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: Turnip & Radish Salad with Chive Vinaigrette
This recipe features local produce from 9 Bean Rows, Spring Hollow Farms, Birch Point Farm and locally produced products from Food for Thought.
IngredientsFarm fresh local eggs
Farm fresh local hakurei turnips
Farm fresh local pea shoots
Farm fresh local chard micro greens
Farm fresh local chives
Wild leek infused olive oil (recipe link)
Local wild leek vinegar
Local cherry honey mustard
Local wild star thistle raw honey
Farm fresh local French breakfast radishes
Farm fresh local radishes
DirectionsSteam one-two eggs per salad for ten minutes in a covered medium metal sauce pan fitted with a metal steamer basket. Flip eggs to other side, cover pan and stem for ten more minutes. Cool steamed eggs in ice cold water for five minutes, peel and set eggs aside.
Remove green from turnips and trim off stems. In a large glass bowl, add per salad two cups turnip greens, two cups pea shoots and one cup micro greens. Mince two tablespoons chives and reserve chive buds.
In a glass jar, mix three tablespoons wild leek oil, two tablespoons wild leek vinegar, one tablespoon mustard, one teaspoon honey, chives and season to taste with salt and pepper. Drizzle two tablespoons salad dressing on greens, stir and let sit for five minutes.
Per salad, slice two radishes, two small turnips and slice tops and roots off of one quarter cup french breakfast radishes. Plate three cups greens per salad and add one-two sliced eggs, radishes, turnips, chive buds and drizzle with one tablespoon dressing.