Kale Salad with Almonds

Kale Salad with Almonds

• 1/2 c. raisins
• 7 tbsp. balsamic vinegar, divided
• 1 tbsp. maple syrup or honey
• 6 tbsp. olive oil
• 1/4 – 1/2 tsp salt
• about 4 c. finely chopped kale, stems removed
• 1/2 c. almonds, lightly toasted
• grated rind from one orange
• orange sections

• Place raisins in small bowl and soak overnight in 5 tbsp. balsamic vinegar.  Or, if you are like me, just microwave on low for about 5 minutes.
• Whisk together remaining 2 tbsp. vinegar and whatever drains from the raisins once they’ve soaked, oil, salt, syrup and orange rind.  Pour over chopped kale and stir thoroughly.  Add orange sections and nuts.  Toss.

Notes:

My measurements are approximate–if you find it too dry, use a little more oil and vinegar, sticking to the 3-2-1 rule (ie. 3 parts oil, 2 parts vinegar, 1 part sweet).

It’s important to chop the kale very fine.  I chop it once in fine slices and then turn the pile and chop again finely.

This is a great “make-ahead” salad as the kale actually tastes better as it marinades in the dressing.  In fact, leftovers the next day are just as delicious!

For another fabulous recipe for kale, check out this Watermelon Kale Salad at Living Life With Food.  A meal in itself!

Raspberry Salsa

Farmshares Raspberry Salsa:

• 1 c. diced red pepper
• 1 c. fresh raspberries
• 1 c. fresh diced peaches
• 3 tbsp. chopped fresh chives
• 1 – 2 tsp. chopped fresh ginger
• 1 small garlic clove, minced
• 1 tbsp. fresh lime juice
• 1 tbsp. maple syrup
• 2 tbsp. camelina oil (or olive oil)
• 1 tbsp. fresh chopped basil
• salt and pepper to taste

This salsa goes extremely well over grilled fish, particularly white fish such as halibut or tilapia.  We’ve used it on chicken and salmon as well.  Make a bed for the fish with grilled or cooked Farmshare green beans, place grilled fish on beans, top with salsa.  Fish de-lish!

Raspberry Waffles

Farmshare raspberry waffles – Fresh raspberries and a couple peaches make a delicious topping for these waffles. If you are lucky enough to have some “award-winning” maple syrup from northern Ontario that has been made over a wood fire (thanks, Sam and Rebecca!), it’s almost heaven!

Waffles:

These should be made on a morning when you have lots of time….

• 1 1/2 c. hot water
• 1 1/2 c. milk (we use almond milk)
• 1/4 c. butter
• 1 tsp vanilla
• 3 egg yolks
• 1/3 c. sugar
• 2 tsp. oil

Mix the water and milk. Cut in the butter, allowing it to melt in the warm liquid. Add remaining ingredients and 2 tsp instant yeast.
Then add:

• 3 c. sifted flour (we use 2 c. spelt, 1 c. all purpose)
• 1/4 tsp salt
• Stir with whisk to blend well.
• Beat together 3 egg whites until fluffy and fold into batter.
• Let sit for about an hour, stirring every so often.

Cook in waffle iron until crispy. Top with fresh fruit, some yogurt or whip cream and that amazing maple syrup. Keeps you going for the rest of the day.

Caesar Salad

What to do with an enormous head of romaine lettuce….An enormous caesar salad!

• One farm-share size head of romaine lettuce (or 2-3 store bought ones)
• 8 slices of bacon
• a few pieces of leftover bread
• 1/2 c. freshly grated parmesan cheese (plus 2 tbsp. for the dressing)
• fresh garlic scapes

Dressing:

• 1/2 c. fresh garlic scapes, chopped
• 1/2 – 3/4 c. mayonnaise
• 2 tbsp. parmesan cheese
• 1 tsp. worchestershire sauce
• 1 tbsp. dijon mustard
• 3 tbsp. fresh lemon juice
• 1/4 c. olive oil
• salt and pepper to taste
• Wash and drain lettuce, tearing into bite-size pieces.
• Fry bacon until crispy and allow to cool.
• Put all dressing ingredients in blender and blend on high a few minutes.
• Butter bread slices on both sides and sprinkle with salt, pepper and oregano.  Then toast under broiler on both sides until brown.  Cut into cubes.

Add bacon and cheese to lettuce and then dressing just before serving.  Last of all, sprinkle with croutons.

Notes:  The scapes are a great early season alternative before garlic is ready.  They add a lovely pale green colour to the dressing.  As well, although home-made croutons are rather time-consuming, the taste pays off big time (just don’t burn them like I did–the picture is burnt side down, of course).  Thanks to Dick Janssen for tips on the dressing 🙂

Sautéed Garlic Scapes

Garlic scapes are the flower stems that garlic plants produce before the bulbs mature.  We harvest the scapes to encourage the plants to put their energy toward larger bulbs.

Scapes are more delicate than garlic bulbs; it is not necessary to use very high heat to cook them.  If you have a scape that has started to curl, trim off the base of the stem and fine tips.  One simple recipe is to sauté chopped scapes in olive oil, then pour a beaten egg mixture over them and garnish with fresh herbs.

Sautéed Garlic Scapes

2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced

Heat the oil in a sauté pan and add sugar.  Stir to caramelize the sugar for about 2-3 minutes and add the scapes.  Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching.  After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi.  Serve warm or at room temperature.

Haloumi Cheese Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus.  It can be sliced and grilled or fried in a skillet, and it doesn’t melt. Other salty cheeses such as cheddar or aged chevre can be substituted in this recipe (but I think the haloumi is a perfect compliment to the scapes).

Turkey a la Oakleaf Lettuce

A great way to stretch 2 turkey thighs to feed 4 people–Turkey a la Oakleaf Lettuce!

• Prepare a bed of fresh cut oak leaf lettuce on each plate (will be in your farm shares this week!).
• Barbeque turkey thighs.
• Cook up 1c. organice brown basmati rice with 2 c. water (about 3 cups cooked).
• While above is cooking, saute in 2 tbsp butter
• 2 green onions, chopped finely
• 1 – 2  tsp. fresh chopped rosemary
• 1 tbsp fresh chopped basil

And make a dressing of

• 3 oz. olive oil
• 2 oz. balsamic vinegar
• 1 oz. maple syrup
• 1 tbsp dijon mustard
• salt and fresh ground pepper.
• And peel and cut up 2 oranges into small sections.

Assemble the meal:

• divide rice up onto beds of lettuce
• remove turkey from thighs and divide onto plates
• sprinkle with sauteed herbs
• divide orange sections evenly on plates
• drizzle with dressing

A complete meal on one dish.  We finished it off with fresh cherries picked at our neighbours (Matthias Farms on Metler road) while the BBQ was going.  Pick your own started today and runs for a week or two.

Arugula Feta Cheese Salad

A couple fresh ways to serve up spicy arugula–one of the garden’s first-fruits.

• Make a bed of fresh arugula leaves.
• Top with fresh fruit of some sort (watermelon)
• Onions, green onions or garlic scapes
• Feta cheese
• Caramelized pecans (optional)
• Make a dressing with:
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• Drizzle over top.  The dressing will be enough for 2 – 3 plates.

Variation:

• Make a bed of fresh arugula leaves.
• Place 1/2 cup cooked rice or coucous on top.
• Place one serving of pan fried fresh BC Snapper (or fish of choice)
• Top with fresh basil, a few chopped radishes, or chopped garlic scapes.
• Make a dressing with:
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 tsp fresh ground ginger (optional but delicious!)
• 1/4 tsp salt
• Drizzle over top.