Moroccan Raw Carrot Salad

Carrots1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

We thank epicurious.com for this recipe.

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Fudgy Vegan Double Chocolate Beet Muffins

Sliced beetsPrep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Servings: 12

2 flax eggs (2T flax meal + 5T water), or sub Nash’s chicken eggs
1 cup beet purée
1/4 cup maple syrup or agave nectar (sub honey if not vegan)
1/3 cup brown sugar
1/4 tsp sea salt
1.5 tsp baking soda
1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups Nash’s soft white wheat flour
1/3 cup dairy-free semisweet chocolate chips + more for topping

Roast the beets. Otherwise, you could sub another fruit puree, such as butternut squash or applesauce.

Preheat oven to 375 degrees F (190 C) and line 12 muffins with paper liners, or lightly grease.

Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.

Add beet puree, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.

Stir in the almond milk and whisk once more.

Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable.

Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins (should be enough for between 11-12) and sprinkle with a few more chocolate chips (optional but recommended).

Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freeze for longer-term storage.

We thank the Minimalist Baker for this recipe.

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Stuffed and Baked Sweet Onions

Walla Walla onions

Walla Walla onions, oh so sweet!

2 green bell peppers
2 medium sweet onions
6 small tomatoes or 1 large, chopped
1 Tbsp. capers
1 Tbsp. chopped fresh basil, or 1 tsp. dried
1 Tbsp. chopped fresh thyme, or 1 tsp. dried
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Thyme sprigs for garnish

Preheat oven to 400°F. Place bell peppers on foil-lined baking sheet and, with oven door partially open, broil 5 inches from heat, turning, for 5 minutes until skins blister. Remove and let cool. Place in paper bag, close it, and let stand 10 minutes to loosen skins. Peel, seed, and chop. Set aside.

Cut thin slice from bottom of each onion, forming a base. Cut about 1/3 off top, remove centers, leaving 1/2″ thick shells. Reserve top and centers for other dishes.

Stir together peppers, tomatoes, capers, basil, thyme, vinegar, salt and pepper. Spoon mixture into onion shells. Place in baking dish and bake, covered, for 50 minutes, until onion is quite soft but not collapsing. Garnish with fresh thyme sprigs.

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Summer Fruit in Wine

a pile of peaches and nectarines

Nectarines and peaches work quite well in this classy treat.

1 stalk lemongrass, outer layers removed
(You can also use lemon balm, mint, thyme, sweet woodruff or rosemary)
1-2 Tbsp. sugar or honey
1/2 cup water
Mixed summer fruit (peaches, nectarines, melons, apricots, and strawberries, raspberries, blueberries, and cherries), washed, pitted, cut up
White wine (Riesling, Gewurztraminer, etc.)
Mint or lemon balm sprigs
Edible flowers (nasturtium, pansy, mint, lavender, calendula, borage) for garnish

Chop lemongrass and boil with sweetener and water until sweetener is totally dissolved and blended. Let cool for several hours or overnight.

Place fruit into nonreactive bowl. Strain lemongrass syrup and combine with enough wine to barely cover fruit. Pour on fruit and chill for several hours.

Serve in large wine goblets or clear glass dessert bowls. Garnish with herb springs and flowers.

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Classic Dijon Potato Salad with Fresh Dill

dill, bunched

Cut 1 ½ lbs red and/or Yukon potatoes in equal-sized pieces. In a medium saucepan, parboil until just fork-tender, but firm. Allow to cool.

Combine 2 Tbsp. Dijon mustard, 2 Tbsp. apple cider vinegar, 2 Tbsp. sugar, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. chopped fresh dill, and salt and pepper to taste. Mix in 1 Tbsp. capers and set aside. Grill potato halves on a grill pan over medium-high heat about 4 minutes or until browned. Turn over and cook the other side. Try to get nice grill marks on them. Toss potatoes in dressing until well-coated. Add ¼ small red onion, thinly sliced, and 2 chopped ribs of celery and toss everything together. Enjoy warm or cold, on a bed of arugula or chopped lettuce.

We thank onegreenplanet.org for this recipe.

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Nash’s Tomatoes 2018

heirloom tomatoesHeirloom Tomatoes

Heirloom tomatoes are soft and juicy when ripe, and extremely flavorful. Allowing them to ripen on your counter top 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.


pink berkeley tie-dye tomatoes

Pink Berkeley Tie-Dye heirloom tomatoes

Pink Berkeley Tie-Dye
Psychedelic striping in red, green, and purple distinguish this flavorful tomato with a softer flesh and juicy, mild flavor.

katja heirloom and sungold tomatoes

Katja heirloom tomatoes

Katja
Pink heirloom tomato from Siberia. Irregular in shape and size with a subtle pink sunburst pattern on the bottom of the tomato. Great intense rich flavor. Grower’s favorite pink tomato!

marmond heirloom tomatoes

Marmond heirloom tomatoes

Marmond
A juicy and meaty tomato with a whimsical ribbed shape.

beaverlodge heirloom tomatoes

Beaverlodge heirloom tomatoes

Beaverlodge
Rich and well balanced flavors with a softer texture.


Cherry Tomatoes

Sungold tomatoes

Sungold cherry tomatoes

Sungold
Bright orange cherry tomato with sweet and tangy flavor. Eat them by the handful or dress up your salads with them. Grower’s favorite!

tidy treats cherry tomatoes

Tidy Treats cherry tomatoes

Tidy Treats
Bright, cheery red, this is a classic cherry tomato for salads.

gold nugget tomatoes

Gold Nugget cherry tomatoes

Gold Nugget
Bright yellow sweet/tart cherry tomato.

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Roasted Rainbow Chard & Salmon

rainbow chard4 5-ounce salmon fillets
4 large chard leaves, stems removed (save for stir-fry!)
2 Tbsp. fresh lemon juice
2 tsp. grated fresh ginger
1/4 tsp. coarse salt
Fresh ground pepper

Preheat oven to 400F. Place each fillet in center of chard leaf and sprinkle with lemon juice, ginger, salt and pepper. Roll each leaf, stem end to tip, over fillets, tucking ends under to close.

Place packets side by side in baking pan brushed with olive oil and coat each packet with additional oil. Roast until fish is firm and just cooked to the center, 12-15 minutes. Serve immediately.

Recipe from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy.

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Fava Bean-Pistachio Salad

Fava beans in the pod¼ cup coarsely chopped raw pistachios
1½ cups shelled fava beans (from about 1 ½ lb pods)
Salt/pepper
1 small shallot, finely chopped
2 Tbsp. white wine vinegar
Freshly ground black pepper
⅓ cup olive oil, plus 1 Tbsp.
1 bu garlic scapes, sliced in 1” pieces
2 cups trimmed arugula or spinach
1 cup cherry tomatoes, cut in half
Chive blossoms for garnish

Preheat oven to 350°. Toast pistachios until fragrant but not brown, 5–8 minutes. Let cool. Remove fava beans from pods and cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk 1/3 cup oil into shallot mixture; season vinaigrette with salt and pepper.

Toss garlic scapes in 1 Tbsp. oil and season with salt and pepper. Roast for 4 minutes in 400° oven. Turn and roast for 2 minutes more. Let cool.

Combine beans, scapes, arugula/spinach and tomatoes in a large bowl; add vinaigrette and pistachios and gently toss to combine. Transfer to a serving platter and top with chive blossoms, if using.

Bonus Recipe
I also love to take the shucked and peeled favas (lots of work! Sigh) and saute them with cut-up garlic scapes until tender, then puree them with olive oil, salt and pepper. Maybe add a dash of lemon juice or some diced basil, or other herb you like. Makes a great spread.

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Kids and Kitchen Safety

Kia’s kiddos love to help in the kitchen — and they love to eat the results!

Tips for Teaching Children to Cook Safely
By Daniel Sherwin

Teaching children to prepare food safely using kitchen tools is one of the best ways to prepare them to be self-reliant and confident around the house. It’s also an excellent way to encourage their help with chores. Kids relish the feeling of achievement they get from cooking dishes their family can enjoy together. The lessons they learn in the kitchen will stay with them for a lifetime, and they’re more likely to gain an understanding of the difference between healthy, natural foods and packaged foods that lack basic nutrition and contribute to obesity. In fact, cooking may be the one lesson they learn around the house that doesn’t feel like a chore.

Safety

Safety is always the first rule of the kitchen. Kids learn about personal safety and food safety at the same time. Food safety means ensuring that ingredients are fresh, prepared according to directions, and cooked at the proper temperatures to ensure they’re cooked through and safe for eating. The kitchen is a good place to instruct children about the need to protect everyone from bacteria and the dangers of contamination. For example, kids need to know that they should never place fresh foods on a plate that raw chicken on it just a moment before, and to always use clean and sterile utensils to prepare food.

Personal safety is an even more important lesson. There’s nothing wrong with letting your children know the seriousness of accidents that can happen in the kitchen. Kitchen knives need to be kept sharp if they’re to be effective. Yet sharp objects are a constant danger in the kitchen, and kids need to learn to handle them safely, keeping them pointed in the opposite direction and always cutting away from their hands. Sharp knives should never be placed in a container with soapy water, into which someone might put their hands unsuspectingly. Similarly, sharp knives should always be placed point down in the dishwasher to prevent inadvertent cuts. Consider having kids practice cutting food items safely to make sure they understand the principles of knife safety.

Emergency protocols

Kids should always be taught how to protect themselves and what to do in the event of a kitchen emergency. If a fire starts, they need to call for an adult right away. If there’s a small grease fire in a cooking pan, teach them never to use water to put it out, and carefully explain why. Instead, use baking soda to put out the fire. Teach them to call 911 if there’s a large kitchen fire. Test your smoke detectors on a regular basis and teach your kids never to leave the kitchen when they’re cooking something, and how to operate a fire extinguisher.

Burns are another common kitchen danger of which kids should be made aware. Make sure they know that pot handles should be turned away from the front of the stove where a metal handle could cause a nasty burn or be knocked over by an unwary young cook. Instruct your kids never to test the temperature of water with their fingers. Great care should always be taken around an open oven door and with dishes that have been heated in the microwave. Safe practices should always be taught for using a toaster (never place a metal object inside), a blender (never place fingers inside when plugged in), and the garbage disposal. All appliances should be turned off and unplugged when your kids are finished with them, and carefully wipe down all kitchen counters to prevent the spread of bacteria.

Always stay with your children while they’re learning to use kitchen tools and appliances, and explain why the lessons you teach are so important to them. As they learn to make dishes, begin with easy ones like scrambled eggs and pudding and allow them to try more complex recipes as they feel able. Gently reinforce safety lessons as needed.

For more information, Daniel recommends these sites:

Cooking – childdevelopmentinfo.com, “Why Kids Should Learn to Cook”
Contamination – thespruceeats.com – “Teach Kids Food and Kitchen Safety”
Kitchen Knives – eatyourbeets.com – “7 Tips for Teaching Your Kids How To Use a Knife”
Risk Prevention – redfin.com – “Tips to Protect Your Home from Fire”
Burns – raisingchildren.net – “Fire and Burns”
Pixabay – pixabay.com

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Tokyo Turnip Salad

Hakurei, or Tokyo, turnips are a mild, juicy variety of turnip. You can eat the tender roots of this plant as well as the delicious greens. Tokyo turnips are tender, slightly spicy and taste like a cross between a radish and a turnip. Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel, cloth bag or plastic bag in the crisper drawer of your refrigerator.

Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch turnips, scrubbed, trimmed & sliced in 1/4″ rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.

We thank our good friends and fellow farmers Paul Muller and Dru Rivers of Full Belly Farm in the Capay Valley in northern California, for this info and recipe.

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