Dress Up Your Salad!… or Grill Your Romaine!

Here are some great salad ideas from Lindsay.  You will note that you don’t need to limit your salad to just lettuces and you can try grilling your Romaine!

So many types of lettuce!

So many types of lettuce!

Early summer is definitely here and it is a leafy green time of year. The garden is in, but but there’s almost nothing to eat–except! salad greens. If you’re like me, the summer solstice means long days outside, not in the kitchen. Salads are my kind of meal, because you can eat them every day of the week and never have the same thing twice, plus no cooking involved. The recipes below are heartier ones–ones that only need a green plus a protein to make a full meal. There are many reasons to make your own dressing, it’s quick, less expensive and has the added bonus of avoiding the cheap, highly processed oils that go into most store-bought dressings. As with most things, better ingredients yield a better end result. Use, if you can, high quality olive oil and raw vinegar. And enjoy!

—–

Creamy Herb Dressing

This dressing is wonderful on all kind of salads, including grilled romaine (yes, you can lightly sear Romaine lettuce heads on the grill! They are delicious) or in a coleslaw.

1/2 c. olive oil

2 tablespoons + 1 teaspoon apple cider vinegar

1 teaspoon creamy mustard (like Dijon)

1 tablespoon fresh chopped herbs

1/4 c. yogurt

2 tablespoons mayonnaise (if using store bought) or 1/4 c. homemade mayo

Whisk together in bowl or shake in jar.

——

Really Good Caesar Salad Dressing

adapted from Sally Fallon’s Nourishing Traditions

Caesar Salad made by Lindsay

Caesar Salad made by Lindsay

Caesar salad dressing is typically used on romaine lettuce because it’s a heartier dressing that compliments the crispness of romaine nicely. However, it is really great on all kinds of greens, including kale. To make a kale caesar, chop 1 bunch of kale into thin ribbons and massage (squeeze with your hands!) lightly in the bowl. Dress and let sit for 15 minutes. The acid in the dressing plus massaging breaks down the kale so it is more tender and easier to digest. Garnish with Parmesan cheese and croutons (or anchovies if you love them like I do!)

The Dressing

1 teaspoon Djion mustard

1 tablespoon apple cider vinegar or white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon finely grated Parmesan cheese

1/2 c. olive oil

1 egg yolk

1 clove garlic, peeled and mashed

2 anchovy filets (optional)

Add ingredients to food processor and blend.

 

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What’s In Season?

 

Garlic Scapes

Garlic Scapes

Garlic Scapes – With the warm days of summer upon us, garlic scapes are making their first appearance! Garlic scapes are the beautiful green curly tendrils that sprout from the stem of garlic. The scape is the immature flower stalk and harvesting it forces the garlic plant to devote its energy to producing a larger bulb. The scapes have a mild garlic flavor and are delicious chopped like scallions and put in omelets, stirfries, rice,  pastaor basically anywhere you would use garlic cloves. They also are great tossed whole with a little salt and oil and thrown on the grill. Try this Garlic Scape Pesto recipe with your next bunch of garlic scapes.

Garlic Scape Pesto
• 6-7 garlic scapes, roughly chopped

• 1/3- 1/2 c. olive oil

• 1/3-1/2 c. grated parmesan or asiago cheese

•1/3-1/2 cup pine nuts or walnuts  or experiment with another type of nut

salt and pepper to taste
Using a food processor, combine scapes and nuts and chop to a coarse paste.  Add cheese  and olive oil and blend until relatively smooth (it doesn’t get as smooth as basil pesto).   Serve on pasta, or just as a spread on crusty bread, a pizza topping, a dip for other vegetables.   Makes a little more than a cup of pesto.

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NEW CSA BOXES! and an instructional video!

A pallet of new CSA boxes!

A pallet of new CSA boxes!

This may not seem like monumental news to you, but we at the farm are pretty darn excited!

Suzanne finally broke down and ordered new CSA delivery boxes so we don’t have to keep duct-taping the old ones to make them work… Frugality only goes so far, even here at the farm!

Still, we want to make these new boxes last. How do you give long life to your new CSA box?  Farmer Lindsay and “CSA member stunt-double” Lisa Kalan made you this short how-to that is a must-see!

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Plant Sales at the Farm

Loading tomato plants into the van

Loading up the van for farmers’ market… but we will also have plenty of plants to sell at the farm this weekend

It is time for the annual Plant Sale at Luna Bleu Farm. All of our plant are certified organic and we specialize in plants for your garden. People come from all around for our Tomato Plants especially. Also very popular are our hot and sweet peppers, eggplants, cucumbers and squashes and basil plants.

We have to limit our “open hours” because this is such a busy time of year for us. So, here is the scoop:

Sat, Sun and Monday May 24, 25 and 26 1pm to 4pm

and the same for the following weekend

Sat Sun and Monday May 31, June 1 and 2 1pm to 4pm

Follow the signs from the intersection of route 14 and 110.

Please no early birds…. or else we don’t get to eat lunch!

Thanks

We look forward to seeing you.

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What was in that bonus share!?

May Bonus CSA share

May Bonus CSA share

Here is a quick little note in case you just brought home your bonus CSA share and you are not exactly sure how to identify all the things that were in it.  Let me give you a little tour…. since that was my job during the whole open CSA farm day.

If we start at the bag of spinach and work our way around clockwise we will find a bunch of kale, a bunch of mixed mustard greens– very mild and tender could be eaten in salad or very gently sauteed— chard (what shows has red stems, but most of it was white stemmed) and then two heads of bok choy before getting back to the spinach again…..   Eat well and be happy!  Email me if you need some more tips for using these greens.

It was great to see all of you!  I don’t think I really got to see everyone though…. so many people!   I will post a bit more with more photos etc…. later, because now I think I will go to bed!

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Farm Open House and Bonus CSA Share May 4

WHERE: Luna Bleu Farm
WHEN: Sunday, May 4, 1-4 pm

Looks like that pizza is about ready!

Looks like that pizza is about ready!

We will fire up the pizza oven around noon and be rolling out the dough at about 1:30. Feel free to bring some grated cheese or a favorite topping. We should have plenty of dough and tomato sauce.

Our Open House is a part of NOFA-VT’s “CSA OPEN FARM DAY.” Farms throughout Vermont will be opening their doors to the community.

We will give tours of the greenhouses, fields, and animals. I think there are some plans for some fun hands-on activities . . .

May greens!

May greens!

BONUS CSA SHARE If you have signed up for the 2014 CSA season, you also can come get a bonus share of May greens! BUT you MUST RSVP so we know how much to harvest!

Haven’t signed up yet? It’s not too late! You can still sign up at the Open House and get your BONUS May share. Just be sure to email us before Friday, May 2, so we can plan the harvest.

Feel free to come and just say hi and pick up your special bonus bag . . . we hope you can stay awhile and help us celebrate in the beginning of spring!

[sign] Welcome to the Open House at Luna Bleu

Welcome to the Open House at Luna Bleu Farm!

Bring friends and family and come and enjoy the farm!

DIRECTIONS We will have signs leading you to the farm from the junction of Route 14 and 110 in South Royalton.

RSVP a must for a bonus share!

Otherwise, RSVP appreciated so we make enough pizza dough!

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[Recipe!] Sautéed Greens with Pine Nuts and Raisins

This recipe, from simplerecipes.com, is great because it’s extremely simple, yet elevates sautéed greens, which can often be limp and bland. Here, the pine nuts and raisins add a nice contrast of sweet and nutty to the bitterness of the greens, and the garlic rounds it out.

Ingredients

1/4 c. pine nuts
2 Tbsp olive oil

Greens!!

Greens!!

4 garlic cloves, minced

1/4 cup golden raisins

1 bunch kale, chard, collards, or turnip greens, etc., tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1. Toast pine nuts in large sautée pan, over medium heat, until they are fragrant and begin to brown. Give them a toss or stir so they don’t burn. Once toasted, set aside.
2. Add the olive oil to the pan and coat pan. Add the garlic and sauté for 30 seconds; then add back the pine nuts, raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine or water—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste. Serves 2, and is easily doubled or tripled.

 

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[Recipe!] Roman Egg Drop Soup (Stracciatella alla Romana)

This is another very simple meal that is perfect for spring. It’s warm and broth-y to keep away the chill on those inevitable spring nights, but not too heavy, and can be whipped up in 10 minutes. If you can make your own chicken broth, it’s worth it, since this dish revolves around the broth.

Ingredients

(adapted from nytimes.com)

Fresh eggs really make this meal.

Fresh eggs really make this meal.

12 cups homemade chicken broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley

1. In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
2. Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
3. Pour egg mixture into simmering chicken broth and stir gently until mixture forms “little rags.” Simmer for another minute or so.
4. Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately. Serves 6.

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