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salad

Spring invites new flavors from local farms

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By Julia Howard

Gomez Veggie Ville, photo by Pattie Garrett

It felt so good to feel sunshine on our faces this past Saturday at the Saratoga Farmers’ Market. From now through the end of April, the farmers’ market will be outside, weather permitting, in the Bon-Ton/Bow Tie parking lot at the Wilton Mall on Saturdays, 9:30 am to 1:30
pm. Current COVID guidelines still stand, so mask up, bring your shopping bags, and remember to social distance as we continue to ensure the safest (and freshest) shopping experience.

As we eagerly anticipate spring perennials like asparagus and rhubarb, they are still much too young to harvest as vibrant shoots have just recently broken through the earth. Even fiddleheads are weeks away from emerging. However, early spring offers an opportunity to savor the first tender greens that are getting their start in greenhouses and the last of stored crops like beets, kohlrabi, and radishes. Innovative farmers are also bringing hydroponically grown produce like cucumber, watercress, and herbs. And, some farmers work tirelessly to bring crops that grow year-round, like mushrooms.

If you are eager to make spring meals, there are plenty of flavorful ingredients available at the farmers’ market. We feel inspired to share recipes for a fresh herbed salad and seared pork chops this week. Combining stored fruit and vegetables with freshly harvested greens, fresh farm eggs, and heritage meats is what spring cooking is all about.

Herbed Spring Salad with Egg and Walnuts

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iStock

Adapted from the recipe by David Tanis
Yield: 4 servings
Time: 1 hour

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a seared pork chop. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Ingredients:
*Ingredients currently available at the farmers’ market

FOR THE VINAIGRETTE:
● 2 tablespoons finely diced yellow onion*
● 1 tablespoon Dijon mustard
● 1 tablespoon red wine vinegar or sherry vinegar
● 3 tablespoons lemon juice, plus more to taste
● ½ teaspoon grated garlic* (from 2 small cloves)
● Kosher salt and black pepper
● ¼ cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
● 4 cups lightly packed watercress* or a mixture of salad greens*
● 3 medium beets*, cooked, peeled, and cut in wedges
● ½ cup thinly sliced radish* (6 to 8 medium radishes)
● ½ cup thinly sliced turnip* (or use small kohlrabi*)
● ½ cup thinly sliced cucumber*
● Kosher salt and black pepper
● 2 tablespoons roughly chopped dill*
● 2 tablespoons basil* leaves, torn
● 4 (7-minute) boiled eggs*
● 1 cup toasted walnut halves

Instructions
1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice, and garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip, and cucumber. Season with salt and pepper. Add dill, basil, and half of the vinaigrette. Toss gently to coat.
4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Shaved Brussels Sprouts Salad

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AdobeStock

Recipe by Two Peas & Their Pod
Prep & assembly time: 15 mins
Makes 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

For the Dressing:
● ⅓ cup olive oil
● 1 tablespoon fresh lemon juice
● 2 tablespoons apple cider vinegar*
● 1 tablespoon pure maple syrup*
● 2 teaspoons Dijon mustard
● 1 clove garlic*, minced
● Kosher salt and black pepper to taste

For the Salad:
● 1 lb Brussels sprouts*, ends trimmed
● 1 large Honeycrisp* apple, chopped (or 2 small apples)
● ½ cup dried cranberries
● ½ cup sunflower seeds
● ⅓ cup shredded or shaved Parmesan cheese*
● Kosher salt and black pepper to taste

Instructions
1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Spinach Salad with Peaches and Beets

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Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Simple Raw Kale Salad

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AdobeStock

Recipe provided by Echo Creek Farm

Ingredients
*Ingredients currently available at the farmers’ market
● 5 cups kale*, cut into ribbons
● 2 Tbls lemon juice
● Sea salt to taste

Instructions
Stack the kale leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons. Place the kale in a large bowl and drizzle with lemon juice which helps to soften the kale. Sprinkle with sea salt and toss to combine.

Farmers’ Market Green Salad

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Photo by Pattie Garrett

Adapted from the recipe featured in Cook’s Illustrated and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market

For the Salad’s Base:
● A handful of mesclun leaves*
● A handful of arugula*
● A handful of mustard greens*
● Add herbs such as parsley*, basil*, dill*, or other favorites*

For the Croutons:
● 5 cups of ¾ inch bread cubes from ciabatta or crusty rustic loaf*
● ¼ cup water
● ¼ teaspoon table salt
● ¼ cup olive oil

For the Vinaigrette:
● 1 Tablespoon balsamic vinegar
● 1½ teaspoons very finely minced shallot*
● ½ teaspoon mayonnaise
● ½ teaspoon Dijon mustard
● ⅛ teaspoon table salt
● 3 Tablespoon olive oil

Instructions
1. For the salad: Toss greens together in a large bowl.
2. For the croutons: Place bread cubes in a large bowl. Sprinkle with water and salt. Toss, squeezing gently so the bread absorbs water. Heat olive oil and soaked bread cubes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
3. For the vinaigrette: Combine vinegar, shallot, mayonnaise, mustard, and salt in a small bowl. Whisk until mixture looks milky and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on the surface as you whisk, stop the addition of oil and whisk the mixture well to combine, then resume whisking in oil in a slow stream. The mixture should be glossy and slightly thickened with no pools of oil on the surface.

Notes
● Season croutons with favorite dried herbs and spices.
● Top with microgreens, veggies, fruit, crumbly cheese, seeds, or nuts.