Tag Archives: salads

Escape To Your Garden

As we approach the solstice, we enter the time where we start seeing results from our hard work. We don’t have the advantage of greenhouses, so we get excited when the first radishes are pulled and our garlic scapes peek their pointy little heads out of the hard-neck garlic. Garlic scapes are one of those early culinary treasures that let us know we are getting closer to our garlic harvest. Look for them at your local farmers market where you can often buy them in quantity at a decent price. We sell ours in 30 count bundles.

There are so many ways to use these little gems. I chop and freeze several quarts for use throughout the year (you don’t even have to blanch them!) They are excellent in soups, pesto, scrambled eggs and potato salad. This salad in particular is a favorite, as it has no mayonnaise, making it a hit at picnics and potlucks. It’s simple, yet packed with flavor. I find I make it several times each summer. It’s excellent with virtually anything grilled.

BRICKYARD FARMS SCAPE POTATO SALAD

INGREDIENTS:

  • 2 pounds new potatoes or Yukon Golds, (skins on if new, peeled if larger)
  • 1/3 cup extra-virgin olive oil
  • 1 cup garlic scapes, sliced in 1/4 inch pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sherry vinegar
  • Flaked salt (I use Maldon) salt and freshly ground black pepper to taste
  • 1 cup pitted and quartered kalamata olives
  • 1/2 cup chopped fresh parsley

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INSTRUCTIONS:

  1. If using new potatoes, leave whole, then cut in half after you drain them.  If using larger Yukon Golds, vertically slice in quarters, then slice each quarter into forkful pieces.  Boil potatoes in salted water until just done, about 10 minutes. Drain.
  2. Saute scapes in olive oil on medium heat for 2-3 minutes. Mix the Dijon mustard, sherry vinegar, and salt and pepper with a whisk. Add this to the sauteed garlic scapes.
  3. Pour over warm potatoes and fold in gently. Add kalamata olives, and mix again. Garnish with fresh parsley
  4. Serve warm or at room temperature. This will last in the refrigerator for up to 5 days (if there’s any left!)

Serves: 6-8

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“We might think we are nurturing our garden, but of course it’s really our garden that is nurturing us.”  —Jenny Oglow

It’s Bean A Long Time Coming

This has not been a typical farm year for us.  Challenges with weather, deer, woodchucks and bunnies have made it difficult to grow our delicious haricot verts called Maxibels or as we call them at market, ‘skinny French girls’.  Finally after 3 tries we have succeeded in harvesting our first beans.  I wait all summer for certain vegetables.  Garlic, tomatoes and Maxibels.  I couldn’t wait to make this protein filled, colorful, crowd pleasing salad.  I did a Mediterranean spread today with our dear friends George and Karen.  Lamb meatballs in tomato sauce and feta, roasted beets with preserved lemon and dill, hummus salad, raw zucchini thyme and walnut salad, and this was a wonderful addition.

This salad has an assortment of textures; al dente green beans, toasted almonds, sweet cherry tomatoes, quinoa, chickpeas, onion and feta.  Although it originally calls for red onion, we had my favorite sweet onion Bianca and I substituted that variety (poetic license)  During the summer, after working all day on the farm, it’s nice to have meal salads that are simple to make and refreshing to eat.  Leftovers can be refrigerated for up to 3 days.  This salad can be doubled to serve a crowd.

 

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HARICOT VERTS, QUINOA AND CHICKPEA SALAD

INGREDIENTS:

  • 1 cup quinoa (any color)
  • 1 3/4 cups water
  • 1 pound green beans (I like haricot verts) or a combination of yellow and green
  • 1 cup almond slivers, toasted
  • 1 can canned chickpeas, drained and rinsed
  • 1/2 small red onion  (or onion of your choice), thinly sliced vertically
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar (I used my homemade tarragon vinegar)
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper to taste
  • 3 ounces feta, crumbled (optional)
  • 1 cup cherry tomatoes, halved (any color)

DIRECTIONS:

  1. In a medium saucepan combine quinoa and cold water; bring to a boil over high heat.  Once boiling, cover and turn heat to low.  Cook for 20-25 minutes.  When finished pour onto sheet pan and let cool completely.
  2. Toast the almonds on a sheet pan in a 350 degree F oven for 5 minutes.  Remove from sheet pan and let cool.
  3. Wash and trim the beans.  In a large pot bring salted water to a boil and blanch beans for 3-6 minutes depending on the variety that you use.  Maxibels 3 minutes, traditional green beans 6 minutes.  Drain and place in ice bath to cool completely.
  4. To make vinaigrette, place olive oil, vinegar, mustard, maple syrup, and salt and pepper to taste in a pint mason jar.  Place lid on snugly and shake vigorously.
  5. To assemble, place cooled quinoa, drained green beans, onions and chickpeas in a large salad bowl.  Mix gently with your hands;  add 1/2 of the dressing and mix again with your hands.  Add almonds and additional dressing if needed.  Place salad on serving platter and top with crumbled feta and cherry tomatoes if using.  Serve immediately.

Serves 4 as a entree, 6-8 as a side

“Nothing is more memorable than a smell.  One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the woods.  –Diane Ackerman

Beyond Lettuce

I’m a huge fan of salads.  I could eat one everyday, particularly since we grow so many ingredients for them during the farm season.  When I was on a restricted diet following my recent surgery (the first 10 days were liquids) what I missed the most was a variety of texture.  God, just give me some crunch, something to chew!

Often times, when purchases from the farmer’s market are limited and the choice of lettuces from the grocery store are packed in plastic containers, picked over a week ago, you simply have to get out of the box.  If you want texture you have to get beyond the Honeymoon Salad (lettuce a lone!) and look for more seasonal fare.

There are many veggies that work beautifully in the winter for salads.  Try combining both fruit and vegetables like pear and butternut squash or kale, chickpeas and pomegranate seeds.  Nuts such as almonds, pine nuts or pepitas, hard-boiled eggs and hard or soft cheeses also work.  Try all kinds of cabbage, broccoli, cauliflower or one of my favorites: Brussels sprouts.

Any type of cabbage pairs well with the smokey taste of bacon or pancetta. This gives you the option of making a warm dressing with some of the fat by adding something acidic like lemon juice or vinegar.  Get creative! Seasonal winter salads can be warm or cold.  They can be the center or side of a meal. You are only limited by your own imagination!

Brussels Sprout Salad With Warm Bacon Vinaigrette:

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  • 1/4 cup red wine vinegar
  • 1 generous tablespoon whole-grain mustard
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 shallots, thinly sliced
  • 6 slices bacon, chopped into 1/2 inch pieces
  • 2 lbs. Brussels sprouts, trimmed, halved and sliced thin using a mandolin or knife
  • 3 ounces shredded Pecorino cheese
  • 1/3 cup dried cranberries, chopped
  • 1/2 cup sliced almonds, toasted
  1. Whisk together vinegar, mustard, sugar and 1/2 teaspoon salt in small Pyrex measuring cup.  Add shallot, cover and heat in microwave for 30-60 seconds or until steaming.  Stir, then cover and let come to room temperature, about 15 minutes.
  2. Cook bacon in deep 12-inch skillet over medium-heat until crisp, stirring frequently.  Drain bacon on paper towels.  Add shallot mixture off-heat, stir until combined.  Add shredded Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts are slightly wilted, about 3 minutes.
  3. Transfer to serving bowl.  Add Pecorino, dried cranberries and almonds and toss to combine.  Season with salt and pepper to taste. Serve immediately.

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Serves 4-6

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“What a wild winter sound,— wild and weird, up among the ghostly hills…. I get up in the middle of the night to hear it. It is refreshing to the ear, and one delights to know that such wild creatures are among us. At this season Nature makes the most of every throb of life that can withstand her severity. ”  –John Burroughs, “The Snow-Walkers,” 1866

Opposites Attract

“I just don’t have the time!”  The lament of so many busy people.  Yet, what are we spending our time on?  The average American spends 4-6 hours per day in front of the television; not to mention, computers, games and phones.  Ok, I do like my techno gadgets, but I love good, wholesome food more.

Cooking has become a spectator sport.  We love to watch, but don’t participate.  But I’m here to tell you, cooking can be fun, entertaining and therapeutic.  Get everyone into the act.  I call my family and friends who want to help in the kitchen: “my sous.”  We laugh, we joke and above all we eat well.  We manage to find time for the things that are important to us.  There are so many meals that simply don’t take a lot of time.  Soups, stews, salads can all be eaten for multiple days, or frozen for future use.  In the time it takes to have a pizza delivered you can have a healthy meal on the table.

In the winter there is sometimes an absence of the type of salads that I enjoyed during the growing season.  I found that if you eat seasonally and try putting some unexpected ingredients together, you are often pleasantly surprised.  In my last post, I used roasted pears as a garnish on my butternut squash soup.  A few days later, I tried the same pairing in a different way in a salad and the results were yumbo-yummy!  Although the dressing is not strictly Paleo, I took creative license for the flavor I was looking for; see what you think…

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Roasted Winter Salad with Lime/Balsamic Vinaigrette:

  • 4 cups butternut squash, cubed in 3/4 inch dice
  • 3 Bosch pears, cored, seeded and sliced in 6ths
  • 3 Tbsp. extra virgin olive oil
  • 2 cups fresh kale, torn in bite-sized pieces
  • 2 cups fresh spinach, torn in bite-sized pieces
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup dried tart cherries, coarsely chopped
  • 1/2 cup fresh local feta, crumbled
  • 1 recipe Lime/Balsamic Vinaigrette (recipe follows)
  1. Preheat oven to 450 F.  Position rack in center of oven.  In a large bowl, combine squash and pear slices with olive oil.  Toss well and transfer in a single layer to a jelly-roll pan lined with parchment paper.  Sprinkle with a little Kosher salt.  Roast, flipping with a spatula halfway through and rotating the pan until they are soft and caramelized; approximately 20-25 minutes. Set aside.
  2. Toss the greens with 2 Tbsp of the warm vinaigrette, salt and place on a platter or individual plates. Scatter the squash cubes and pear slices on top, then sprinkle with almonds, tart cherries and feta.  Pass extra dressing.

Lime/Balsamic Vinaigrette:

  • 1/4 cup grapeseed oil (non-Paleo)
  • 1/3 cup thinly sliced shallots
  • 1 tsp chopped fresh ginger
  • 2 Tbsp. white balsamic vinegar
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. fresh lime juice
  • 1 tsp. finely grated lime zest
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
  1. Heat the oil in a small skillet over medium heat.  Add the shallots and a little salt and saute, stirring occasionally, until softened and lightly browned.  Remove from heat.  Let cool for 5 minutes.
  2. Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice and zest, mustard, and a few grinds of fresh pepper.  Whisk the warm oil into the vinegar mixture until emulsified.  Season to taste with more juice, salt or pepper.

Serve 2 as a main, 4 as a side

Proof that salads can be fresh and roasted.  Opposites attract!

Proof that salads can be fresh and roasted. Opposites attract!

“Remember….even small changes can make a difference!”