Strawberry Ideas

Strawberries in pints 2014

Strawberries are here, strawberries are here! Hurry and make as many delicious strawberry dishes as you can before they’re gone!

Salads—Great with spinach.

Smoothies—with yogurt, milk, juice, bananas and oranges.

Syrup—Boil in a little water, allow to cool, and use on Nash’s buckwheat pancakes, or on ice cream. Add a little chopped basil for a taste explosion!

Desserts—Dip in melted chocolate; add to a fruit pie; slice and put on vanilla ice cream, drizzle with high-quality Balsamic vinegar, garnish with mint.

Butter—Chop fine and add to softened butter with a little pepper.

Popsicles—Crush into chunky liquid, mix with a little sugar, put into popsicle forms and freeze. Kids love ‘em!

Ice Cubes—Put one strawberry into each ice cube section of an ice tray, freeze and put in lemonade, wine coolers, etc.

Trail Mix—Dry in a food dehydrator and mix with nuts, raisins, etc.

Soup—Blend 3 cups strawberries, 1 cup plain yogurt, 1/2 cup Reisling, and 1/3 cup sugar. Chill and drizzle with olive oil and a dash pepper.

Salsa—Chop and mix strawberries, chives, cilantro, dried cranberries, and avocado. Mix with red pepper jelly, lime juice and a little dried crushed red pepper.

Have you tried this recipe? Tell us how it turned out!

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Farm-Fresh Baby Quiches with Quinoa Crust

Spinach in the field

Awww, baby quiches are so cute!

6 large fresh eggs
1/4 cup jack cheese
1/4 cup feta cheese
1/2 bunch spinach, steamed and well-drained
1/4 cup heavy cream
1 cup quinoa, cooked in 2 cups water with a little butter and salt and pepper

After the quinoa has cooled down, press it into greased or lined muffin tins. Blend eggs until foamy. Add all other ingredients until well incorporated. Spoon egg mixture into muffin cups just to the brim. Bake in a medium oven for 20 minutes or until puffed up and fully cooked.

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Spinach-Strawberry Salad

A bucket of strawberries in the field

Strawberry season means strawberries go in every meal — and they lend this spinach salad a deliciously sweet note.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce or Bragg’s Liquid Aminos
1 tablespoon minced onion
10 ounces fresh spinach—rinsed, dried and torn into bite-size pieces
1 quart strawberries—cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce or Bragg’s and onion. Cover, and chill for one hour.

Spinach in the fieldIn a large salad bowl, combine the spinach, strawberries and almonds.

Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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Vegetarian Lasagna

radishes with greens

You can add all sorts of veggies to this lasagna. Let us know your favorite additions!

1 large onion, chopped
2 garlic cloves, crushed
2 bunches baby turnips, sliced
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
1 12-ounce can crushed or chopped tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/2 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
12 lasagna noodles
3 cups fresh spinach
1 bunch radishes, sliced
2 cups chickpeas, cooked
3/4 pound mozzarella cheese

Sauté onion, garlic, baby turnips, parsley and basil. Add crushed or chopped tomatoes, tomato paste, tomato sauce and all the spices (fennel seeds, oregano, thyme, cumin, salt and pepper). Simmer for 1 hour, stirring occasionally. Set aside.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for 10 minutes, then drain and rinse with cold water. Set aside until ready to assemble.

Preheat oven to 375 degrees F. Spread 1/2 cup sauce in a baking dish and layer 4 lasagna noodles lengthwise over the sauce. Spread another cup of sauce, then a layer of spinach with a layer of sliced radishes. You can add other fresh veggies (including the turnip tops) to the layers, then spread some of the chickpeas on top. Repeat the layers, then top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25-30 minutes. Cool for about 10 minutes. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Meat Lasagna

Spinach in the field

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

Nash’s spinach goes quite well with Nash’s pork sausage for a lovely lasagna.

1 pound Nash’s sweet or hot Italian sausage
3/4 pound Nash’s breakfast sausage
1/2 cup minced onion
2 cloves garlic, crushed
1 12-ounce can crushed tomatoes
2 8-ounce cans tomato paste
1 12-ounce can tomato sauce
1/4 cup water
1/2 teaspoon fennel seed
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons cumin
1 tablespoon salt, plus additional for boiling noodles
1/4 teaspoon ground pepper
4 tablespoons fresh parsley
1 1/2 tablespoons dried basil
12 lasagna noodles
1 bunch fresh spinach, washed
3/4 pounds mozzarella cheese

In a skillet cook sausage, onion and garlic till browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Season with fennel seeds, oregano, thyme, cumin, salt, pepper, parsley and basil. Simmer covered for about 1 1/2 hours, stirring occasionally.

Bring a large pot of salted water to boil. Cook lasagna noodles in boiling water for about 10 minutes. Drain noodles in cold water. Set aside until time to assemble.

Preheat oven to 375 degrees F. To assemble, spread 1/2 cup meat sauce in bottom of backing dish. Arrange 4 noodles lengthwise over it. Pour 1 cup meat sauce evenly over noodles, then a layer of fresh spinach. Repeat with 4 more noodles, meat sauce and spinach. Top with cheese and cover with foil.

Bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes. Cool for 10-15 minutes before serving. Serves 12.

We thank Karolina’s Kitchen for this recipe.

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Qorma (Afghan Spinach Dish)

Bunched spinach

Our first spinach harvest of the season is here! Spotlight these crisp and tender greens in this spinach-centered side dish.

3 tablespoons olive oil
1/2 cup green onions (white and green parts), chopped
2 pounds fresh spinach, chopped
2 tablespoons water
1/2 tablespoon dried dill
1 teaspoon ground coriander
1/4 cup chopped cilantro
Salt and freshly ground pepper
1 tablespoon lemon juice

In a large, deep pan heat the oil over medium-high and sauté the onions until tender, about 3 minutes. Add spinach and cook covered on medium heat, stirring regularly until wilted, about 3-4 minutes. Add a few tablespoons of water to pan and remaining ingredients except lemon juice.

Stir thoroughly and cook for 5-10 more minutes until the liquid has decreased, keeping an eye on the pot so it doesn’t dry out. If you’re going for satiny smooth, add more water or stock and continue to cook for an additional 5-10 minutes. Otherwise, season to taste with salt, pepper and lemon juice.

Serve as a side or over rice.

We thank Full Circle Farms for this recipe.

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Herb Vinegar Salad Dressing

Basil

Basil and oregano flavor this tasty dressing.

1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon wine vinegar
1/4 teaspoon salt
1/3 to 1/2 cup olive oil
1 teaspoon dried oregano
Freshly ground pepper
1 teaspoon dried basil

Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended, whisk in the oil. Add freshly ground pepper and dried herbs and shake well. Taste by dipping lettuce in. Adjust by adding more salt, pepper or lemon juice.

We thank Karolina’s Kitchen for this recipe.

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Garlic Scape Aioli

A handful of garlic scapes in the field

Add mild garlic flavor to your aioli with these funky garlic scapes.

2 bunches Nash’s garlic scapes, cleaned and roasted
1/2 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard

Place garlic scapes on cookie sheet and roast them for 15 minutes at 375 degrees with salt and a little bit of oil. Cool and chop them and add the rest of the ingredients. Mix in a blender until everything is well combined. Refrigerate until ready to serve. Use as your favorite summer sandwich spread or dip for grilled veggies.

We thank Karolina Tracz for this recipe.

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Nash’s Raw Slaw

red cabbage and green cabbage at farmer's market

Here’s a side dish that’s packed with nutrition and deliciousness!

1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon mustard (try making your own mustard!)
2 cups Nash’s cabbage, shredded
1 cup Nash’s apples, shredded
2 cup Nash’s carrots, shredded
1/3 cup Nash’s dill, chopped

Mix vinegar, honey and mustard together to make a sauce. Mix apple into the sauce as soon as soon as it is shredded. Then add rest of ingredients and mix well.

We thank Nash’s very own Mary Wong for this recipe.

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Pickled Mixed Vegetables

Makes 5-6 quarts

1 large head cauliflower
4 ribs celery
1 dozen small pickling cucumbers
8 small carrots
1 medium green bell pepper
1 medium red bell pepper
8 small pearl onions
16 cloves garlic
1 pound green beans
10 cup vinegar
6 cup water
1 cup salt
2 teaspoons celery seed
4 teaspoons dill seed
4 teaspoons mustard seed

Sterilize jars. Break cauliflower into small florets; cook in boiling water 5 minutes; drain. Cut remaining vegetables into bite-sized pieces and mix in a big bowl. Mix the vinegar, water, salt, celery, dill and mustard seed to make brine and heat over medium. Pack hot jars with random vegetables, bring brine to a boil and fill to 1/2” head space. Follow the USDA recommendation for processing pickled mixed vegetables.

We thank Stocking Up for this recipe.

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