Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.
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!
Hey, Everyone! Bob Cat here – Main Street Farms’ co-owner, farm manager, and lead educator. When my good friend Allan asked me to come help him start Main Street Farms 5 years ago, my main incentive to come aboard was…THE FOOD. I had little farm experience back then, but I had been eating my whole life and cooking almost just as long. Coming from an Italian background, I learned at an early age the value of good food made from real, natural ingredients. I couldn’t have dessert until I finished my veggies, so I quickly learned to love veggies. I have been dating a vegan for almost 2 years now, so my love of veggies (and ability to grow them in abundance) has really come in handy. Still, it can be easy to get overwhelmed by all the veggies. It’s important to keep it simple. Every item that comes in your CSA box can easily be broken down into 2 categories: SALAD or STIR FRY. Ask yourself: “Do I feel like cooking tonight?” If yes, fire up the wok (or large frying pan), sauté some veggies, add your protein of choice, and make some rice or noodles. Not in the mood to cook? Start chopping whatever is available, toss it on top of some lettuce, and you’ve got a salad! Speaking of proteins, I love meat as much as the next person, but there are a lot of other options out there if you are getting tired of always deciding between beef, chicken, pork, lamb, or fish. Try substituting some tofu, tempeh, seitan, beans, falafel, or other protein/meat substitute. Throughout this week, I’ll be sharing some simple meal ideas that are common in my rotation: greens and beans, hummus and veggie wraps, taco salad, fresh rolls, curried lentils, spiralized squash “pasta,” chili, nachos, sushi, falafel, pita pizza, and cucumber-tomato salad. Expect rough outlines of how I make these dishes – I’m not much of a recipe follower; I just follow my stomach, so I apologize if I’m not very specific with quantities. Most of these are made vegetarian but can easily be made with your meat of choice. Hope you enjoy!
If you don’t regularly eat raw zucchini or summer squash, we highly recommend it. If it’s sliced thinly and allowed to chill in a delicious dressing, it will become tender and flavorful with no cooking required! The zesty recipe below from local chef DeAnna Germano is a quick and easy example of this preparation and is perfect for the summertime. Lemon Poppy Squash Salad By DeAnna Germano, Chef4Rent Makes 2-4 servings. Ingredients: Salad – 1-2 large Zucchini or Squash, halved and sliced into noodles or half-moons 1 Red Onion 1 cup Heirloom Tomato, chopped Dressing – 2 large Lemons 3 tbsp. Poppy Seeds 1/2 tbsp. Dijon mustard 1/4 cup Rice Wine Vinegar 1/4 cup Sugar 1 cup Olive Oil 1/2 tbsp. grated Onion 1/2 tbsp. Garlic Instructions: Combine veggies in a large bowl. Mix all dressing ingredients until even * Image courtesy of: http://s479.photobucket.com/user/oneperfectbite/media/Blog%20Photos/SummerSquashSaladwithPoppySeedDr-3.jpg.html.
‘Tis the season for squash and tomatoes. This recipe from our very own farm chef, Briel Driscoll, is a lovely mix of cool summer greens and warm hearty vegetables combined to create a delicious and substantial salad. Warm Cheesy Tomato Salad By Briel Driscoll Makes 3-4 servings. Ingredients: 1/2 head of Lettuce, chopped / or 1 bag Spring Mix 1 Summer Squash, sliced 1 Tomato, diced Salt and Pepper to taste 3-4 slices Sharp Cheddar Cheese 1 tbsp. Olive Oil Instructions: Lay bed of Salad Greens on plates. Sauté Squash with Olive Oil, Salt, and Pepper until slightly tender. Add Tomatoes and sauté 1 minute. Lay Cheese over top of vegetables and let melt. Pour all ingredients from pan over bed of Greens.
Don’t throw those beet greens away! This recipe demonstrates a great way to incorporate them right into your salad mix, adding a lovely and complex texture and flavor that I like to call “Kale Lite.” Beet Salad with Goat Cheese & Berries By Briel Driscoll Serves 4. Ingredients: one bunch of Beets, leaves separated from bulbs, rinsed, chopped, and set aside 3 tablespoons Balsamic Vinegar 2 tablespoons Olive Oil 1/8 teaspoon Salt 1/2 bag of Lettuce/Spring Mix or 1/2 head of Lettuce, chopped 1/4 cup Walnuts 1/4 cup Plain Goat Cheese (We recommend 2 Kids Goat Farm!) 1/4 cup Fresh Berries (Strawberries are great in this recipe.) 1/4 cup dried Berries/Raisins Instructions: Boil Beets in pan of water until soft then cut or slice into preferred bite size. Toss Beets, Lettuce, Beet Greens, Berries, and Nuts in large bowl. Add Balsamic Vinegar, Olive Oil, and Salt, and toss again. Sprinkle Goat Cheese on top, or mix in, if you prefer a creamier salad.