Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1-2 ribs celery, thinly sliced
1 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
Salt and pepper to taste
Hot cooked rice for 6
Sliced green onions for garnish

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water for about 1 1/2 hours. Rinse and drain the peas. In a slow cooker, combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on low for 5-6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1-2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion if desired.

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Hogaholics Dry Rub

This is the go-to rub for Sid, who oversees the farm’s pork sales.

1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar

Combine all ingredients and rub into meat. Let marinate at least 24 hours before cooking.

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Diana Fava Bean Hummus

diana fava beans

Diana fava beans are smaller and plumper than typical (“Windsor”) fava beans, but they contain more protein and are quite tasty. We recently taste tested this recipe on the farm, and it was a huge hit, served with slices of Nash’s carrots!

2 cups dried diana fava beans
1 teaspoon salt
2-3 tablespoons tahini paste
2-3 cloves garlic
1/4 cup lemon juice

Soak beans in 4 cups water with 1 teaspoon salt. Cover and let sit overnight.

Drain beans, place in pot with plenty of water and cook on medium heat until beans are very, very tender. Diana fava beans are a very hard bean with a resilient seed coat, so make sure your beans and the outer skins are very tender. If necessary, add additional water. When done, drain and let the beans cool before you begin to mix in the other ingredients.

In a food processor, puree the beans until they create a paste. Transfer to a bowl and mix in the rest of the ingredients and salt to taste. Add your hummus back into the food processor in small batches, re-blending until super-smooth and creamy.

You can use a variety of items to top your hummus, such as parsley, paprika, and extra-virgin olive oil. You may also use a variety of spices, such as cumin, cayenne, and toasted pine nuts.

Serve with pita bread, carrots, celery, or any favorite veggies.

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Sloppy Joes

1 medium onion, chopped
1/4 cup apple cider vinegar
1/4 cup ketchup
4 ounces tomato paste
2-3 cloves garlic
2 tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon paprika
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
A little water
1 pound Nash’s ground pork

Brown the onion on low until tender and caramelized. Remove from pan. Sautee garlic until lightly browned, remove from pan and add to onions. Brown and break up the ground pork on low until almost done (you don’t want crunchy pork). Mix the onion, garlic and all remaining ingredients, except the tomato paste and water, into the pork. Once the mix is blended well, add the tomato paste and stir. Add water until the desired consistency is reached. If additional spice is desired, try adding some good ground chipotle or Guajillo pepper or some fresh jalapeno.

Eat and enjoy!

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Quinoa Sunchoke Pilaf

sunchokes

The mild, nutty flavor of sunchokes complements quinoa nicely.

1/2 cup quinoa
2 tablespoons oil
1/2 cup chopped onion
1 1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas or field peas, cooked
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 teaspoon pepper

Place quinoa in a large bowl and fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

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Beet Chutney

Chiogga beets, gold beets, cylinder beets, and Detroit beets

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion in this tasty recipe.

1/4 cup extra-virgin olive oil
1 3/4 cups chopped red onion
1 large beet or 2 small beets, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
2 teaspoons chopped, peeled, fresh ginger
1 teaspoon yellow mustard seeds
Pinch of cumin seeds

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool.

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Parsnip and Apple Cider Soup

russet potatoes

Let roots and soups warm you this winter.

1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek, trimmed, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream

Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated.

In a heavy saucepan heat 1″ oil to 360°F on a deep-fat thermometer and fry a parsnip that has been cut into thin strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season with salt. Serve soup topped with fried parsnip.

We thank epicurious.com for this recipe.

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Fudgy Vegan Cupcakes with Pureed Roasted Beets

Beets

Sweet beets! We (the store and farm crews) got to taste test this recipe last week and it was super tasty.

Servings: 10 cupcakes (or 1 round or square cake pan)

2 medium beets
Orange juice or water
1 cup unsweetened vanilla almond milk
1 teaspoon white vinegar or apple cider vinegar
3/4 cup raw turbinado or granulated sugar
1/4 cup canola or melted coconut oil
2 teaspoon pure vanilla extract
1 cup + 1 heaping tablespoon Nash’s soft white wheat flour or hard red wheat flour
Scant 1/2 cup unsweetened cocoa powder
 + more for topping
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.

Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

We thank Minimalist Baker for this recipe.

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Brussels Sprouts Casserole

Brussels sprouts

Get your Brussels sprouts while you still can!

4 cups cubed and dried bread (any mixture or type)
1 large onion, chopped
2 tablespoons butter (can use 1/2 oil, 1/2 butter)
Salt to taste
1 tablespoon ground or dried rosemary, or 2 tablespoons fresh, minced
2 cups milk, or more as needed
2 eggs
Grated cheddar cheese
6 to 8 cups Brussels sprouts, halved
Pumpkin or sunflower seeds to sprinkle on top

This dish may be prepared in a skillet on the stovetop or baked in the oven. Wash and trim Brussels sprouts, cutting large ones in half or quarters. Heat butter in large skillet and sauté onion and rosemary. Add bread and continue cooking until bread starts to absorb moisture. Blend milk and egg. Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover. Cook at medium temperature until sprouts are tender but not overcooked. Sprinkle with cheese and top with seeds.

We thank Teri Crockett for this delicious recipe.

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