Creamy, Smoky Whipped Rutabaga

Rutabagas in a basket

Does anyone else love rutabagas even more than potatoes?

3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 Tbsp. unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 tsp. kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 Tbsp. olive oil
2 tsp. smoked paprika
Freshly ground black pepper

Using a veggie peeler, remove the skin from the rutabaga(s). Then cut them into small slices about 1 inch thick.

Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes.

At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle.

Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.

Recipe adapted from thekitchn.com.

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Kale Chips with Lemon and Cumin

Chips have rarely been this good. These are great as a snack on their own, but also as a textural garnish for broths or baked eggs.

Green kale in a basket

Which is your favorite kale? Curly green…

1 tsp. cumin seeds
1 tsp. sea salt
2 large handfuls bulk kale, washed and dried thoroughly
Organic vegetable oil, for drizzling
Zest of 1 lemon

Bulk lacinato kale

…lacinato, a.k.a. dinosaur or Tuscan kale…

Preheat the oven to 325 F. Toast the cumin seeds in a dry frying pan, giving the pan a shake as you go, until the seeds start to darken, and the aroma deepens and gets nuttier. Remove from the pan and blend with the sea salt in a spice grinder or a pestle and mortar.

Bulk red kale

…or curly Nash’s red?

Separate your bulk kale leaves. If they seem too big, coarsely chop into bite-sized pieces. Toss gently, but thoroughly, in a large bowl with a good drizzle of oil, making sure every leaf is just coated with the slightest sheen of oil. Place in a single layer on a flat baking tray and cook for 6 minutes (do this in batches if you need to). You will find that they crisp up as they cool, so don’t be alarmed if they still seem a little soft when they’re first removed from the oven. Season with the cumin salt and a grating of fresh lemon zest, and serve.

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Chocolate Chip Barley Flour Cookies

Barley Flour Cookies from Bre

The crew thanks Bre wholeheartedly for this amazing treat!

3/4 room-temperature unsalted butter
1 cup loose brown sugar
1/4 cup sugar
2 room-temperature Nash’s eggs
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups Nash’s barley flour
1 1/2 cups chocolate chips, or to taste

In a stand mixer or a large bowl with beaters, cream butter, brown sugar and sugar thoroughly. Add eggs and vanilla; mix well. Next add baking powder, baking soda and salt. Slowly add in barley flour, scraping the sides of your bowl as needed. Mix in chocolate chips with clean hands and smile! Roll into balls 2 tablespoons at a time and bake at 375 for 12 minutes. Do not overbake!

We thank our own marketeer and field crew member Bre Krumpe for creating this amazing recipe!

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Root Vegetable Puree

Serves 4 to 6
Prep time: 30 minutes
Cook time: 30 minutes

4 large parsnips, peeled and chopped into 1-inch cubes (about 3 cups)
1 rutabaga, peeled and chopped into 1-inch cubes (about 2 cups)
1 potato, peeled and chopped into 1-inch cubes (about 1 cup)
3 tsp. olive oil
½ tsp. salt, or to taste
¾ cup yogurt
2 to 3 cloves garlic
Water to thin, if desired

Preheat oven to 400° F.

Place vegetables in roasting pans. Mix with olive oil and sprinkle with salt, and cover. Roast for about 30 minutes, or until vegetables are fork tender. Allow vegetables to cool.

Place in a food processor (in batches, if necessary), along with yogurt and garlic, adding water if needed. Process until smooth.

Try serving the puree under a spoonful of your favorite soup!

Original recipe by Virginia Newman.

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Bright Carrot Cumin Soup

Carrots

Winter is when warm carrot soup tastes soooooooo good!

Serves 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes

6 to 7 carrots, chopped (about 4 cups)
1 Tablespoon olive oil
1/2 teaspoon salt, divided
3/4 cup chopped onions
1 Tablespoon butter
1 quart vegetable broth, divided
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon finely diced ginger
3 to 4 cloves garlic, minced
Juice from 1/2 lemon slice
1/2 cup coconut milk (optional)

Preheat oven to 400° F. Combine carrots, oil and a pinch of salt on a baking sheet. Roast for 20-25 minutes or until fork tender.

Sauté onions in butter over medium heat until translucent, about 5 minutes. Add 2 tablespoons broth, cumin, turmeric, paprika and remaining salt and allow to simmer for 1 to 2 minutes. Add remaining broth, ginger, garlic and roasted carrots. Bring to a boil, then simmer 5 minutes more. Remove from heat and allow to cool for 5 to 10 minutes. Add lemon juice and coconut milk, then blend until smooth with an immersion blender, or in batches in a stand-up blender.

We thank Virginia Newman for this recipe.

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Sunchoke Soup

sunchokes

Sunchokes are a knobby but delicious root vegetable. Not to be confused with ginger, which is a common mistake, sunchokes offer a sweet and nutty crunch to your winter menus.

2 pounds sunchokes
3 tablespoons butter
1 cup chopped onion
1 cup chopped leek (white and pale green parts only)
2 cloves garlic, chopped
7 cups (or more) vegetable broth
1/2 cup heavy whipping cream
Ground white pepper
Shelled and roasted pumpkin seeds

Rinse and scrub sunchokes to remove all soil. Melt butter in heavy large pot over medium heat. Add onion, leek, and garlic; sprinkle with salt and sauté until soft and translucent, stirring often, about 12 minutes. Cut sunchokes into 1-inch pieces. Add to onion mixture and sauté 5 minutes. Add vegetable broth, increase heat to high, and bring to boil. Reduce heat to medium-low, cover, and simmer until chokes are very tender, about 1 hour. Cool slightly.

Working in batches, puree soup in blender until very smooth. Return to pot. Rewarm soup, adding more broth by 1/4 cups, if needed, to thin. Stir in cream and season to taste with salt and white pepper.

This soup can be made 1 day ahead and refrigerated. Rewarm before serving. Divide soup among bowls and garnish with toasted pumpkin seeds; top with a drizzle of pumpkin seed oil and some sautéed mushrooms, if desired.
 
Recipe adapted from epicurious.com.

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Beet Citrus Soup

golden beets

Pair these sunny golden beets with lemon and grapefruit!

1 bunch beets, 1/2-inch cubed (about 5 cups)
1 tablespoon olive oil
1/2 teaspoon salt, divided
1 tablespoon butter
1 small onion, roughly diced (about 1 1/2 cups)
1/2 apple, roughly diced
1 quart vegetable broth
Juice from 1/4 grapefruit slice
Juice from 1/4 lemon slice
Sour cream or plain yogurt for topping

Preheat oven to 400° F. Place beets in roasting pan and add olive oil and 14 teaspoon salt; mix until evenly coated. Cover and roast for 25 to 30 minutes.

Heat butter in pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Add apples and sauté for 2 to 3 minutes more. Add beets, broth, grapefruit juice, lemon juice and remaining salt. Bring to a boil, and then simmer for 5 to 7 minutes. Remove from the heat.

Allow soup to cool before pureeing with an immersion blender to a thick, smooth consistency. Top with a dollop of sour cream or plain yogurt.

We thank Virginia Newman for this recipe.

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Hush Puppies

Stone-Ground Cornmeal

Our cornmeal is not only grown and milled on the farm, it’s also GMO free!

Pair these with some of Nash’s hearty vegetables for a warm and filling winter meal.

1 cup yellow cornmeal
1/2 cup flour
1 tablespoon sugar
1/2 tablespoon kosher salt, plus more to taste
2 teaspoons baking powder
1/4 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoon hot sauce
1 (8 1/4-ounce) can cream-style corn
1/2 jalapeño, stemmed, seeded, and roughly chopped
1/2 small red bell pepper, stemmed, seeded, and roughly chopped
1/2 small yellow onion, roughly chopped
Freshly ground black pepper, to taste
Vegetable oil, for frying

Whisk cornmeal, flour, sugar, salt, and baking powder in a large bowl. Pulse buttermilk, butter, hot sauce, cream-style corn, jalapeño, red pepper, onion, and black pepper in a food processor until almost smooth. Add buttermilk mixture to dry ingredients and stir together until combined. Cover batter with plastic wrap and refrigerate 10 minutes.

Pour enough oil to reach a depth of 2″ in a 6-quart saucepan. Heat until a deep-fry thermometer reads 350°. Using a 1-ounce scoop, drop 2 tablespoons batter into oil, making sure not to crowd the pan. Cook, flipping once, until golden and cooked through, 2–3 minutes. Using a slotted spoon, transfer hush puppies to paper towels to drain; season with salt.

We thank saveur.com for this recipe.

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Cheesy Egg Boats

1 baguette
3 eggs
2 tablespoons whole milk
1 1/4 cups shredded cheddar cheese
2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
1 tablespoon chopped chives
1-3 pinches cayenne pepper (optional)
Salt and pepper

Preheat oven to 350°F. Line baking sheet with parchment paper. Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and hollow out baguette. Do not cut through bottom or sides. Place on baking sheet.

Beat eggs and milk in bowl until combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour into baguette, spreading cheese and peppers evenly. Bake 25-35 minutes, until set, and golden brown on top. Let cool 5 minutes before cutting into 1-inch slices.

We thank PCC Natural Markets in the Seattle area for this recipe.

 

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

We thank RebootWithJoe.com for this recipe.

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