Sweet and Sour Red Cabbage

Nourish Restaurant in Sequim, WANourish, 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.

According to Nourish co-owner Tanya, red and green cabbage are both super-healthy vegetables. But what are the differences?

Red cabbage has 10 times more vitamin A. One cup of red cabbage has about 33% of the recommended daily intake, whereas green has only 3%. Great for vision and keeping your skin and your immune system healthy.

But don’t turn away the green cabbage — it has twice the vitamin K than red cabbage, which is good for bone density.

So the best solution is buy both red and green and eat them both!

In the meantime, here’s a fantastic recipe courtesy of Nourish using Nash’s beautiful red cabbage.

red savoy cabbage

Red cabbage is not only pretty but also good for your immune system and vision.

1 onion, sliced
1 1/4 cup cider vinegar
1 cup green apple, sliced
2 tablespoon butter
1 two-pound red cabbage, thinly sliced
4 tablespoons honey
Black pepper & hot sauce

Place butter cabbage apples, honey and cinnamon in a large pot. Pour in vinegar and water, season with salt and pepper.

Bring to a boil and lower to a simmer, covered for 1 to 1 1/2 hours.

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Golden Beets, Greens and Bow-Tie Pasta

Bunched beets

Golden beets give bright spots of color against their own rich greens in this tasty recipe.

1/4 cup pine nuts
2 tablespoons extra-virgin olive oil, divided
1 large onion, quartered lengthwise through root end, sliced crosswise (about 2 cups)
2 cloves garlic, minced
1 bunch 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges; greens cut into 1-inch-wide strips
6 ounces farfalle (bow-tie pasta)
1/4 cup grated Parmesan cheese

Heat a large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to a small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 20 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese, if desired.

We thank bonappetit.com for this delicious recipe!

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Roasted Beet Hummus

Beets

Hummus? Made with beets? That’s right, give it a try!

2 medium-sized red or golden beets
1 cup cooked chickpeas
1 clove garlic
2 tablespoons sesame seeds
Juice of 1 lemon
Drizzle extra virgin olive oil
Sprinkle sea salt

Preheat oven to 375 degrees. Wash and trim the red beets and then wrap them in tin foil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.

In a small saucepan, add sesame seeds and just enough olive oil to coat. Toast them over a medium-high heat for about 5 minutes, or as needed. When the sesame seeds turn golden, remove them from the stove.

When the red beets are fully cooked, peel them and cube them. Add the following ingredients to your food processor: chickpeas, toasted sesame seeds, roasted beets and a pinch of salt. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon juice as needed. Salt to taste and serve.

We thank www.mnn.com/food/recipes for this recipe.

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Corn Salsa

Organic corn from eastern Washington

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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Swimming Rama

Bunched spinach

Farm share members get to look forward to spinach in their farm share boxes this week, in addition to many other goodies.

Chicken Base
1 3/4 to 2 pounds fresh spinach, washed and stemmed
3 boneless skinless chicken breasts (about 1-1/4 lbs), sliced crosswise into 1/2-inch-wide strips
1/4 cup diced red bell pepper

Set steamer basket in large skillet; add water to within 1/4 inch of bottom of basket. Bring water to a boil over high heat. Layer about 1/4 of spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds or until leaves are bright green and barely wilted. Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups water to a boil in large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Drain chicken; stir into hot Peanut Sauce and pour mixture over spinach. Sprinkle with diced pepper. Garnish, if desired.

Peanut Sauce
2 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chunky or creamy peanut butter
3 cloves garlic, minced
3 tablespoons packed brown sugar
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.

We thank HowStuffWorks.com for this delicious version of swimming rama.

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Ginger Carrot Soup

Nourish Restaurant in Sequim, WANourish, 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. Tanya, one of the owners of Nourish, says, “This has become our house soup and we think it’s particularly good because of the super-sweet Nash carrots.”

2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt
1 tablespoon minced garlic
1 tablespoon minced ginger
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
Vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning

Carrots

Carrot season is here! Nash’s super-sweet carrots make an excellent soup.

In a heavy Dutch oven, over medium-high heat, add the olive oil and the sweet onions.

Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize.

Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture.

Stir in the carrots, potatoes and the vegetable stock.

Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.

In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.

In a small bowl, combine the yogurt, honey, thyme and black pepper.

With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.

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Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish Restaurant in Sequim, WANourish, 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 is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

red cabbage and green cabbage at farmer's market

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Sourdough Bread with Nash’s Triticale Flour

Nash's flour in two-pound bags

This recipe uses both triticale flour and regular white flour for superb texture.

Timeframe: 12-15 hours

1 1/2 cups sourdough starter
5 cups Nash’s Organic triticale flour
4 cups water
1/3 cup organic olive oil
1 tablespoon salt
4-6 cups organic unbleached white flour

Creating the Sponge
Combine: sourdough starter, water and Nash’s triticale flour in a large bowl, mix well and cover with a moist towel. Let this mixture sit at room temp for 8-12 hours. This is the sponge. A sponge is basically feeding the sourdough starter with fresh flour and water while creating a medium that will make the bread rise. When the surface is bubbly, scoop out 1 1/2 cups of the sponge and place in a clean jar with a lid and refrigerate. This is the starter for the next batch of bread.


Making the Sourdough Bread
Now that some sourdough starter has been saved for future batches, stir into the sponge the olive oil and salt. Next, fold in the unbleached white flour, 1 cup at a time, until a dough forms. At this point the dough will begin to pull away from the edges of the bowl. Remove from the bowl and place on a floured counter-top. Knead for 10-15 minutes, adding flour when necessary to keep the dough from sticking to the counter. Kneading is complete when it becomes difficult to add more flour and the dough easily holds its form in a ball. Once dough is thoroughly kneaded, divide into 2 or 3 pieces, depending on how large you would like your loaves to be. Place your loaves on an oiled cookie sheet or in bread pans, cover with a moist towel and let rise at room temperature for approximately 2 hours.

Preheat the oven to 400 degrees F. Sprinkle salt and make slits on the surface of the loaves. Place loaves in the preheated oven for 20 minutes. After 20 minutes turn the oven down to 375 degrees F and continue to bake for 45-60 minutes. When the surface and bottom of the loaves are well-browned remove from the oven and tap with a knuckle on the bottom of the loaf. If it makes a hollow sound, the bread is done. Place on cooling racks and enjoy.

We thank Eliza Winne for this recipe.

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Napa/Red Cabbage Salad

red cabbage and green cabbage at farmer's market

Add some vibrant glossy purple to your salad with red cabbage.

2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
2 tablespoon seasoned (sushi) rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons lemon juice
2 unpeeled Braeburn or Fuji apples, thinly sliced
2 cups thinly sliced red cabbage
3 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries

Red cabage transplant

These scrawny seedlings have now grown into substantial, mature cabbage plants with beautiful purple heads.

Season the Pecans
This may be done a day in advance. Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool. Store airtight at room temperature.

Mix the Dressing
Making the dressing may also be done a day ahead. Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss the Salad
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper. Serve immediately.

red cabbages

We’ll see you at your local farmer’s market, where you can pick up both Napa and red cabbage!


We thank epicurious.com for this fantastic recipe.

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