I couldn’t bear to do it, smash the cucumbers and green beans as called for in this recipe that is. This very easy and flavorful dish from the June issue of Bon Appetit uses a technique popular in many Asian countries. Smashing the cukes and beans with a cleaver or a rolling pin tenderizes them and makes lots of nooks and crannies for the dressing to permeate. But not with the first green beans and cucumbers from the garden this season. Maybe in a week or two but for now I will use a more traditional approach. This recipe is quite similar to pau huang gua, a Sichuan cucumber salad, typically served with rich spicy food.
Start the recipe by peeling the cucumber, I like to leave a small strip of skin for color contrast. Chop into bite sized pieces and toss with a little salt to draw out excess moisture. The beans were an interesting addition, the original recipe in Bon Appetit didn’t call for cooking them, I presume they thought dressing them would do the job of tenderizing them. I chose to blanch the beans for just a few minutes to make them crisp-tender and ready to absorb the dressing.
The dressing couldn’t be easier, the ginger, garlic and serrano pepper are all grated, a Microplane makes quick work of that. Combine these ingredients with white miso, rice vinegar, olive and sesame oil. Miso is a fermented soybean paste traditionally used in Japanese cooking. White miso will provide a more delicate flavor, switch in a red miso for a stronger and saltier flavor. You will find miso in the refrigerated section of Asian grocery and health food stores.
Place the well-drained cucumbers and green beans in a bowl and toss with some of the dressing, just enough to coat the vegetables. You will have more than enough, which is a good thing. Toss sautéed eggplant and zucchini with halved cherry tomatoes with the dressing for another version of this dish.
Cucumber vines in the greenhouse, circa 2015.Joe is growing both bush and pole beans.
Green Beans and Cucumbers with Miso Dressing
Serves 4
Ingredients
3 Persian cucumbers or 1 English hothouse cucumber
Kosher salt
1 lb green beans, stems trimmed
1 1½ piece ginger, peeled and finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 c unseasoned rice vinegar
¼ c white miso
¼ c olive oil
½ t toasted sesame oil
Toasted sesame seeds and scallions or thinly sliced shallots for serving
Directions
Peel cucumbers and chop into bite-sized pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
Bring a medium sized pan of water to a boil with a pinch of salt. Add beans and cook until just tender, 3-4 minutes. Drain beans in a colander.
Whisk ginger, chile, garlic, vinegar, miso, olive and sesame oils in a medium bowl until smooth.
Transfer the beans to a bowl for serving and toss with the dressing. Drain cucumbers well and add to the bowl, toss again. Top beans and cucumbers with toasted sesame seeds and scallions.
Toss cucumber chunks with a pinch of salt to extract excess water.The beans I used were just picked, blanching them for a few minutes tenderizes them and brings out their flavor.The original recipe used scallions, I used shallots from our garden.
Spicy chipotle shrimp with chorizo and zucchini is an entrée that is flavorful, easy to prepare and uses only one pan. If that isn’t enough, it’s a great way to use that July abundance of zucchini and yellow squash from your garden or farmers market.
I always have some frozen shrimp on hand for a quick dinner. Though my local seafood market on occasion has fresh (never frozen) Florida shrimp, in my area of the country (mid-Atlantic) frozen shrimp is not a bad thing. The shrimp you see sitting on ice at the supermarket seafood counter have been thawed out. Convenient yes, but you can’t be certain how long they have been sitting there. I prefer to buy individually quick frozen (IQF) shrimp in 1 or 2 pound plastic bags, then I can just defrost what I need in 15-20 minutes. I prefer larger shrimp because there is less of a chance to overcook them. Look for the count of shrimp per pound, in this case 21-25 count, rather than a size designation like extra-large or jumbo.
Easy peel, meaning the shell is split down the back and deveined is the easiest way to make this or any recipe calling for shrimp. Always devein shrimp before cooking, many an eliminated Chopped contestant rues the day they didn’t. It’s not hard to do, either use a small pairing knife or the tool specifically made for that purpose. It’s not actually a vein but the shrimp’s digestive tract and when it is dark in color, it is filled with grit. Removal is not essential, nor will it make you ill, deveining just makes for a more attractive presentation.
Pat the shrimp completely dry with paper towels before cooking. Any extra moisture on the surface of the shrimp prevents them from searing and browning. Preheat your skillet for a few minutes before adding the oil. Wait a minute until the oil is shimmering before adding the shrimp. Place the shrimp in a single layer, leaving a little space between each. Don’t be tempted to flip the shrimp too soon, give them time to brown on the first side, a little pink will start to show, now flip. You want the shrimp to be slightly underdone since they will be added back to the pan later.
Transfer the shrimp to a plate, add the second 2 tablespoons of oil to the pan along with the diced chorizo. Spanish chorizo is a dried and cured (fully cooked) pork sausage seasoned with smoked paprika, garlic and other herbs. There is also Mexican chorizo that comes in casings and must be cooked before eating. It is used in tacos, tortillas and often served at breakfast with eggs. I would definitely say that the Spanish chorizo is the best choice here.
Add the cubed zucchini, onion and yellow squash, cook until the zucchini starts to brown, 3-4 minutes. Now it’s time to add the broth mixture. A chipotle chili and adobo sauce give it a real kick and the tomato paste and brown sugar mellow out the heat. Chipotles are small jalapeños that are dried by a smoking process that gives them a dark color and a distinct smoky flavor. They are canned in a red sauce, adobo, that has a smoky flavor as well. Start with the quantity given in the recipe and if you really like it hot, add a little more. Just remember it’s easier to add heat than take it away. Since you will not be using the entire can, store the remaining chilis in adobo in a well labeled plastic container or zip-loc bag in the freezer. I wasted too many opened cans of chilis before I got in this habit.
Bring the sauce to a boil, then reduce it to medium low and add the shrimp back in along with the lime juice and parsley. Cook for an additional 2-3 minutes, the zucchini should be tender and the shrimp opaque throughout. You can check for doneness by cutting a shrimp in half at its thickest point. It should be creamy white, firm and springy but still moist. You can add some strips of red pepper to the recipe and swap out cilantro for the parsley. Give a final seasoning with salt, pepper and more lime juice. Serve immediately garnished with the rest of the parsley on a bed of rice.
Spicy Chipotle Shrimp with Zucchini and Chorizo
Serves 2-3
Ingredients
½ c low-salt chicken broth
½ small chipotle, seeded and minced, plus 2 T adobo sauce (from a can of chipotles in adobo
1 T tomato paste
1 t brown sugar
1 lb shrimp (21-25 per lb), peeled, deveined, rinsed and patted dry
1 t kosher salt; more as needed
Freshly ground black pepper
¼ c olive oil, divided
¼ lb chorizo, cut into ¼ inch dice, a little less than a cup
3 c combination of zucchini and yellow squash, cut into ½ inch dice
1 cup thinly sliced yellow onion
¼ c chopped parsley or cilantro
2 T fresh lime juice; more as needed
Directions
In a one cup measure, whisk together chicken broth, chipotle, adobo sauce, tomato sauce and brown sugar.
Sprinkle the shrimp with a ¼ t salt and a few generous grinds of black pepper. Put a skillet (not non-stick) over medium high heat, when the skillet is hot, add 2 tablespoons oil. When it starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed until it browns nicely, a little less than 2 minutes. Flip and brown the shrimp on the other side, about 1 ½ minutes. Transfer the shrimp to a plate, it should be slightly under cooked.
Add the remaining 2 tablespoons oil and the chorizo to the pan and cook, tossing occasionally, until it starts to brown, about 1 minute. Add the zucchini, yellow squash and onion, sprinkle with a little salt. Cook, tossing frequently, until the zucchini starts to brown and is tender, about 4 minutes.
Add the broth mixture to the skillet and bring to a boil. Reduce the heat to medium low. Stir in the shrimp, half of the parsley and the lime juice.
Cook, stirring often, until the zucchini and squash are tender and the shrimp are opaque, 2-3 minutes. Cut one in half to check if necessary. Season to taste with salt, pepper and more lime juice. Serve immediately, sprinkled with the remaining parsley.
This is a space to record Joe’s creative tomato salads throughout the summer. The pictures won’t always be the best since they are taken in the kitchen. Just a way to commemorate these wonderful salads.
July 10 salad – Sun Gold, Gold Nugget and Super Sweet tomatoes, raspberries, purple basil, mozzarella with peach vinegar and blood orange olive oil.
July 12 – Sun Gold tomatoes, ricotta and purple basil with peach vinegar and blood orange olive oil.
July 15 – Super Sweet 100’s, Sun Gold, Gold Nugget, Snow Cherry, Chocolate Cherry, Fourth of July, mozzarella, purple basil, raspberries, blueberries, Cascadian raspberry vinegar, Persian lime oil.
July 16 – Brandywine, Sun Gold, Super Sweet, Gold Nugget, Snow Cherry, Chocolate Cherry, purple basil, mozzarella, ricotta, Parmesan, purple basil, Cascadian raspberry vinegar, Persian lime oil.
July 17 – Fourth of July, Gold Nugget, Snow Cherry, Super Sweet, burrata, Persian cucumbers, purple basil, Cascadian raspberry vinegar, Persian lime oil.
Tuesday evening is Joe’s night to work late and although we don’t sit down for dinner when he comes home, I like to have a little snack ready. We sip a little wine, catch up on the days activities, maybe watch some television in the kitchen. This quesadilla was inspired by what I had in the fridge and the garden that summer evening. I have used spinach in a quesadilla in the past, why not some Swiss chard this time? A little sweet onion, sautéed until caramelized would be a good contrast to the earthy flavor of chard. All I needed now was a wrapper and some queso. I didn’t have tortillas on hand but I did have some sandwich wraps that could fill in. I always have several varieties of cheese in the fridge, the sharp flavor of cheddar worked well here.
We are still in the process of thinning the chard plants out. They are supposed to be 9-12 inches apart so it didn’t take long to pick what I needed. The chard is still relatively young so it wouldn’t need the long cooking that late summer chard does. I discuss basic chard preparation in this post. I also used some of the finely chopped stems for texture and their brilliant color.
I think a sweet onion works best with this flavor combination. I used a Vidalia, but whatever variety your market is featuring this week is fine. Sweet onions are low in pyruvic acid, the component that makes your eyes tear. I recently read that one of the best ways to store Vidalias is wrapped separately in a paper towel and stored in the refrigerator. I will be trying this method out.
If you are making a quesadilla you can’t forget the queso. If you prefer not to use cheddar, a Jack cheese would be a good choice too. I served the quesadillas plain, sour cream or a tomatillo salsa would be a good accompaniment. Next time I might add a few slivers of pickled jalapeno to the mix. Cooked black beans would be a good addition or some sautéed mushrooms. This recipe is just based on what I had on hand that evening. Golden crisp on the outside with healthy greens, a little sweetness from the onion with the creaminess of cheddar, this is a winning combination for a quick and delicious light meal or snack.
Swiss Chard Quesadillas
Makes two 8″ quesadillas
Ingredients
16-18 medium to small chard leaves
1 medium sweet onion
Extra virgin olive oil
Butter
Tortillas or wraps
½-1 cup shredded cheese, I used cheddar, mozzarella or jack works too
Directions
Wash chard leaves in several changes of water. Separate the chard leaves from the stems. Chop the leaves roughly. You should have 5 cups loosely packed leaves and ½-1 cup finely diced chard stems.
Heat a tablespoon of olive oil in a 10 inch non stick skillet over medium high heat. Add stems and a sprinkle of salt and cook until softened, 3-4 minutes.
Add the chard leaves and the water that still clings to the leaves and cook until wilted. Add a tablespoon more of water if necessary to wilt the leaves. Move stems and leaves to a plate and keep warm.
Slice a medium onion very thinly, a mandolin or food processor is good for this. You should have 3 cups loosely packed thin slices.
Wipe out the pan, add another tablespoon of oil and heat over medium high heat, cook onion until softened and brown. Reduce heat to medium if necessary. This should make about 1 cup of caramelized onion.
Let the skillet cool off a bit and wipe out with a paper towel. Over medium high heat melt a teaspoon or so of butter and a little olive oil. When the butter is melted, add the first wrap or tortilla, spread out one half of the chard over this as evenly as possible.
Evenly spread the cooked onions over the chard and then sprinkle the cheese over. Place the second wrap over the cheese and press down with your hand or a spatula to melt the cheese and make it adhere.
Cook for 2-3 minutes on the first side, it’s okay to peek to make sure it isn’t browning too much. With the help of the spatula, flip and cook on the other side, about 2 minutes, adding a little more butter and oil if necessary.
Move the quesadilla to a platter and keep warm, repeat cooking process with the second quesadilla. Cut quesadillas into wedges 4 to 8 pieces as desired. Serve warm.
Chop the stems.Sweet onion sautéed until golden brown.Sautéed chard and stems are first to go on.Then the sautéed onion.Then a sprinkling of cheese.A second tortilla or wrapper in my case, goes on top. Press down to help the cheese adhere. This was taken after this first quick flip.Let it get golden brown.
The hot days of July are upon us so it’s time to harvest the root crops planted in early spring. that are still in the ground. We said good-bye to the radishes several weeks ago after the first heat wave of the summer. Warm temperatures cause radishes to bolt and become woody in texture. They will be planted at the end of summer for a fall harvest. The first planting of Japanese turnips have been harvested and now it’s time to harvest the rest of the beets.The”life cycle” of our beet consumption began with very small thinnings we add raw to our salads. The second thinning produces slightly larger leaves the size of spinach that are sautéed in olive oil with a little garlic and red pepper flakes for a wonderful side dish. Baby beets are sliced as thinly as possible or julienned and added to green salads.The Chiogga beets look pretty in salads, a slice looks like a candy cane bulls-eye and the Golden beets bring a pop of bright yellow.
I love beets, especially pickled ones. I have canned pickled beets in past summers for long storage, this year I thought I would make refrigerator pickles. Quick pickled baby beets couldn’t be simpler to make. These refrigerator pickles require very little prep and they are ready to eat after a few hours in the brine. Divide your beets by colors or they will bleed into each other. The brine is a touch sweet with a little spice. These pickles will last for several months in the refrigerator.
Just picked beets from the garden.After a good clean up.
Quick Pickled Baby Beets
Makes 2 pint jars
Ingredients
1 lb baby beets, separated into colors
1 c white wine vinegar
2 t kosher salt
½ c sugar
2 T honey
Fresh ginger slices
1 t coriander seed
1 t black peppercorns
Trimmed and ready for pickling.
Directions
Wash beets well, trim off the leaves and leave about an inch of stem on the beets. Separate beets into colors if you don’t want them to bleed into each other.
Bring a medium pan of water to a boil. You can put all the beets of one variety in the pan, start checking the smaller beets at the two minute mark. Beets should be easily pricked with the tip of a knife, larger beets will take a few more minutes.
Drain beets well in a colander. Place in a heat proof container like a canning jar, separating out the varieties.
Combine vinegar, salt, sugar, honey and spices and bring to a boil. Pour the hot canning liquid over the beets and set aside to cool. Once cool, store in the refrigerator.
When we first moved to our Windy Bush road property thirty years ago, we were always on the lookout for new plantings to add to our new homestead. Joe bought various fruit trees and started a vegetable and herb garden.
Back then we found interesting herbs at a yearly plant sale at the Churchville Nature Center. Gardeners are very generous people and a fellow plant and herb enthusiast offered us some raspberry bushes in exchange for some scented geraniums from Joe’s collection. We took her up on the offer and Joe planted the bushes in the vegetable garden. As the variety of the vegetables and herbs increased in the garden, we needed to find a new location for the raspberry bushes. Joe cleared a new area, not just for raspberries, now also including golden and black varieties, but for strawberries, blueberries, currants and blackberries as well.
Back in the original location where the raspberries were planted, a small piece of one of the bushes was left behind. Surprisingly, or maybe not, this small bush not only grew but thrived over the years. The transplanted bushes were fruitful for a time but eventually died off. Over the years we have put in more bushes but none has been as productive as that original planting that was never moved. For years Joe would cut it back, but it kept coming back stronger each year. We finally gave in and the bush is getting larger and is putting out beautiful plump red berries. I used to look for berries around the fourth of July, this crop started in mid June and will produce another harvest in August.
We enjoy them right off the vine, of course but I was looking for another way to enjoy this special treat. While picking one day my thoughts first went to crème fraîche but decided that a sour cream ice cream would be the perfect foil for these berries. The recipe I found for sour cream ice cream on Epicurious was originally from Gourmet magazine, July 2009 and was contributed by Ian Knauer. I met Ian several years ago at our local farmers market where he was signing copies of his cookbook, The Farm, subtitled, “rustic recipes for a year of incredible food.” The Farm is a cooking school in Stockton New Jersey, about twenty minutes from our home. Making a mental note to check it out sooner rather than later.
This is a very easy recipe, especially if, like me, you have made custard based ice creams in the past. Custard ice cream, although very delicious, requires a watchful eye to carefully temper the eggs with the cream and milk. One false move and you will have sweetened scrambled eggs.
This recipe is a Philadelphia style ice cream, which means it contains cream and/or other dairy products, a flavor base, but no eggs. All of the ingredients are whirled together in a blender, chilled well and churned in the ice cream maker. The sour cream makes it tangy and pairs well with any summer berry. I served it with toasted pound cake.
Raspberries in various stages of ripeness on the vine.Beautiful raspberries from the garden.
Sour Cream Ice Cream
Makes about 5 cups
Ingredients
1-16 ounce container sour cream
1 c chilled half and half
¾ c sugar
½ c chilled heavy cream
2 t fresh lemon juice
½ t vanilla extract
Directions
Puree all ingredients with 1/8 teaspoon salt in a blender until mixture is very smooth and sugar is dissolved. Chill until very cold.
Freeze mixture in an ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.
Everything is whirred together in a blender.After the mix is well chilled in the refrigerator, it is churned in an ice cream maker.The Tovolo “Glide-A-Scoop ” ice cream storage container makes it easy to make a perfect scoop every time.
Harissa is a spicy and aromatic chili sauce, commonly found in the cooking of the North African countries of Tunisia, Morocco and Algeria. The basic recipe calls for hot peppers, garlic, salt, olive oil and spices. This version from Vedge , a vegetarian restaurant in Philadelphia, uses green jalapenos, onions, garlic, a generous amount of fresh cilantro, along with dried coriander and cumin. Cilantro haters can substitute parsley or half parsley and half fresh spinach. Some mint might be interesting in the mix.
The original recipe called for 2 jalapenos, one was enough for my palate, remember you can always add more heat, it’s harder to take it away. It’s a good idea to wear gloves when handling chilies. Chili oil on sensitive parts of your body (hands, lips, eyes etc.) will burn for a long time. Chili oil is not water soluble, it’s fat soluble. So if you get some on your hands, rub some cooking oil into your hands before washing with soap and water.
Serve green harissa as a sauce for grilled vegetables and fish, lamb burgers, an unconventional taco topping, the possibilities are endless.
Green Harissa
Makes 1 cup
Ingredients
2 c loosely packed cilantro leaves
1 c finely chopped onion
2 garlic cloves
2 jalapeno peppers, stems and seeds removed
2 T or more olive oil
2 T rice wine vinegar
1 t ground coriander
1 t ground cumin
1 t salt
1 t freshly ground black pepper
1 t sugar
Cilantro in the greenhouse.
Directions
Combine all of the ingredients in a blender and blend until smooth
Spring is an ideal time for planting root vegetables like turnips, beets and carrots. They especially love the cooler temperatures that we have been blessed with this spring. We try to be frugal with seeds, so the ones that aren’t planted are saved from season to season. I catalog them alphabetically like a card file in clamshell plastic containers that in a previous life held spinach or lettuce from a big box store. I use 3×5 cards to separate them into specific categories, beets, cucumbers, fennel etc. This year I even did a little clean up, getting rid of all packets before 2013.
Last year a friend gave Joe quite a few packets of carrot seeds he purchased on sale. Some were planted but most went into storage in the fridge over the winter. He wasn’t certain how many of them would germinate this season so he planted them very densely. As luck would have it, every carrot seed germinated. Now it was time for some serious thinning.
Thinning is a necessary step in vegetable gardening if you want to have mature healthy plants. This can be done in stages. Armed with my Cutco scissors, I did the first thinning when the plants were about four inches tall. Pulling out the unwanted seedlings can often pull out the ones you wanted to leave growing. I snipped the plants at the soil line. With a colander full of the lacy feathery tops I thought about how I could use them. I remembered that parsley and carrots are related so I tasted a few of them. They have an herbaceous flavor, that to me was reminiscent of parsley.
I have made pesto with basil and arugula, why not carrot tops? I used a basic formula that I have used to make other types of pesto, herbs or a green, in this case carrot tops, garlic, nuts, a hard cheese and olive oil. Baby carrot greens are more delicate in flavor and are a special reward for the gardener. Organically grown full-sized carrot greens can be used too, eliminating any thick stems. I used my pesto as a topping for roasted salmon. It would work with chicken breasts and of course, roasted carrots.
Time to thin the carrots.The first thinning of carrot greens.
Carrot Top Pesto
Makes about a cup
Ingredients
3 cups lightly packed carrot tops
1 clove of garlic
3 T pine nuts
¼ c extra virgin olive oil, more if needed to make a paste
¼ c grated Parmesan cheese
Kosher salt and pepper to taste
Directions
Place the carrot tops, garlic and pine nuts in the bowl of a food processor.
Pulse until coarsely chopped. With the motor running, slowly add olive oil until a paste forms. Add cheese and pulse several times to combine.
Season with salt and pepper to taste. Use immediately or cover tightly with plastic wrap and refrigerate for up to 2 days.
Spinach and butternut squash salad certainly isn’t the first thing that comes to mind when you think of a spring dish, but right now it makes perfect sense to me. I still have a few squash to use from last fall’s harvest and spinach plants that still have some nice leaves to offer before they go to seed.
Begin the recipe with a medium-sized squash, 2 to 2 ½ lbs, using a sharp knife, cut off a half-inch piece at the stem and base ends. Cut the squash in half where the neck meets the bulb. I find it easiest to use my Kuhn Rikon peeler to remove not only the skin but also the white flesh and green fibers below the surface, the peeled squash should be completely orange. Scoop out the seeds, I like to toast mine for snacking and can also be used to garnish salads and soups. Cut the squash into 1 inch cubes, they will shrink during the roasting process. Toss the cubes with olive oil and spread them out evenly on a lined baking sheet and season with salt and freshly ground pepper.
While the squash cubes are roasting, make the warm bacon dressing. Fry four slices of bacon in a large skillet until crispy. Place the cooked bacon on a paper towel lined plated to drain. Pour off the bacon fat into a metal bowl, the hot oil might melt a plastic bowl. In the residual fat that is left in the skillet, saute a medium chopped shallot until soft. Stir in the other dressing ingredients along with some of the warm bacon fat, keep over very low heat.
Place the spinach leaves in a large bowl and toss with the warm dressing. I prefer to place the other ingredients on top of the individual salads rather than tossed with the spinach, since they are heavier and inevitably sink to the bottom. Rather than the traditional fall version of this salad that would include dried cranberries or pomegranate arils, I added some thin strips of roasted pepper. I used toasted pecan halves, some creamy feta, and some of the bacon crumbled on top to complete the salad. Make it your own with toasted walnuts or butternut squash seeds and crumbled Roquefort instead of the feta.
Spinach and Butternut Squash Salad
Serves two
Ingredients for the Salad
5-6 cups of spinach
1 medium butternut squash
1 T or more of extra virgin olive oil
½ c toasted pecan halves
¼ c roasted red pepper slivers
1/3 c crumbled feta
Spinach that is going to seed but perfectly good enough for a salad.Peeled whole butternut squash.
Ingredients for the Dressing
4 slices of bacon
1 medium shallot
¼ c apple cider vinegar
1 t Dijon mustard
1 T or more honey
Kosher salt and freshly ground pepper
Directions for the Salad and Dressing
Preheat oven to 400°F convection or 425°F standard. Line a large baking sheet with parchment or aluminum foil.
Peel and seed the squash, cut it into 1 inch cubes. In a large bowl toss sure even browning. Set cubes aside to cool. You will have enough for several days worth the squash with olive oil and place evenly on the prepared baking sheet. Season with salt and pepper. Roast until golden brown, about 20 minutes, at the halfway point carefully move the cubes around on the sheet to enof salads.
In a large frying pan, cook bacon over medium high heat until crisp, about 5 minutes. Transfer to a paper towel lined plate and pour the bacon fat into a small metal bowl.
Cook the shallot in the same pan until soft, 4 minutes. Stir in vinegar, mustard and honey and mix well. Whisk in two tablespoons of the bacon fat and stir to combine. Season with salt and pepper.
Place the spinach leaves in a large bowl and toss with the warm dressing. Divide the salad onto two plates. Top each with about a half cup of butternut squash cubes, pecan halves, pepper strips, feta and some of the crumbled bacon. Season to taste with freshly ground pepper.
Saturday morning was the first local outdoor farmers market of the season and I was ready to seek out some old favorites, and gain a little inspiration for a salad to accompany that night’s dinner. Local for me is the Wrightstown Farmers Market, about three miles from our house. It is held every Saturday, rain or shine from the first Saturday in May to the Saturday before Thanksgiving. The hours are from 9 to 1 but there was already a sizable crowd when I pulled in at 8:45.
The favorites I was looking for, some drip ground coffee from The Coffee Scoop for Sunday morning, the Guatemalan variety is exceptionally smooth. It wouldn’t be a visit without a stop to visit The Dog Bone Guy. I have to load up on cookies for our furry boys.
I love to create salads and spring is a great time to take advantage of the garden’s first offerings. I saw signs this week for local asparagus as I was driving around our area. I located several vendors offering asparagus and chose a bunch of fat purple asparagus and a leaner green bunch. The other two purchases I made for the salad were a bunch of plump red radishes and some shiitake mushrooms. Fortified with an orange cranberry scone I was ready to see what I could find in our own garden.
We have a wonderful crop of salad greens, a mesclun mix and Lollo Rosso, thanks to Joe’s hard work. Along with greens, we have spinach and miner’s lettuce, staples of early spring salads. So I picked a combination and went to work.
In winter months I usually roast asparagus but I thought that steaming would bring out the sweetness of the newly picked stalks. Next, what to do with the shiitake mushrooms? I use shiitake, both dried and fresh quite often but never raw in a salad. Was it okay to use raw shiitakes in a salad? Some quick research revealed a condition, shiitake dermatitis, that manifests in dark red blistering welts. A component in shiitakes, lentinan, breaks down with heat so this reaction only occurs when the mushrooms are raw or partially cooked. Not certain if I wanted to find out if we were one of the nine in five hundred people who react, I chose to add them to my steamer basket. The last addition, a little leftover smoked salmon. The sweetness of the asparagus combines perfectly with the smoky, saltiness of the salmon.
I made a very basic vinaigrette with some fines herbes, the perfect addition to a spring salad and garnished with some chervil flowers.
Spring Salad
Serves two
Ingredients for the Salad
Assorted greens, 5-6 cups I used lettuces, miner’s lettuce and spinach
2 or 3 medium radishes
3 large spears of asparagus
Fresh shiitake mushrooms
Smoked salmon
Ingredients for Vinaigrette
2 T grapefruit balsamic vinegar or white balsamic vinegar
¼ c extra virgin olive oil
1 T fines herbes (combination of parsley, tarragon, chervil and chives
Chervil flowers to garnish the salad
Kosher salt and freshly ground pepper
Directions
Tear lettuces into bite sized pieces in a large bowl. Slice radishes thinly and add to the salad bowl.
Cut asparagus into bite sized diagonal pieces. Discard the mushroom stems and cut the caps into thin slices. Steam the asparagus and mushrooms until tender. Mushroom caps will take about 3 minutes, thick asparagus pieces about 5-6 minutes. Pat dry with paper towels and allow to cool. Add to the salad bowl
Break the smoked salmon into bite sized chunks and add to the salad bowl.
Combine the vinaigrette ingredients in small bowl. Pour over the salad and toss lightly. Divide salad on two plates. Season to taste with salt and pepper.
