Week #4
- Lettuce- take full advantage the lettuce, it is at its peak. (10 great salad dressings listed below)
- Kale
- Spinach
- Radishes
- Green garlic – use like regular garlic or like a leek (see recipes below)
- Thyme
- Cilantro or dill
- Bok choi
- Walnuts
It is hard to believe we are already at week #4. We are eating through our hoop house crops like lettuce and radishes and watching as the peas flower and the Chinese broccoli sends out the delicious side shoots that we will hope to enjoy for the next month. The broccoli seems to be taking a break this week but will come roaring back next week I am confident.
We continue to turn over the recently harvested beds and plant our summer crops. The sweet peppers are in place as are the tomatoes. We are planting bed after bed of potatoes of all colors. The beans are ready to be transplanted, but they will have to wait their turn as the 20 flats of onions and shallots scream for attention. With this hot weather we are tempted to get out the warm weather crops. I think those tomatoes will be ready by the end of the week.
We are fed up with beets and carrots! We have planted 4 beds of each and with poor germination and super sized weeds we want to till them under. Hopefully we can try again but really they are so frustrating for us. They require an attention we just don’t have with all the running around we have to do every day. We want them to take care of themselves, but alas they are not independent enough.
I have started at the Beaverton Farmers Market and yesterday was one of our best days ever. Polly (my friend and business partner at Pumpkin Ridge Gardens) and I have been seeding and planning weekly since February for this season. Today I head to Catlin Gable school for spring fest. I will be there all day selling vegetable and flower starts. Next weekend is Mother’s Day, the biggest day at the market, looking forward to all that energy and buzz.
I have included lots of different recipes below, remember our website has over 300 recipes so you can find the one that suits your taste. Look under the recipe tab.
Fresh Herb Kuku (this is a great way to use all your herb and greens, it is delicious warm or cold the next day, the yogurt is key to balance flavors)
1/2 cup plus 1 tablespoon
extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and
green parts
2 garlic cloves, grated on a Microplane or
minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked
in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)
PREPARATION
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
- Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
- In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
- Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
- Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
- Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.
Sesame Parsley Salad Dressing
adapted from Renee’s
Garden
1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste
Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.
Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein
¼ cup sherry vinegar
1 clove garlic, minced (optional)
S & P to taste
½ cup extra virgin olive oil, plus more to taste
Whisk all ingredients together in a small bowl.
Thyme, Rosemary, and Wine Vinegar Dressing
adapted from: Cooking with Friends, by Trish Deseine and Marie-Pierre
Morel
1 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
Sea salt and black pepper
Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.
Shallot Salad Dressing
1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil
Whirl everything in a blender or food processor. I use an immersion blender for this with the ‘jar’ that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.
Julia’s Favorite Daily Dressing
Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you’ve got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You’ve got dressing! The variations are endless….
Low-Fat Blue Cheese Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings
Use a great pungent cheese
1/2 cup low-fat plain yogurt
1/4 cup reduced fat mayo
1/4 cup crumbled blue cheese
2 Tablespoons water
1 clove garlic, grated (try a microplane!)
1/4 teaspoon salt
1/8 teaspoon pepper
Whisk all ingredients in a medium bowl until smooth.
Lemon Shallot Vinaigrette
2 small shallots
2 Tablespoons Champagne vinegar
2 Tablespoons lemon juice
1/2 teaspoon salt
1/3 cup extra‑virgin olive oil
Peel and dice the shallots very fine. Put them in a small bowl with the
vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to
30 minutes. Whisk in the olive oil. Makes about 3/4 cup.
Low-Fat Ranch Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings
1/2 cup low fat plain yogurt
1/4 cup reduced fat mayo
1 Tablespoons water or buttermilk
1 teaspoons white wine vinegar
1 garlic clove, grated (try a microplane for this job)
1 Tablespoon minced chives
1 Tablespoon minced fresh cilantro
1 teaspoon minced fresh dill
1/4 teaspoon salt
pinch cayenne pepper
Whisk all ingredients in a medium bowl until smooth.
Tahini Dressing from Salad by Amy Nathan
1/2 Cup safflower oil
1/2 pound soft tofu
1/4 cup fresh lemon juice
generous 1/4 cup tahini (julia says: use toasted for a richer flavor)
1 garlic clove, minced
1 scallion, chopped
2 Tablespoons tamari (soy sauce)
3/8 cup water
1/2 teaspoon salt
Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.
Tahini Dressing
Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and
Carreno
1 cup tahini
3 Tablespoons good olive oil
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon minced fresh garlic
¼ teaspoon sugar
Combine everything with 2 cups of water in a blender and blend until smooth.
Green Garlic Dressing
1-3 stalks roughly chopped green garlic, tough end leaves discarded
1/3 cup rice vinegar or fresh lemon juice
1 Tablespoon honey or jam
1/3 cup olive oil
S & P
Whirl all in a blender. Can be used as a salad dressing or marinade.
Lime Dill Dressing
from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff
2 T lime juice 1 T vinegar
1/2 t sugar 1/2 t dry mustard
2 T chopped dill 1 T mayonnaise
1/3 cup olive oil
salt and pepper to taste
Mix all ingredients together except oil. When thoroughly blended whisk in the
oil.
GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog
1 clove garlic, minced
1 shallot or 1 green onion, cut in thirds
6 Greek olives, pitted
1 tsp. Dijon mustard
1 tbsp. balsamic vinegar
1/4 tsp. grated lemon zest (yellow part only)
1 tbsp. fresh lemon juice
1 sm. tomato, quartered
1/4 tsp. freshly ground pepper
3 tbsp. chopped fresh basil
1/4 cup olive oil
salt
freshly ground pepper
Blend all ingredients except last three (garlic through basil). Add
olive oil gradually, processing until combined. Add salt and pepper to
taste. Toss with salad greens. Makes 2/3 cup.
Winter Herb Vinaigrette
from Vegetarian Cooking for Everyone by D. Madison
Use it also with steamed or roasted winter vegetables. Makes about ½ cup.
1 garlic clove
Salt
1/4 tsp. black peppercorns
1/4 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped parsley
Grated zest of 1 lemon
1 Tbs. capers, rinsed
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a
little of the green
1/3 cup extra virgin olive oil
2 Tbs. champagne vinegar or tarragon vinegar
In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.
Dijon Vinaigrette
1/2 C extra virgin olive oil
2 T each plain non-fat yogurt, lemon juice and red wine vinegar
1 T Dijon mustard
2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried,
but use less if using dried.
Combine in a blender at medium-high speed. Chill overnight before serving.
From : Chef Andrew Cohen
Honey Mustard Cilantro Dressing
1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly
until the hole at the center of the dressing disappears. This is usually the
proper amount of oil for a properly emulsified vinaigrette.
Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf
parsley instead of cilantro and use red wine vinegar instead of citrus juice.
Candied pecans to add to your green salad from: Chef Andrew
Cohen
Spray sheet of foil with nonstick spray (if you have a Silpat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Orange Balsamic Dressing
3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon
ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste . Place
the orange juice, vinegar, peel and cumin in a blender. Blend for a few
seconds. While the motor is running, slowly add the oil in a small stream until
mixture is emulsified. Season to taste with salt and pepper.
Makes about 1 1/2 cups dressing.
Rice Vinegar, on it’s own, makes a great salad dressing.
Julia’s Easy Blue Cheese Dressing
1/4 cup light sourcream
1/4 cup mayo
a couple of ounces crumbled blue cheese
salt and
lots of pepper
a bit of finely chopped parsley
finely chopped red onion
1 Tablespoon rice vinegar
Mix all of the above ingredients, then thin with buttermilk or milk.
Raspberry Salad Dressing
(The Summer Book by Susan Branch)
1/2 C salad oil
3T raspberry vinegar
1T raspberry jam
1T minced green onions
1/2T Dijon mustard
a few fresh raspberries
Whisk all together-great on fresh spinach.
Makes 1 Cup
Magic Garlic Cream
(The Summer Book by Susan Branch)
1/2C milk
1/2C sour cream
2t olive oil
1 clove garlic, pressed
2T cider vinegar
salt and pepper to taste
Whisk all together in order given. Makes 1 Cup
Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese
Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.
Green Garlic Soup Au Gratin
8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated
Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice
bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute
1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring
occasionally. Spread bread with 2 T butter; oven toast until lightly golden.
Add broth to garlic, season with salt and pepper and bring to a boil. Ladle
into 2 oven-proof serving bowls; cover with toasted bread and top with cheese.
Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese
has melted and begun to turn golden.