Summer Share Five June 20th/22nd 2023

Important information:

• This is an odd biweekly distribution as well as a weekly one.
• The next odd biweekly share will be on Wednesday July 5^th due the holiday. If you are vacationing that week; please make arrangements for your share.
• Fruit shares generally begin with sweet cherries about the second week of July. We’ll keep you posted on the harvest as we hear from our fruit growers. Just a reminder that all the tree fruit is sourced locally and is not organic. The Ontario fruit belt is a flat lake plain where pests and diseases spread easily and quickly due to the open terrain. The orchard growers use IPM which stands for Integrated Pest Management. Fields are scouted for problems that are addressed only when indicated for crop damage and loss of harvest. They only have “one shot” each year unlike us vegetable growers who can plant successively and absorb smaller scale damage from weather, disease or pests.

Farm News from Jane
Rain, rain, we finally received some; a few beautiful, shower filled days last week. We had almost forgotten what rain smells like! It stayed cooler and cloudy afterwards and most of the moisture we received was absorbed by the soil and plants and not quickly evaporated by sun and wind. The asparagus however could use inches more to catch up. We continue to harvest small yields. But peas pods are filling in the sugar snap and snow peas fields. So, hopefully one of those will be ready to harvest next week. This week we will have beets with green leaves intact. We love to harvest and share beets with “tops” intact to share. Early in the season we can harvest and bunch them but once we begin picking peas or some varieties of beans our time is gobbled up with their harvest. We are one of the few CSA’s that harvest and share peas and beans because it takes so much time and labor. We enjoy them so much and so do the kids especially so we try our best to allocate the time to put them in our crop list and rotation. We have also tried growing them in the autumn and although they grow well in the cooler temperatures the time to pick them is just not available then. Some of us look forward to the field harvest of peas and beans and I am one of them! It is actually a slower paced job – even picking quickly and allows for good conversations with your “picking partners”. The fellowship and building community feel as important as the harvest! Ben always says “Food and fellowship” go hand in hand and play out in any part of the process from field to fork…
Summer officially begins on Wednesday. The summer solstice or also called midsummer marks the first day of summer, when the sun reaches the highest point in the sky. The day is long, and the night is short. The sun is most potent on the summer solstice and is recognized as a time of powerful healing. Isn’t it interesting that the sun was made for our benefit, not our harm? The Celtic calendar is much more agrarian focused and divides the seasons by the growing “calendar”. Some of our crops were planted in the autumn or even two months ago and the harvest season has already begun. So, let’s enjoy all those rays and days ahead, Jane

Produce:   Salad greens    Scallions   Romaine   Chioggia beets
Fennel   Garlic Scapes   Red potatoes

Produce tips:
– Please bag fennel and garlic scapes before refrigerating.
– Beet greens should be removed from beet roots and used quickly for best flavor and freshness. Rinse with water. Wilt them quickly in a saucepan and then serve with vinegar or butter and (or both) and salt and pepper. The greens are high in iron and calcium and Vit C; so, what’s not to love? Substitute them for spinach in a favorite recipe or add them chiffonnaded to a salad.
– Chioggia beets are the “candy stripe” variety. They are beautiful when sliced with a mandoline. You can choose to use vinegar to blanch them rather than cook them. Then use them as a base for your open plate salad. Look for ideas in the recipe section.
– The scallions or bunching onions have taken the place of the green garlic, but no worries the garlic scapes have replaced the green garlic. Use them as you would a clove of garlic. It may look different but the flavor is the same; refer to recipes to get ideas.
– Garlic scapes are the seed stalks that the garlic plant sends up to produce seed. Removing them timely allows for all the plant’s energy to go to bulb growth. And the end product is another form of garlic to utilize. Substitute them for cloves in recipes, use them raw in a salad, saute them with other veggies in a stir fry.

Recipes
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.

GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup

ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup

STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut, 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com

CHICKEN WITH GREEN ONION SAUCE
1 (14-ounce) can fat-free, less-sodium chicken broth, 2 tablespoons all-purpose flour, 2 garlic cloves, minced, 1/4 teaspoon dried thyme, cooking spray, 4 (4-ounce) skinless, boneless chicken breast halves, 1/3 cup finely chopped green onions, divided, 1/8 teaspoon salt, 1/8 teaspoon pepper
Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often. Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions.
Recipe from myrecipes.com

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

BEETBALLS
2 to 3 lb. ground beef, 4 grated large raw Chioggia beets (equal to beef in volume), 1 large grated onion, 1 green garlic, grated, 2 garlic scapes, grated, Chives, parsley, black pepper, minced (dry) onion — add what you like; 1-2 eggs (depends on how much breadcrumbs you want to add/ dryness of mix), Bread crumbs (I use Italian seasoned)
Mix beef & grated beets well. Add grated onion, green garlic and scapes, mix. Add spices. Mix all well to distribute spices. Break 1 or 2 eggs into mix, mix well. Add breadcrumbs to make wet/ not real dry “meatball mix”. Make Beetballs smaller than a softball/ bigger than a baseball. (I get 16 out of 3 lbs. meat). Bake at 350 degrees for 1 hour in oven, test for doneness, I go for 150 degrees. Beetballs will shrink to about baseball size. We eat them hot with veggies, cold in salads, and cut in half, seared with white cheddar melted on them with sautéed summer squash/ zucchini. Sweet and moist, we’ve had friends not realize they eat beets.
Nutritionally, if you use 3 lbs. meat and make 16 Beetballs? Each has 3 oz. meat and as many servings of veggies Recipe from Judy Schwann Promised Land CSA member

TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems.  Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC

BEET GREENS FIESOLE
1/2-pound beet greens, washed and trimmed; 1 1/2 tablespoons olive oil; Salt and freshly ground pepper; 1 garlic scape, minced to taste
Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic in olive oil until just brown, about 1 minute. Add beet greens; mix well. Add salt and pepper to taste. Heat greens through. Serve immediately. Serves 4

BEET GREENS WITH VINEGAR AND CARAWAY
1 bunch medium beets with greens (about 2 1b.); 1/8 cup cider vinegar; 1/2 garlic clove, finely chopped; 1/8 tsp. caraway seeds; pinch of salt
Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove the stems from all the greens and discard them; then cut the leaves crosswise into l-inch-wide strips and set them aside. Wrap the beets in aluminum foil in one package and bake them until tender – about one hour. Unwrap the beets and let them cool. Peel and then slice the beets into 1-inch-thick rounds, and set them aside. Put the vinegar, garlic, caraway seeds and salt into a small saucepan and bring the liquid to a boil. Reduce the liquid by half and set it aside. Pour 2 tablespoons of water into a large skillet and add the beet greens. Cover the pan and bring the water to a boil, then uncover the pan and cook the greens until they are wilted – about one minute. Pour out any remaining liquid. Add the vinegar mixture and the baked beets to the pan, and toss the beets until they are heated through. Serve immediately. Serves 2

SPICY OVEN FRIES
3 # potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.

SPICY POTATO, SAUSAGE AND GREENS SOUP 1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member

ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425⁰ oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.

GRILLED CHIVE POTATOES

6 red-skinned potatoes, scrubbed; 6 tablespoons unsalted butter; 6 tablespoons chopped fresh chives; 1 teaspoon finely grated lemon peel; nonstick vegetable oil spray

Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on rimmed baking sheet. Press each gently with fork to flatten slightly. Stir butter, chives, and lemon peel in medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes. Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill potatoes, cut side down, until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up, to platter. Drizzle with warm chive butter. 4 Servings

GRILLED (OR GRIDDLED) FENNEL AND ONIONS WITH PARMESAN
1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1 pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan
Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings. Recipe from MACSAC

FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 T frozen orange juice concentrate, partially thawed; 2 T white wine or red wine vinegar; 1 tsp Dijon mustard; 2 T extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season with additional salt & pepper. Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm

FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups. Recipe from MACSAC

PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; grated Parmesan cheese; parsley Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

BEET AND SHAVED FENNEL SALAD
SALAD: 4 large or 6 small beets; 1 bulb fennel; Cracked black pepper to taste
DRESSING: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
FOR THE SALAD: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
FOR THE DRESSING: Whisk together all the ingredients.
To FINISH THE DISH: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.

POTATO FENNEL SOUP
1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish
Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6. Recipe from The Moosewood Cookbook.

FENNEL SLAW
1Tbsp cider vinegar; 51/2 T mayonnaise; 1/4 tsp black pepper; 1 tsp sugar; ¾ tsp. chopped fresh dill; 1/4 tsp grated lemon peel; Salt, to taste; 1fennel bulb; approximately 12 oz.
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.

CASHEW SALAD
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil
Toss lettuce with cashews.  Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.

WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.  Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens