Hands down this is one of the best homemade dressing you'll ever make. This amazing dressing came into my life at the Farm to Fork Picnic where a chef and a farmer are paired together to make a dish using the farmer's food and the chef's talents. Our first year we were paired with a chef name Brent Hopkins and he made this lovely dressing and paired it with shaved summer squash, farro, feta cheese and microgreens. So damn delicious. I'm not positive that I've been able to recreate the dressing exactly but it's pretty close. This dressing is great to have around all summer for quick salads or a yummy dip for bread. I make at least two batches at a time so I have enough for the entire week.
1/2 cup packed whole basil leaves
1/4 cup honey (add less if you want it less sweet)
1/3 cup olive oil
1/4 cup white wine vinegar
Juice and zest of 1/2 lemon
1 clove garlic or 1/2 piece of green garlic (add more if you really like garlic)
1/4 teaspoon salt
Put all the ingredients together in a food processor and blend the crap out of it! Store in the fridge in a mason jar for up to a week.
Duck eggs make some of the best deviled eggs you've ever tried. The yolk is larger than a chicken egg and very creamy so deviled duck eggs are very savory and rich. Perfect for a get together or event. I'll also make a batch of deviled duck eggs to have for lunch or snack throughout the week. I like traditional duck eggs, but these curried duck eggs are something special (especially topped with microgreens or pea shoots).
12 duck eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
Pea shoots or microgreens (optional)
Place cold eggs in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let sit for 12 minutes.
Drain the eggs and peel. Cut the eggs in half and remove the yolks and place into a small mixing bowl. Using a fork, mashed the yolks until smooth. Add mayonnaise, dijon mustard, white wine vinegar, curry power, cayenne pepper, smoked paprika and salt. Top with pea shoots or microgreens.
Recipe inspired by: http://www.cookingchanneltv.com/recipes/kelsey-nixon/curried-deviled-eggs
Not sure if you noticed by KALE IS IN SEASON! This in my favorite recipe to recommend to people who say they just don't like kale, it makes them gag, why do I have to eat kale, etc etc. I have a good friend who really hated kale with all of his heart but LOVES this recipe. It's super easy and is great as a side dish at dinner or as meal with bacon or grilled chicken and croutons added on top.
1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
2 Tablespoons soy sauce
4 Tablespoons Parmesan
2 teaspoons minced garlic (1 – 2 cloves of garlic)
1. Break or cut kale into bite size pieces and place in a large bowl.
2. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable
We make quesadillas (in addition to pizza) almost every week. They are super quick and you can use almost every veggie in the world to make them. In the spring time, we'll use sautéed kale, chard, spinach, carrots and beets as a filling. In the summer, we'll switch to sautéed squash, onions, peppers, tomatoes and eggplant. Make them with or without meat and choose what fillings you and your family like best. I like to top my quesadillas with a "quick pickle" of veggies that have been soaked in vinegar and pepper flakes for about 20 to 30 minutes before use. As always, try your best to use local meats, cheeses and breads.
5 to 8 radishes
2 tbsp diced onion
1 tsp red pepper flake
2 tbsp apple cider vinegar
2 tbsp olive oil
2 cups chopped kale
1/2 tsp salt and pepper
1/2 smoked paprika
1/4 chicken stock or 1/4 cup water with 1 tsp chicken base
1 cup cooked meat (shredded chicken or ground beef works well)
1/4 - 1/2 cup colby jack cheese
2 - 12inch tortillas (I used Box Turtle Bakery's AMAZING sour dough tortillas, seriously amazing)
Preheat the oven to 400 degrees F.
Finely slice the radish and onion. Place in a bowl with the red pepper flake and apple cider vinegar. Set aside.
Heat 2 tablespoons of olive oil in a skillet. Add the kale and season with salt, pepper and smoked paprika. Allow to cook for 2 to 4 minutes till the greens are heated up. Next, add 1/4 cup of stock or 1/4 water with 1 teaspoon of chicken base. Cover and steam for 5 minutes. Remove the lid and add the cooked meat. Remove from heat when the meat is heated through.
Place one tortilla on a baking sheet and add half the cheese. Next add the meat and kale mixture. Finish off with the rest of the cheese and top with the other tortilla. Place in the oven and bake for about 5 minutes. Remove from the oven and flip then place back in the oven and cook for an additional 5 to 8 minutes. Remove from oven and allow to cool for at least 5 minutes. Cut the quesadilla into fourths and top with the pickled radish and onions.
This recipe is one of my favorites. It's so quick and easy and is super satisfying. Usually I make a big pot of soup on Sunday and freeze it individual one cup containers. We then have a nice single serving of soup that we can eat for lunch or dinner throughout the week. Pair this soup with a microgreen salad and piece crusty bread topped with goat cheese.
1 tablespoon olive oil
8 large garlic cloves, minced
1 medium yellow onion, chopped
4 cups chopped raw kale (all types of kale work for this recipe)
4 cups chicken or vegetable stock (homemade stock is best)
2 (15 ounce) cans white beans, such as cannellini or navy, rinsed and drained
4 plum tomatoes or 2 large slicing tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted.
2. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
3. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
*Adapted from http://allrecipes.com/recipe/bean-soup-with-kale/
We make pizza at least once a week here on the farm. Pizza is so quick and easy to make and you can use virtually anything as a topping. In the spring we often use kale, chard, arugula, broccoli and other greens as a base for our pizzas. In the summer, fresh tomatoes and peppers are an obvious choice for pizza toppings in addition to veggies like summer squash and eggplant. Local meats and cheeses make pizza even better! Hog jowls, bacon or Italian sausage are great if you like a little meat on your pizza.
1 prepared pizza dough (use store bought or make your own - click here my favorite pizza dough recipe)
1 cup pizza sauce
0.5 to 1 pound mozzarella cheese (we used insanely fresh and tasty mozzarella from Chapel Hill Creamery)
0.5 to 1 pounds local meat (we used hog jowls from Dawn Breaker Farm)
2 to 3 cups kale
1 tablespoon pizza or Italian herb seasoning
1 cup microgreens (optional)
Preheat oven to 425 degrees. Cook hog jowls (or other meat) till crispy. Drain of excess fat and set aside. Place prepared pizza crust on a nonstick baking sheet. Spread pizza sauce on crust and add 3/4 of the mozzarella. Add the cooked hog jowl and kale and top with the remaining mozzarella. Sprinkle on the pizza or Italian herb seasoning. Place pizza on the center rack in the preheated oven. 15 minutes into cooking. use a spatula to slide the pizza from the baking sheet onto the center rake. This allows the pizza crust to get crusty. Remove the pizza from the oven when it's golden and crispy, about 30 minutes total. Allow to cool for 10 minutes then top with microgreens.
Our microgreen blends make an excellent topping for sandwiches and burgers. After using micros, it hard to go back to plain old lettuce! The micros add a great punch of flavor and texture. This week we made a bison burger placed on a bed of sautéed swiss chard and pea shoots, topped with spicy microgreens and finished off with goat cheese. We generally pair burgers with "fries" of some sort made out of a seasonal root vegetable. In this case we used sweet potatoes, but rutabagas, turnips and beets also make excellent veggie fries.
4 buffalo or beef patties (these patties are from Sunset Ridge Buffalo Farm, we also love beef patties from T5-Farms)
4 buns (we used bread from our friends at Boulted Bread)
4 pinches of Spicy Microgreens
1 tub of goat cheese (we used an herb coated chevre from Hillsborough Cheese Company)
Your favorite burger toppings
Your choice of root veggie to make fries, I love this recipe for making sweet potato fries
Make your veggie fries using this recipe. Cook patties to desire doneness and top with microgreens, goat cheese and your favorite toppings.
Pea shoots are an item that we grow in the greenhouse year-round. They grow great throughout the year so we will have them in the heat of the summer and the dead of winter. Pea shoots are basically the young seedlings of pea plants. We plant them really densely in trays and harvest them in about 15 to 20 days. They are are incredibly tender, nutrient dense and and have a delicate, sweet flavor. Try them in salads, on sandwiches or quickly sautéed. Here's a recipe for a easy pea shoot pesto that is great with hot pasta or used as a dip or spread.
1/2 cup nuts (walnuts, almonds or pecans)
2 cups pea shoots (about one box), roughly chopped
1/2 cup grated Parmesan Reggiano
2 cloves garlic, chopped
Kosher salt to taste
1/3 to 1/2 cup extra-virgin olive oil
8 slices of locally sources bacon, optional (we love bacon from Two Bridges Farm!)
In a food processor or blender, combine nuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately. Mix with hot pasta and top with cooked bacon.
Recipe inspiration from Edible Portland
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.