This Week's Delivery Saturday May 14, 2011

Store in the Fridge:

Asparagus - Berry Simple Farm

Cabbage - Hartland Farm

Spinach - Corvallis Farm

Spring Onions - Greenbriar Produce

Romaine - Hartland Farm

Store In A Cool Dry Place or The Fridge:

Strawberries - Papa's Orchard

Good morning! Everything in your bag this week is all green or red. This is always the case when we are deep into the Spring! We hope you are enjoying this delicious local food!

Recipes and Information

Grilled Asparagus with Spring Onion Vinaigrette

• 1 bunch thin asparagus
• Olive oil
• Coarse salt and freshly ground pepper
• Spring Onion Vinaigrette (see below)
• 
  
• Preheat a grill pan over high heat. Brush asparagus with olive oil and transfer to grill. Grill asparagus for 1 1/2 minutes; sprinkle with salt and pepper. Serve immediately drizzled with vinaigrette.

1. 
   

   Spring Onion Vinaigrette

   • 5 tablespoons extra-virgin olive oil
   • 2 tablespoons red-wine vinegar
   • 1 tablespoon freshly squeezed lemon juice
   • 2 1/2 tablespoons thinly sliced spring onion
   • 1/2 teaspoon minced garlic
   • 2 tablespoons thinly sliced lemon zest
   • Coarse salt and freshly ground pepper

   Place all ingredients in a small bowl and whisk until well combined.

   
   

   
   

   Another Vinaigrette Recipe For Your Mason Jars

   Made this last night. So. Good.

   
   

   Perfect Vinaigrette

   serves 6 to 8

   
   

   3 Tbsp vinegar (I recommend champagne, white or red wine, or tarragon vinegar)

   1/2 tsp Dijon mustard

   1/2 tsp finely minced or grated garlic

   1 large egg yolk

   3/4 tsp sea salt

   1/4 tsp freshly ground pepper

   1/2 cup good olive oil

   
   

   I keep a couple of glass bottles on hand for the purpose of making salad dressing. Should you have one on hand, just dump all of the ingredients in and give it a thorough shaking. If you don't, whisk together all of the ingredients save the oil, then slowly drizzle the oil in, whisking as you go.

   
   

   
   

   Chinese Cabbage Salad with Scallions and Roasted Peanuts

   Fresh cabbage salads are lovely, but chopped peanuts and mellow scallions put a little extra crunch in this salad.

   1 tbsp. rice wine vinegar

   1 tbsp. nam pla (Vietnamese fish sauce)

   Salt and freshly ground black pepper

   1⁄2 cup light sesame oil

   1 shallot, peeled and sliced into thin rings

   4 scallions, thinly sliced

   1 small Chinese cabbage, trimmed and julienned

   1⁄2 cup chopped roasted peanuts

   In a small bowl, whisk together rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.

   Quickly sauté scallions in a little sesame oil. Place cabbage in a large serving bowl and add vinaigrette. Toss well.

   Sprinkle the sautéed scallions and peanuts over top of salad before serving.

   
   

   with thanks,

   christy and tom