Sunchoke Rosemary Chips

sunchokes

Use sunchokes in place of potatoes — for example, make sunchoke chips. The advantage: sunchokes don’t cause a spike in blood sugar like potatoes do.

1/2 pound large sunchokes
1 1/2 tablespoon coarse salt
1 tablespoon olive oil
2 teaspoons fresh rosemary, finely chopped

Preheat oven to 350 degrees with rack in center. Slice sunchokes lengthwise 1/8 inch thick and toss with salt. Place slices on paper towels in a single layer, cover with 2 paper towels and let sit 15 minutes, pressing to absorb liquid.

In a bowl, gently toss sunchokes with olive oil and rosemary. Place in single layer on parchment-lined baking sheet and bake, flipping halfway through, until golden and crisp, about 30 minutes. Let cool on baking sheet.

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Creamy Wheat Berry Cereal

Soft white wheat berries, 1 pint package1 1/4 cups old-fashioned rolled oats
1/2 cup raisins
2 cups milk
1/8 teaspoon salt
1 1/4 cups cooked wheat berries (see below)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted in dry skillet 2-4 minutes

Bring milk to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook 3 minutes. Stir in cooked wheat berries (see below) and cook until heated through, about 1 minute. Sprinkle with toasted almonds and serve.

To cook wheat berries
Toast 1 cup wheat berries (optional) by baking at 375 degrees F on a baking sheet for about 10 minutes. Transfer them to a sauce pan and add 3 cups water and a big pinch of salt. Bring to a boil, reduce to simmer, and cover. After 45 minutes, taste a few after they’ve cooled. They should be chewy but not tough. If necessary, continue cooking and check the wheat berries every 5-10 minutes. When done, drain the berries in a strainer. If not using right away, store in a tightly covered container in the refrigerator for up to a week.

If you want to cook berries with rice for a pilaf (or cut the cooking time by about 15 minutes or so), soak them for 6-12 hours so the berries and rice cook at the same rate. Wheat berries taste great in both sweet or savory dishes. Have fun experimenting with them!

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Wheat Berry Casserole

Soft white wheat berries

Nash’s soft white wheat berries, up close and personal.

Serves 4

2 cups Nash’s soft white wheat berries, sprouted
1/2 teaspoon dried thyme
3 cups beef or chicken stock
1/2 teaspoon dried rosemary
1 teaspoon sea salt
1/2 teaspoon dried green pepper corns, crushed

Place 2 cups sprouted berries in a flameproof casserole with stock and salt. Bring to a boil and skim.

Add thyme, rosemary and peppercorns and boil vigorously until liquid has reduced to the level of the wheat.

Transfer to a 250-degree oven and bake for about 4 hours or until berries are tender.

We thank Nourishing Traditions by Sally Fallon for this recipe.

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Lemony Leek and Risotto Cake

leeks

These savory cakes have a lovely lemon-and-leek flavor.

1 leek, thinly sliced
2 1/2 cups chicken stock, divided
1 cup uncooked short-grain white rice
1 1/2 teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon, cut into wedges, for garnish

Place the sliced leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice and the remaining chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch baking pan.

When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the pan, and spread evenly. Cover the top of the pan with aluminum foil.

Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.

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Kale & Triticale “Risotto”

lacinato kale, bunched

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1 pound Nash’s triticale berries
2 bunches lacinato or red kale leaves, ribs and stems removed
2 tablespoons extra virgin olive oil
5 cups veggie broth
2 medium shallots, sliced
1/2 tablespoon butter
3 cloves garlic, sliced
6 ounces Parmesan cheese

Wash berries and soak them overnight. Cook as you would rice (1 part grain to 1 1/2 parts water) for about 1-2 hours or until tender. Drain and coat with a bit of olive oil. Coarsely chop kale and put aside. In large sauce pan, warm oil on medium head and add shallots. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add 4 cups of the broth and simmer. Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 ounces Parmesan cheese and cooked triticale. Adjust to remaining stock, and more butter, salt and pepper. Garnish with chives and Parmesan cheese as desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Triticale Breakfast Cereal

Cooking whole grain triticale or wheat berries in the crock pot is fantastic because they can cook on low overnight and be perfect in the morning! They freeze really well too, which means we keep them in Tupperware and pull out small portions as needed to minimize cooking time on busy mornings!

Whole grain triticale berries

You can use any of Nash’s whole grains for breakfast, but my favorite is triticale because of its hearty, nutty flavor.

Triticale Breakfast Cereal

Optional: Soak 2 cups of whole rinsed triticale or wheat berries for several
hours or overnight.

Combine in crock pot 4 cups of water with soaked (or unsoaked) whole
grains. Cook on low for 7-9 hours.

Enjoy whole cooked grain as a breakfast cereal with your favorite toppings, including bananas, cinnamon, cardamom, honey, maple syrup, yogurt, Dungeness Valley Creamery raw milk, nuts, ground flax seeds, freshly grated ginger, dried fruit, etc.

We thank Brigid Walsh for this recipe.

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Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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Six Nettle Recipes

Nettle leaf

Young nettles are easily blanched and frozen to enjoy year round. They are easy to dry as well for healthy herbal teas.

Farmer’s Nettle Frittata
Saute red onions, mushrooms in season, grated carrot, finely sliced broccoli spears and minced chickweed together in olive oil until wilted. Add a handful of minced young nettle stalk and leaves on top, cover and let steam until nettles wilt. Meanwhile, prepare a mixture of eggs, minced parsley and dried basil. Stir well and pour it over the steaming veggies. Place a cover on the pan, wait until eggs set, then flip until done. Delicious as is or with salsa or chickweed pesto.

Leek, Chickweed and Nettle Soup
Saute chopped leeks, celery and crushed garlic cloves in olive oil until soft; add diced potatoes (I use russets or Yukon golds). Add minced chickweed, nettles, parsley, dried basil, turmeric, salt and perhaps a bit more oil or butter. Saute a few minutes more, mixing all the ingredients well to blend the flavors. Cover with stock or water and simmer until everything is tender. Other veggies can be added, such as tomatoes, grated carrots, or perhaps a tin of salmon added at the end for even more variety. Unlike most leek and potato soup recipes, I do not use milk or cream as an ingredient, nor do I find a need to puree if the ingredients are diced small enough, as everything seems to meld together just fine.

Nettle Lasagna
Any spinach lasagna recipe will do for nettle lasagna with the obvious substitution of sauteed or steamed young nettles. If you make your own noodles, toss a spoonful of dried nettle powder into your flour mixture for added nutrition or into your homemade tomato sauce.

Nettle Quiche
Again, there are countless recipes for making quiches. My favorite is from The Enchanted Broccoli Forest by Mollie Katzen. Since I make my own crusts, sometimes I’ll throw in a tablespoon of dried nettle powder with my flours. For the filling, I use a large handful of chopped and steamed nettles, along with sauteed onions, mushrooms in season, chopped broccoli, and an assortment of fresh and dried herbs laid on a bed of feta and shredded raw cheddar cheeses. Over that goes an egg-and-milk mixture to which I might mix in an additional tablespoon of flour depending on how moist my ingredients are.

Nettle Greens Medley
Saute slivers of red onion and garlic in olive oil or coconut oil until translucent. Add equal amounts of chopped Swiss chard and nettle tops. Pour in a small quantity of water, cover with lid and steam until wilted and tender. Mix gently to blend the veggies and oil, sprinkle on some sea salt and serve.

Sesanelp
A seasoning mixture of sesame seeds, nettle seed and nettle herb plus kelp and Celtic salt. Tasty! Roast 1/2 cup sesame seed in a frying pan to your liking. Cool. To a blender add cooled sesame seeds, 2/3 cup of nettle seed, 2 tablespoons dried nettle herb, 2 tablespoons kelp granules and 1/2 teaspoon Celtic salt. Blend till fine. Store in a glass jar. Goes great with a wide variety of foods. My morning toast is sprouted grain bread with a dribble of olive oil topped with this mixture and nutritional yeast. Yum!

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Teri’s Coleslaw

green cabbages

Teri of Nash’s Farm Store generously shared her coleslaw recipe. You, too, can submit a recipe and potentially be published here on our recipes blog!

4 to 5 cups grated green cabbage
1 cup minced fresh Italian parsley
1/2 cup minced white sweet onion or red onion
1 cup minced celery or 1/2 cup minced loveage
1/3 cup apple cider vinegar
1 tablespoon raw honey
1/2 to 1 cup plain whole milk yogurt
Salt to taste
Black pepper to taste

Combine vegetables and greens in a bowl. Dissolve honey in vinegar and add salt and pepper. Pour over mixed greens and stir. Add yogurt and toss until blended.

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Roasted Beets with Mustard

Beets

You can’t beet these beets!

2 pounds small beets (12-16 beets)
2 teaspoons extra-virgin olive oil
1/4 cup sliced scallions
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt & freshly ground pepper, to taste

Preheat oven to 425°F.

Scrub the beets well and cut in half lengthwise. Toss the beets with oil on a baking sheet with sides. Arrange cut-side down and roast until tender when pierced with a fork, about 30 minutes. Let cool for 5 minutes, then peel off and discard the skins.

Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.

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