Friday, January 15, 2010
What's in the box?
Pick up #2 - Silverlake
Before listing this week's veggies, let me tell you about some exciting things happening at the farm.
First, Jessi arrived! I met her at beautiful Windrose Farm near Paso Robles. This young lady's a dynamo. She's from Maine originally and after graduating in Environmental Studies and Dance at Oberlin College she has spent the past six months working on organic farms up and down the coast of California. Jessi's staying with us for a month to help us get through the transition from flowers to vegetables. Afterwards, she's going to Costa Rica to study permaculture design. Go Jessi! But you better come back soon!
Another exciting thing: I'm finally getting a weekly recipe blog together, calling on experts like Shelley Marks to contribute on a regular basis. I'm hoping Shelley will teach some cooking classes for us soon, too. More news on that later...
Here's what Shelley sent in today:
It's that time of year when spicy winter greens are at full ripeness and peak flavor. One of the best and easiest things to do with them is make a very simple salad that highlights the delightful flavors of these greens. Here's a very easy salad that you can enjoy tonight:
Spicy Winter Greens Salad
1/2 bunch mizuna
1 bunch arugula
1/4 or 1/2 bunch of chicoria
2-3 teaspoons fine olive oil
1-2 teaspoons white balsamic vinegar
freshly ground salt and pepper to taste
Rinse the greens well by swishing them gently in a bowl in your kitchen sink filled with enough water to cover the greens. You can do this a couple of times (recycle the water) to make sure the greens are clean of any dirt or grit.
Spin greens dry in a salad spinner or use whatever method you prefer for drying.
Tear the greens into bite sized pieces, pulling leaves off any woody or hard stalks. Throw the stalks in the compost.
Pour 2-3 teaspoons of your best olive oil and 1-2 teaspoons of white balsamic vinegar over the greens. Add more to taste, but use a light touch. These greens are best lightly dressed.
Add a generous pinch of salt and pepper to taste.
Toss until the greens are very lightly coated with oil and vinegar.
This simple salad will serve four people as a side dish.
Turn this salad into something more substantial by topping with a poached or fried egg. The yolk should be at least a little soft, or softer to taste. Carnivores can add some crumbled bacon, too.
Tip: If the greens have become a little limp, add a cup or two of ice cubes to the final water bath and allow the greens to sit in the super cold water for 3-5 minutes before draining.
Thank you Shelley!!
Here's what Farmer John had for us this week:
chicoria (Italian dandelion)
baby bok choy