1 part vinegar
½ part Dijon mustard
3-4 parts olive oil
Salt and pepper to taste
For two servings use 1 TBS vinegar and 3-4 TBS olive oil with a teaspoon of mustard.
Make the dressing in the bowl you plan to toss the salad greens. Add the salad greens and using tongs or a large spoon and fork, turn the greens over several times to bring the dressing up over the salad.
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Tag Archives: greens
Braised Greens
These greens will stand up to a heavy dressing, even a creamy dressing. I thing the best treatment of these kinds of greens is a quick stir in olive oil just until they are wilted. Season with salt and pepper and finish with a splash of lemon juice.
Speckled Romaine Lettuce
Enjoy this lettuce with a classic vinaigrette.
1 part vinegar, ½ part Dijon mustard and a pinch or two of salt whisked together. Whisk in 3-4 parts olive oil. Taste. Add fresh
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Greens Soup
This email came from one of our customers. She used a hot lettuce soup as her inspiration and I have added that below. Thanks to Patricia W for this great way to use up greens!
I saute some onion in olive oil. ( I don't like a lot of onion and I don't care for garlic but I would recommend for those who like it.) I do this in my stock pot, which I am pretty sure is 8 quarts.
After the
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Keeping Lettuce and Leafy Greens Fresh
Take the leaves apart and wash them well. Dry them in the salad spinner. If you do not have a salad spinner, shake the leaves to remove the water. Lay the dried or nearly dry leave on paper towels or a cloth towel. Gently roll up the towel with the leaves and place in a plastic bag. Store the leaves in the refrigerator.
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Week 1 Shares
This week kicks off the summer season and I'm very excited about the products we have to offer! This email contains what is in this week's bag, confirms the pickup location and dietary preferences you selected, and has some tips and tricks for getting the most out of your first Fresh Fork Market Farm Buying Club share.
A few quick notes:
A separate email will be coming today to each person about their selected pickup location, its times, etc. You do
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Turnips with (or without) Greens
I ran across this recipe a few weeks ago, and I bookmarked it for the next time we had turnips. So here you go, from the Healthy Eating for Ordinary People blog.
Feel free to leave out the greens if you're using ordinary supermarket turnips. But if you've got some, by all means use them. They're GOOD and will make you feel like a Good Girl (or Boy). Like you are doing the Right Thing.
Ingredients
1 tablespoon canola oil
1 onion, chopped
6
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Greens Soup
Beth Davis-Noragon is the owner and operator of the Grovewood Tavern. She is an amazing chef and a lovely person. A longtime supporter of Fresh Fork Market, you should stop by and visit her sometime.
In the meantime, here is a recipe for Greens Soup. She tells me that she started with a recipe from Epicurious.com and modified it for herself. It is a great way to use the greens that we often send you, and
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Greens and Potato Gratin
Thanks to customer Kristine for sharing a great article from the New York Times all about winter greens. (http://www.nytimes.com/2010/03/08/health/nutrition/08recipehealth.html?ref=wintergreens) Be sure to read the article for more cooking ideas. She tells us that this recipe is delish:
2 to 2 1/2 pounds greens (such as chard, beet greens or kale), stemmed and cleaned
3/4 pound small potatoes (such as baby Yukon Gold or new potatoes)
2 tablespoons extra virgin olive oil
1 medium
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2 to 2 1/2 pounds greens (such as chard, beet greens or kale), stemmed and cleaned
3/4 pound small potatoes (such as baby Yukon Gold or new potatoes)
2 tablespoons extra virgin olive oil
1 medium
Turnip Greens
Turnip greens are an extremely nutrient packed vegetable. However, many folks are lost on what to do with them. They may be prepared the same as you would prepare mustard greens, kale, collards, or chard. The less you alter them, the more nutrients you retain.
For the healthiest preparation, try simply steaming your greens. You will want to cut the thick center veins out of them first. Then chop them into about inch sized pieces. Steam them for about 5 minutes
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About Greens and Garlic
Steamed Cabbage
In case anyone is still looking for uses for cabbage, try just steaming it. Season with salt and pepper and enjoy!
Cooking with Greens
Fresh braising greens add flavor, color, and nutrients to your meal. Mustard greens, kale, and spinach are packed with nutrients.
Some of the tougher greens, such as kale, may require blanching first to soften them up. Get a pot of boiling water ready and blanch your kale or mustard greens. Take the blanched product and finish by braising
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