Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here are this week’s recipes, featuring our very own pears and broccoli:
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Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s boxes include pears grown right here in our orchard.
4-6 pears, peeled and cored
1 1/2 cups Harbinger Merlot
3/4 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 teaspoons cinnamon
Cream to taste
Could this pear be destined to be poached in wine sauce someday?
Combine all ingredients except pears and bring to boil. Once the wine mixture is boiling, turn heat down to simmer and add pears. Simmer for two minutes until pears are tender to a fork test. Remove pears and let them cool. Gently boil wine sauce until half the volume remains. Pour sauce over pears and serve with cream.
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Nash’s celery, planted in spring, is finally ready to harvest, and it makes a wonderful soup — perfect for October’s cooler weather.
8 large celery stalks, cut into 2-inch pieces
1/2 bulb fresh fennel, cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 medium red potatoes, peeled and cut small
6 cups chicken broth
1/2 cup light cream or half-and-half
2 teaspoon fresh lemon juice
Salt and pepper to taste
Celery leaves/fennel fronds
Place the cut celery, fennel and cloves of garlic in a 9 x 13 inch roasting pan. Add the salt, pepper and olive oil and toss to coat everything. Roast in a 350F oven for 40 to 45 minutes, turning occasionally, until the edges of the vegetables just begin to brown.
While the vegetables are cooking, cook the potatoes in the chicken broth until tender, about 10 to 12 minutes. Set the pan aside to cool.
When the vegetables have finished roasting, add them to the potatoes and broth. Let everything cool. In a blender puree the soup in batches. Strain the soup through a mesh strainer. Once pureed, return the soup to the pot and bring up to the boil. Stir in the cream and the lemon juice. Re-season if needed and garnish each bowl with celery leaves and fennel fronds.
We thank food52.com for this recipe.
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Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe highlights arugula.
2 bunches arugula, washed well, large stems removed
1/4 cup pine nuts, toasted
1/4 cup Parmesan cheese, shaved
Salt and pepper
2 tablespoons olive oil
1 tablespoon wine vinegar or balsamic vinegar
Tear arugula into bite-sized pieces, toss all ingredients together and serve.
Nourish Tip: Arugula, also known as rocket, has a nice peppery flavor. It’s a good source of fiber, vitamin A, vitamin C and vitamin K as well as B-complex vitamins. Overall, it’s a great anti-oxidant.
Nourish Tip: Use a potato peeler to shave from a block of Parmesan cheese.
Nourish Tip: Pine nuts can be expensive, so try using sunflower seeds in their place.
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Purple and yellow carrots join orange carrots to make colorful bunches of rainbow carrots. Purples are sweet, and if you cut one in half, you’ll see a sunburst of orange in the core and purple on the margins. Yellows are mild with a faint parsnip taste and are cheery yellow all the way through.
1 bunch rainbow carrot ribbons, cut lengthwise into ribbons with a vegetable peeler
1 bunch arugula
Several ounces (depending on your taste) Parmigiano Reggiano, cut into ribbons
One-half red onion, slivered
Fresh herbs to taste, like basil, parsley, and chervil, broken into small pieces
One-half cup toasted nuts, like slivered almonds, walnuts or pine nuts
Salt and pepper to taste
Mix the above ingredients in a large bowl. Toss with a light vinaigrette, like the one below.
Vinaigrette
3 parts good olive oil
1 part wine vinegar
Splash balsamic vinegar
1 smashed garlic clove
Dollop dijon mustard
1 teaspoon oregano
1 teaspoon kosher salt
Ground pepper to taste
Whisk all ingredients well together.
We thank ProudItalianCook.com for this recipe.
Have you tried this recipe? Tell us how it turned out!
Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here are this week’s recipes:
Have you tried this recipe? Tell us how it turned out!
Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.
8 ears corn
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon corn flour
Salt and pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Fresh dill to taste
Fresh dill goes so well with fresh corn!
Shuck the kernels from the corn. Saute onion in olive oil. Add corn and cook for 4-5 minutes.
Whisk corn flour, cream, water, honey, salt and pepper. Add liquid mix to corn and onion. Simmer and stir until mixture becomes creamy, about 15 minutes.
Stir in dill and serve.
Have you tried this recipe? Tell us how it turned out!
Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe features collard greens, a cousin of beets, dandelion, mustard and turnips. They are loaded with beta carotene and vitamin A to help fight disease. They also have a good amount of the antioxidant vitamin C and fiber. They help fight osteoporosis by providing bones with a great dose of vitamin C.
Collard greens help you fight disease — and they’re tasty, too!
3 cloves garlic
1/2 large yellow onion, chopped
2-3 cups vegetable broth
1 teaspoon smoked salt
1/2 teaspoon red pepper flakes
2 pounds collard greens
Black pepper and hot sauce
Saute onions until tender. Add garlic and cook until onion and garlic are fragrant, 2-3 minutes.
Add vegetable broth.
Season broth with smoked salt and red pepper flakes.
Add the greens. Greens wilt down as they cook.
Simmer for one hour, do not boil. Watch and add more broth if needed.
Add smoked salt, pepper flakes and black pepper to taste.
Nourish Tip: Good with a little vinegar too!
Have you tried this recipe? Tell us how it turned out!
Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week, expect Nash’s own (non-GMO) corn in your box.
2 ears of corn, shucked
3 medium leeks, cleaned and sliced (3 cups)
1 clove garlic, minced
2 tablespoons olive oil
1 stalk celery, chopped
1 large russet potato, peeled and cubed
1/2 teaspoon salt
8 ounces smoked salmon
4 cups fish broth
1 cup heavy cream
Dill for garnish
Locally grown (and non-GMO) corn on the cob!
Heat olive oil. Sauté leek and garlic.
Add potato, celery salt and pepper. Cook over medium heat, stirring constantly.
Add broth and simmer until potato is tender, about 10 minutes.
Add milk and salmon and bring the temperature back to a simmer. Do not let it boil or milk will separate.
As the mixture simmers, stir in cream.
Top each serving with chopped dill.
Have you tried this recipe? Tell us how it turned out!
Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here are this week’s recipes:
Have you tried this recipe? Tell us how it turned out!