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Recipes: Week 2

Posted 6/11/2018 4:34pm by John and Aimee Good.

ARUGULA: Arugula is a mildly spicy salad green, wonderful paired with fruit, cheese, and nuts, topped with balsamic vinaigrette. It is great on sandwiches, and can also be wilted, or cooked. It is very tender, and cooks quickly. 

Wilted Arugula Salad

 This is one of my favorite arugula dishes. It can be served slightly warm or cold, on it's own or over pasta. Wilting the arugula with the warm veggies mellows the spicy flavor, and makes it into a smaller amount, easier to use in 1 meal!

1/2 lb ricotta, drained

1/3 c. sun-dried tomatoes, or roasted red peppers, packed in oil

1/3 c. chopped walnuts

1 large sweet onion

2 T. olive oil

optional additions: olives, croutons, shaves parmesan, etc.

Balsamic vinaigrette:

½ c. olive oil

scant ¼ c. balsamic vinegar

1-2 tbsp. tamari soy sauce (to taste)

(optional) chopped fresh herbs such as parsley, dill, basil, etc.

 

Peel and thinly slice onion. Saute onion in olive oil over medium to low heat, until the onions carmelize, about 15 - 20 minutes. They should be very soft and just starting to brown. Watch them closely to make sure they don't burn!

Meanwhile, chop arugula coarsely and place in salad bowl. Mix with drained ricotta and chopped walnuts.

Add roasted red peppers and/or sun-dried tomatoes.

Once onions are carmelized, add to bowl. Mix everything together until arugula wilts. Add any desired additional toppings.

Mix all dressing ingredients in jar and shake well to amalgamate. Dress salad lightly and serve at once.

 

Arugula Pesto

 Delicious over pasta, with bread and cheese, on grilled cheese, added to soup for a flavor burst, on warm, steamed potatoes, and more!

1 large or 2 med. cloves garlic (or a few garlic scapes, or bunch of garlic chives)

½ c. pine nuts or walnuts

½ lb. arugula (or more, to taste)

½ tsp. salt

2 tbsp. lemon juice

grated parmesan cheese (1/4 to 1/3 cup, or to taste)

extra virgin olive oil

 

In a food processor, chop garlic, pine nuts and arugula, adding items in that order. Add salt and lemon juice. With food processor running, add olive oil in a thin stream, until you have a smooth paste. Add cheese and mix. Adjust seasonings to taste.

Yield: about 2 cups.

*Note – this freezes beautifully, in small containers, or ice cube trays for single servings. (Remove from trays once frozen and store in Ziploc freezer bags.)

 

Radishes:

The mild spice of radishes is perfectly balanced by the creaminess of cheese, in my mind. Here are 2 recipes that pair radishes with cheese, as a spread and as a salad.

The salad could be prepared without the parmesan, or nutritional yeast would make a great substitution.

Radishes can also be cooked! They are wonderful in stir-fry, or roasted in the oven. Like all roasted roots, they become sweeter and juicier. Enjoy!

Spring Radish Spread, from The Farmers Market Cookbook

8 oz. cream cheese, softened                                  

1 tbsp. chopped chives or scallions                                  

1 tsp. chopped fresh dill  or parsley  

½ tsp. sea salt

1-2 tbsp. prepared horseradish, drained (optional)

1 cup finely chopped, or grated radishes

Mix all ingredients. Cover and refrigerate 1-2 hours. Serve with crackers or crusty bread (baguettes, sourdough, thin slices of rye). Makes about 2 cups.

Radish Salad with Parmigiano Cheese, Local Flavors, Deborah Madison

1 bunch radishes, thinly sliced or julienned

1 tbsp. thinly sliced chives

Olive oil

2 ounces Parmigiano cheese

Sea salt and ground black pepper

Salad greens, lettuce, or arugula

Tender radish greens (optional)

In bowl, toss radishes, chives, and radish greens using) with enough oil to lightly coat vegetables. Place vegetable mixture on a bed of salad greens (or lettuce or arugula). Sprinkle salt and pepper. Grate or shave cheese over top. Serves 2-4





Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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