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!
Ah, kohlrabi! So bulb-like and mysterious…Also known as German turnip or turnip cabbage, this intriguing veggie has a taste and texture similar to a broccoli stem but is milder, sweeter, and juicier and can be eaten cooked or raw. This summer season, CSA member Joseph Picalila, has generously contributed his family’s favorite kohlrabi preparation, and it is delicious! Kohlrabi Hashbrowns by Joseph Picalila, CSA Member Makes 3-4 servings. Ingredients: 4 medium Kohlrabi bulbs washed and peeled 1 small Onion, chopped 2 Eggs, lightly beaten 2 tablespoons dried Bread Crumbs 1 teaspoon Salt ½ teaspoon Ground Ginger ¼ teaspoon Red Pepper Flakes ¼ cup Olive Oil Plain Yogurt (optional) Instructions: Shred Kohlrabi, and squeeze out excess moisture. Combine all ingredients except oil in a large mixing bowl. Stir until well blended. Heat Oil in a large skillet. Sprinkle Kohlrabi with additional Bread Crumbs on each side before putting in skillet. Fry Kohlrabi mixture in batches, sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with bowl of Plain Yogurt as condiment. Additional Suggestions: Really, really squeeze the Kohlrabi after shredding. It has a lot of moisture. Use ¼ teaspoon Ground Ginger if using any less than 4 Kohlrabi bulbs. Substitute Onion Powder for onions (or really finely mince Onion). Substitute Sour Cream for yogurt.