SEVENTEEN ACRES
David will be sowing seventeen acres this year: that's more crops than he's ever planted. And he hopes we'll be seeing more produce in our boxes as a result. This week's warm weather has him itching to plant his tomato seedlings (which, he complained, are getting too big), but he thinks it is prudent to wait another week. He'll be putting in over a dozen varieties of heirloom tomatoes this year.
In the meantime, he's planted loads of zucchini, leeks, celeriac, and many other summer crops. And we'll soon be seeing lots of lettuce, arugula, spinach and radishes. Time to dust off the salad spinner.
In this week's boxes, you'll receive:
2 dozen eggs
Romaine lettuce
Green onions
Rhubarb
Puffed spelt breakfast cereal
Here's a modified version of quick, blender-friendly Caesar-style dressing using green onions instead of garlic. Don't skip the anchovies, which provide a big dose of flavor (not to mention calcium).
Green Caesar Dressing
3 pullet egg yolks (save the whites for tomorrow's breakfast)
2 tsp. Dijon mustard
3 green onions with their greens, chopped into smaller pieces
3 anchovy fillets
2 T. red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola or grapeseed oil
Salt and pepper
Finely grated Gruyere or Swiss cheese
Put the egg yolks, mustard, green onions and anchovy fillets in the blender and pulse until the ingredients begin to break up. Then add the vinegar and run until you have a smooth paste. Then, with the blender running on low, slowly drizzle in both oils, then season with freshly ground pepper. The anchovies will have already provided some salt, but add a bit more to taste.
Toss with large pieces of Romaine, the grated cheese, and some freshly toasted croutons.
No comments:
Post a Comment