Kale Salad with Apples and Peanuts from the Kitchen of Blackwell Smith

Hello from Tant Hill Farm! With the abundance of Nutrient dense greens this time of year our body screams out for them! Its part of the seasonal eating. With these greens are beautiful stems that are full of nutrition as well. Some may cut the stem out and use the tender leaves. but please don’t throw them away. There are multiple uses for these stems, check out This website for some great ideas. If you are unable to use the stems, an addition to a compost bin or pile will guarantee it goes back into the earth. Below is a recipe from Blackwell Smith. His recipes are quick and delicious. Have fun with your Greens and stems, your body will love you for it!

From Blackwell Smith:

Stems in greens. What do you do with these? Basically if you don’t simmer them in a pot, puree in a smoothie or slice them very small, you may end up with something undesirable, tough or stringy. We have a recipe that will help you get the most out of your produce. It’s simple, easy and quick. You can keep it in the cooler for few days or eat it right out of the mixing bowl.

Kale salad with apples and peanuts
Ingredients
1 bunch of your favorite Tant Hill Farm kale
1 apple
1/3 cup peanuts
1 teaspoon fresh ginger fine chopped
1 teaspoon Sriracha
1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons apple cider vinegar
Directions
-hold kale in one bunch tightly slice stems no more than a 1/8th inch slowly moving up the leaves
-cut apple off of core, lay flat, cut thin strips
– pour all liquid ingredients and ginger into mixing bowl and stir together
– put kale, peanuts and apples into bowl and mix with dressing
– serve now or save for later
You could use almonds instead of peanuts. Oranges can substitute for apples. Summer fest or mustard would make excellent additions or substitutes.
Remember fresh food is the best food!!!

Warm Red Kitten Spinach Salad With Wasabi Arugula and Farm Fresh Hard Boiled Eggs from the Kitchen of Blackwell Smith

 My wife and I love warm spinach salad.
The Red Kitten spinach really holds up to the warm vinaigrette. That wasabi punch is damped slightly but still present. Farm fresh eggs add a creamy rich flavor. It’s perfect as a meal or side.
Ingredients
2 farm fresh eggs
1 bag Red Kitten spinach
1 bag Wasabi arugula
2 teaspoons diced fresh ginger
1 teaspoon diced fresh turmeric
1 medium shallot diced
2.5 tablespoons olive oil
1 tablespoon honey
1 table spoon Sherry vinegar
Salt and fresh cracked pepper to taste
Hard boiled eggs
-place both eggs in small sauce pan and cover with room temperature water
-place pot on high heat and 2 tablespoons salt
-start kitchen timer for 15 minutes
-leave pot on high heat uncovered till timer goes off
-pour water off of eggs add cold tap water and let it rest for ten minutes
-crack then peel eggs in a bowl of water (this is very helpful)
-cut eggs into quarter wedges
-room temp eggs are best for this dish so cook just before service
Warm vinaigrette
-add olive oil, ginger, shallots and turmeric to cold small saute 7 inch saute pan
-place pan on eye turn on medium high heat
-slowly bring oil up til aromatics are bubbling and frying slightly not caramelizing 2 to 3 minutes
-place spinach and arugula in large mixing bowl season with salt and pepper (if more peppery arugula is desired add it after spinach is tossed)
-add honey and vinegar, pinch of salt and pepper
-bring vinaigrette back to a boil and pour over spinach lightly tossing with tong till all leaves are dressed
-place on plate garnish with quartered eggs
You could add mushrooms, nuts, cheese or dried fruits. Remember less is more. The spinach is the star of this salad. Fresh food is the best food!!

Farm notes for Jan 18th

Hello,

My name is Blackwell Smith. This season I will be sharing recipes and ideas with you. We hope this is informative and enjoyable. Remember fresh food is the best food.

We will have a great selection of Gina’s hand picked greens at Nutrition World’s Farmer’s Market Saturday from 11:30 AM to 1 PM.

PRODUCE LIST

M-available at market

CSA-available through CSA

  • GREEN LEAF LETTUCE (CSA)
  • HAKUREI JAPANESE SALAD TURNIPS (CSA)
  • TOSCANO KALE (CSA)
  • RED KITTEN SPINACH ( M,CSA)
  • BLACK SUMMER PAK CHOI (CSA)
  • MACHE [ CORN SALAD] (M,CSA), fresh, crisp, nutty flavor
  • HON TSAI TAI (CSA) flowering broccoli raab, all parts edible, sweet broccoli flavor with hints of mustard
  • VARIETIES OF KALE (M)
  • BOLD & PEPPERY ARUGULA (M)
  • THE AMAZING WASABI ARUGULA (M)
  • SPICY ASIAN MUSTARD GREENS (M)
  • AWESOME ASIAN AND LETTUCE SALAD MIX (M)
  • DRAGON TONGUE AND GIANT RED MUSTARD (M)
  • SUMMER FEST ASIAN GREENS (M)
  • TATSOI (M)
  • SWISS CHARD (M)
  • MEDICINAL AND NUTRIENT DENSE CHICKWEED (M)

TURNIP AND CARROT SALAD WITH MACHE AND HERB VINAIGRETTE

  • 2 turnips or kohlrabi
  • 1 medium carrot
  • 2 rosettes of MACHE or red kitten spinach
  1. Cut tops off of carrots and turnips
  2. Peel carrot
  3. Continue peeling carrots toward the top, after each peel, turn carrot to to create ribbons
  4. Slice turnip 1/4″ thick
  5. Stack slices and cut into sticks
  6. Trim base of MACHE rosette, releasing the leaves

HERB VINAIGRETTE

  • 2 T fresh lemon juice
  • 4 T olive oil
  • 1 T finely diced shallot
  • 1 T fresh tarragon, chopped
  • 2 T (heaping) pumpkin seeds and raisins
  • Mix all ingredients together, adding salt and pepper to taste

Serves 2 as a side, serves 1 as a main dish.

Enjoy this salad with your favorite dishes, pairs wonderfully with a crisp white wine such as an unoaked Chardonnay or a Sauvignon Blanc.

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Edamame & Pak Choi Salad

Hello,

This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.

We hope you enjoy it!

Edamame & Pak Choi Salad
makes 2 large or 4 small servings

Ingredients:

  • 1 cup shelled edamame, thawed if frozen
  • 1 small head of pak choi, thinly sliced, cleaned and drained well
  • 1 scarlet salad turnip, cut into quarters and thinly sliced
  • 1 medium scallion, thinly sliced
  • 1 tablespoon hemp seeds plus more for garnish
  • Splash of rice vinegar and vegetable oil
  • Salt & freshly ground pepper

Direction:

  • Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.

Cumin Roasted Sweet Potatoes & Avocado Salad

Hello,

This is one of the tastiest salads I have made in a while so I am excited to share it! It does take a little time to prepare but I promise, the payoff is worth it. Even if you don’t make the entire salad, just roast some sweet potatoes and make the dressing to drizzle on top. My 3-year-old son was eating the dressing straight from a spoon if that tells you anything 🙂

If you have a tried and true way to roast sweet potatoes, or even skillet roast them, by all means stick with it. I like this technique (borrowed from Cooks Illustrated) because I find it easier to cut them into an even width than to cut them into an even dice. The results are a creamy interior and a browned interior.

We hope you enjoy it!

Cumin Roasted Sweet Potatoes & Avocado Salad
make about 2 servings

Recipe notes: 1) the dressing makes more than is needed for two servings but the extra can be refrigerated and used for other purposes; 2) I used 1 teaspoon of cumin powder but I didn’t feel like the flavor came through much. I would use more next time but you can leave it out all together if you don’t like the flavor.

Ingredients:

  • For the roasted sweet potatoes
    • 1-1/4 pounds sweet potatoes (about 4 small to medium sized potatoes), thin ends trimmed, peeled and sliced 3/4″ thick
    • 1 tablespoon vegetable oil
    • 1 to 1-1/2 teaspoons cumin powder
    • 1/2 teaspoon fine sea salt
  • For the dressing
    • 1 small bunch of cilantro leaves and tender stems (about 1-1/2 cups packed)
    • 2 tablespoons lime juice
    • 1 tablespoon balsamic
    • 1/4 cup + 2 tablespoons vegetable oil
    • 2 teaspoons agave
    • 1 garlic clove
    • 1/2″ piece of fresh ginger
    • 1/4 teaspoon fine sea salt
  • For the salad
    • 1 bag of Awesome Asian & Lettuce Mix or other greens of choice
    • 1 avocado, thinly sliced
    • 1 scallion, thinly sliced
    • 2 tablespoons roasted pumpkin seeds

Directions

  • Toss the sweet potatoes with the vegetable oil, cumin powder and salt until thoroughly coated. Evenly arrange on a rimmed baking sheet lined with foil and then cover tightly with more aluminum foil. Place on the middle rack of a cold oven and heat to 425 degrees for 30 minutes. Remove from the oven, remove the top layer of foil, and flip the sweet potatoes over (they should be browned on the first side, but if not, put back in the oven for another 10 minutes or so). Cook for another 10-15 minutes, or until the second side is brown. Remove from the oven to cool.
  • While the sweet potatoes are roasting, add all of the dressing ingredients together in a blender and process on high for 30 seconds, or until full combined.
  • When you are ready to assemble the salad, divide salad greens between plates and toss lightly with dressing. Top with sweet potatoes, avocado, scallion and pumpkin seeds and serve.

 


Festive Holiday Salad with Champagne Vinaigrette

Hello!

The holidays are fast approaching and it’s not too early to start meal planning. While many dishes during this time of year are baked, roasted and otherwise cooked to death, wouldn’t it be nice to include a fresh, green, festive salad? This salad is based on one my family enjoys every time we go to Community Pie for pizza but I thought the combo of cranberries, almonds and Parmesan would make it a nice addition to a holiday table (I added the fennel).

I used the Awesome Asian & Lettuce Salad Mix for this salad but you could use just about anything. You could base it on one single green, such as kale, or mix together a few greens. I think kale, Swiss chard, Asian greens and mustard greens would taste great together (and would make the perfect family sized salad for Thanksgiving!).

The dressing for this salad is flavorful enough to bind the whole thing together but mild enough to let the flavor of the greens come through. You don’t have to use champagne vinegar if you don’t already have it on hand – white wine vinegar would work well here too.

Festive Holiday Salad with Champagne Vinaigrette
makes about 4 side servings

Recipe notes: the dressing will likely make more than you will need for this recipe; however, it will keep for a couple weeks in the refrigerator.

Ingredients:

  • 1 tablespoon minced shallot, from 1 small shallot
  • 1 teaspoon whole grain mustard
  • 1 tablespoon maple syrup
  • 3 tablespoons champagne vinaigrette
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1 bag of Awesome Asian & Lettuce Mix
  • 1/4 cup slivered almonds
  • 1/4 cup dried sweetened cranberries
  • 1/2 cup shredded Parmesan (grated on the large wholes of a box grater)
  • 1/2 small head of fennel, core removed and sliced very thin

Directions:

  • Combine shallot, mustard, maple syrup and champagne vinaigrette in a small mixing bowl and whisk to combine. In a slow, steady stream, whisk in olive oil until emulsified. Whisk in salt, taste, and adjust flavorings as needed.
  • Roughly chop the greens and add to a large serving bowl. Top with almonds, cranberries, Parmesan and fennel and toss to combine. Drizzle with a couple tablespoons of dressing, taste, adding more dressing if needed. Serve immediately.

 


Fall Fattoush Salad with Awesome Asian & Lettuce Mix

Hello!

Fattoush is a Middle Eastern salad consisting of toasted pita bread, fresh vegetables, greens, herbs and a lemony dressing. It makes a great side dish but you could also add cheese or your favorite protein source to make it a complete meal.

Traditionally, the fresh vegetables consist of tomatoes and cucumbers, which are easy to chop up and toss into the salad. But if it isn’t tomato season, that doesn’t mean you can’t make this salad. Simply swap out those items for some that are in season. Below, I have included delicata squash and kohlrabi but you can use just about anything you have on hand. I like the combination of a cooked vegetable (squash) and a fresh vegetable (kohlrabi).

You can also use any type of greens – here I used our Awesome Asian & Lettuce Mix but you could also use kale, Swiss chard, arugula, spinach or a mix of your favorite greens. Same goes for herbs – parsley, mint, cilantro or basil would work for the herbal component.

PS – don’t be afraid to eat with your fingers on this one! I found it was easier (and more fun!) when a fork wasn’t involved.

Fall Fattoush Salad with Awesome Asian & Lettuce Mix (Adapted from Cook’s Illustrated)
makes about 4 side servings or 2 main servings

Ingredients:

  • 1 (8-inch) pita bread
  • 4-1/2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • 1 medium delicata squash, cut in half lengthwise, seeds removed, then cut across into 1/2″ pieces
  • 1 medium kohlrabi, peeled and cut into matchstick sized pieces (add the greens into the salad too!)
  • 1 bag of Awesome Asian & Lettuce Mix or greens of choice
  • 1/4 cup chopped herbs of choice
  • 2 scallions, thinly sliced

Directions:

  • Adjust rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 1 1/2 tablespoons oil over surface of pita. (Pita does not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pita is crisp and pale golden brown, 10 to 14 minutes. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)
  • Whisk lemon juice, garlic, and 1/8 teaspoon salt together in small bowl. Let stand for 10 minutes.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Add the squash and cook, stirring often, until spotty brown, about 6-8 minutes. Remove from heat and transfer to a large salad bowl.
  • Once the squash has cooled, add the kohlrabi, lettuce, herbs, scallions, lemon juice mixture and the remaining 2 tablespoons of olive oil. Crumble the pita into 1/2″ pieces and add to the bowl, tossing to combine. Taste, adding salt and pepper if needed. Serve immediately.