It’s very unusual these days to have a product that’s grown, processed, and eaten in one place.
But the Sequim Valley can now boast its own ROLLED OATS! Nash’s farm has been growing oats for a decade now, and sold it whole for folks to grind into oat flour, or cook into porridge. But September marks the debut of Nash’s own Rolled Oats, sold in bulk at Nash’s Farm Store at $2.49/lb. or at local Farmers Markets for $7.00/2-lb. bag.
Taste the terroir of our fertile Dungeness soils, mineral-rich waters and radiant sunshine in your morning oatmeal, or use these tasty rolled oats as the basis for a delicious granola.
4 cups Nash’s rolled oats
2 cups shredded coconut
2 cups sliced almonds
3/4 cup high-heat vegetable or coconut oil
1/2 cup honey
Preheat oven to 350°F. Mix the oats, coconut and almonds together. Whisk the oil and honey together then pour over the dry ingredients and mix well. Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown. Allow to cool, and mix in chopped dried fruit, chocolate pieces, or additional nuts.
It’s the “season of plenty” in the Sequim-Dungeness Valley, and every week brings a new fruit or vegetable to our tables. This month, chard makes its grand entrance. A highly nutritious and gorgeously showy vegetable, chard has a lot to offer both for visual appeal and for our overall health. According to The World’s Healthiest Vegetables, chard ranks high in total nutrient richness, second only to spinach, being full of vitamins, minerals and antioxidants.
Here are a couple of ways, one easy, one a little more involved, to enjoy fresh summer chard from the Sequim-Dungeness Valley and Nash’s Organic Produce Stand!
3- Minute Chard
1 lb. chard, chopped
1 medium clove chopped garlic
1 tsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
Salt and black pepper to taste
6 kalamata olives
1/2 cup feta cheese
1 tsp soy sauce
Chop garlic and let sit for 5 minutes. In a large pot, bring 3 qts. water to a rapid boil before adding chard. Cut off tough, bottom part of chard stems. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the chard into the boiling water. Place in colander and press out excess water.
Transfer to serving dish and toss with rest of ingredients while it is still hot. Using a knife and fork, cut chard into small pieces for better flavor.
If your chard has gotten a little wilted, don’t throw it away. Use it in this wonderful recipe!
16 chard leaves
½ cup chopped green onions
2 ½ cups cooked brown rice
1 cup feta cheese
½ cup cottage cheese
1 egg, beaten
½ cup chopped fresh parsley
¾ cup raisins
1 teaspoon chopped fresh dill
¼ teaspoon grated lemon zest
Salt to taste
¼ teaspoon freshly ground pepper
2 tablespoons oil
Preheat oven to 350 degrees. Remove the ribs from the chard leaves and set aside. In a medium bowl, mix together the green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay the chard leaves with the underside up and place 2 Tbsps of the filling of each leaf, one-third of the way up from the bottom of the leaf. Fold over the sides of the leaf and roll up into a “square” packet. Place seam side down in a greased casserole dish. Do the same for all the leaves and brush lightly with oil when all the square packets are in the casserole dish. Cover and bake for about 30 minutes. You can bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people.
Recipe from The City Gardener’s Cookbook, Recipes from Seattle’s P-Patches
It’s strawberry time in Dungeness! Enjoy these sweet, succulent flavor bombs without fear or guilt because they are ORGANIC. (Tip: Graysmarsh Farm in nearby Sequim is busting with U-Pick Berries!) Strawberries are always on everyone’s “Dirty Dozen” list of produce because when they are grown conventionally, they are sprayed within an inch of their lives and all those pesticides and herbicides get absorbed through the fruit’s thin skin. You cannot wash them off. Organic strawberries may not look perfect, but they taste perfect and they are chemical-free!
Here’s an early summer recipe for strawberries:
Slice 1 lb. strawberries. Place in a 1 qt. pan and heat on medium. Add 1-2 Tbsp. honey and bring to a slow boil. Mix a solution of 2 Tbsp. tapioca starch and 1/3 cup cool water. Stir until all tapioca dissolves. Add to the boiling strawberry mixture, stirring constantly to prevent lumping. When the mixture is translucent and thick, remove from the stove and cool.
2 cups Nash’s soft white wheat flour
2 Tbsp. sugar (can substitute 1 Tbsp. honey)
½ tsp. salt
½ cup butter, cut into flour mixture
1 farm-fresh egg, beaten
1 ½ cup milk
1 tsp. vanilla
Heat oven to 350 degrees and grease an 8” x 10” pan. Mix all dry ingredients together. Blend all the liquid ingredients and lightly mix the liquid into the flour mixture. Pour batter into pan, creating a flat surface. Quickly spoon the strawberry sauce on top of the batter and bake on a rack for 35-40 minutes or until a knife comes out clean.
Lemon Cream Cheese Frosting:
4 oz. cream cheese at room temp
¼ cup lemon juice
1 tsp. vanilla
1-2 Tbsp. honey
Heat cream cheese and honey on low heat until soft and smooth. Remove from the stove and slowly stir in lemon juice and vanilla. Garnish the top of baked cobbler.
Ocean Crest Resort’s Charbroiled Wild Salmon au Poivre with Maple-Balsamic Glazed Strawberries was just published in Sunset’s “Eating Up the West Coast:The best road trips, restaurants, and recipes from California to Washington” Yum!
1oz Pure Maple Syrup
1oz Balsamic Vinegar
6ea 8oz filet of Wild Salmon skinned
Olive Oil Spray
Salt and Pepper
6 Strawberries sliced
1. Mix maple syrup with balsamic vinegar and set aside.
2. Preheat grill to medium.
3. Spray flesh side of salmon with olive oil, season with salt and
pepper, and place on the grill skin side up.
While on the grill, spray skin side of salmon with olive oil and
season. Grill for approximately 5 minutes (Cooking times depend
on thickness of cut as well as temperature of the grill and
4. Remove salmon and from grill and plate.
5. Preheat sauté pan on HI on stove top.
6. Place strawberries in pan, add maple-balsamic mixture and toss
to warm and coat strawberries.
7. Serve strawberries and sauce on top of salmon.
Kia’s Skillet Cornbread Recipe:
This is super simple to make, and can be altered in lots of different ways, depending on your mood!
1 cup Nash’s Cornmeal
1 cup Nash’s White Wheat Flour (or Triticale Flour or Red Wheat Flour)
½ teaspoon salt
4 teaspoons baking powder
1 Tablespoon raw sugar
1 cup raw milk
¼ cup melted butter
Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan, and bake batter at 350 degrees for about 30 minutes.
-Add a teaspoon each of chilli powder and ground cumin to the dry mix.
-Grate or dice chunks of cheese and gently fold into batter before putting into pan.
-Gently fold into the batter roughly chopped fresh cilantro, basil or parsley.
-Gently fold into the batter about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies.
-Use coconut oil instead of butter
-Top the batter with thinly sliced colorful peppers for a beautiful presentation.
Serves a crowd as an appetizer, or 4 to 6 as a main dish. Feel free to add extra of any particular ingredient, this recipe is forgiving! Be sure to drain the oysters so the dish isn’t soupy.
10 oz to 16 oz shucked oysters, drained and chopped up
1 stick butter
3 shallots, diced
3/4 red pepper, diced
8 oz sliced mushrooms
3 strips bacon, fried and crumbled
1 clove garlic, diced
1 tsp thyme
1 tsp paprika
1/2 tsp nutmeg
salt and pepper
1/4 cup flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup homemade bread crumbs, at least
Grease a 9×13 ovenproof dish and preheat the oven to 325 convect bake (350 regular).
Melt about 2 tbs butter in heavy casserole. Add shallots and red pepper, saute until shallots are soft. Add mushrooms, oysters, garlic, and saute for 5 minutes. Add bacon bits.
In separate pan, melt 2 tbs butter. Stir in the flour. When smooth, add the cream, whisk until boiling and thick. Stir in the cheese.
Mix the cheese mixture into the oyster mixture and season with thyme, nutmeg, paprika, salt and pepper.
Pour the mixture into the prepared dish, top with the bread crumbs, and dot with remaining butter. Bake for 10 -20 minutes, or until hot and bubbling. If needed, finish under the broiler to brown the bread crumbs.
(To make bread crumbs, butter your favorite loaf bread and toast it or bake it until dry and then whirrrr it up in the food processor).
2 cups water
3 tea bags (unflavored black tea)
4 star anise
1 3 inch cinnamon stick
1 cup passion fruit nectar
3 tablespoons honey
2 tablespoons lemon juice
In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.
Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.
White Hot Chocolate
A cup of this creamy, spicy hot cocoa drink makes coming in out of the cold even more of a treat
3 cups half-and-half or light cream*
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)
Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.
Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
Enjoy an Italian drink that starts with espresso. If you don’t have an espresso machine, you can improvise and brew this coffee in a drip coffeemaker
Thanks to Finnriver Farm & Cidery for these two great reasons to celebrate the holidays with Olympic Culinary Loop cheer!
SPIRITED APPLE WINE HOT TODDY
4 ozs hot water
1 oz Finnriver Spirited Apple Wine
1 oz honey 1 dash nutmeg & cinnamon (stick optional)
1 lemon (wedge)
A IS FOR APPLE, B IS FOR BOURBON
Into a shaker glass full of ice pour
1 oz Finnriver Spirited Apple Wine and
1 oz bourbon.
Cover and shake hard until glass is chilled.
Strain up into a cocktail glass.
Optional garnish with a citrus peel and/or cinnamon stick to swirl around the glass while you sip.
We raise the glass to Amy Grondin for this creation!
Non-Alcoholic Spiced Apple Tea
4 cups apple juice
2 cups water
4 inches stick cinnamon
1 tablespoon whole cardamom pods, crushed
1 teaspoon whole cloves
6 black tea bags (decaffeinated, if desired)
1/4 cup maple syrup
Thin apple slices
Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon.
Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture.
Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.
Here’s a perfect finishing touch to a cold, winter day…a hot toddy with warming ginger and Finnriver’s Spirited Apple Wine. There are many recipes out there for a hot toddy, but here’s one we’ve adapted from Serious Eats:
In a medium saucepan, add water, ginger root slices and optional cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat, so the liquid is bubbling. Cook for 10 minutes, until the mixture has reduced and has enough of a gingery taste to your liking. Strain, removing cloves, lemon halves and ginger from the liquid. Pour into two mugs. Add enough honey and Spirited Apple Wine to your tastes. Garnish with lemon slices, a sprinkle of cinnamon if you like, and serve. Relish the warmth!
OCL fan Lexie Rawlins posted an urgent culinary message:
“Could someone please find a cookie called Anczec (sp) I need an address to have some shipped to me. I brought about two dozen home but have run out. Please help me out.”
While we sometimes see (and eat!) variations of these cookings at Pane d’ Amore bakery we’re not aware of any place on the LOOP that bakes up Anzac Biscuits on a regular.
These iconic biscuits were originally made to send to the ANZACs(Australian and New Zealand Army Corps) serving in Gallipoli during WWI as part of solider care packages.
Since they could be made without eggs, and they kept well on the overseas voyage to Europe, they became the (original) energy bar!
YIELD: MAKES ABOUT 3 DOZEN
2 cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut
1 cup (2 sticks) unsalted butter
2 tablespoons Lyle’s Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.