I brought home my first batch of beautiful veggies from High Cross Farm yesterday!

Since it’s probably hard to identify everything in the photo, here’s the list:

  • RHUBARB, and a whole 3 lbs!  Yum-OH!
  • Green garlic
  • Arugula
  • Wild (!) mint that they foraged from the woods.  (How cool is that?)
  • Oregano
  • Baby Kale
  • Baby Chard
  • Lettuce
  • Garlic mustard, which is an invasive plant in this area, and honestly, I’m not overwhelmingly excited about cooking with it, but I’ll let you know how it goes.

I was in a bit of hurry after I got home last night, since I had plans to go to this.  (It was great fun!) I decided to make life easy.

I washed the lettuces and arugula, and made myself a big spanish-inspired salad.  I started off by making a quick sherry viniagrette that I can use all week long:

1/4 cup sherry vinegar
2 tsp dijon mustard
1 garlic clove, smashed
3/4  cup extra virgin olive oil
Salt and pepper to taste

Combine everything in a jar, and shake the bejeezus out of it until it emulsifies. Easy.

Note:  The ratio for viniagrette is 3-1. Three parts oil to 1 part acid, which can be lemon/lime juice or vinegar.  You can play with this ratio to your own taste, but it’s great to have it in your back pocket when you don’t have time to prepare a fancy salad dressing with lots of ingredients. Plus it’s endlessly adaptable. Add fresh herbs, capers, honey, soy, even cheese.

Note 2:  When you combine garlic and oil, and leave it there for a long time, that’s a recipe for botulism. So don’t think you can keep the dressing indefinitely.  Use it or throw it out after a week, 10 days tops.  See? There are reasons behind these storage guidelines we see everywhere.   

I doctored up the salad with julienned piquillo peppers, slivered pieces of Pamplona style salami from Bolzano’s, Bel Gioso ricotta salata (I didn’t have manchego on hand, OK?), red onion and radishes.

I would have added chickpeas as well if they weren’t frozen solid in their cooking juice in my freezer.  And some sea-salted marcona almonds would have added some crunch and an extra hit of rich flavor, too, but like I said, I was in a hurry.  And it was a great salad without these additions.

I’m already dreaming about breakfast from my CSA:  soft scrambled eggs with sauteed greens and green garlic.

But I have to go for my run first.

Happy trails, and happy cooking!

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