Posts tagged salad

Growing Wild Meal Plan: 6/10-6/16

June 13, 2010 · Filed under Meal Planning, Spring · Tagged , , , , , , , , , , ,

Posted by Sheila

Our veggie harvests this week include lettuce, turnips, radishes, green garlic, garlic scapes, green onions, kale, parsley, chard, and kohlrabi.  We also started harvesting some of our lovely dark cornish meat chickens, so that along with our goat meat means we have to purchase less meat.  We buy a little lamb from our friend’s at Bide-a-Wee and until our pigs get processed next week, some pork from Sky Ranch of Yamhill, Oregon.  Here is this week’s meal plan.  The last few weeks–the first few weeks of our market season–were mostly chaotic as our schedules shifted and we all adjusted.  All the progress I had made at planning meals went out the door, but I made one this week, because I have really come to enjoy the ease of once a week shopping and no last minute dinner debacles when I have no idea what to cook.

  • Thursday: Breakfast–Poached eggs with pinto beans & green garlic   Lunch–Chicken stock with polenta, green garlic, and kale         Dinner–Tacos w/ ground lamb, green garlic, and kale w/ radish salsa and chopped lettuce
  • Friday:  Breakfast–Buckwheat pancakes w/ scrambled eggs                  Lunch–Curried lentils with turnip greens and green garlic            Dinner–Slow cooked goat stew w/ sun-dried tomatoes and green garlic, creamy polenta, braised swiss chard and a reduction sauce
  • Saturday:  Breakfast–Egg scramble w/ kale and green onions               Lunch–Chicken liver pate & hummus w/ rye crackers, roasted turnip salad (made like potato salad w/ bacon, green onions, & mayonnaise), lettuce Dinner–Roast chicken with braised turnip greens and green garlic
  • Sunday: Breakfast–Fried eggs and bacon w/ whole green onions        Lunch– Gluten-free pasta w/ leftover goat stew, parsley, and green onion Dinner–Baked beans, Lettuce Salad w/ radishes
  • Monday:Breakfast–Buckwheat pancakes w/ eggs                             Lunch–Pate & white bean dip w/ sunflower seed crackers, kohlrabi slices, lettuce salad w/ radishes                                                                        Dinner–White bean & kale soup w/ garlic scape pesto
  • Tuesday:Breakfast–Scrambled eggs with garlic scape pesto                   Lunch–Leftover soup                                                                               Dinner–Lamb meatballs, white bean dip, roasted turnips, salad
  • Wednesday:  Breakfast–Egg drop soup w/green onions and turnip greens Lunch–Polenta pizza w/ sun-dried tomato & parsley pesto (made with walnuts instead of pine nuts), salad                                                               Dinner–Sprouted lentil and kale patties w/ turnip fries

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Marinated Beet Salad

December 31, 2009 · Filed under Autumn, Side/Salad, Winter · Tagged ,

Posted by Lisa

Marinated Beet Salad

This is our second favorite beet preparation, after roasting.  The beets are tender and sweet and the dressing is tangy.  The beets are dressed when they are still warm, so they soak up a lot of the flavor from the dressing.  I typically serve it when it is still slightly warm or at room temperature, but you could prepare it ahead of time and refrigerate it, then bring it back up to room temperature.  I’ve also served this topped with crumbled feta or chevre and it’s delightful with either of them.

Marinated Beet Salad

printable recipe

  • 2 lb of beets, washed and trimmed
  • 1 tablespoon stone-ground mustard
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon sea salt
  • a few grinds of pepper

Steam beets until tender.  The steam time will vary depending on the size of your beets.

Cool beets until they are cool enough to handle, but still warm.  Cut beets in half and then slice into thin slices (or you could quarter them and cut into thin slices, whichever you prefer).

Place beet slices in a large bowl.

Whisk mustard, balsamic vinegar, olive oil, salt and pepper in a small bowl until they are well-blended.  Pour the dressing over the beets and gently stir to combine.  Serve warm or at room temperature.  If you prepare this ahead of time, store in refrigerator, but allow to come to room temperature before serving.

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This week from the farm table…

April 29, 2009 · Filed under This and That · Tagged , , , , , , , , , , , , ,

Posted by  Sheila

spring rapini

Ok, things have been cooking pretty slowly for me and this blog.  As my about info relates, we are not usually meal planners so can’t share a weekly meal plan.   However things are heating up now that we are back to harvesting for the CSA.  Now we begin to just  harvest for ourselves on the same day, and either suggest recipes for that week that we have tried, or often find new ones that we then try that week.  This will make it easier for me to serve up tasty blog posts to complement Lisa’s hard work here!  The second ingredient that has been missing for me here has been taking decent pictures of the food we make.  I have come to have a great appreciation for the well taken pictures on food blogs.  Like Lisa mentioned to me, it is hard when everyone is ready to eat and you are trying to get a picture in, and then add in a dash of poor lighting in the kitchen and it just becomes a fiasco.  So I have decided, photo or not, words can go a long way (pictures do help) with wetting your appetites!  Here’s some of what we ate from our fields last week.

  • Goat and Barley Soup with Leek Tops (cut leek tops into 1 inch pieces and used as their own veggie–these were soft and delicious by the time the soup was finished!)
  • Salad Mix of baby lettuces, crisp baby Russian kale, blood red beet leaves, borage flowers, perpetual spinach, and wild sorrel tossed with nettle pesto, italian-style homemade vinaigrette, and coarsly chopped Oregon hazelnuts
  • Braised Rack of Goat with Sauteed Rapini
  • Pizza Night:  Nettle Pesto w/ sheep’s Feta AND Carmelized Leeks and Rapini, w/ Parmesan and Olive Oil
  • Coconut Red Beans and Rice w/ baby perpetual spinach leaf salad with oil, vinegar, feta
  • Falafel and Chard Cakes (ours somewhere between these and these )
  • Rice Noodles with with sautéed Kale, locally fished Tuna, and Buttery Leeks

lettuce heads

Things we plan to try this week:

And lots of different salads:

  • Baby Perpetual Spinach with warm dressing of some sort (maybe we will splurge for some bacon…our piggies had none) and poached egg.
  • Baby Perpetual Spinach w/ balsamic vinegar/olive oil, walnuts, and Oregonzola (Rogue Creamery blue cheeses-yum!!)
  • Ceasar-inspired Lettuce Salad with our Rogue D’Hiver lettuce (a Romaine type)
  • And maybe this Butter Lettuce and Pumpkin Seed Salad with our Winter Density lettuce (a butter/romaine style)

Otherwise it might be more of our old stand-bys: kale and eggs in the morning, greens smoothies, collards and rice and buttery leeks and white beans, more slow cooked goat (it is the only meat in our freezer right now), and probably another rapini pizza on pizza night!  Who knows, maybe this week a great picture will come out of a great meal and it will grace this table here!

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Foraged Spring Salad with Warm Honey Mustard Dressing

April 4, 2009 · Filed under Side/Salad, Spring · Tagged , ,

Posted by Lisa
Foraged Spring Salad with Warm Honey Mustard Dressing

Foraged Spring Salad with Warm Honey Mustard Dressing

Inspired by a friend and her daughter, I decided to get my act together and forage a spring salad from our yard.  Armed with some edible weed identification books from the library, my daughters and I identified weeds in our yard and the girls set out in the early evening to forage for a salad to accompany our creamy sunchoke soup.  When the finally came back in they had found five of the plants that they had on their list:  dandelions, chickweed, peppercress (also known as pepper grass unless this is bittercress, we were unsure which it was, but both are edible), wild violets, young yellow dock leaves.  They also cut some fresh chives and a large over-wintered green onion.

To balance out the bitterness of some of the greens, I decided that a warm honey mustard dressing was in order.

The resulting salad was fresh and sharp, somewhat bitter but sweet from the dressing.  It was a great accompaniment to soup.  We are going to do it again soon, while the tender greens are still plentiful.

Warm Honey Mustard Dressing

  • 2 cloves garlic, minced
  • 2 tablespoons minced shallot or green onions
  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil

Mix all ingredients in a small sauce pan and whisk until emulsified as the dressing warms.  Remove from heat when it is warm.   Dress salad while the dressing is still warm.

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Turnip Salad

March 13, 2009 · Filed under Side/Salad, Winter · Tagged , ,

Posted by Lisa
Turnip Salad

Turnip Salad

I bet that when most people think of turnips, they think of eating them boiled or mashed or even in a soup.  Farm fresh, overwintered turnips are sweet and crisp and make a delightful late winter salad.

Fort this turnip salad, I washed and very thinly sliced a share’s worth of  turnips.  I had some mung bean sprouts (so easy to sprout yourself) on hand, though any sprout would be delicious and I also sprinkled some sunflower seeds on top and then drizzled a simple Dijon balsamic vinaigrette on top.  This fresh, crispy salad was the perfect accompaniment to quiche.

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