Radishes, kohlrabi, head lettuce, kale (red Russian), ½ lb of spinach, 1/3 lb of spicy greens, and 2 pints of strawberries…
So exciting! We picked up our first box of vegetables from the Flying Cloud Farm! They are fresh, full and beautiful! We even scooted over to Hickory Nut Gap Farm and stocked up on eggs, some freezer beef and breakfast pork that will probably last us into June! It is so wonderful to be making baby steps toward our goal of supporting local crops more and groceries less. As the season progresses we will be able to focus on canning and freezing for some winter vegetables.
Here are some suggestions from the farm for our box of goodies. Looking forward to a week of deliciousness!!
Spinach Salad w/Grapefruit, Orange, and Avocado.
Toss together in a salad bowl:
6 cups spinach leaves (I tear the leaves into smaller pieces, removing stems)
2 pinches of salt
4 Tbsp of Tangerine Shallot dressing (Mash together to a paste: 1 garlic clove, peeled and 2 pinches of salt. Remove to a small bowl and add, whisking until well blended ¼ cup orange juice, 2 Tbsp lemon juice, 1 small shallot, minced. Add in a slow, steady stream, whisking constantly 2/3 cup vegetable oil)
Mix into the salad 1 grapefruit, peeled and sectioned, 1 orange, peeled and sectioned, and 1 avocado, pitted and sliced. Season with black pepper to taste.
Another good thing to do with spinach and other greens, is making ‘creamed greens’. Steam some greens and chop into small pieces. Rub a medium skillet with 1 garlic clove, peeled. Turn the heat to medium, add and melt 2 Tbsp butter. Add and cook, stirring until golden; 2 Tbsp minced onion, Stir in until blended, 1 Tbsp flour. Slowly stir in ½ cup chicken stock. When the sauce is smooth and hot, add the cooked, chopped greens, stir and cook 3 minutes. Season with salt and pepper to taste.
The spicy greens can be mixed with the head lettuce to make a good salad. They can also be eaten with pasta, steamed quickly, added to eggs, etc …