Category Archives: PERFECT GREEN SALAD & VINAIGRETTE

WHAT WE GOT & WHAT I AM DOING WITH IT

Here’s the breakdown from Thursday’s share

Kohlrabi – 1 pc    actually we got several pieces
Fennel – 1 pce       I traded for a big kohlrabi
Carrots – 1 bun     the carrots were kind of small. I put them through the juicer
Cilantro – 1 bun    a big bunch
Escarole – 1 hd      this was a large head
Scallions – 1 bun    traded for more cilantro
Arugula – 1 bag       we got choggia beets
Green Romaine Lettuce – 1 hd    traded for more beets
Green Boston Lettuce – 1 hd

I put the carrots through the juicer and got a small juice glass of carrot juice. I froze the pulp for use in something later.

I’ve made a couple of different versions of raw ravioli, using the large kohlrabi.  I cut it in half and sliced it with my thin slicer (looks like a vegetable peeler, but it’s very wide).  I put my cashew-kale pate and cilantro in the raviolis, and I also made the “chicken pate” recipe from Ani Phyo’s first book and put it in the wraps with some cilantro.

I used the escarole in some wraps with the cashew-kale pate, onion, tomato, cilantro, and lentil sprouts.   I also made a soup with lentil sprouts by dehydrating chopped up  escarole leaves to tender, then adding garlic, olive oil, a little sea salt (!) and black pepper, cilantro, and some red pepper flakes, and dehydrating for a few hours until it was warm.

Well, the lettuce has gone into salads, duh. I also threw some of it, along with some escarole, and an apple, into the blender for a smoothie.  Yuck.  I drank it anyway.  It’s good for me, right?

The beets, you ask?  My beet salad (beets into the food processor along with olive oil, apple cider vinegar, onions, and garlic – with some cilantro!).  I also made a “slaw” with some kohlrabi, beets, apple cider vinegar, onions, extra virgin olive oil, garlic,  and – yes! cilantro! — I put the kohlrabi in the food processor first, and ground it to almost apple sauce consistency, removed it, then put the beets and everything else in, then tossed all in a bowl — the idea was to have white color, but the beets in colored the kohlrabi anyway

My room-mate and I are tentatively back on a two-day meal share plan, so I am planning some fancy kohlrabi raviolo (not sure what will go in them yet), with a sauce of some sort – likely sun-dried tomatoes with something;  a lettuce, escarole, seaweed salad with lentil or sunflower sprouts and a vinaigrette of some sort. I might make the escarole soup again, as well – I liked it, and I will have enough time on Wednesday to do all of the dehydrating.

I’m glad to be back to a one day a week meal share because it gives me a chance to use up stuff I won’t eat all of by myself (I mean, I have been eating all of my share because I have no money to buy other food, but it sure would be nice to have a helping hand, and my room-mate loves salads.)

Of course, we do expect the appearance of sauerkraut somewhere in all of this.  I still have 1/2 qt jalapeno sauerkraut.  I’ll be making more sauerkraut by week end.

PERFECT GREEN SALAD & VINAIGRETTE – from the Golden Earthworm Farm newsletter

Here is a salad recipe the farm posted in the newsletter

PERFECT GREEN SALAD & VINAIGRETTE

There’s nothing more delicious than a perfectly prepared green salad- especially this time of year when all the greens are tender and full of flavor!

1 lg head Boston lettuce
1/2 C Vinaigrette (recipe below)
Salt & Pepper
Chive Blossoms or chopped herbs (optional)

  • Fill the sink, or a very large bowl, with lots of cold water.
  • Trim the lettuce heads and drop the leaves into the water as you peel them off the head.
  • Wash the leaves by tumbling them gently in the water.
  • Allow the dirt and sand to settle to the bottom for a few moments, then lift the leaves out in bunches.
  • Lightly shake off excess water and put leaves in the salad spinner.
  • Dry them thoroughly in a salad spinner.
  • Toss just before serving
  • When ready to serve, drizzle about 1/3 cup of dressing over the lettuce, and toss the leaves gently with a salad spoon and fork, until they are evenly and lightly coated.
  • Season with salt & pepper.
  • Sprinkle the chive blossoms or chopped herbs, if using, over the salad.


VINAIGRETTE IN A JAR

2 t chopped garlic
2 T Dijon-style mustard
1/2 t salt
1/4 t freshly ground black pepper
1/4 C red- or white-wine vinegar (or apple cider vinegar)
1 C extra-virgin olive oil

  • Put all the ingredients in a jar, screw on the lid, and shake very well.
  • Taste and adjust the seasonings, adding more oil or vinegar, as you like.
  • Store in the refrigerator up to 2 weeks, and shake to blend before using.