Preparing Sauces and Picking Wild Mustard Flowers

When I bring my farm box home, I start with preparing a few things in advance, and storing the veggies in a way that will make everything easy and convenient to use all week.

Sometimes, I start with making a salad dressing.

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This time I blended, lemon juice, mustard, hemp oil, olive oil, salt, pepper, and garlic dill sauce.

Lately, I’ve been making a Lebanese garlic sauce about every three weeks that I can add to sauces, dressings, and into the pan for veggie stir fry’s. It makes dishes more flavorful, and often I’ll use it in place of garlic, it’s just easier, and slightly less messy when I’m in a rush to make dinner.

The garlic sauce takes about 10 minutes to make, and requires some attention so that the oil goes into the food processor in a slow and steady stream, so it will emulsify.

Lebanese garlic sauce making      lebanese garlic sauce

After I made the salad dressing, using some garlic sauce, I began a new experiment. I picked a little bit of wild mustard flowers, and after several ideas bounced around my head on what I wanted to do with it, I decided to make a loaf of bread with mustard flowers and orange blossom honey. It turned out really tasty.

Breakfast was carrots dipped in the dressing, and mustard flower bread.

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Later, I made fresh and flavorful, arugula pesto, and added the wild mustard flowers to it.

Pesto arugula with mustard flowers

The rest of the veggies from the box, are in glass containers, in the fridge. The greens are already chopped. Some greens are in glass bottles with water to keep them crispy and lasting longer.

With the carrots I didn’t finish, I baked them and made a carrot butter sauce with juice from a cara cara orange, and orange zest. This can be stored, reheated, and used for a ravioli sauce, or on top of fish.

 

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Since healthy food is really important to me, but I don’t want it to take up all my time, preparing a little in advance makes it easier to maintain my kitchen through all the cooking experiments.

 

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Kai-Lan Recipe

It’s too simple to post this “recipe”, but after seeing that I couldn’t find any kai-lan recipes online that I liked, or a picture of this amazing heirloom purple kai-lan we have in our boxes, I have to share so you all know what we’re talking about when you see the weekly list.

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Just chop the ends off, and stir fry it with oil, salt and pepper. Simple and so delicious!

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Winter time Citrus Salads

This recipe was written by Sara Scotti, who creates delicious home made meals with our farm boxes every week.

It’s winter and that means citrus, tender greens and avocados are at their best. I was inspired this weekend to make these two unique salads by the fresh Cara Cara oranges, tangerines and beautiful escarole from this week’s farm box. The citrus in these can easily be replaced with what you have on hand. All of the ingredients in these salads comes from the last two or three weekly SavRaw boxes. All of the ingredients in these salads comes from the last two or three weekly SavRaw boxes, with the exception of the crushed pepper in salad 2, which was an Anaheim dried from the summer crop.

SavRaw Citrus Salad 1

Citrus salad 1
2 cups Heirloom lettuce
2 stalks Celery
1/3 cup Fennel
1 White beet, raw thinly sliced
1-2 Tangerines depending on size

Dressing
1/2 tsp crushed pepper
2 TBSP Coconut vinegar
Extra virgin olive like
Salt and pepper to taste

Optional toppings
Hemp seeds
Chia seeds
Sunflower seeds

Chop veggies and mix together in a large bowl. Separate tangerine sections and add to salad. Combine with vinegar, oil, salt and pepper. Crush dried pepper over the salad. Toss until well mixed. Top with seeds as desired.

Citrus salad 2

SavRaw Citrus Salad 2
2 cups Tuscan kale
1/2 cup Escarole
1/2 cup Red Quinoa
1/4 cup Fennel, chopped
1 Cara Cara orange, sectioned
1 Avocado diced
1/2 tsp sea salt

2 TBSP Apple cider vinegar
2 TBSP Scallions
Juice from sectioned orange
Pepper to taste

Massage the kale with a little bit of sea salt and set aside. This step helps break down the enzymes in kale making it less bitter and easier to chew. Over a bowl, remove the peel of the orange with a sharp knife and section the flesh from the membrane. Save the remaining juices and mix with apple cider vinegar, pepper and scallions. Pour dressing in salad and toss until well mixed.