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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A Sweetened Dressing for Spicy Greens

Hi!

Just a quick post with a salad dressing idea for those bold, spicy greens. I can eat a whole plate of arugula mixed with nothing but this dressing. Make it a meal and add some protein, your favorite nuts and whatever veggies you have available. Enjoy those healthful greens!

A Sweetened Dressing for Spicy Greens
makes about 1/3 cup

Recipe note: I love the flavor and slight sweetness in sherry vinegar but you could also use balsamic vinegar.

Ingredients:

  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon sorghum syrup, maple syrup
  • 2 teaspoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon dried thyme
  • Salt and pepper to taste

Directions:

  • Whisk all ingredients together until fully combined. Taste and adjust seasoning as needed.

Weekly Farm Notes :: May 5th, 2015

Hello! Happy Cinco de Mayo! I have no personal affiliation with this celebration but I sure do look forward to enjoying a margarita tonight 🙂 Hope to see you at the market tomorrow.

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May 6th Produce

Here are some of the items you can expect this week:

  • Purple Kohlrabi: I am sooo excited for kohlrabi! You may not be familiar with this funky looking vegetable but now is the time to get acquainted. Kohlrabi is part of the Brassica family, along with Brussels sprouts, broccoli, cabbage, kale and collards, so you know it is good for you. It takes a little effort to peel but you are rewarded with crunchy goodness that has a mild broccoli flavor. For those that love little health statistics – kohlrabi has more Vitamin C than oranges or red cabbage. I love to eat it raw but it can be steamed, roasted, pickled, or turned into a number of salads, fritters or soups. Here is a good place to start for inspiration.
  • Pak Choi: I broiled my pak choi last week and really liked the results! It takes a little prep but heres what you do – slice the entire head in half and carefully clean out each section under cold running water. Lay on clean kitchen towels and pat dry. Toss with a little vegetable oil and broil for a few minutes on each side. Remove from oven and trim leaves away (which should now be quite brown), slicing thinly once cool enough to handle. Place the lower section back under the broiler until browned, a few minutes longer. Allow to cool slightly and then slice thinly. Toss with rice and protein of choice for a great meal.
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for all your greens, look no further! Check out the recipe below and toss it with your lettuce, chard and Asian greens.
  • Rainbow Swiss Chard: don’t forget, you can dehydrate your greens if desired. Check out our recipe here.
  • Tender Collards: can you really ever have enough pesto in your life? I don’t think so. Add this recipe to your collection.
  • Summerfest Asian Greens: I still haven’t done anything fun with these greens yet – tell us how you use them!

Upcoming Produce

Below are some items that you can expect to see in the coming weeks:

  • Beets: I always tend to roast beets but here is a tasty boiled salad idea from our friends at Riverview Farm.
  • Salad Turnips: if you haven’t had salad turnips before, you are in for a treat. They are sweet and tender and will totally change your opinion of turnips! I just slice them to eat raw in a salad. We would love to hear how you use them!
  • Baby Red Romaine: do you guys follow the Main Street Farmers Market blog? They post great recipes. This is more of an idea than a recipe, but I think adding these greens to the Ploughman’s Lunch would be great.
  • White Kohlrabi: the white version tastes just like the purple version (to me, at least). For a quick feast, just peel, slice into finger length pieces, and dip into hummus.
  • Chinese Napa Cabbage: this is the main ingredient used in the most common type of Korean kimchi. I think a southern take on kimchi is in order!

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Recipe :: Balsamic-Mustard Vinaigrette

I love this dressing because it is flavorful enough to stand up to the assertive greens we receive each week. The recipe below makes 1/4 cup but I would double or triple it to make sure there is plenty on hand.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced shallot (I think green garlic would work great here too)
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon fresh minced thyme
  • 1/8 teaspoon salt
  • Pinch pepper
  • 3 tablespoons extra-virgin olive oil

Directions:

  1. Whisk vinegar, mustard, shallot, mayo, thyme, salt and pepper together in a small bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Keeps refrigerated for 2 weeks.

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Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on bean salads!