A Very Green Share

A Very Green Share

The Share: Romaine lettuce, turnips, garlic scapes, cilantro, strawberries, frisee, radishes. *If you still have scallions from last week, you can use them up in several of these recipes.

This week's recipes: Soy Braised Country Ribs with Turnips and Peas, Grilled Romaine with Creamy Herb and Avocado Dressing, Frisee with Bacon and Eggs

Soy Braised Country Ribs with Turnips and Carrots

This is one of my favorite recipes. It has some ingredients you may not have in your pantry but will be welcome additions like samba olek chili paste, star anise and sherry. Trust me by the end of your dinner, these will be some of your new best friends. You can use the chili paste in lots of other marinades or mixed into mayo for a spicy tweak. Try cutting up your strawberries and macerating them with a star anise pod and a little sugar and serve with vanilla or ginger ice cream for a simple mind blowing dessert. Another Bonus with this recipe is that you can get the Country Style Ribs from West Colebrook Farm! Since we don't have carrots yet I've added peas here at the last minute. Please feel free to sub your garlic scales for cloves. And top with chopped cilantro. Serve with rice.

As promised here are two simple salads to get you eating your greens every day.

Grilled Romaine with Creamy Herb and Avocado Dressing

Think of this as vegan green goddess/caesar dressing alternative. I used 3 scapes, 1/2 bunch cilantro, 4 scallions from last week, a whole avocado, juice of a lime, apple cider vinegar and olive oil. Salt. Put the herbs in a cuisinart or blender. When well chopped add the avocado, lime juice, olive oil and salt. The avocado makes this very creamy. If you like the texture, great. You can also use this way for a dip. I like my dressing a little thinner so I added a little water as the cuisinart was on. Use immediately to keep the bright green color. Or put in the fridge with a layer of olive oil over the top. You can play with this and add what ever herbs you have on hand - parsley and tarragon would be great additions.

Cut your romaine in half and heat up your grill. You want it nice and hot. Drizzle the cut side with olive oil and season with salt and pepper. Place on the hot grill for a minute or so until there are nice char marks. It will be slightly wilted but should retain its shape. Serve immediately with dressing.

Frisee Salad with Bacon and Eggs

I could probably write about this salad every week. It is such a simple dinner to put together. Frisee is a bitter chicory so needs some richness to balance the flavor. Tear up your frisee into bits, wash and spin in the salad spinner. Frisee's curls tend to hide dirt so please wash carefully! If you have slab bacon cut into chunks, otherwise known as lardons. Cook over low heat for the fat to render out slowly. Don't fret, it will still get crispy.

To assemble: Toss frisee with vinaigrette and season with salt and pepper, serve with halved soft boiled eggs and lardons. Add some raw radishes or give your radishes a quick sauté in some of the bacon fat. If you're feeling your southern roots make a "kilt" salad by drizzling a tablespoon of hot bacon fat over the top. Add some crusty bread for a super simple and delicious dinner. The key here is using the best ingredients.

Go vegetarian here by ditching the eggs and bacon and adding some toasted walnuts and and vegan cheese of your choice.

Simple Vinaigrette

  • 1/3 cup vinegar
  • 2/3 cup olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp honey or maple syrup
  • sea salt and fresh pepper
  • Herbs of your choice

Share Recap

The above recipes should use up most of your share! If you need more veggies for the weekend you can come to the farm on Friday afternoons for our VIP early shopping hours from 2-5. Please note that this option is not open to the public, only farm members!