Last week both our very own Allan, along with Dave from Food and Ferments, mentioned that they’d been wanting to try to make a dressing out of F&F’s Ginger Beets. Of course, I stole their idea and ran with it – and once you have a dressing, you need a salad to keep it company! Expect a combo of sweet and tangy flavors, supported by hardy greens and protein-packed eggs. As always, I make my kitchen creations to suit my taste, but don’t be afraid to experiment to make them fit yours! Ginger Beet Power Salad By Holly Rodricks Makes as many servings as desired Ingredients: Ginger Beet Dressing – 1 cup Food and Ferments‘ Ginger Beets, liquid reserved 1/4 cup Extra Virgin Olive Oil 1 tsp. Whole Grain Mustard 1/4 tsp. Raw Honey 1/4 tsp. Garlic Powder 1/4 tsp. dried Parsley 1/4 tsp. Salt 1/8 tsp. Pepper Power Salad (per serving) – 1 handful of Spring Mix 1 handful of Spinach 1 handful of Kale, stems removed, roughly torn and massaged with a bit of Olive Oil, Lemon Juice, and Salt 4-5 slices of Ginger Beets 1 tbsp. dried Cranberries 1 tbsp. Raw Pepitas (Pumpkin Seeds) 1 tbsp. freshly grated Parmesan (Optional) 1 Egg Instructions: To make the the Dressing – Coarsely chop the Ginger Beets. Combine all ingredients and blend using a regular blender, immersion blender, or food processor. Use reserved liquid to thin Dressing to desired consistency. Refrigerate while preparing salad. Dressing should be used within one week. To make the Salad – Mix Greens together and place in bowl. Sprinkle with Cranberries and Pepitas and layer sliced Ginger Beets on top. Poach egg, soft boil, or cook sunny side up. Lay hot egg on top of salad, sprinkle with Parmesan, and serve!
We wanted to take a moment to celebrate our local partners who helped us kick off our very first Winter CSA share, back in December – Dave and Carly Dougherty of Food and Ferments! About Food and Ferments: Let’s just say, when we met Carly and Dave, we became instant friends and collaborators, sharing community with people of like minds and having the pleasure of growing vegetables for them to turn into delicious fermented foods. Although Carly is originally from the CNY area, she met Dave in his hometown of Philadelphia. With roots in farming and food, it wasn’t long before they teamed up to launch Food and Ferments in 2012. In 2014, they returned to Central New York, making their home and building their kitchen on the farmland where Carly grew up, at Twin Oaks Dairy, an organic farm still run by her family. While living in the big city together gave them broader perspective, returning to Twin Oaks was truly coming home, to deep connections with the land and farmers, to shared meals and family. Dave and Carly’s experiences together have given them a shared vision of a hybrid life – days spent shredding cabbage and culturing fermented beverages in the country, paired with weekends traveling to cities and local towns, selling goods throughout the east coast from Philadelphia to Upstate New York. You can find Food and Ferments near our Main Street farmstand in the C Shed at the CNY Regional Market in Syracuse every Saturday. Be sure to stop by, say hello, and try out more of their wide selection of deliciously fermented foods! About Old World Sauerkraut: Food and Ferments’ Old World Sauerkraut is made from Main Street Farms’ green cabbage, caraway seeds and sea salt. Carly and Dave’s favorite ways to eat it are: atop eggs and cheese on breakfast sandwiches alongside eggs and bacon in the morning as a condiment for hot dogs or sausage in lieu of salad dressing We enjoy Dave and Carly’s food and their friendship, and it’s been a treat to get to share their story and their handiwork with you!
A friend recently tried this out this Food Network recipe and let me try it, and it was so unique that I just had to share. A bright start to the winter, and one that perfectly highlights this week’s Winter CSA partnership with our friends at Food and Ferments. Enjoy! Turkey Sausage with Fennel Sauerkraut By Valerie Bertinelli, of Valerie’s Home Cooking Makes 4 servings. Ingredients: 1 tbsp. Olive Oil 1 1/2 lbs hot or mild (or a combination) Italian Turkey Sausages – about 6 (Other kinds of sausage can be substituted.) 1 1/2 tbsp. Unsalted Butter 1/4 tsp. Caraway Seeds 1 large Fennel Bulb, trimmed, quartered, and thinly sliced 1 tbsp. Fennel fronds, for garnish 1 Gala Apple, cored and thinly sliced 1 lb. Sauerkraut, drained well Kosher Salt and freshly ground Black Pepper to taste Instructions: Heat Oil in large skillet over medium-high heat. Add Sausages and cook, turning occasionally, until browned all over, 6 to 8 minutes. Add splash of Water, cover, and cook until the sausages are just cooked through, about 2 minutes. Transfer to plate to cool. Once cooled, slice into 2-inch pieces and reserve. Reduce heat to medium and add Butter and Caraway Seeds, stirring until the butter is melted. Add Fennel and Apple and stir until slightly softened, about 3 minutes. Add Sauerkraut and Sausage pieces and cook, stirring, until the Sauerkraut is hot, about 3 minutes. Season with Salt and Pepper and garnish with Fennel Fronds. Image courtesy of: http://www.foodnetwork.com/recipes/valerie-bertinelli/turkey-sausage-with-fennel-sauerkraut.html.