Thursday, December 20, 2012

Potato Corn Bake with Bacon and Roasted Peppers

Talk about comfort food! These corn cakes have all the right ingredients in them. Make them smaller for a great appetizer.

1/2 cup panko bread crumbs
2 tablespoons buttermilk
1 green bell pepper, roasted, peeled, seeded, and sliced* (see instructions below if you’ve never roasted a pepper)
2 yukon gold potatoes, peeled, cooked, and mashed
1/2 cup red onion, finely diced
1 (11 ounce) can Whole Kernel Sweet Corn Niblets, vacuum packed, (or
15.25 ounce can regular packed, drained)
1 egg, beaten
1/2 cup reduced fat sour cream
1/2 cup crumbled Queso Fresco
1 cup shredded sharp cheddar, divided in half
5 slices bacon, crisp cooked and crumbled
Shake of Cayenne pepper
Kosher salt and fresh ground black pepper to taste
2 scallions, sliced for sprinkling on top

Cranberry and Citrus Vodka

Cranberry Orange VodkaTis the season for holiday cocktails! Make them and pour them into mason jars for beautiful host/hostess gifts. Or keep for yourself, we won't judge :)

1 Cup fresh cranberries
1/4 Cup sugar

2 Tablespoon water
1 Piece Tangelo Peel (2-By-1-Inch)
3 Cups vodka

To view the rest of this recipe, please visit:

Thursday, December 13, 2012

Spicy Penne With Chicken and Broccoli

A simple pasta dish is a necessity for a weeknight dinner. This pasta has a little kick to it and some tang from the olives. Vegetarian? It's just as good without the chicken!

Kosher salt
1/2 cup olive oil
4 cloves garlic, smashed
2 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
2/3 cup pitted Kalamata olives, coarsely chopped
1 lb. penne
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
2 Tbs. fresh lemon juice
1 cup freshly grated Parmesan cheese

Quick-Roasted Winter Vegetables

You all know by now that the best way to cook up root vegetables is to roast them, why not do them all together in a beautiful mix? This will make a great side dish for the family or arrange them by color at your winter gathering.They keep really well, so you can store them in the fridge to snack on later. 

1 lb. beets (about 3 medium), ends trimmed, sliced thinly (use a mandolin if you have one)
1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1 lb. acorn squash, ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:
2 Tbs. vegetable or olive oil
1/2 tsp. kosher salt; more to taste
1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped) 

Wednesday, December 12, 2012

Nalls Deep Winter Crop Share Registration Now Open!

As our short winter round of Crop Share is slowly winding down, we have opened up registration for our Deep Winter Crop Share. For this round, all produce will be domestic. This is probably the most diverse Crop Share of the year. A lot of the southern states will have great summer produce available like zucchini, eggplant, lettuce, sweet onions, radishes and more!

Nalls will only be open on the weekends specifically for Crop Share and milk subscriptions. We will only have milk, eggs and bread available for folks who have subscriptions. We will not have any available for retail.

We are looking forward to seeing you all this winter! Get your friends involved! You get a $5.00 store credit for every referral. It will be a fun thing to look forward to on the cold and boring days of winter. Plus, if your New Year's resolution this year is to eat healthier, this is a great way to do it!

January 4-February 22, 8 pick ups
Pick-up at Nalls Fridays 3:00-7:00 p.m. and 11:00 a.m. - 4:00 pm on Saturdays

Large Share - Feeds 4 - $320
Small Share - Feeds 2 - $160

Add natural grass-fed milk for $42
Add organic brown eggs for $40

Click here to register online.
Click here to print out and bring in the store with you.

Have any questions about our Crop Share program? Want to gift it to a friend? Send us an e-mail at or call us at 703-971-4068

Thursday, December 6, 2012

Butternut Squash, Mushroom, Kale and Sausage Frittata

Butternut Squash, Mushroom, Sausage and Kale FrittataI was very excited to come across this recipe. I love a good brunch! Maybe it's because I immediately attribute mimosas and sleeping in with brunch. This frittata is a great way to use any leftover butternut squash you may have. 

1/2 pound Italian sausage, casings removed (omit for vegetarian)
1 tablespoon oil
2 cups butternut squash, cut into bite sized pieces
1 tablespoon oil
1 onion, diced

4 ounces mushrooms, sliced
1 cup kale, torn into bit sized pieces
1 tablespoon sage, thinly sliced
8 eggs
1/2 cup milk or cream
1 cup gruyere, shredded
salt and pepper to taste

Guest Post From Crop Share Member Tara Johnston

I’m one of those weird people who just bloody loves cabbage.  As a slaw, braised, sautéed, thrown in mashed potatoes, or pickled to sauerkraut perfection, you name a preparation and I love it (okay maybe not stuffed cabbage, but that’s due to a rather unfortunate encounter).  So it was a bit surprising that my joy over a lovely head of cabbage in this week’s crop share was rather short lived.  It’s been rather exhausting around our household lately, so I was not overly thrilled with the prospect of the time-intensive methods of cabbage prep that I tend to turn to.  And then, once again, Martha Stewart, like a mildly judgmental and creepy angel, swept into my life with a beautiful gift -- a recipe for roasted cabbage!  One hacked up cabbage and 30 minutes later, we beheld its majesty.  I may or may not have proposed marriage to my roasted cabbage, it was really all a blur, but my husband understands.  So if you’re still staring at your crop share cabbage and hoping it will speak to you about how to cook it, trust me when I say that cabbage wants to get a tan in your oven!

 Roasted Cabbage


1 medium head of green cabbage, washed & cut into 1/2 inch slices
4-5 Tbsp olive oil
Sprinkle of coarse-ground salt & pepper
Juice of half a lemon

Preheat your oven to 400 degrees, and lay cabbage slices onto a baking sheet.  Drizzle with olive oil, and flip slices over to make sure both sides get coated.  Sprinkle some coarse-ground salt and pepper over top, and then squeeze lemon juice evenly over slices.

Pop into the oven and roast for about 25-35 minutes or until the edges are a nice golden brown.  Be careful when checking the oven as these bad boys give off lots of steam, so prepare for a steam facial when opening your oven door!

We served ours topped with some shrimp scampi, and the spare roasted slices even reheated amazingly in the microwave the next day.  I topped those with a bit more lemon juice and a sprinkle of dairy-free parm.

Adapted from Martha Stewart’s Roasted Cabbage Wedges (

Thursday, November 29, 2012

Sweet & Sour Beef Cabbage Soup

Sweet & Sour Beef-Cabbage Soup Recipe
A sweet and sour soup? I'm on board. Doesn't a hot soup in fuzzy socks sound heavenly?

1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 medium bell peppers chopped
1medium onion chopped
1 medium sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

To view the rest of this recipe, please visit

Wednesday, November 21, 2012

Cranberry Sauce

Once you make your own fresh cranberry sauce, you'll never go back to canned! 

1 cup sugar
1 cup water
4 cups (1 12-oz package) fresh cranberries

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Tuesday, November 20, 2012

2 Hour Turkey

2 Hour Turkey
This is a game changer, folks.


o    1 (10 lb) whole turkey (if frozen, fully thawed)
o    1 -2 tablespoon extra virgin olive oil
o    kosher salt
o    pepper


1.     Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
2.    Rinse turkey inside and out with warm water. Pat dry with paper towels.
3.    Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
4.    Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
5.    Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
6.    Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
7.    Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
10-13 lb. 50min to 1 1/4 hrs.
13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
16-19 lb., 1 1/4 hrs to 2 hrs.
19-22 lb., 1 1/2 hrs to 2 hrs.
22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
8. Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
9. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
10. Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
11. Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
12. Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
13. Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
14. Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

Wednesday, November 14, 2012

Thanksgiving Survival Kit

Thanksgiving is only a week away! Can you believe it? I can't wait to to slip into a food-induced coma after all the festivities. We know that you have a lot of running around to do before the holidays. You have relatives to pick up, a mile-long shopping list and dietary restrictions to consider when making dinner. Well, we want to make things just a little bit easier for you. Our Thanksgiving Survival Kit puts everything together for you. We gather quality produce for you along with other great items like butter and dinner rolls and just have you pick up a couple days before Thanksgiving. All you have to do is find the turkey or ham. You can simply print out the form here and bring it in. The deadline is Thursday, November 15th.

Any questions? send us an e-mail at or call us at 703-971-4068. You can always stop by, we are located on 7310 Beulah St Alexandria, VA 22315 and our hours are 9:00 to 6:00 Monday - Sunday.

Monday, November 12, 2012

Guest Post From Crop Share Member Tara Johnston

Big shocker, the Irish gal who already brought you one potato recipe is back with yet another.  But when I saw those lovely leeks in last week’s crop share I couldn’t resist the call of one of my favourite soups -- potato leek.  Plus, I’m a total sucker for pureed soups, and with as chilly as the weather had been, I was craving something warm and comforting.  For those of you needing to avoid dairy, this is the perfect creamy soup as all the creaminess comes from the pureed potato.  So this is one recipe you don’t even need to tweak!  This time I finished each bowl with a drizzle of garlic truffle oil, but you could also top it with some crispy bacon, garlic croutons or even flash fry some thin slices of leeks.  When the temps start to dip again and you’re feeling the chill, tuck into a hearty bowl of this soup and chase the cold away!

 Potato Leek Soup

Serves 6-8


2-3 Tbsp olive oil
4 leeks, washed & sliced (green & white parts)
Dash of Kosher salt
¼ tsp chile powder
6 cups water
1 ¼ lbs Yukon Gold potatoes, peeled & cubed
2 bay leaves
½ tsp fresh ground pepper

If you prep all your ingredients first, this soup goes incredibly quick, so it’s perfect for a weeknight meal.  And remember -- wash your leeks thoroughly, and when I say thoroughly, think akin to showering after a day at the beach.  You’re going to find grit where you never thought grit could get! 

In a large stock pot or Dutch oven, heat olive oil over medium heat.  Add in your sliced leeks, throw in a dash of salt, and sauté for 5-7 minutes, stirring frequently, until leeks are soft and wilted.  If you can avail yourself of some Black Truffle Salt from Spice & Tea Exchange in Old Town, you should absolutely use this in place of any other salt!  A little goes a long way and you’ll get that lovely earthy aroma from the black truffle.

Once leeks are soft, add in chile powder and stir for about 30 more seconds.  For those weary of heat, fear not, I didn’t notice that this imparted any extra heat to the soup, and while it seems like an odd ingredient, just go with it, somehow it completely works.

Pour in your water and stir to deglaze anything that might be sticking to the bottom.  Add in potatoes and bay leaves, cover pot and bring to a rolling simmer for about 15-30 minutes, or until your potatoes can be easily speared with a knife.

Remove your bay leaves and turn off the heat.  Now it’s time to puree!  If you’re lucky enough to own an immersion blender, now is the time to bust that bad boy out and go all Top Chef on your soup.  If you don’t have one, first write a letter to Santa asking for one this Christmas, then you’ll want to puree the soup in batches in a blender.  Don’t use a food processor, as I hear that will make the soup gummy.  If you’re using a blender, don’t fill it more than half-full, and be sure to cover over a lid with a kitchen towel to prevent steaming or burning yourself from renegade soup bits.  With either method, puree until smooth and if you feel the soup is too thick, you can always add more water.

Stir in black pepper, and taste to see if additional salt may be needed.  Now if you want to get fancy, and you’ve availed yourself of the aforementioned Black Truffle Salt, you can whip up some garlic truffle oil in advance to drizzle on top of your soup for an added luscious kick.  Just heat 1 Tbsp of minced garlic in oh about 1 cup of olive oil, throw in some Black Truffle Salt and let that simmer away on low heat for about 30 minutes.  Strain out your garlic, and bottle up the oil for future use.  I added a sprig of dried rosemary to my bottle, because the essence of garlic and black truffle was just not decadent enough.

(Adapted from David Lebovitz’s recipe,