Sweet Buttermilk Shortbread

Top this shortbread with strawberries and cream, mmmmmmmm.

1/2 cup sugar
4 cups Nash’s soft white wheat flour
10 tablespoons butter
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons baking soda
1 3/4 cups buttermilk
Strawberries and whipped cream to top

Mix all dry ingredients. Cut butter into dry ingredients until crumbly, about pea size. Add the buttermilk gently. Don’t overmix.

Form dough into large disc on floured board about 1 inch thick. Cut out with a round cutter (2” diameter) and bake at 375 for about 10-12 minutes. Let cool.

Top with crushed strawberries and top with a dollop of sweetened whipped cream.

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Posted on February 28, 2014

Peanut Butter Buckwheat Dog Biscuits

Who wants a treat made from Nash’s organic produce? We do, we do!

Makes about 76 biscuits.

3 1/2 to 4 cups buckwheat flour
1/2 cup tapioca flour
1 teaspoon cinnamon
1 cup mashed yam, sweet potato or pumpkin
1 cup peanut butter
1/4 cup honey or molasses
1 cup boiling water
1/2 cup grated Parmesan cheese (optional)

Combine dry ingredients in a large mixing bowl.

Place yam, peanut butter and molasses in a blender and puree, gradually adding the hot water. Stir liquid ingredients into dry ingredients, adding more hot water if necessary. Continue stirring until a stiff dough is formed. (FYI: Oil your hands before attempting to work with the dough.)

Place the dough in a covered container or plastic bag for up to a week if you want. When you are ready to work with it, preheat oven to 350F. Flour a cutting board. (FYI: It’s easier to work with half of the dough at a time.)

Roll out to 1/4-inch and cut in your favorite shapes. (FYI: These biscuits are easier to cut if the cutters are simple like hearts and not complex like tiny hands or animals with tails.)

Place parchment paper over a baking sheet and fit as many biscuits as you can on the sheet. Bake for 30 minutes. Reduce heat to 250 and continue to bake for 25 minutes. Turn off the oven and allow the cookies to cool before removing them. These crisp cookies keep well for a week, but for long term storage place them in the freezer.

We thank Debra Daniels-Zeller for this recipe.

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Posted on February 28, 2014

Galette Dough

Serves 12

This dough will freeze for up to 6 months.

2 cups all-purpose flour (I use 1 cup Nash’s triticale flour and 1 cup all-purpose flour)
1/2 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into small pieces
1/3 cup cold water
Optional: 1 whole egg, beaten

Mix the dry ingredients, cut the butter into them using a pastry cutter (or freeze the butter and use a coarse grater). Add enough water to make the pastry bind together.

Refrigerate for at least one hour.

Divide dough into 12 pieces (about 1.5 ounces each). Roll out. Form around filling and (optional) brush with egg. Bake at 400° for about 20 minutes or until edges are golden brown.

Keep well chilled until serving.

We thank Diane’s Market Kitchen, Seattle’s Urban Cooking School, for this recipe.

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Posted on February 28, 2014

Whole-wheat Parsnip Bread

Make tasty bread with the humble parsnip.

1 1/2 cups sugar
1 cup parsnip puree: boil parsnips until tender, whirl in food processor or blender until pureed
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/2 cup plus 1/3 cup unbleached white flour
1/2 cup plus 1/3 cup whole-wheat flour (Nash’s soft white wheat flour is best!)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Optional: 1/2 cup chopped nuts; 1/2 cup raisins

Combine sugar, parsnips, oil, water and eggs, and beat well. Add dry ingredients and stir until moistened. Stir in nuts and raisins if desired. Pour into a greased 9”x5”x3” loaf pan. Bake at 350 degrees 65-70 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to a wire rack.

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Posted on February 28, 2014

Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

Parsnips for breakfast? Definitely, especially if they’re in pancakes drizzled with honey yogurt sauce!

Energy Boost Juice

5 large carrots
3 small apples
1 small cylinder beets
1 leaf kale
1 cup parsley
1 cup wheat grass

Blend all ingredients and enjoy!

Breakfast Parsnip Pancakes

1/2 cups Nash’s flour
1 1/2 cups grated parsnips
1-3 teaspoons sugar
Pinch salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs, beaten
3 tablespoons butter and more for the skillet
1/2 cup milk
1 teaspoon vanilla

Mix all dry ingredients in one bowl. Mix in all wet ingredients until well incorporated. Heat a large greased skillet over medium heat and place 1/4-cup-size dollops of mixture evenly in skillet. Cook until golden brown. Serve hot off the skillet with maple syrup and butter. Also wonderful after they are cool dipped into honey yogurt sauce.

Honey Yogurt Sauce

1 cup plain yogurt
2 tablespoons honey

Mix well for a wonderful dip for fruit or just about anything.

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Posted on February 28, 2014

Breakfast Menu: Simple Strawberry Smoothie and Banana Walnut Muffins

Remember all those amazing strawberries that inundated us in June? Our marketeers now have frozen strawberries at our farmer’s markets — check the cooler and have a taste of summer!

Simple Strawberry Smoothie

Prep time: 5 minutes. Serves 2 large cups.

1 cup coconut or whole milk
1 large scoop yogurt
1 cup fresh or frozen strawberries
1/4 cup ground flax seed

In a blender or a food processor, combine all ingredients and blend until smooth.

Banana Walnut Muffins

1/2 stick melted butter
1/2 cup honey
2 large eggs
1 1/2 cup mashed very ripe bananas
1 1/2 cups freshly ground Nash’s wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts

Cream butter and honey with wooden spoon, beat in eggs, then thoroughly mix in bananas. Sift together flour, soda and salt and blend with banana mixture. Fold in nuts.

Grease or line a muffin tray. Bake in a preheated oven at 350 degrees for 15 to 20 minutes.

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Posted on February 28, 2014

Winter Squash Muffins

Makes 20 small muffins

Steam these squash for autumnal muffins.

3 eggs
1 cup honey
1 cup veggie oil
2 cups steamed squash
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
1 cup raisins

Beat the eggs until light and foamy. Add the honey, oil, squash and vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon. Add to the egg/squash mixture and stir until well blended. Add nuts and raisins. Pour into greased or lined muffin tins. Bake in a preheated 350 degree F oven for 20-25 minutes. They will stay fresh for 4 days, or freeze them for up to 2 months.

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Posted on February 28, 2014

Celeriac Potato Puree with Sunchoke Croutons

2 medium celery roots (celeriac) peeled, cut into 1-inch cubes
1 pound potatoes, peeled, cut into 3/4-inch cubes
2 cups chicken broth
2 cups milk
3 cloves garlic, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons (1/2 stick) unsalted butter, divided
8 ounces sunchokes, scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain and return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. This can be done ahead.

Preheat oven to 425°F. Cut sunchokes into 1/2-inch cubes. Place in medium bowl; add oil, sprinkle with salt and pepper, and toss to coat. Dot with remaining 1/2 tablespoon butter. Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.
Place celery root and potato puree in serving bowl. Sprinkle with roasted sunchokes and chopped thyme.

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Posted on February 28, 2014

Garlic Dip

So healthy and so tasty!

Makes 3/4 cup

2 cups cooked Nash’s field peas
1 tablespoon fresh lemon juice
3 cloves garlic, chopped
1/4 cup chicken or vegetables broth
3 tablespoons extra virgin olive oil
Sea salt and pepper to taste

Combine all ingredients in the blender and blend until smooth. Thin with additional water, olive oil or lemon juice as desired. Serve with carrot sticks, celery, kholrabi, cauliflower, steamed beets, halved Brussels sprouts, bok choi stems, sunchokes, etc.

We thank The World’s Healthiest Foods for this recipe.

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Posted on February 28, 2014

Golabki (Cabbage Pork Rolls)

This recipe comes from Karolina Tracz. Karolina was born in Poland where similar recipes that use many of the veggies on the farm today abound. In Polish, these cabbage rolls are called golabki, literally “little pigeons.”

1 whole head of savoy cabbage
1 1/2 pounds cippolini onions, chopped
2 tablespoons butter
1 pound Nash’s ground pork
1 1/2 cups cooked rice (red rice adds texture )
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds sunchokes, scrubbed and roasted
2 pounds parsnips, roasted
1 1/2 pounds carrots, roasted
2 pounds golden turnips, roasted
1 cup beef or vegetable stock
Sour cream for garnish (optional)

Heat oven to 400 degrees.

Roast sunckokes, parsnip, carrots and golden turnips about 30 minutes.

Cook rice, let cool and set aside.

Peel the cabbage, separating the outer leaves to be stuffed.

Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.

Saute the chopped onion in butter in a large frying pan until tender and let cool.

Mix cooled onions with pork, rice, garlic, salt, black pepper and the roasted roots until well combined. Don’t over-mix or the meat will become tough.

Place about 1/4 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef or vegetable broth over rolls, cover and place in oven. Bake at 350 for 45 minutes to 1 hour or until cabbage is tender and meat is cooked.

Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.

Cabbage rolls freeze well before or after cooking and can be made in a slow cooker.

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Posted on February 28, 2014