Saturday, June 27, 2009

Farm Share

So for 10 days we are cat sitting for some friends. In return they are letting us have their farm share for 2 weeks! WOOT! This is really exciting, we've been on the fence about getting one of these and actually seeing what you get out of it is making me think we will be signing up for one next year.

The first week, this past Tuesday, we received the following:
-2 bunches of radishes
-daikon radishes
-salad greens
-garlic scapes (which our friends used to make us a yummy pesto dish!)

Since it's still early in the summer you can see we got lots of leafy greens. It's been interesting trying to come up with things to make with these ingredients because we don't really ever make Salad.

To use up the Kale we made a rice and white bean soup thing that turned out more like a porridge but still very tasty. We also made pizzas last night that we used the arugula on.

The other things that we've done so far are as follow:

First we decided we finally wanted to use our little grill that we bought last summer. We grilled up some chicken rubbed in spices and the asparagus. It was a yummy fresh meal. I made a home made vinaigrette to go with the asparagus and it came out very nicely.

The Vinaigrette recipe is from Cooks Illustrated

Lemon-Shallot Vinaigrette

  • 1 tablespoon juice plus 1 teaspoon grated zest from 1 lemon ( I did not use zest as I used bottled lemon juice)
  • 1 large shallot, minced (no shallots around so I used an onion)
  • 1 tablespoon minced fresh thyme leaves ( we used dried)
  • 1/4 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • table salt and ground black pepper
Mix everything together and pour over asparagus

We also made a yummy salad with the salad greens, mizuna and other veggies we had around. I poured the left over vinaigrette on it and it turned out very well.

And finally, to use up those radishes we made some little open faced radish sandwiches. I cut 2 pieces of bread into fourths, grilled them for a few minutes til nice and crispy and brown then topped each piece with a little bit of butter and a slice of radish. Finish it off with some ground sea salt over it all and yum.