Nash’s naked oats – grown and rolled right here on the farm!
1 cup cooked Nash’s rolled oats
1/4 teaspoon cinnamon
2 tablespoons raisins
2 tablespoons sliced pecans
2 tablespoons dried apricots, chopped
2 tablespoons sunflower or pumpkin seeds
1 date, chopped
1 tablespoon dried cranberries
Mix all ingredients together and top with a dollop of your favorite yogurt.
Recipe inspiration from WHFoods.com.
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Gluten-free savory pancakes! Courtesy of chickpea flour and winter squash, plus a few other tasty ingredients.
6 tablespoons high-heat oil (safflower, sunflower, or canola), divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Salt
Heat 2 tablespoons of oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.
Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.
Heat 1 1/2 tablespoon oil in reserved skillet over medium-high. Add batter by the quarter-cupful to make 4 pancakes, gently flattening to about 1/4″ thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer.
Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.
Recipe adapted from BonAppetit.com.
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Carrot season is finally back in full swing!
6 medium-sized carrots cut into 1/2-inch pieces
1/2 tablespoon parsley, chopped
1 tablespoon mint, chopped
1 tablespoon pumpkin seeds, coarsely chopped
2 tablespoons lemon juice
Extra virgin olive oil to taste
Salt and pepper to taste
Bring lightly salted water to a boil in a steamer. Steam carrots in basket until slightly crunchy inside. Chop the rest of the ingredients and toss with carrots. Serves 6.
We thank The World’s Healthiest Foods for this recipe.
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“Riced” cauliflower is an easy, nutritious, low-carb alternative to plain white rice.
1 cauliflower
2 tablespoons coconut oil
2 tablespoons sesame oil
2 cloves garlic, crushed
2-3 fresh chillies, chopped
2 spring onions, chopped
2 tablespoons soy sauce
2 handfuls cooked king prawns
2 eggs
For Serving
1 handful fresh cilantro, chopped
1 handful peanuts, roughly chopped
Ginger
Shredded cabbage
Bean sprouts
Sweet chilli sauce
Run cauliflower through food processor until it resembles rice. If your pile of “rice” is damp, wring it out in a dish towel and spread it out to dry.
Get your wok nice and hot and add oils. Crush garlic and fry until it just begins to turn light brown. Add chopped chillies, followed by the “rice,” which will need a good stir to get all that nice flavor from the oil. Keep stirring and after about a minute, add spring onions. Add soy sauce and keep stirring until it starts to look golden. Stir in prawns and after a minute, make a well in the middle of the wok. Crack the first egg into it. Allow it to fry a little, then break it up with your spatula. Just as it’s starting to look cooked, stir it through the cauliflower. Repeat with the second egg and then you’re done! Serve topped with any combination of cilantro, peanuts, cabbage, ginger, and sweet chilli sauce.
If you had fun “ricing” your cauliflower, you’ll have a great time with this popular Cauliflower Pizza Crust recipe!
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Got lots of cucumbers? It’s gazpacho time!
The cucumber is one of the earliest cultivated food crops. A cucumber contains over 90% water, which is why they are so refreshing on hot summer days. The water keeps the internal temperature cool, making them a cooling food that quenches thirst and is an effective diuretic.
Although cukes cannot boast tons of vitamin and mineral content, they do offer us benefits through the form of phytonutrients such as cucurbitacins, lignans, and flavonoids, which provide anti-oxidant, anti-inflammatory, and anti-cancer benefits. They also have a unique combination of lignans that offer anti-cancer properties as well as cardiovascular protection.
Lastly, cucumbers are a superior source of the mineral silicon, often lacking in our diets, but an integral component of calcium absorption. It may also play a role in bone and collagen formation.
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1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise
In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.
Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.
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Salad
1 cucumber, peeled, seeded, coarsely chopped
1 lemon cucumber, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
Half a red onion, sliced in rounds
1/2 pound feta cheese, cut in half-inch cubes
1/2 cup Kalamata olives, pitted
Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup olive oil
Place dressing ingredients in a jar and shake until mixed, then pour over prepared vegetables and stir. Set aside for 30 minutes to blend flavors before serving. Enjoy!
We thank Lindsey of our farm store for this tasty recipe.
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Don’t be afraid to be washed away by the waterfall of Pink Berkeley Tie Dye heirloom tomatoes in the top-center of this photo. Also grab some Sungold Cherry tomatoes while they last, which make an appearance in the bottom-left corner of the photo.
Heirloom tomatoes are soft and juicy when ripe, and extremely flavorful. Allowing them to ripen on your countertop for a few days until their color is bright and rich will bring out their fullest flavor.
Heirlooms are great where you want to showcase the tomato’s own flavor, such as bruschetta, salsa or sauce or homemade tomato soup. They are soft because of their higher juice content, which will require longer time to cook down, but their intense flavor makes it all worthwhile.
Heirloom Varieties
Slicing Varieties
Cherry Varieties
Meet our tomato greenhouse manager, Suzy Strom, in an interview on our Farm Shares blog.
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One cup cooked cauliflower florets provides 73% of your daily vitamin C needs! Along with other brassica family vegetables (i.e., cabbage, broccoli, Brussels sprouts), cauliflower provides our bodies with a great package of nutrients to support the detoxification process.
Detoxification happens in the liver in a two-phase process, and we need nutrients to support both phases. Antioxidants, such as vitamin C, help to ensure that phase 1 happens. Sulfurous compounds, which cauliflower is rich in, help to ensure that phase 2 completes. Be sure to include cauliflower in your diet for regular detoxification support!
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Spice up your cauli with chili flakes, cumin seeds, turmeric, and ginger.
Serves 8. Prep time: 10 minutes. Cook time: 20 minutes.
6 tablespoons high-heat oil (safflower, sunflower, grapeseed, canola oil)
Large piece ginger, finely chopped
2 teaspoons chili flakes
2 tablespoons cumin seeds
2 teaspoons turmeric
3 1/2 – 4 pounds cauliflower, roughly chopped
Small bunch cilantro, chopped
Heat oil in a big pan or wok with a lid, and add the ginger and spices. Swirl everything around for a few seconds until the spices are aromatic. Reduce the heat, then stir in the cauliflower and salt and pepper to taste. Put the lid on and cook for 10 minutes or until just softened, stirring occasionally. Sprinkle with cilantro and serve. Delicious served hot or chilled.
Recipe adapted from bbcgoodfood.com.
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