About Nash’s Soft White Wheat Flour

white wheat flour

Meet Nash’s soft white wheat flour: grown and milled here on the farm.

What? White flour that is really wheat?

Yes, this can be confusing sometimes, as we have thought about white bread versus wheat bread ever since milling really took off in the United States. We should really talk about these breads as being made with whole grains vs. processed/refined grains, as that refers to the process the grains undergo after they are harvested, and not just the color of the bread. All breads are made from wheat or other variety of grain. The difference is what is left of the seed after it undergoes processing.

When a grain is refined, it is stripped of the germ and bran and only the endosperm (starch) remains. This is great if you want your flour to be able to sit on the shelf for years and not go rancid. However, it removes the most valuable nutrients, such as protective oils, fiber, thiamin, riboflavin, niacin, and iron. These nutrients help to feed the seed as it germinates and grows. When we “enrich” refined grains, we add these nutrients back in. Why remove them in the first place?

Nash’s soft white wheat flour is a whole grain product, so when we grind the wheat seeds, all parts of the seed including the bran (which contains fiber), the germ (which contains valuable oils and nutrients) and the endosperm are all still there, creating a nourishing end product. At Nash’s, we grow and mill the grains at the farm, delivering a fresh product with a difference you can taste. Our soft white wheat flour is perfect for making pastries, cakes, cookies, cereals, flat breads and crackers.

Our flour is a living product. To maintain its freshness, we recommend storing it in the refrigerator or freezer.

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Diana Fava Bean Soup

diana fava beans

This simple soup is delicious. Serve alongside Nash’s roasted root vegetables for a nourishing winter meal.

4 tablespoons unsalted butter
1 large yellow onion or 2 small leeks, chopped
1 sprig rosemary, pulled from stem and chopped
1 teaspoon thyme
3 cups chicken or vegetable stock
2 cups cooked Nash’s diana fava beans
1 teaspoon sea salt
3/4 cup grated Pecorino Romano, divided
Freshly ground black pepper

Cover 1 3/4 cups dried favas with water and soak overnight. Drain, rinse, cover with water and cook for 45 minutes or until tender.

Melt butter over medium heat in a large saucepan. Add onion, rosemary and thyme and sauté until onion is soft, about 5 minutes. Add chicken stock, beans and salt. Lower heat and simmer for about 10 minutes. Add 1/2 cup Pecorino Romano and then puree soup with a hand immersion blender or pour into a blender and puree (ensure the soup is cool enough and puree in small batches to avoid splatter). Season to taste with salt and pepper. Serve with a dollop of sour cream or yogurt, and sprinkle with remaining cheese.

We thank Virginia Newman for this recipe.

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Amazing Vegan Whipped “Cream”

1 cup canned, full-fat coconut milk
3/4 cup raw, unsalted cashews
1-3 tablespoons maple syrup, to taste
1 teaspoon vanilla
Small squeeze lemon juice
1/3 cup melted coconut oil

In a high-speed blender or Vitamix, blend all ingredients except the oil. Cashews need to be completely broken down for proper thickening. With blender running, drizzle in the oil until incorporated. Chill for 12 hours or, for a quick chill, pour into a shallow dish and freeze for 1 hour, then transfer to the refrigerator where it can be stored for up to one week.

Thanks to Gigi Christianson for this recipe.

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Roasted Garlic

Garlic bulb with rustic background

Garlic lovers rejoice! Here’s an easy way to garlickify your life even further.

1 garlic bulb
1 tablespoon olive oil
1/4 cup water

Cut “top” off garlic to expose individual cloves. Drizzle olive oil over garlic, being sure to oil each clove. Place in small, oven-proof dish. Add water to dish and cover with aluminum foil. Bake for 50-60 minutes. Remove from oven and let cool completely. With small paring knife, gently remove each clove and place in small dish. Mash garlic into a paste and serve with crusted bread.

We thank chef Annie McHale of Port Angeles for this recipe.

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Mixed Slaw & Warm Ginger Dressing

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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Kate’s Old-Fashioned Apple Pie

Apples on the tree

If you love pie, come see Kate give a talk on her pie-making secrets here at the farm store community barn!

For one 9″ deep-dish apple pie.

Crust
2 1/2 cups flour
1 cup butter, shortening, or leaf lard (or a mix)
1/2 teaspoon salt
3 to 15 tablespoons ice water

Crust tip: All ingredients should be cold. Use a light touch and don’t overwork.

Cut fat into dry ingredients until fat pieces are the size of cracker crumbs or small walnuts. Add enough water to hold together. Form into a round ball and then cut in half. Form the two hemispheres of dough into chubby discs; wrap and chill in refrigerator for at least one hour. Roll out on floured board.

Apple Filling
10 cups heritage apples, skin on, quartered and cored
1/2 cup flour
1/2 cup sugar
1/2 cup salt
1 teaspoon cinnamon
2 gratings nutmeg
1/2 teaspoon allspice
1 tablespoon cider vinegar
1 teaspoon butter, chopped into little pieces

Egg Wash
1 egg white mixed with 2 tablespoons water
1 to 2 tablespoons sugar

Slice apples into 1/2-inch slices. A yard sale Vegematic works great!

Put all ingredients except butter into a large mixing bowl and mix lightly until most of the surfaces are covered. Pour into an unbaked pie crust, mounding high. Dot with butter.

Roll out second crust and place on top; crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle sugar on top.

Pre-heat oven to 425F and bake for 20 minutes. Reduce heat to 375F and bake 40 minutes longer. Cool for at least 1 hour.

Apple tip: Use a mix of organic heritage apples, unpeeled for flavor and color. Lemon juice can be substituted for apple cider vinegar.

Cooking tips: About 2/3 of the way baking, the house will smell like pie! Put your ear down close to the pie when you take it out of the oven and listen for a sizzle and a deep and subtle bubbling. Look for steam to come out of the vents.

We thank Kate McDermott and her Art of the Pie for this recipe.

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Cream of Celery Soup

Celery fansServes 4
Prep time: 15 minutes
Cook Time: 45 minutes

Soup
2 tablespoons olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
1 1/2 pounds celery (stalks and leaves), washed and diced
1 large potato, peeled and diced
6 cups chicken or vegetable broth
Salt and pepper
1/2 to 3/4 cup fresh parsley
1 tablespoon fresh lemon juice

Garnish
1 tablespoon olive oil
2 Italian sausage links, meat removed from casings
1 cup bread cubes
Cracked black pepper

In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes. Add the garlic and cook for another minute or two. Add the broth and potato, and season with salt and pepper. Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes. Add the parsley leaves and cook another 4 to 5 minutes.

Use a hand blender to puree the soup until smooth, or work in batches in a food processor and pulse until very smooth. Return to pot, taste and adjust seasoning as needed. Stir in the lemon juice and keep warm.

To prepare the garnish, heat the oil in a skillet, and cook the sausage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks. Add the bread cubes to the sausage and cook until the bread is golden and crisp, stirring often to prevent burning.

Serve the soup in four individual bowls, then sprinkle the sausage, black pepper and croutons on top.

We thank italianfoodforever.com for this recipe.

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Cream of Turnip & Potato Soup

golden turnips

It’s time to cream those turnips into a warming wintertime soup.

4 tablespoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tablespoon corn flour
1 liter warm chicken stock (vegetable if preferred) (about 4 1/4 cups)
1 bay leaf
Freshly grated nutmeg
Salt and pepper to taste
200 milliliters cream (about 3/4 cup)
1 medium carrot, finely grated

In a large casserole dish, melt butter over a medium heat. Add turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent. Using a slotted spoon, remove vegetables from casserole; reserve.

Away from heat, stir flour into casserole juices until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened.

Transfer reserved vegetables back into casserole dish; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally. Remove casserole dish from heat, discard bay leaf and puree soup mixture, a little at a time, in a blender.

Pour puree back into casserole dish; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole dish from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

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Creamy Garlic Soup

2 tablespoons peanut oil
1 leek, white and tender greens, halved lengthwise and cut into 1-inch pieces
1 medium onion, coarsely chopped
8-10 small cloves garlic, peeled and crushed (2 tablsepoons)
2 cups chicken stock or low-sodium broth
1 pound potatoes, peeled and cut into 2-inch chunks
Salt and freshly ground pepper
2 slices good quality sandwich bread, crusts removed, cut into 1/2-inch cubes
1 tablsepoon canola oil
1 cup milk (whole or skim)
Finely chopped fresh chervil, chives, tarragon, parsley or basil

Preheat the oven to 400. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over moderately high heat, stirring occasionally until just softened, about 2 minutes. Add the chicken stock, potato chunks, 1 teaspoon salt, 1/2 teaspoon pepper and 2 cups of water and bring to a boil over high heat. Reduce the heat to low cover and summer until the vegetables are tender, about 20 minutes.

Meanwhile, in a medium bowl, toss the bread cubes with the canola oil. Spread the cubes on a baking sheet and toast in the oven for about 6 minutes, or until golden.

Strain the soup into a clean saucepan. In a blender or food processor, puree the vegetables with a little of the liquid until smooth. Return the puree to the pan and stir in the milk. Bring the soup just to a simmer over moderately high heat. Season with salt and pepper and serve in shallow bowls, garnished with chopped fresh herbs and the croutons.

We thank Jacques Pepin for this recipe.

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Cheddar & Garlic-Stuffed Potatoes

russet potatoes

Potatoes have a blissful affinity for some of our favorite things: cheese, garlic, butter, and sour cream. Indulge!

Serves 4
Active Time 15 minutes
Start to finish 1-1/2 hours

1 medium head garlic (about 2 1/2 inches diameter)
4 medium russet potatoes (2 pounds total), scrubbed
3 tablespoons unsalted butter, softened
1/3 cup sour cream
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
Salt and freshly ground pepper

Put a rack in middle of oven and preheat oven to 400 F.

Cut off and discard top quarter of garlic head. Wrap garlic in foil. Prick potatoes with a fork. Bake potatoes and garlic on oven rack for 45 minutes. Remove garlic and let cool. Continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)

Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting length-wise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining half cup Cheddar. Bake until heated through, 15 to 20 minutes.

We thank The Gourmet Cookbook for this recipe.

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