Tag Archives: salad

In The Box–June 15

Who’s ready for more greens?? Check out what’s in the box this week–and if you’re looking for more info or recipes, Golden Earthworm has some tasty looking ideas here. Everything on this week’s list is best stored in an airtight (plastic) bag in the refrigerator.


The veggie pickup for Thursday, June 15th will be at Sunnyside Community Services from 5-8pm.


Escarole – It looks like lettuce, but it’s not! Escarole a very nutrient-dense vegetable, and can be eaten raw or cooked. When to use: Within 5 days.


Garlic Scapes – This is the top of the garlic plant–remove the head and use the rest as you would garlic. It gives a slightly milder flavor. When to use: Within a week.


Parsley – Don’t write this off as just a garnish–it’s also great in soups, salads and juices! When to use: Within 3 days.


Baby Arugula – This is the next planing, so it’s extremely tender and best eaten raw in a salad. When to use: Within 3 days.


Red Romaine Lettuce – Romain loves the hot weather, and holds up great with heavier toppings. When to use: Within a week.


Toscano Kale – Try this one as kale chips, thrown in a cold smoothie or added to a soup. When to use: Within a week.


Please note that any boxes not picked up by 8pm will be donated to SCS, and items are subject to change.


If you find that your greens have gone “limp,” a tell-tale sign of dehydration, try soaking them in a bowl of cold water for a bit to help them perk back up.


For more tips, recipe ideas, and info on this week’s produce, check out the Golden Earthworm blog. http://goldenearthworm.com/farmblog

Gazpacho Salad


recipe and image via Food and Wine

With cherry tomatoes that are promised to “explode like water balloons and taste like Red Hots,” how can you not make this salad?

Ingredients
1 pint cherry tomatoes
1 cup water
1 cup sugar
1 tablespoon kosher salt
1 tablespoon crushed red pepper
One 2 1/2-inch cinnamon stick

One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 pound sea beans, thick ends trimmed (If sea beans are unavailable, substitute with asparagus or haricots verts)
1 cucumber—peeled, seeded and thinly sliced
2 scallions, thinly sliced
1 tablespoon sherry vinegar

Method
1. Bring a saucepan of water to a boil. Fill a bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch them until the skins start to split, about 15 seconds. Drain the tomatoes, then transfer them to the ice water to cool. Drain and peel the tomatoes, then transfer them to a small bowl.

2. In the same saucepan, combine the water, sugar, salt, red pepper and cinnamon stick; simmer over moderate heat until the sugar dissolves. Strain the syrup over the tomatoes and let stand until cool, 45 minutes. Drain, discarding the syrup.

3. Preheat the oven to 350°. On a baking sheet, toss the bread with 2 teaspoons of the olive oil and season with salt and pepper. Bake until golden, about 8 minutes.

4. Bring a medium saucepan of water to a boil. Add the sea beans and blanch for 30 seconds. Drain in a colander and cool under running water, then pat dry.

5. In a bowl, toss the tomatoes, croutons, sea beans, cucumber, scallions, vinegar and the remaining 2 tablespoons of oil. Season with salt and pepper and serve.

Yield: 6 servings

Beet, Cucumber, & Sweet Onion Salad with Dijon-Honey Dressing

recipe via Epicurious


Ingredients
6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Method
1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Corn & Tomato Salad

recipe and image via Sunset


I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica

You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.

Ingredients
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled

Method
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.

2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.

3. Sprinkle goat cheese over salad; serve warm or at room temperature.

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Yield: 4 to 6 servings

Edamame Salad with Roasted Corn

recipe via Lisa Sabin; image via The Nibble

I have made this a couple times and it is light and healthy. Yes, you are using frozen edamame, but the fresh corn makes all the difference. – Jessica 

Ingredients
1 bag (16 0unces) frozen shelled edamame (soy beans)
3 ears of corn, roasted
1/4 cup diced red onions
1/4 cup chopped red pepper
1 1/4 tbsp finely grated ginger root
2 tbsp finely chopped cilantro
1 tbsp light mayonaise
1 tbsp lemon

Method
1. Drizzle olive oil onto ears of corn, sprinkle with sea salt and freshly ground pepper. Roast corn at 350 degrees for about 40 minutes. Turn frequently.

2. Toss edamame, peppers, onions, cilantro in bowl. Whisk lemon and light mayo in a cup, toss into the salad. Set aside.

3. Remove corn from oven, let cool for a few minutes. Carefully cut corn kernels off the cob. Toss corn into the bown with the other ingredients. Chill in the refrigerator.

4. Serve cold or at room temperature.

Yield: 4

Kohlrabi Salad

Recipe via CSA Member, KC Trommer



Ingredients
2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 teaspoon fennel seed or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, pressed (optional)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 to 2 Thai bird chilis (optional), minced

Method
1. With a sharp chef’s knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.

2. If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.

3. Combine the ground fennel seed, vinegar, salt, pepper, and garlic and chilis, if using. Slowly whisk in the two oils. Pour over the vegetables and toss to coat. Taste for salt. Serve.

Yield: 4

Arugula Salad with Beets & Goat Cheese


recipe and image via Simply Recipes

I make this salad with candied pecans instead of walnuts and use a bottled balsamic vinaigrette when I’m feeling lazy. – Jessica

Salad Ingredients
Beets boiled (until a fork easily goes in it, about an hour), peeled, and sliced into strips
Arugula, rinsed and dried
Goat cheese
Chopped walnuts

Dressing Ingredients
1/4 cup Olive oil
Juice from 1/2 a  lemon
1/4 ts Dry powdered mustard
3/4 ts Sugar
Salt and pepper to taste

Method
1. Mix dressing ingredients.

2. Assemble beets and arugula and dress with dressing.

3. Top with chopped walnuts and goat cheese.

Horta Vrasta: Boiled Leafy Green Salad


recipe via About.com; photo via Greek-salad-recipes.com


This salad can be made with spinach, beet greens, as well as greens others might consider weeds, such as dandelion greens and nettles or any dark leafy green, such as mustard greens or broccoli rabe (raab, rapini). In rural Greece, horta, is the local green of choice.

Ingredients
1 1/2 pounds of spinach
sea salt
freshly ground pepper
extra virgin olive oil
2 lemons

Method
1. Wash the greens carefully, discarding thick stems and damaged leaves.

2. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used). Remove with tongs, squeezing out the water and drain in a colander.

3. Serve greens warm or at room temperature. Place on individual salad plates, add salt and pepper to taste. Drizzle with olive oil and lemon juice to taste.

Yield: serves 4