Summer Share Three June 6th/8th 2023

Important information

• This is the second odd numbered distribution for the suburban sites as well as a weekly share.
• Please bring your produce box with you to distribution.

Farm News from Jane
Bad news-good news; no rain this past week (or the week before) but we did have another calf. Ben continues to move irrigation reels and solid set around the farm and we are thankful for a spring fed pond. And the pond has seen lots of other activity in the last two hot weeks of pre-summer weather. Lots of swimmers, boaters and even a fishing derby. Lemuel, Ben’s eldest has been planning this activity for a while and it was quite a hit! There were lots of fish biting and lots of happy anglers.
We started harvesting Swiss chard today and the leaves although small yet, are beautiful and tender. We’ve been washing lots of salad greens; it’s hard to keep ahead of its rapid growth with the heat and we certainly don’t want any to go to waste. The green garlic now has almost formed bulbs so this week will be the last harvest. I had to chuckle when I pulled out a bunch from the fridge and they were a quarter of the size. They were from an earlier harvest two weeks ago but they were a perfect addition to my asparagus stir-fry. Perhaps now that it’s cooled down things will slow up a bit and we can stay ahead, except for the tomatoes of course. They seem to thrive regardless of the conditions! The cultivating tractors are also going round and round the farm keeping ahead of the little weeds. Irrigating causes the weed seeds to germinate as well as vegetable crops to grow! We also have done hand weeding and hoeing in the onions and herbs.
The turtles have been making their way from one water hole to another and have laid eggs in the onion field. I had seen a few on the road and paused to be sure they got across before the next car came along. I always think of the turtle “migration” when strawberry season gets close. We used to see them when we were weeding new plants and pinching out the first blossoms. Now there is an intensive crop to grow with such a short window of harvest. Ripe and delicious one day and the next soft and too ripe… I do miss them though, there’s nothing like truly homegrown berries picked at the peak of ripeness.
We have begun seeding the crucifer vegetables for late summer/autumn harvest. That means broccoli, cabbages, cauliflower, Brussel sprouts, kohlrabi and rutabaga will be on the seeding schedule. The parsnips were seeded directly in the ground while all the others will be seeded in the greenhouse for transplanting next month. It’s hard to believe that next week is mid-June and school will soon be out for summer; hurrah!
Lots of summer fun ahead. Enjoy the cooler days, Jane

Produce:    Asparagus   Salad greens   Swiss chard   Green garlic
Carrots   Celeriac   Adirondack red potatoes

Produce tips
– Adirondack red potatoes are great for mashing as they are moist and creamy. They may need peeling like the small red potatoes did the first week. Still yummy inside!
– The asparagus has been growing six inches a day and the tips have been opening due to the extreme heat and dry weather. There are a few more “shaggy” tips this week but as Ben would say; they hold more garlic powder!
– Celeriac is great mashed with the potatoes or can be roasted with the potatoes also. It’s also a great soup ingredient and it looks like a good week for a pot of soup. Please refrigerate until use.
– Swiss chard is very young and tender and can be added raw to a salad. I would Chiffonade it rather than tear it.  Fold leaves in half and then make thin slices with then to look like they’re shredded. May also used in soup or stir-frys.
– Green garlic can be substituted for garlic cloves in recipes. Just as tasty!

Recipes
SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings. *It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh

SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 tsp olive oil; 3 eggs, beaten; 1/2C chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 T currants; 1 T finely chopped kalamata olives; I T toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC

“SUMMER IN WINTER” CELERIAC CARROT SLAW
1 small celeriac bulb; 4 large carrots; 1 clove garlic or 1 small shallot, minced; 1 tbsp lemon juice; 1/8 tsp salt; 1 tsp Dijon mustard; 2 tbsp olive oil; 1/2 tbsp sour cream; freshly ground black pepper
Peel celeriac with a sharp knife. Grate on large holes of box grater. Peel carrots and grate the same way. You’ll have about 4 generous cups. Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl. Whisk in olive oil until smooth and thickened. Stir in sour cream and fresh ground pepper to taste. Add more salt if necessary. Pour over grated vegetables and toss gently. Allow to marinate for 30 minutes. Makes 4 generous servings.

SMASHED CELERY ROOT WITH HORSERADISH
1/4 cup extra virgin olive oil, plus extra to mash; 2 garlic cloves, crushed; 6 scallions, trimmed and chopped; 3 1/4 cups peeled and finely diced celery root; 3 1/4 cups peeled and finely diced potatoes; 2-inch piece of horseradish, peeled and finely grated (or 3 tablespoons ready-grated); 1 1/4 cups vegetable stock; 2 tablespoons chopped flat-leaved parsley; salt and freshly ground black pepper
Heat the oil in a saucepan. Add the garlic and onion and sauté slowly for 5 minutes. Remove with a draining spoon and set aside. Add the celery root, potatoes, and horseradish to the pan and sauté for 5 minutes. Pour the stock into the saucepan and bring to a boil. Cover and simmer for 25-30 minutes until the vegetables are tender. Remove the lid and boil until the liquid is reduced to the point where almost nothing remains and the mixture is sticky. Stir in the reserved garlic and onion. Add the parsley, salt, and pepper and mash coarsely with a fork, beating in more olive oil to taste. Serves 4 Recipe from a handful of herbs.

CELERIAC OVEN FRIES WITH SMOKED PAPARIKA
1 celeriac (about 20 oz), peeled and cut into ½ sticks, 2 tbsp olive oil, 2 tsp smoked paprika, coarse sea salt, freshly ground pepper
Set the oven to 425° F and line a baking tray with a piece of baking paper. In a large bowl toss celeriac, with oil, paprika and salt, and pepper. Place the celeriac on the baking tray in a single layer and bake, turning occasionally, until brown and crisp on all sides, about 25 minutes. Sprinkle with more salt and serve immediately. Recipe from Rodalesorganiclife.com

ROASTED CELERIAC, POATATO AND MUSHROOM SOUP
3 ½ cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes, 2 large baking potatoes, peeled and cut into 1/4-inch dice, 4 teaspoons salt, freshly ground pepper to taste, Olive oil spray, 5 Portobello mushrooms, stemmed and thinly sliced, 25 shiitake, mushrooms, stemmed and thinly sliced, 4 cups chicken broth), 3 teaspoons minced Italian parsley
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes. Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and sauté until browned and softened, about 5 minutes. Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately. Recipe from cookingnytimes.com

SALTED CELERIAC CHIPS
1 medium celeriac, peeled and thinly sliced 1/16″ thick1/4–1/2 teaspoon kosher salt, cooking spray
Preheat the oven to 375°F and coat 2 baking sheets with cooking spray. Blot dry, then proceed and lay the slices in a single layer on the baking sheets, coat with cooking spray, and sprinkle with the salt to taste and desired seasonings. Bake, rotating the sheets and swapping positions halfway through, until the edges begin to brown and dry out, 8 to 10 minutes for yucca, 15 to 20 minutes for the others. To test crispiness, let a chip cool on the counter for 30 seconds and taste. Let cool for 10 minutes before serving. Store the cooled chips in an airtight container at room temperature for up to 1 week. Prep time: 5 minutes Total time: 25 minutes
Makes 1 serving; recipe from womean’shealthmag.com

CELERIAC SALAD
½ celeriac, juice ½ lemon, 1 Granny Smith apple, 5 T mayonnaise, 1 T Dijon mustard, handful chopped parsley
Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core. Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple. Recipe from: https://www.bbcgoodfood.com/

ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise.
Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook.

HOT GERMAN POTATO SALAD

1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

 

FABULOUS GARLIC MASHED POTATOES

2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt. plus, additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg

Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook

VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.

BAKED POTATOES HUNGARIAN-STYLE
4 medium potatoes, scrubbed; 1/2 cup unsalted chicken or vegetable stock; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 1/2 tsp. paprika; 1/2 cup plain low-fat yogurt; 1/4 tsp. salt; freshly ground black pepper
Preheat the oven to 400⁰ F. Prick the potatoes and bake them for one hour. Near the end of the baking time, combine the stock, onion and garlic in a saucepan. Bring to a boil and cook until the onions are tender – about five minutes. When the potatoes are done, cut a lengthwise slice off the top of each one. Hollow out each potato, forming shells about 1/4 inch thick. To prepare the stuffing, stir the scooped-out potato flesh into the onion mixture in the saucepan. Add 1 1/4 teaspoons of the paprika, ¼ cup of the yogurt, the salt and pepper, and stir well. Work the mixture through a food mill or a sieve to achieve a smooth stuffing. Loosely fill the potato shells with the stuffing and reheat them in the oven for 10 minutes. Just before serving the stuffed potatoes, top them with the remaining 1/4 cup of yogurt and sprinkle them with the remaining 1/4 teaspoon of paprika. Serves 4

GRILLED ASPARAGUS
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

BACON & ASPARAGUS FRITTATA
12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings.
Recipe form tasteofhome.com

SPEAR-IT STICKS
8 asparagus tips, approx. 5 inches cooked or raw; 8 oz cream cheese; 1 cup chopped walnuts
Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate. Serve cold.
Serves 8

ASPARAZINGERS
4 medium eggs; 1 cup low-fat cottage cheese; 1/4 cup flour; 1 tsp. baking powder; 2 Tbsp. canola oil; 1/2 lb. bacon, cooked crisp then crumbled; 3/4 cup cooked asparagus, cut into 1/4-inch pieces; 2 oz. chopped green chilies; 1 cup grated Monterey Jack cheese; Salt and white pepper to taste
Preheat oven to 350°F. Spray miniature muffin pans with nonstick spray; set aside. In food processor, blend eggs briefly and add cottage cheese. Pulse to blend. Add flour, baking powder, and oil; blend. Stir in bacon, asparagus, chilies, and cheese. Add salt and pepper. Spoon mixture into muffin pans. Bake for 20 minutes. Let cool slightly before serving. To serve place zingers on a bed of shredded lettuce.

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.

ASPARAGUS WITH CREAM SAUCE
Asparagus, chopped and lightly cooked; 1 cup milk; ½ tbsp butter; ½ tbsp cornstarch; fresh oregano; salt and pepper
Dissolve cornstarch in ¼ cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.

RICH IBARRA’S SLOPPY GRAS”
1 lb. ground beef; 1/4 lb. sliced mushrooms; 1 10 0Z. can cream of mushroom soup; 1/2 tsp. basil; 3/4 lb. thinly sliced cooked asparagus; 4-5 thinly sliced green onions; 1/4 cup milk
Brown the ground beef and mushrooms in medium skillet. Drain fat. Add mushroom soup, basil, asparagus, green onions, and milk. Lower temperature to simmer. Cook 6-8 minutes or until heated through. Serve over toasted hamburger buns, rice, or noodles.

OPEN-FACE ASPARAGUS-EGG SANDWICHES
2 tbsp butter or margarine; 2 tbsp flour; 1/2 cups milk; 1/2 cups chicken broth; 3 hard-cooked eggs, sliced; 1/2 tbsp minced onion; 1/2 tsp salt; 1/8 tsp pepper; 2 cups cooked asparagus, cut in 1 1/2″ pieces; 3 hamburger buns, split and toasted; 4 slices bacon, chopped, fried crisp and drained
Melt butter in saucepan; blend in flour. Add milk and broth; cook, stirring constantly, until mixture is thick and bubbly. Add eggs, onion, salt, pepper and asparagus. Heat thoroughly. Serve on toasted bun halves. Sprinkle bacon over top. Makes 3 servings.

SPANISH ASPARAGUS AND ORANGE SALAD

8 ounces asparagus, trimmed and cut into 2-inch pieces; 2 large oranges; 3-4 romaine lettuce leaves, shredded (2 ounces); 2 tablespoons olive oil; 1/2 teaspoon sherry vinegar; salt and freshly ground black pepper
Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water. Grate the zest from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice. Put the asparagus, orange segments and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tablespoon of the reserved orange juice and 1 teaspoon of the zest. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat. Serves 4 Recipe from Vegetarian the best ever recipe collection.

LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard-boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake

SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm

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

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