Kia’s Skillet Cornbread

skillet cornbread

This is super simple to make, and can be altered in lots of different ways, depending on your mood!

1 cup Nash’s cornmeal
1 cup Nash’s white wheat flour (or triticale flour or red wheat flour)
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon raw sugar
1 egg
1 cup raw milk
1/4 cup melted butter

Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan and bake at 350 degrees for about 30 minutes.

Variations:

  • Add a teaspoon each of chilli powder and ground cumin to the dry mix.
  • Grate or dice chunks of cheese and gently fold into batter before putting into pan.
  • Gently fold roughly chopped fresh cilantro, basil or parsley into the batter.
  • Gently fold about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies into the batter.
  • Use coconut oil instead of butter.
  • Top the batter with thinly sliced colorful peppers for a beautiful presentation.

We thank Nash’s own Kia for this recipe.

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Field Pea Herb Hummus

cilantro

Hummus doesn’t have to mean chickpeas — you can make a fantastic veggie dip from field peas and other legumes, too.

1 cup dried Nash’s field peas
1 tablespoons lemon juice
1 tablespoons olive oil
1/4 cup tahini
3 cloves garlic
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1/2 teaspoons chili powder
Dash cayenne pepper or Tabasco sauce
Dash salt

Soak the field peas overnight. Drain and cook one hour or until tender. (Save the drained cooking liquid and save for soup.) Place peas into a blender or food processor and add all other ingredients. Process until smooth. Use as a spread on crackers or veggies.

dill, bunched

Cilantro, dill, and garlic add extra flavor to this yummy dip.

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Asian Pickled Leek Scapes

leek scapes

Scapes are the flowering stalks of the leek plant and can be eaten like asparagus — or pickled!

Yields half a pint. Recipe can be doubled or quadrupled.

1/2 cup seasoned rice vinegar
Small splash of fish sauce (optional)
Juice of 1 lime
1 leek, thinly sliced, or 1 shallot, sliced
1/2-1 whole hot chili pepper, sliced
1 clove garlic, thinly sliced
1 tablespoon chopped cilantro
1/4 teaspoon salt
2 leek scapes, sliced thinly on the diagonal, or use 4-5 garlic scapes

Combine all but the sliced scapes in a small saucepan over medium heat and bring to a simmer. Add the scapes and return to a simmer, then remove from heat and allow to steep for 20 minutes.

Pour everything into a clean half-pint jar, tightly seal it, and give it a good shake to make sure all the aromatics in the brine are well distributed. Refrigerate for at least 24 hours to allow the flavors to develop.

Pickled scapes go great with sweet and sour pork chops!

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Sweet & Sour Pork Chops with Quick Pickled Leek or Garlic Scapes

4 (8-ounce) pork chops, bone-in, 3/4″-1″ thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat. Sear chops, both sides, until golden brown, about 2-3 minutes. Place in oven and roast until cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.

To make the sweet-and-sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes in a small saucepan over medium heat; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Serve pork chops immediately with sweet-and-sour glaze.

These pork chops go great with Asian Pickled Leek Scapes!

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About Nash’s Cornmeal

Stone-Ground Cornmeal

Nash’s cornmeal is stone-ground at our farm store from corn we grow right here in the Dungeness Valley. Try both the fine grind and the coarse grind!

Nash’s organic, non-GMO corn—grown, dried, and ground at the farm—is the perfect way to enjoy this nutrient-rich food.

Although corn is actually the fruit of the Zea mays plant, it is classified as a grain and is the only grain that contains vitamin A (though not in significant amounts). Corn also has health-supportive antioxidant benefits. In the case of yellow corn, it’s the antioxidant carotenoids leading the way, with especially high concentrations of lutein and zeaxanthin.

Corn is a good source of dietary fiber and gives us plenty of chewing satisfaction. Eating organic corn meal not only helps support healthy populations of friendly bacteria in our large intestine, but also provides a direct supply of energy to the cells that line our large intestine, helping them stay healthier and function at a lower risk of becoming cancerous.

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Fontina Polenta

cornmeal

If you haven’t tried Nash’s cornmeal in the last month or so, take another look! The coarser grind is such a vibrant orangey-yellow, and the finer grind is amazing in cornbread.

It’s hard to find a good polenta recipe. This one is creamy and makes a delicious side dish to pork. You can add more nutrition by throwing in your choice of finely chopped herbs.

6 cups whole milk
1 teaspoon salt
1 cup Nash’s cornmeal
1 cup shredded fontina cheese
1/4 cup shredded parmesan cheese
1 tablespoon butter

Bring the milk to a boil in medium saucepan over medium-high heat; add the salt. Turn the heat down to medium-low. Pour the cornmeal in a slow, steady stream into the simmering milk and whisk vigorously for the first couple of minutes. Then switch to stirring every minute or so with a wooden spoon. After 15 minutes, cover the polenta with a lid and turn the heat to low. Stir about every 5 minutes and let it cook slowly for a total time of 40 minutes. Add the shredded fontina, parmesan and butter and any additional herbs desired. Adjust seasoning if necessary and serve.

We thank Virginia Newman for adapting this recipe from the original by Darin Gagner in 2015.

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Mother’s Day Quiche with Leeks and Bacon

Eggs

Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

Crust
2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

Filling
1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from Taste.com.

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About Farm-Fresh Pastured Eggs

Eggs

Nash’s pastured hens lay eggs in a variety of colors.

Mother’s Day is this weekend and we know Mom would really enjoy a delicious quiche made with Nash’s eggs for a special breakfast in bed or brunch with her family.

Nash’s hens are raised on pasture and have daily access to grassy fields. Real pastured eggs, in addition to all the usual health benefits of eggs, are superior to commercially-produced eggs where the hens are caged and fed corn, soy and cottonseed. Nash’s pastured hens eat organic grains and legumes from the farm, OMRI-approved supplements, and all the bugs and grass they can find as they forage.

According to a 2007 study by Mother Earth News that compared laboratory tests of eggs from 14 different pastured flocks with USDA nutrient data for commercial eggs, the pastured eggs offered:

  • about 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 4-6 times more vitamin D
  • 7 times more beta carotene

They also had:

  • 1/3 less cholesterol
  • 1/4 less saturated fat
  • 2/3 more vitamins

EggsEggs are an excellent source of protein. One egg contains a little over 6 grams, so they are a great way to add protein to your breakfast. We often overlook protein as an important part of breakfast in our busy mornings, but it’s important. It provides us with stable energy throughout the day, rather than just eating carbohydrates. If you hard-boil your eggs ahead of time, you have an easy portable breakfast!

Vitamin B12 and biotin are both B vitamins that are important for many metabolic processes within our bodies, and they are found in high quantities in eggs. They both serve as cofactors for enzymes–keys that unlock chemical reactions that need to happen to maintain our health. They also support our adrenal glands and help maintain a healthy nervous system.

Don’t believe the myths!
People became concerned about eating eggs because of their cholesterol content. Research is showing that the cholesterol content of eggs is not linked to blood cholesterol levels as much as saturated or trans fats is. In fact, according to the Mayo Clinic, a healthy person can have up to seven eggs in a week with no increase in the risk of heart disease. On the other hand, this is not recommended for people with other health conditions, such as diabetes. But if that is not a problem for you, don’t be afraid to up your protein intake with a delicious and nutritious pastured-raised egg!

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Yam Custard

2 large yams
1 14-ounce can coconut milk (solids reserved)
4 farm-fresh Nash’s eggs
1/4 cup maple syrup
Pinch of sea salt
1 tablespoon vanilla extract
1 tablespoon cinnamon

Scrub and slice yams into 1-inch cubes and steam for about 20 minutes or until a fork easily pierces the yam. Let cool.

Mix the coconut milk, eggs, maple syrup, salt, vanilla and cinnamon together. Then add yams and beat until smooth. A stick blender works really well.

Pour into a buttered pie dish and bake in a 350F preheated oven for about 1 hour or until a knife inserted into the middle of the custard comes out clean.

Whip the reserved coconut cream solids with a little maple syrup and vanilla extract and serve on top.

This recipe is offered to us by Nash’s own Myla. She assures us that it is sure to please the children in your life — including the adult ones!

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About Mustard Seeds

mustard seed bowl

It’s so easy to make your own mustard!

Homemade mustard can offer you some of the same valuable nutritional benefits as kale and other leafy greens in the brassica family. Isothiocyanates are the phytochemical compounds studied in brassica family plants that may offer protection against gastrointestinal and colorectal cancers.

Mustard seeds are also high in the minerals selenium and magnesium. Selenium is therapeutic for people with asthma as it can help to reduce symptoms. It is also an important mineral for the health of your thyroid gland. Magnesium can help to lower high blood pressure. Mustard seeds are also a good source of vegetarian omega 3 fatty acids, great for decreasing inflammation in your body and supporting the health of your brain.

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