Summer Share One May 21st 2019
Important information:
- This is the first week for weekly share members only. Even biweekly shares will begin next Tuesday May 28th and odd biweekly shares will begin June 6th. Please contact us if you have any questions.
- Please remember if you have any questions about your shares/distribution, please contact your host site. The information was sent last week. Park and Farm members can contact us directly.
- Remember that all share boxes need to be returned at your next distribution.
- We have worker share spots available yet this season! Work for food?!
- MAP members don’t forget to pick up some of those fresh eggs they are selling; cash only…
Farm News from Jane
And so it begins… Here we are at the beginning of another summer share season; our twelve to be precise! And it is an unusual start to spring this year. This is the latest start to asparagus harvest; May 17th, but the crop is beautiful and delicious and has yielded well these first few days as the weather has warmed up. We certainly have had ample rainfall too. The rhubarb is still just beginning to “jump” And we had to search for the larger stalks as we harvested quite selectively today. And just a reminder to new members that the harvest is light in volume the first four shares or so but as the heat comes more crops will mature and be ready for harvest. This season seems especially slow at the start but once the weather changes the plants quickly make up for lost time. We have been busy transplanting seedlings (literally between the raindrops) into the freshly worked ground. What a beautiful site all those neat, clean rows of onions, leeks, shallots, colorful lettuces, celery, swiss chard, beets, celeriac, and peas. We also were able to plant all the potatoes on Saturday; of course, those you can’t see but the rows are already hilled to encourage them to “reach for the sun”. The greenhouses are looking a little empty but not for long because many of our crops are planted successively so that we can have a steady harvest. I forgot to mention that we have also planted last week, everyone’s favorite, sweet corn. One of the things farmers like to compare (or even brag about) is when their sweet corn is “up” Ours is “up” a few inches but that is only because we start it is trays in the greenhouse and transplant it out into the field. It gives us much more uniformity in growth rate and ear development and actually allows us to plant less and yield more! And who would say no to more sweet corn!!! But that won’t come until nearly August. All good things come to those who wait; albeit patiently. So that’s the update from the farm. We are very excited to get the season’s shares started. Lots to look forward to…
And if you are picking up your share at the farm this Thursday and you see Grandpa Jack, please wish him a Happy 92nd Birthday! Until next week, enjoy your first tastes of spring! Jane
Produce: Asparagus Green garlic Spinach Salad Mix Rhubarb
Produce tips:
– Asparagus culture: when temperatures are cooler or conditions are drier the asparagus grows more slowly. The lignan that enables it to grow tall and upright has more time to harden so the stalks can be more fibrous or tough. This happens to all diameters of asparagus; thin or thick. The harvest just began on Friday and it had been growing very slowly for more than a week from its emergence from the ground. When I prepare the asparagus for cooking, I take a sharp knife and cut off then very end. If it is hard to cut, I continue to take small slices until the knife easily cuts through the stalk. This method wastes the least amount. I’ve seen TV chefs who promote bending the stalk until it breaks and then throw the bottom portion away. It may break anywhere! So be prudent and slice carefully. No one wants to waste a tidbit of this spring king!!! We like it just blanched for 30 seconds and then chilled. A dollop of dill dip makes it over the top!
– Green garlic: What is it??? They are the first tender shoots that the bulb which we planted last December (yes, that’s right; really late and cold. Ask Nick!). It is prepped and unitized just as you would green onions (scallions). They are very tender and tasty. I like to slice them into my eggs or ad them to a vegetable sauté. The tougher green tops may be used in stocks/soups; just remove before serving. Substitute green garlic for bulb garlic to taste.
– Spinach; was harvested from our high tunnel. It is the last of the spring harvest; enjoy.
– Salad Mix; a mix of crisp red and green Salanova lettuces: butterhead, oakleaf, incise, and sweetcrisp. *Look for dressing recipes in the next section.
– Rhubarb is a generous pound so will yield about 2 cups. If you want enough to make a pie, you’ll have to hold onto it until you get another pound next week! It does not need to be peeled just rinse it off and trim the ends and slice or chop as per recipe. For a side dish, snack or dessert, chop rhubarb, sweeten with a little brown sugar or honey, and bake 30 minutes at 375 degrees. Or try adding a bit of diced rhubarb in a salad, or hot or cold cereal for a tart flavor. And did you know that rhubarb is high in vitamins A & C and a variety of minerals particularly calcium. Rhubarb is thought to be a blood purifier and digestive aid.
Recipes
Salad Dressings:
RHUBARB VINAIGRETTE
¼ C honey, 1 cup water, 4 stalks rhubarb, diced, ¼ C red wine vinegar, zest of one lemon, ¼ C extra virgin olive oil, pinch coarse sea salt, several twists freshly ground pepper
Heat Water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil 5 minutes, stirring often. Stir in vinegar and lemon zest, simmer 5-10 minutes, until dressing has reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. Yields about 2 cups
HONEY-MUSTARD DRESSING
In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook
RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper.
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!
SALAD GREENS WITH JOHN’S OIL AND VINEGAR DRESSING
1 cup red wine vinegar; 1 tablespoon honey; 1 cup olive or canola oil; 1 pinch salt; 1 tablespoon horseradish mustard; 1 pinch pepper; 5 tablespoons tahini (sesame seed paste); salad greens
Mix all ingredients (except greens). Toss with greens. This recipe was inspired by Rob Summerbell.
Makes about 3 cups dressing. Recipe from Zephyr Community Farm
BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.
EASY THOUSAND ISLAND DRESSING
Makes about 1 cup (eight 2-tablespoon servings)
1/2 cup nonfat plain yogurt; 2 tablespoons minced onion; 1/2 teaspoon freshly ground black pepper; 1/3 cup reduced-fat mayonnaise; 1 tablespoon bottled sweet pickle relish; 1/4 cup bottled chili sauce; 1/4 teaspoon salt
Whisk all ingredients together in a mixing bowl. Use immediately or store in the refrigerator up to 4 days.
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1 pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6
SPRING GREENS RISOTTO
3 Tbsp olive oil; 1/2 c chopped green onions; 1 1/2 c Arborio rice; 1/2 tsp salt; 4 c hot chicken or vegetable broth, divided; 4 c coarsely chopped spring greens (spinach, chard, sorrel); 1/4 tsp grated nutmeg (optional); 1/2 c grated Parmesan cheese
Heat oil in heavy pot over medium- high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. 2. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. Remove from heat. Stir in Parmesan and serve. Makes 6 servings Recipe from Farm-Fresh Recipes.
PANROASTED ASPARAGUS
1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1-pound asparagus spears salt and pepper to taste
Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.
ASPARAGUS SPINACH SALAD
1-1/2 pounds asparagus, cut into 1-inch pieces; 2 T plus 1/2 cup olive oil; 1/4 tsp salt; 1-1/2 pounds penne or other medium tube pasta; 1/4 cup chopped green onions (leeks or scapes); 6 T white wine vinegar; 2 T soy sauce; 6 oz spinach; 1 cup coarsely chopped cashews; 1/2 cup shredded Parmesan cheese
Place asparagus in a 13-in x9-in baking dish. Drizzle with 2 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 14-16 serving.
SPRING ORZO SALAD
8 oz. orzo pasta; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into 1/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette: 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
ASPARAGUS QUICHE
9-inch pastry shell; 1 cup cheddar cheese, grated; ½ cup green garlic or onions, chopped; 1 cup asparagus, cooked and chopped; 4 eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp pepper; ¼ cup fresh parsley, chopped
Place cheese, garlic or onions and asparagus in bottom of pie shell. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie shell. Sprinkle parsley over top. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 45 minutes more, or until quiche is golden brown and knife comes out clean when inserted in the middle of the quiche.
HEAVENLY RICE AND SPINACH
1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt
Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp. Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Servings: 4-6; Recipe from The Best 50 Garlic Recipes
GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com
RHUBARB SAUCE
2 cups rhubarb, chopped; 1/4 c. sugar; 2 T. water; 2 teaspoons cornstarch or clear jell (opt.)
Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.
RHUBARB BREAD
¾ cup honey, ½ cup oil, 1 egg, 1cup buttermilk, yogurt, or sour milk, 1 T. soda, 2 ½ cups whole wheat flour, 1 t. salt 1-2cups or rhubarb, diced, ½ T vanilla, ½ cup chopped nuts. Topping: 1/2 cup brown sugar,
1 t. cinnamon, 1 ½ T butter
Preheat oven to 325 degrees. Mix honey and oil, add egg and beat well. Dissolve soda in buttermilk, and then set aside. Mix salt and flour and add to honey oil mixture alternately with the buttermilk. Stir in rhubarb, vanilla, and nuts. Pour into a 9×5 greased bread pan. Combine topping ingredients and sprinkle over the batter. Bake @ 325 for 1 hour. * If you are using white flour decrease soda to 1 t.
ROASTED RHUBARB SALAD
2 C 1/2 inch pieces fresh rhubarb, 2 T sugar, 2 T balsamic vinegar, 1T canola oil, 1T minced green garlic, ¼ t salt, ¼ t freshly ground pepper, 8 cups mixed greens, ½ c crumbled goat cheese or feta, ¼ c chopped walnuts, toasted, ¼ c golden raisins.
Preheat oven to 4500. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.* Recipe from Serena Beneduce; modified and shared by CSA members Sebastiano Andreana and Concetta Beneduce
RHUBARB CRUMB BARS Streusel: 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan, 1 cup all-purpose flour, (spooned and leveled), plus more for pan, 1/2 cup packed light-brown sugar, 1/4 teaspoon salt For the Cake: 1/2 pound rhubarb, cut into 1/2-inch pieces, 1 tablespoon light-brown sugar, 1 cup all-purpose flour, (spooned and leveled), 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, room temperature, 1 cup confectioners’ sugar, 2 large eggs, 1/2 tsp vanilla extract Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
RHUBARB SALSA
2 cups finely diced fresh rhubarb, ½ cup sweet red pepper, chopped,½ cup sweet yellow pepper, chopped, ½ cup fresh cilantro, chopped, 3 green onions, tops only, chopped, 1 jalapeño pepper, finely chopped, 2 T fresh lime juice, 2 tablespoons brown sugar, or to taste, salt and ground black pepper to taste — Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl. Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.
ASPARAGUS WITH BALSAMIC RHUBARB REDUCTION Serves 2 (if you want to share)
1 lb asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar , 2 Tbsp sugar , Salt and pepper
Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil. Sauté the shallot for 3-4 minutes or until softened. Add the rhubarb, balsamic vinegar, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.
RHUBARB MUSTARD SALSA (FOR GRILLED FISH) 1 tsp olive oil, ½ lb rhubarb, ½ c sugar, 1½ T Dijon mustard, ½ small red onion, chopped, ¼ tsp lime juice, 1 T chopped fresh parsley, 1 tsp chopped fresh basil, salt, freshly gr. black pepper Heat oil in skillet over medium heat; add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.
GRILLED CHICKEN WITH RHUBARB RELISH Relish: 3 cups diced rhubarb, 3/4 cup sugar, 1 tablespoon grated orange zest, 1 cup orange juice, 1 or 2 jalapeno peppers, seeded and chopped, 2 shallots minced Chicken: 6 boneless, skinless chicken breast halves, salt and pepper, 1 T fresh lemon juice, Olive oil Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool. Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 min. per side.
SPINACH STRAWBERRY SALAD
1/2 c sugar; 1 T poppy seeds; 2 Tbsp sesame seeds; 1 1/2 tsp minced onions; 1/4 tsp paprika; 1/4 c cider vinegar; 1/4 c wine vinegar; 1/2 c canola oil; 2 Tbsp butter; 3/4 c slivered almonds; 1 lb. spinach, washed, dried and torn into bite-size pieces; 1-pint strawberries, sliced
Put sugar, poppy seeds, sesame seeds, onions, paprika, vinegars and oil in shaker jar. Shake to emulsify. Melt butter in skillet over medium heat. Add almonds; cook and stir until lightly toasted, 2-3 minutes. Remove from heat and set aside to cool. Combine spinach, strawberries and almonds in serving bowl. Pour half of dressing over and toss. Add more dressing as desired. Serve at once. Makes 8 servings
YOGURT AND SPINACH SOUP
2 ½ cups chicken bouillon; 4 tbsp long-grain rice, rinsed and drained; 4 tbsp water; 1 tbsp cornstarch; 2 1/2 cups low fat plain yogurt; 3 egg yolks, lightly beaten; juice of 1 lemon; 12 oz/350 g young spinach leaves, washed and drained; salt and pepper; warm crusty bread, to serve
Pour the bouillon into a large pan, season, and bring to a boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat. Combine the water and cornstarch to make a smooth paste. Pour the yogurt into a second pan and stir in the cornstarch mixture. Set the pan over low heat and bring the yogurt to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot bouillon. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and set the mixture aside to cool slightly, and then stir in the beaten egg yolks. Pour the yogurt mixture into the bouillon, stir in the lemon juice, and stir to blend thoroughly. Keep the soup warm, but do not let it boil. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2-3 minutes, until they begin to soften but have not wilted. Tip the spinach into a colander, drain well, and stir it into the soup. Warm through. Taste the soup and adjust the seasoning if necessary. Remove from the heat and serve immediately in wide, shallow soup dishes, with warm crusty bread. SERVES 4 Recipe from Practical Soups
SAUTÉED SPINACH WITH RED ONIONS, BACON AND BLUE CHEESE
2t. olive oil, 1/2c thinly sliced red onion, 2 cloves garlic, minced, 1 10oz bag of spinach, tough stems removed, 2 strips of bacon, cooked and crumbled, 1Tcrumbled blue cheese.
Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one minute. Add garlic and cook stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. Recipe from Eating Well in Season.
WARM SPINACH SALAD WITH A TOUCH OF PURPLE
Dressing:, 1/3 c olive oil, 1/4 c maple syrup , 1/4 c balsamic vinegar , 2 t. Dijon mustard (optional), A bunch worth of Chive Flowers (if in season), A handful of chopped Chives, salt and pepper
Salad: , spinach, 2 hardboiled eggs, sliced (optional, could also use tempeh sautéed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler. Put olive oil and chive flowers in a pan over medium heat. Sauté flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed. From Sarah Ingraham 2009, Red Fire Farm