- "The Market" Help
This page is where you can place your orders. If you're logged in to your account *and* the market is open, you will see quantity box an "Add to Cart" icon next to each item. If you just want one, click on the icon to add it to your cart. If you want more, you can either change the quantity and then click, or click the number of times you want.
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To order: Go to the specific item and click the Shopping Cart icon to order one of the items. To order more than one, change the number in the box to the quantity you desire. Your order will accummulate in the Shopping Cart box. When ordering is completed, click on Proceed to Checkout. On the next page, check your order for accuracy, then click the Place This Order button. You will receive an immediate email confirmation.
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Recipes
Beet and Mead Chutney by Chef Mike ShetharGrower: Nash's Organic Produce
Price: $0.00 ( Free Recipe to Make and Enjoy! )Available (Estimated): 100
- 2 medium sized Nash’s beets (1 Detroit/Chiogga and 1 Golden) - 2 oz Washington State Honey Mead - 1 Clove garlic - 2 oz champagne vinegar - 2 T white sugar - 2 T brown sugar - Scrub beets with veggie brush, and trim the greens and stem. Shred, mince or julienne the beets into a thick bottomed sauce pan with the vinegar. Add garlic and cook together until aromatic and steaming. Add Mead, and then sugar. Cook down uncovered until the liquid has mostly absorbed or evaporated. Test for taste and consistency. Cool for 24 hours before serving.
close - 2 medium sized Nash’s beets (1 Detroit/Chiogga and 1 Golden) - 2 oz Washington State Honey Mead - 1 ...
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Caramel Pear Pie RecipeGrower: EdenScapes
Price: $0.00 ( 0lb.? )Available (Exact): 999
1- 9" pastry crust
6c peeled sliced ripe pears
1T lemon juice
1/2c sugar, plus
3T sugar, divided
2T quick-cooking tapioca
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/4tsp. ground nutmeg
1/4c Rosecity Pepperheads Haze Glaze
3/4c rolled oats
1T all-purpos flour
1/4c cold butter or margerine
4 of the 2oz old fashioned caramel apple dip
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1. Add together in a lg. bowl, the pears and lemon juice; toss.
2. In a different bowl, mix together 1/2c sugar, tapioca, cinnamon, salt, nutmeg, and hazelnut mix.
3. Add to pears; sttir gently to mix well.
4. Let stand for 15 mins.
5. Pour mixture into the pastry shell.
6. In a bowl, mix the oats, flour, and remaining sugar.
7. Cut in butter with a pastry blender.
8. Sprinkle over pears.
9. Bake at 400 degrees for 45mins
10. Drizzle caramel dip over pie
11. Bake for 8-10 mins. or until crust is golden brown and filling is bubbly.
12. Cool pie on a wire rack.
close 1- 9" pastry crust 6c peeled sliced ripe pears 1T lemon juice 1/2c sugar, plus 3T sugar, divided 2T quick-cooking ...
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Chickweed Parsnip SoupGrower: Nash's Organic Produce
Price: $0.00 ( Free to take and make! )Available (Estimated): 49
*1/2 stick of unsalted butter or 3 ounces of extra virgin olive oil. *4-5 medium parsnips, 1/2 inch diced *1 large leek *4 cups of vegetable stock or enough to cover *1-2 apples peeled and dices *1/2 cup heavy cream or Dungeness Valley Creamery raw milk. *4 cups chickweed (satin flower) *1/4 tsp Nutmeg *slat and pepper to taste *Blanch half of chickweed for about 5 seconds in boiling water and shock in ice bath. Reserve. Melt butter in a large pot, sweat onions and parsnips until onions are translucent. Cover with vegetable stock and apples. Simmer until parsnips are tender about 15 minutes. Take about half of the mixture out of the pot and blend in blender with blanched half of the chickweed until smooth. Return to pot, add cream and nutmeg. Add rest of chickweed and take off heat when it wilts. Season and serve!
close *1/2 stick of unsalted butter or 3 ounces of extra virgin olive oil. *4-5 medium parsnips, 1/2 inch diced *1 ...
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Copy of Stir Fry SaucesGrower: EdenScapes
Price: $0.00 ( about 1c )Available (Exact): 998
Stir Fry Sauces:
Sweet and Sour:
Stir 1/2c Apricot with an Attitude, 1/4 c ketchup, 2T cider vinegar, and 1tsp., minced garlic in a small bowl until blended.
Thai-Coconut:
Whisk 14oz light cocnut milk, 2T brown sugar (you can use raw sugar), 1T gr. curry paste, 1/2c Thai-Mandarin or Hawaiian Jalapeno' jelly & 1/4c mint in a sm. bowl until blended.
Ginger-Soy:
Stir 1/2c orange juice, 1/4c reduced-sodium soy sauce, 2T honey, 2T water, 1/2c hot ginger jelly, 1T minced scallion, 2T cornstarch (or you can use arrowroot or tapioca flour), and 1tsp. sesame oil in a small bowl until cornstarch (or whatever you used as a thickener) is dissolved.
close Stir Fry Sauces: Sweet and Sour: Stir 1/2c Apricot with an Attitude, 1/4 c ketchup, 2T cider vinegar, and 1tsp., ...
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Kale and Triticale "Risotto" by Chef Mike ShetharGrower: Nash's Organic Produce
Price: $0.00 ( Free Recipe For the Making! )Available (Estimated): 97
- One Package (12 oz) Triticale - 2 bunches Lacinato (Tuscan) or Red Kale leaves, with ribs and stems removed - 2 T Extra Virgin olive oil - 2 Med Shallots, sliced - 3 Cloves garlic, sliced - 5 C Veggie broth - 1.5 T Butter - 6 oz Parmesan Cheese - 2 tablespoons chopped fresh chives - Wash and soak Triticale overnight. Cook as you would rice, (1 part grain, 1.5 part water) for around 1-2 hours, or until tender and translucent. Drain and coat with a bit of olive oil. Coarsely chop kale to edible portion size (around 2 inch squares) and reserve. Heat oil, on medium heat, in a large saucepan, and add shallots. Cook about 2 minutes or until very fragrant and soft. Add kale, saute and wilt for about 2 minutes, then add garlic. Saute about 30 seconds, stirring occasionally, then add 4 C of the broth and simmer. Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 oz parmesan Cheese and cooked Triticale. Adjust consistency with remaining stock and perhaps sneak in more butter, and season with salt, pepper. Garnish with chives and Parmesan cheese.
close - One Package (12 oz) Triticale - 2 bunches Lacinato (Tuscan) or Red Kale leaves, with ribs and stems removed ...
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Parsnip Puree with Sherried Kale by Chef Mike ShetharGrower: Nash's Organic Produce
Price: $0.00 ( Free Recipe to Make and Enjoy! )Available (Estimated): 97
- 3 C Parsnips, cut to 1" pieces - 4 C Vegetable Stock - 6 oz butter - 6 oz Cream (optional, and delicious) - 2 bunches Lacinato (Tuscan) or Red Kale leaves, with ribs and stems removed - 2 oz Sherry Vinegar - Salt and Pepper - Simmer Parsnips in enough stock to cover them until tender, about 15 to 20 min covered. Blend with immersion blender, or food processor. Keep warm over low heat. Coarsely chop kale to 2 inch square pieces and saute in butter, medium heat, for 2 minutes. Deglaze with Sherry Vinegar, cook for 2 minutes. Add 4 oz of stock, and 2 oz butter and cover. Cook for 10 minutes or so, checking often, until tender. Add to parsnip puree and adjust consistency and taste with butter, cream, salt and pepper. Garnish with chopped nuts or golden raisins.
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close - 3 C Parsnips, cut to 1" pieces - 4 C Vegetable Stock - 6 oz butter - 6 oz ...
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Rhubarb Sky RecipesGrower: Sequim Locally Grown Mercantile
Price: $0.00 ( Yours for the taking )Available (Estimated): 89
Nutritional InfoI do the crop sheets for Salt Creek Farm and have posted all of the recipe suggestions I've given farm members for the past 2 1/2 years on my blog (link below). Feel free to dig around on there and share any recipes that strike your fancy.
Yours in Good Food,
Carrie Sanford
http://rhubarbsky.wordpress.com/recipes/
close I do the crop sheets for Salt Creek Farm and have posted all of the recipe suggestions I've given farm ...
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Sauteed Leek & NettlesGrower: Nash's Organic Produce
Price: $0.00 ( Free to make and enjoy! )Available (Estimated): 48
Saute leeks in butter and/or olive oil until browned. Coarsely chop nettles and add a heaping pile to leeks along with a long splash of water. Season with salt and pepper. Toss on medium to high heat for 3 to 5 minutes until wilted. Serve with cooked wheat berries, broiled fish or beans and rice!
close Saute leeks in butter and/or olive oil until browned. Coarsely chop nettles and add a heaping pile to leeks along ...
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Stir Fry SaucesGrower: EdenScapes
Price: $0.00 ( about 1c )Available (Exact): 997
Stir Fry Sauces:
Sweet and Sour:
Stir 1/2c Apricot with an Attitude, 1/4 c ketchup, 2T cider vinegar, and 1tsp., minced garlic in a small bowl until blended.
Thai-Coconut:
Whisk 14oz light cocnut milk, 2T brown sugar (you can use raw sugar), 1T gr. curry paste, 1/2c Thai-Mandarin or Hawaiian Jalapeno' jelly & 1/4c mint in a sm. bowl until blended.
Ginger-Soy:
Stir 1/2c orange juice, 1/4c reduced-sodium soy sauce, 2T honey, 2T water, 1/2c hot ginger jelly, 1T minced scallion, 2T cornstarch (or you can use arrowroot or tapioca flour), and 1tsp. sesame oil in a small bowl until cornstarch (or whatever you used as a thickener) is dissolved.
close Stir Fry Sauces: Sweet and Sour: Stir 1/2c Apricot with an Attitude, 1/4 c ketchup, 2T cider vinegar, and 1tsp., ...
more
Triticale Winter Salad by Chef Mike ShetharGrower: Nash's Organic Produce
Price: $0.00 ( Free Recipe for the Making )Available (Estimated): 98
- 1 package of Triticale, fully cooked - 1/2 head Green Savoy cabbage, shaved - 1/2 head Red Savoy cabbage, shaved - 4 medium rutabagas, julienned or diced - 6 small j-chokes, halved and sliced - 4 medium purple turnips, diced - 4 ounces of carrot juice - 1 ounce of Rice Wine Vinegar - Salt and pepper to taste 1. Soak triticale overnight then cook like you would rice. 2. Mix carrot juice and rice wine vinegar together and then add vegetables and triticale. 3. Chill and serve.
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close - 1 package of Triticale, fully cooked - 1/2 head Green Savoy cabbage, shaved - 1/2 head Red Savoy cabbage, ...
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Beet and Mead Chutney by Chef Mike Shethar
Chickweed Parsnip Soup
Kale and Triticale "Risotto" by Chef Mike Shethar
Parsnip Puree with Sherried Kale by Chef Mike Shethar
Rhubarb Sky Recipes
Sauteed Leek & Nettles
Triticale Winter Salad by Chef Mike Shethar
