Cucumber Ribbons and Micro Greens Salad with Chive Goat Cheese Dressing

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Cucumber Ribbons and Micro Greens Salad with Chive Goat Cheese Dressing

This recipe features local produce from Spring Hollow Farm and locally produced products from Food for Thought.

Ingredients

Farm fresh local goat cheese
Farm fresh local chives
Local olive oil
Farm fresh local English cucumber
Farm fresh local micro green baby salad mix
Farm fresh local purple cabbage micro greens
Raw pumpkin seeds

Directions

Add two tablespoons goat cheese to a glass jar. Mince one quarter cup chives and add to jar. Stir in two tablespoons olive oil, four tablespoon water and season with sea salt and pepper to taste.

Using a spiral slicer, per salad slice cucumber into one half cup ribbons.

Per salad, plate two cups salad mix. Layer one quarter cup cucumber ribbons on top of salad mix. Layer another cup of salad mix followed by another one quarter cup cucumber ribbons. Drizzle two tablespoons goat cheese dressing, two tablespoons purple cabbage micro greens, one tablespoon pumpkin seeds and season to taste with sea salt and pepper.

Wilted Spinach and Asparagus Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Wilted Spinach and Asparagus Salad

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Black Star Farms and Food for Thought.

Ingredients

Farm fresh local eggs
Farm fresh local asparagus
Farm fresh local red onion
Farm fresh local bacon, cooked
Local verjus
Local olive oil
Local cherry honey mustard
Local wild star thistle honey
Smoked paprika
Sea salt
Pepper
Farm fresh local chives
Farm fresh local baby spinach

Directions

Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add one egg per salad to steamer basket, cover and cook on low for ten minutes. Flip eggs over, cover and cook for an additional ten minutes on low heat. Remove steamer basket from saucepan, letting eggs cool. Peel eggs, slice in half, then quarter eggs.

Per salad, slice one half cup asparagus, mince one quarter cup red onion and slice one quarter cup cooked bacon.

Add three tablespoons verjus into a glass jar with two tablespoons olive oil, two tablespoons cherry honey mustard, one tablespoon honey and season to taste with smoked paprika, sea salt and pepper.

Add minced onions to a medium metal saute pan with one tablespoon olive oil and cook on medium low heat for two minutes. Add asparagus and bacon to onions, stir and cook on low heat for three minutes. Add dressing to asparagus mixture in saute pan and cook on low heat for two minutes.

Mince one tablespoon chives and reserve. Per salad, plate three cups baby spinach, one sliced egg, one half cup asparagus mixture, two tablespoons warm dressing from saute pan and top with chives.

Asparagus, Wild Leek and Arugula Micro Greens Pizza

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Asparagus, Wild Leek and Arugula Micro Greens Pizza

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Dennett's Gluten Free, Food for Thought and Farm Country Cheese House.

Ingredients

Gluten-free pizza crust mix
Local sharp cheddar cheese
Local white cheddar cheese
Farm fresh local asparagus
Farm fresh local wild leeks
Local wild leek marinara sauce
Chili pepper flakes
Farm fresh local arugula micro greens

Directions

Preheat oven to 350 degrees. Prepare and bake pizza crust.

Shred one cup sharp cheddar cheese, one cup white cheddar cheese and mix cheese together. Remove tough ends from asparagus spears and slice one half cup asparagus. Remove one quarter cup wild leek white leeks from greens and thinly slice leek whites. Chop one quarter cup wild leek greens.

Spread one half cup wild leek marinara sauce on baked pizza crust. Top pizza with half the shredded cheese. Sprinkle two teaspoons chili peppere flakes on cheese. Top the pizza with the sliced asparagus, sliced wild leek whites, wild leek greens and the remaining shredded cheese.

Bake pizza for ten minutes. Turn oven off and place pizza in warm oven for an additional five minutes. Remove pizza from oven and let set for a few minutes. Sprinkle pizza with a quarter cup arugula micro greens before serving.

Wild Leek and Goat Cheese Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Wild Leek and Goat Cheese Soup

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought and Spring Hollow Farm.

Ingredients

Farm fresh local wild leeks
Local olive oil
Farm fresh local fingerling potatoes
Farm fresh local goat cheese
Sea salt
White pepper
Farm fresh local arugula micro greens

Directions

Wash and dry wild leeks. Trim wild leek roots from wild leek whites. Remove one cup wild leek white leeks from greens and slice leek whites. Add leek whites to a medium metal soup pot with two tablespoons olive oil and one eighth teaspoon sea salt. Cook leek whites over medium heat for five minutes.

Peel and slice three cups fingerling potatoes. Add potatoes to soup pot with one eighth teaspoon sea salt, cover, cook over medium heat for five minutes.
 
Stir in four cups of water to soup pot, cover and bring to a boil. Stir in one quarter teaspoon sea salt and one quarter teaspoon white pepper. Reduce heat to low and cook covered for fifteen minutes.

Chop one cup wild leek greens.

Remove soup pot from heat, stir in wild leeks greens, cover and let rest for two minutes. With a hand blender, blend soup directly in pot.

Stir in one quarter cup goat cheese. Blend with hand blender until smooth. Taste, adjust seasonings as needed. Serve soup with a a few tablespoons of arugula micro greens and a sprinkle of sea salt.

Steak and Goat Cheese Salad with Sorrel Verjus Dressing

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Steak and Goat Cheese Salad with Sorrel Verjus Dressing

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Spring Hollow Farm, Food for Thought and Black Star Farms.

Ingredients

Homemade sorrel verjus sauce (recipe)
Local olive oil
Local verjus
Homemade sorrel steak, cooked (recipe)
Grilled zucchini
Farm fresh local wild leeks
Farm fresh local salad greens
Farm fresh local radish micro greens
Farm fresh local goat cheese

Directions

In a glass jar, mix two tablespoons sorrel verjus sauce with one tablespoon olive oil and one tablespoon verjus.

Per salad, slice one cup cooked and cooled sorrel steak. Per salad slice one half cup cooked and cooled grilled zucchini. Per salad, slice one teaspoon leek whites and two tablespoons leek greens.

Per salad, plate two cups salad greens, one half cup radish micro greens and mix in wild leek greens. Top salad with sorrel steak, zucchini, wild leek whites, one tablespoon goat cheese and one-two tablespoons dressing.

Steak with Sorrel Verjus Sauce and Sorrel Arugula Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

 

Recipe: Steak with Sorrel Verjus Sauce and Sorrel Arugula Salad

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farms and locally produced products from Food for Thought and Black Star Farms.

Sorrel Verjus Sauce Ingredients

Farm fresh local sorrel
Farm fresh local arugula
Farm fresh local garlic cloves
Local olive oil
Local verjus

Sorrel Verjus Sauce Directions

Peel, slice two garlic cloves and place in glass base of food processor. Remove one half cup sorrel from stem, chop and add to food processor. Remove one half cup arugula from stem, chop and add to food processor. Add three tablespoons olive oil, two tablespoons verjus, one eighth teaspoon sea salt and one eighth teaspoon pepper to food processor. Pulse food processor for thirty seconds. Taste and adjust seasonings and oil as desired.

Sorrel and Arugula Salad Ingredients

Farm fresh local cabbage
Farm fresh local sorrel
Farm fresh local arugula
Farm fresh local arugula micro greens
Homemade Sorrel Verjus Sauce (recipe above)
Local verjus

Sorrel and Arugula Salad Directions

Slice one cup cabbage and place in a glass mixing bowl. Remove one cup arugula from stem, chop and add to mixing bowl. Add one half cup arugula micro greens to mixing bowl. Remove one quarter cup sorrel from stem, chop and add to mixing bowl. Stir in one tablespoon Sorrel Verjus Sauce and one tablespoon verjus into salad and let rest for five minutes.

Sorrel Steak Marinade Ingredients

Steak
Homemade Sorrel Verjus Sauce (recipe above)
Local olive oil
Local verjus

Sorrel Steak Marinade Directions

Wash and dry steaks and season with salt and pepper on each side. In a glass jar, mix two tablespoons Sorrel Verjus Sauce, two tablespoons olive oil and one tablespoon verjus.

Place steaks in a glass baking dish with the marinade and let rest at room temperature for ten minutes. Flip steaks over in marinade and let rest at room temperature for an additional ten minutes.

Sorrel Steak Directions

Preheat grill.

Place marinated steaks on grill and cook for four minutes over medium heat. Flip steaks over and cook for an additional three-four minutes per side until cooked to your desired taste. Remove steaks from grill and let rest for five minutes before serving.

Plate one cup sorrel and arugula salad, top with steak and drizzle steak with one tablespoon Sorrel Verjus Sauce.

Wild Leek, Beet and Fromage Blanc Wraps

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Wild Leek, Beet and Fromage Blanc Wraps

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.

Ingredients

Farm fresh local wild leeks
Farm fresh local chives
Farm fresh local chiogga beet
Farm fresh local pea shoots
Farm fresh local mizuna rabe
Local fromage blanc cheese

Directions

Wash one handful of wild leeks, dry wild leeks and cut wild leek whites from wild leek greens. Mince one teaspoon wild leek whites and one teaspoon chives. Wash, dry and thinly slice one quarter cup chiogga beet. Remove one quarter cup top section of pea shoots from stems. Remove one quarter cup mizuna rabe blossoms from stems, reserve mizuna leaves.

Spread one teaspoon fromage blanc on top half of wild leek green. Place one sliced chiogga beet on fromage blanc on the top portion of the wild leek green as pictured. Place one pea shoot on top of chiogga beet slice. Fold wild leek green up and tie with chive as pictured. Insert one mizuna rabe blossom into wild leek wrap in the fold as pictured.

Plate mizuna leaves then top with wild leek wraps. Sprinkle each wild leek wrap with a few minced wild leek whites, minced chives and sea salt.

Chimichurri Chicken Tortilla with Tomatillo and Corn Guacamole

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Chimichurri Chicken Tortilla with Tomatillo and Corn Guacamole

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from El Milagro.

Ingredients

Farm fresh local roasted chicken
Homemade Baby White Swiss Chard Chimichurri (recipe)
Farm fresh local mizuna
Farm fresh local cilantro
Corn tortillas
Homemade Tomatillo and Corn Guacamole (recipe)
Farm fresh local chives

Directions

Shred one cup roasted chicken and add to a medium metal skillet with one quarter cup Baby White Swiss Chard Chimichurri. Stir over medium heat and cook for three-four minutes, then remove from heat.

Remove one cup mizuna from stems. Remove one half cup cilantro leaves from stems.

Warm corn tortillas in a large metal skillet over medium heat for thirty seconds per side.

Dress tortilla with one quarter cup mizuna, top with two tablespoons of chimichurri chicken, one tablespoon of guacamole and top with a tablespoon of cilantro. Tie tortilla closed with a chive.

Tomatillo, Corn and Cilantro Guacamole

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Tomatillo, Corn and Cilantro Guacamole

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought.

Ingredients

Avocado
Corn
Farm fresh local jalapeno
Farm fresh local red onion
Farm fresh local tomatillos
Farm fresh local cilantro
Lime
Homemade cilantro lime jalapeno olive oil (recipe)
Smoked paprika
Sea salt
Pepper

Directions

Remove pits and skins from two large avocados, chop two cups avocado into small cubes and place in the food processor glass base. Husk corn, cut one half cup corn kernels from cobs and add to food processor. Remove top and seeds from one large jalapeno, mince one quarter cup jalapeno and add to food processor. Husk and chop one quarter cup onion and add to food processor. Husk, wash and chop one half cup tomatillo and add to food processor. Remove one half cup cilantro leaves from stems and add to food processor. Juice two tablespoons lime juice and add to food processor with two tablespoons cilantro lime jalapeno olive oil, one eighth teaspoon smoked paprika, one eighth teaspoon sea salt and ne eighth teaspoon pepper.
 
Pulse food processor for thirty seconds (pulse longer for a smoother guacamole, shorter for a chunky guacamole). Taste guacamole and adjust seasonings and oil as desired.

Steamed Egg, Asparagus with Baby White Swiss Chard Chimichurri

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Steamed Egg, Asparagus with Baby White Swiss Chard Chimichurri

This recipe features local produce from 9 Bean Rows Farm.

Ingredients

Farm fresh local eggs
Farm fresh local asparagus
Homemade Baby White Swiss Chard Chimichurri (recipe)
Sea salt

Directions

Remove ends from asparagus and slice three-four asparagus spears in half per person.

Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add one egg per person to steamer basket, cover and cook on low for ten minutes. Flip eggs over, cover and cook for an additional ten minutes on low heat. Add asparagus spears to steamer basket during the last three minutes of cooking. Remove steamer basket from saucepan, remove eggs and let eggs for two minutes. Peel eggs and slice in half.

Plate eggs and asparagus spears. Drizzle two tablespoons Baby White Swiss Chard Chimichurri over eggs and asparagus. Serve with a sprinkle of sea salt.

Baby White Swiss Chard Chimichurri

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Baby White Swiss Chard Chimichurri

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Food for Thought.

Ingredients

Farm fresh local garlic
Farm fresh local jalapeno
Lime
Farm fresh local baby white swiss chard
Farm fresh local cilantro
Homemade cilantro lime jalapeno olive oil (recipe)
Smoked paprika
Sea salt

Directions

Remove skins and chop three large garlic cloves and place in glass base of food processor. Remove seeds from one large jalapaeno and add to food processor. Zest lime and add zest to food processor. Juice lime and add juice to food processor. Pulse food processor for thirty seconds.

Remove two cups baby white swiss chard from stems, chop and add to food processor. Remove one cup cilantro leaves from stems and add to food processor. Add three tablespoons cilantro lime jalapeno olive oil, one eighth teaspoon smoked paprika and one eighth teaspoon sea salt to food processor. Taste and adjust seasonings and oil as desired.

Raspberry Raclette Grilled Pork Chop with Raspberry Slaw

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Raspberry Raclette Grilled Pork Chop with Raspberry Slaw

This recipe features local produce from Birch Point Farms, Spring Hollow Farms, Gallagher Farm and locally produced products from 9 Bean Rows Farm, Black Star Farms, Food for Thought and Leelanau Cheese.

Raspberry Reduction Ingredients

Homemade vanilla balsamic vinegar
Local verjus
Local raspberry preserves

Raspberry Slaw Ingredients

Farm fresh local green cabbage
Farm fresh local chinese cabbage
Farm fresh local shallot
Farm fresh local raspberries, frozen
Local verjus
Local olive oil

Raspberry Raclette Grilled Pork Chop Ingredients

Local thick cut center pork chops
Homemade vanilla balsamic vinegar
Local raclette cheese

Directions

Preheat grill to medium high heat.

In a small metal pot, bring one quarter cup vanilla balsamic vinegar, one quarter cup verjus and three tablespoons raspberry preserves to a boil. Reduce heat to low, stir and cook for ten minutes until sauce has reduced in half. Remove raspberry reduction from heat to cool.

Remove green cabbage spines, chiffonade two cups cabbage and place in a glass mixing bowl. Remove chinese cabbage spines, chiffonade one cup cabbage and add to bowl. Slice one quarter cup shallots and separate rings and add to bowl. Slice one quarter cup raspberries in half and add to bowl. Stir in one tablespoon verjus, one tablespoon olive oil, season with salt and pepper to taste and let slaw rest for five minutes.

Rinse and pat dry pork chops. Season pork chops with sea salt and pepper on both sides. Add two tablespoons vanilla balsamic vinegar and two tablespoons olive oil to a large glass baking dish. Stir marinade and place pork chops in marinade for ten minutes. Flip pork chops over and place in marinade for an additional ten minutes. Place pork chops on grill, reduce heat to medium and cook for eight minutes. Slice one half cup raclette cheese. Flip pork chops over, cook for an additional five minutes and turn off grill. Remove pork chops from grill, plate and confirm internal temperature of pork chop is 150 degrees with a meat thermometer. Top pork chops with raclette cheese, place pork chops back on grill (grill is not on) for three minutes for raclette cheese to melt. Remove pork chops from grill and let chops rest for five minutes.

Stir raspberry slaw and raspberry reduction. Plate one cup raspberry slaw, top with pork chop, two tablespoons raspberry reduction and another tablespoon of raspberry slaw.

Raspberry and Quinoa Arugula Salad with Raspberry Reduction

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Raspberry and Quinoa Arugula Salad with Raspberry Reduction

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms, Gallagher Farm and locally produced products from Food for Thought and Black Star Farms.

Ingredients

Homemade vanilla balsamic vinegar
Local verjus
Local raspberry preserves
Lime
Mint
Quinoa
Local olive oil
Farm fresh local arugula
Farm fresh local shallots
Farm fresh local raspberries, frozen
Farm fresh local blackberries, frozen

Directions

In a small metal pot, bring one quarter cup vanilla balsamic vinegar, one quarter cup verjus and three tablespoons raspberry preserves to a boil. Reduce heat to low, stir and cook for ten minutes until sauce has reduced in half. Remove raspberry reduction from heat to cool.

Zest lime, mince one tablespoon zest and juice one quarter cup lime juice. Remove mint leaves from stems and mince two tablespoons mint leaves. Bring one half cup quinoa and one cup water to boil, reduce heat to low, stir, cover and cook for twelve minutes. Remove quinoa from heat, stir in one tablespoon olive oil, lime juice, lime zest and mint leaves. Cover and let rest for five minutes.

Per salad, remove two cups arugula leaves from stems and one cup mint leaves from stems. Tear arugula leaves into bite size pieces and mix greens together. Per salad, slice one tablespoon shallots and separate rings. Per salad, slice one quarter cup blackberries and one quarter cup raspberries.

Plate salad greens, one half cup quinoa, shallots, blackberries and raspberries. Top salad with with one tablespoon raspberry reduction.

Seasonal Cooking and Produce Storage Tips

Seasonal Cooking

My refrigerator contents are replenished each week from my 9 Bean Rows Community Supported Agriculture farm share, from ingredients sourced from regional farms and from locally produced artisan products. Seasonal cooking sources sustainable food from your community, eliminates environmental shipping damages and supports our farmers and artisan producers by keeping your money local.

Produce Storage Tips

I use Ball glass jars, glass vases and baskets for produce storage. I enjoy seeing the endless daily inspiration of seasonal produce on display in my refrigerator for spontaneous healthy cooking. 

It is possible to store your farm fresh produce without plastic for weeks on end. Some of my favorite produce storage tips are to trim herbs and store them individually in Ball glass storage jars with a little water and they will last for two-three weeks. Simply change the water a few times per week and store the jars in the side door of your refrigerator.

Store seasonal greens upright in 32 ounce Ball wide mouth glass storage jars with a sprouting lid. Do not pack the jar and shake the jar every few days to have your greens last up to two weeks in your refrigerator.

Trim the stems of kale, poc choi, chard and other stemmed greens and store in an open glass vases with a little water and they will be perky for two-three weeks in the refrigerator (remember to change the water a few times per week). Store raw nuts and seeds in the refrigerator in Ball glass jars with sealed lids for months of freshness.  

What's In My Refrigerator

Cooking with what is on hand paired with striving to create new farm-to-table recipes each week leads to creative recipes as well as reaping the benefits of good health through nutrition from eating fresh, unprocessed, seasonal and sustainable produce. 

Spicy Pickled Carrots

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Spicy Pickled Carrots

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Eden Foods and Food for Thought.

Ingredients

Farm fresh local carrots
Sea salt, fine
Farm fresh local jalapeno peppers
Farm fresh local garlic
Local apple cider vinegar
Local honey
Whole corriander seeds
Sea salt, crystals
Whole peppercorns
Hot pepper flakes

Directions

Peel and trim three cups carrots. Quarter carrots, then slice into one-two inch pieces. Place carrots into a glass bowl with one teaspoon fine sea salt, stir and let rest for thirty minutes.

Seed and slice one quarter to one half cup jalapeno (Recipe note: use one half cup jalapeno if you want it to be very spicy and use one quarter cup for a milder version). Peel and slice one quarter cup garlic.

Bring one and a half cups apple cider vinegar and one quarter cup of honey to a boil in a large metal saucepan. Add two tablespoons corriander seeds, one tablespoon sea salt crystals, one tablespoon peppercorns and one half tablespoon to one tablespoon hot pepper flakes (Recipe note: one tablespoon hot pepper flakes if you want it to be very spicy and use one half tablespoon for a milder version). Stir in carrots, jalapeno and garlic.

Remove from heat and let carrot mixture stand one hour. Spoon carrot mixture into three glass jars, then top with pickling liquid and spices. Let jars cool before sealing tight with lids. Place jars in refrigerator, allow to rest for two days and use within two weeks.

Pea Shoot, Radish and Tomatillo Salad with Champagne Vinaigrette

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Pea Shoot, Radish and Tomatillo Salad with Champagne Vinaigrette

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.

Ingredients

Local champagne vinegar
Local olive oil
Local verjus
Local cherry honey mustard
Farm fresh local pea shoots
Farm fresh local radishes
Farm fresh local tomatillo
Farm fresh local red onion
Farm fresh local cilantro
Celery

Directions

In a glass jar stir together two tablespoons olive oil, two tablespoons champagne vinegar, one tablespoon verjus, one tablespoon cherry honey mustard and season with sea salt and pepper to taste.

Remove one cup pea shoot leaves from stems and add to a glass mixing bowl. Remove one half cup cilantro leaves from stems and add to the mixing bowl. Slice one half cup radishes and add to the mixing bowl. Slice one half cup tomatillo and add to the mixing bowl. Slice one quarter cup red onion and and add to the mixing bowl. Slice one quarter cup celery and and add to the mixing bowl. Toss salad ingredients together in the mixing bowl.

Plate salad, serve with two tablespoons dressing and a sprinkle of sea salt.

Tatsoi, Cilantro and Radish Frittata

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Tatsoi, Cilantro and Radish Frittata

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Food for Thought and Leelanau Cheese.

Ingredients

Local olive oil
Farm fresh local eggs
Farm fresh local red onion
Farm fresh local baby tatsoi
Farm fresh local cilantro
Farm fresh local radish
Local fromage blanc

Directions

Preheat oven to 375 degrees. Separate eight egg whites to a large glass mixing bowl and whisk in four whole eggs with a dash of salt and pepper.

Remove five cups baby tatsoi leaves from stems. Chop four of the five cups of baby tatsoi leaves. Remove one half cup cilantro leaves from stems. Mince one quarter cup red onion and separate into rings. Thinly slice one quarter cup radishes.

Warm one tablespoon olive oil in a large metal skillet over medium heat, add minced onions and cook minced onions for two minutes. Add four cups chopped tatsoi, stir in one teaspoon olive oil, a dash of sea salt and cook for two minutes. Add egg mixture to skillet and cook for five minutes over medium heat, then remove from heat.

Layer on one half cup tatsoi leaves, one eighth cup radishes and one eighth cup onion slices. Bake frittata for ten minutes.

Layer on the remaining one half cup tatsoi leaves, one half cup cilantro, one eighth cup radishes, one eighth cup onion slices and two tablespoons fromage blanc. Bake frittata for an additional ten minutes, remove frittata and let rest for five minutes before serving with a dash of sea salt.

Pea Shoot, Kale and Pear Salad with Verjus Maple Dressing

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Pea Shoot, Kale and Pear Salad with Verjus Maple Dressing

This recipe features local produce from 9 Bean Rows Farm and Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.

Ingredients

Local verjus
Local olive oil
Local maple syrup
Local cherry honey mustard
Farm fresh local red russian kale
Farm fresh local pea shoots
Farm fresh local red onion
Farm fresh local pear 
Farm fresh local pumpkin seeds

Directions

In a glass jar stir together two tablespoons verjus, two tablespoons olive oil, two tablespoons maple syrup, one tablespoon cherry honey mustard and season with sea salt and pepper to taste.

Remove stems and chiffonade one cup red russian kale, add to a glass mixing bowl. Remove one cup pea shoot leaves from stems and add to the mixing bowl. Slice one cup pear into matchsticks and add to the mixing bowl. Slice one quarter cup red onion and and add to the mixing bowl.

Stir dressing into salad with one quarter cup pumpkin seeds and let rest for ten minutes before serving for flavors to blend.

Bordeaux Spinach and Millet Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Bordeaux Spinach and Millet Soup

This recipe features local produce from 9 Bean Rows Farm, Providence Farm and locally produced products from Food for Thought and Leelanau Cheese.

Ingredients

Local olive oil
Millet
Farm fresh local garlic
Celery
Farm fresh local bordeaux spinach
Farm fresh local flat leaf parsley
Local fromage blanc cheese 

Directions

Peel and mince six cloves garlic. Chop one cup celery. In a large metal soup pot, heat two tablespoons olive oil, two tablespoons water, garlic, celery, stir in one quarter teaspoon sea salt, cover and cook for ten minutes.

Remove stems from five cups spinach. Add spinach to soup pot, stir in four cups water, one quarter teaspoon sea salt, stir, cover and bring to a boil.

Reduce soup to low, add one half cup millet, cover and cook for ten minutes.

Remove soup pot from heat. With a hand blender, blend soup directly in pot until smooth.

Remove stems from flat leaf parsley and mince one half cup parsley. Stir in parsley and one half cup fromage blanc. With a hand blender, blend soup directly in pot until smooth.

Serve soup with a a sprinkle of sea salt.

Quinoa and Bordeaux Spinach Salad with Mixed Berry Dressing

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
 

Recipe: Quinoa and Bordeaux Spinach Salad with Mixed Berry Dressing

This recipe features local produce from 9 Bean Rows, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.

Ingredients

Meyer lemon
Farm fresh local flat leaf parsley
Local verjus
Local olive oil
Local mixed berry preserves
Quinoa
Farm fresh local red onion
Farm fresh local bordeaux spinach

Directions

Zest meyer lemon, mince zest and juice lemon. Remove parsley leaves from stems and mince two tablespoons parsley. In a glass jar, mix three tablespoons verjus, two tablespoons olive oil, one tablespoon mixed berry preserves, one tablespoon minced parsley, one teaspoon minced lemon zest, one teaspoon lemon juice and season with sea salt and pepper to taste.

Add one half cup dried quinoa to one cup water in a small sauce pan and bring to a boil. Reduce heat to low, stir, cover and cook for twenty minutes. Remove quinoa from heat and stir in one tablespoon minced parsley, two teaspoons lemon juice, one teaspoon lemon zest and one teaspoon olive oil. Stir well to combine, cover and let sit for five minutes.

Per salad, slice one tablespoon red onions. Per salad, plate three cups spinach, one half cup quinoa, red onion slices, top with one-two tablespoons dressing and season with sea salt and pepper.