and a squeeze bottle of Garlic Sauce to squirt on the chips — it don’t get any better. Garlic Breath: the new you!”
— Walt Wielbicki (Garlic Breath), who we thank for this recipe. If you love garlic too, check out his Death By Garlic (Revived by Kale) and Honey-Poached Garlic Sauce for Ice Cream.

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Posted on February 14, 2014

Mild Beet Salsa

Cylinder beets are super-easy to peel and process because of their cylinder shape. They would make excellent salsa!

4 medium beets
4 tablespoons extra virgin olive oil
Salt and pepper
2 teaspoons shallots, finely diced
2 teaspoons fresh ginger, grated

To roast beets, preheat oven to 375 degrees. Trim tops off beets, drizzle with olive oil, and season with salt and pepper. Wrap them in aluminum foil (or put in small roasting pan with lid) and roast until tender, about 40-50 minutes. When cool enough, peel and dice the beets.

While beets are roasting, place the shallot, ginger, and olive oil in a small bowl and stir to combine.

Combine salsa and peeled/diced beets, stirring gently. Taste for seasoning.

Great served with fish, or eat alone as a salad!

For a similar recipe with a stronger kick, try our Beet Jalapeño Salsa recipe.

We thank Karolina Tracz for this recipe.

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Posted on February 14, 2014

Margie’s Crackers

Use any of Nash’s freshly ground flours to make Margie’s crackers.

3 cups Nash’s whole wheat flour, pastry flour and/or triticale flour (any combination!)
1/4 teaspoon baking powder
1 teaspoon or so of salt
1 tablespoon of seasoning: kelp powder, nutritional yeast, chili powder, garlic, etc. (optional)
3 tablespoons oil
1 cup warm water

To mix by hand:
Mix dry ingredients together and then add wet. If too dry, add more water by the teaspoon. Knead until not too stiff.

To use a mixer with a dough hook:
Mix dry ingredients together. Turn on machine, and add wet ingredients. If too dry, add more water by the teaspoon. Leave machine on until ball of dough forms.

Next steps
Wrap dough in plastic wrap or cover with a towel and let stand for 10 minutes.

Divide dough into quarters.

Roll out each piece fairly thinly. Cut into squares with sharp knife or use cookie cutters or biscuit cutters. Transfer to ungreased baking sheet and poke holes in the tops of the crackers with fork.

Bake at 350 degrees for about 10-15 minutes until slightly brown and crisp. Time will vary depending on thickness of dough.

We thank our own Margie Diffner for this recipe!

Crackers

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Posted on February 14, 2014

Roasted Sunchoke and Sauteed Greens

Add roasted sunchokes to a bed of warm greens.

2 to 3 sunchokes, sliced 1/4-inch thick
4 tablespoons olive oil
1/2 teaspoon sea salt
1 sprig rosemary, chopped fine
2 to 3 cloves garlic, minced
1 bunch tat soi, chopped into one-inch pieces
1 bunch chard, chopped into one-inch pieces
Half a lemon
Black pepper, freshly ground, to taste

Preheat oven to 425 F.

Scrub sunchokes under cold running water, then slice 1/4-inch thick (leave skin on).

Toss sunchokes and garlic with 2 tablespoons olive oil until evenly coated, then place on a baking sheet. Sprinkle with salt and rosemary.

Bake for 15 to 20 minutes, until the sunchokes are tender inside, like potatoes.

Meanwhile, in a large skillet, heat 2 tablespoons olive oil. Add garlic, tat soi and chard, and saute until soft.

Just before removing from heat, grind pepper and squeeze lemon juice over greens, stirring to mix.

Top with roasted sunchokes and serve warm.

We thank Annie McHale for this recipe.

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Posted on February 14, 2014

Diana Fava Bean Hummus

Diana fava beans are smaller and plumper than typical (“Windsor”) fava beans, but they contain more protein and are quite tasty. We recently taste tested this recipe on the farm, and it was a huge hit, served with slices of Nash’s carrots!

2 cups dried diana fava beans
1 teaspoon salt
2-3 tablespoons tahini paste
2-3 cloves garlic
1/4 cup lemon juice

Soak beans in 4 cups water with 1 teaspoon salt. Cover and let sit overnight.

Drain beans, place in pot with plenty of water and cook on medium heat until beans are very, very tender. Diana fava beans are a very hard bean with a resilient seed coat, so make sure your beans and the outer skins are very tender. If necessary, add additional water. When done, drain and let the beans cool before you begin to mix in the other ingredients.

In a food processor, puree the beans until they create a paste. Transfer to a bowl and mix in the rest of the ingredients and salt to taste. Add your hummus back into the food processor in small batches, re-blending until super-smooth and creamy.

You can use a variety of items to top your hummus, such as parsley, paprika, and extra-virgin olive oil. You may also use a variety of spices, such as cumin, cayenne, and toasted pine nuts.

Serve with pita bread, carrots, celery, or any favorite veggies.

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Posted on February 7, 2014

Quinoa Sunchoke Pilaf

The mild, nutty flavor of sunchokes complements quinoa nicely.

1/2 cup quinoa
2 tablespoons oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas or field peas, cooked
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper

Place quinoa in a large bowl and fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

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Posted on January 30, 2014

Beet Chutney

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion in this tasty recipe.

1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 large beet or 2 small beets, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped, peeled, fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.

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Posted on January 23, 2014