Salad dressing

1 cup olive oil

1/4 cup apple cider vinegar

2 cloves garlic minced fine

1 tsp dijon mustard

dash of salt & pepper

Directions

Mix everything together in a mason jar & store it in the fridge for up to 2 weeks. Each time you go to use it, give it a hard shake. Fresh herbs are always a great option, but I like to add them to the salad, rather than the dressing, as it will allow it to last longer in the fridge, and allow you to change up the herbs whenever you please.

Cheers!

Kim

The post Summer salad dressing appeared first on TapRoot Farms.

Now that we’re into the season of a great deal of greens, I thought I’d send out my very favourite Caesar salad dressing, Even if you think you hate anchovies, I strongly suggest that you give them a try in this recipe, even if it’s only once. I’ll even go so far as to say that if you’ve ever been at a restaurant and said “Wow! This is the best Caesar salad ever!” Chances are, there were anchovies in the dressing. I added a little bbq chicken to this one as it was a “big salad for dinner” kind of night at our house.

2 cloves garlic (finely minced)

3-4 anchovy fillets, rinsed

1/2 tsp Dijon mustard

Juice from 1 lemon

1/4 tsp Worcestershire sauce

1/4 cup olive oil

2 tbsp mayo

1/4 tsp black pepper

big pinch of salt

crumbled bacon & grated Parmesan cheese on top to serve.

Directions

The easiest way is to throw everything (except the bacon & cheese) into a food processor & give it a good blitz. If you don’t have one, mince the garlic very fine, and then add all but bacon & cheese to a canning jar, seal the lid, & and give it a really good shake. Toss dressing over torn romaine lettuce (or whatever you have on hand) and sprinkle with cheese and bacon before serving.

That’s it!

(For an entree salad, I usually add bbq chicken or sauteed prawns & serve with garlic bread)

Have a great (SUMMER IS FINALLY HERE) week & I’ll see you next Monday!

-Kim

The post Caesar Salad Dressing appeared first on TapRoot Farms.

My sister in law came for dinner last night, and Nicoise salad was on the menu. It’s a favourite around here, and a great one to add some locally grown goodies to, so I thought I’d share it with you all.

Simple. Delicious. Fresh.

Nicoise Salad

Dressing (enough for 4 entree size portions)

1/4 cup oil

1/4 cup vinegar

Juice from 1 lemon

1/4 tsp dijon mustard (or dry mustard

1/4 tsp pepper

Salad

4 small tuna fillets or 2 cans chunk tuna, drained

1 handful locally grown greens (spinach in this case) per person

2 hard boiled eggs, divided

8 anchovy fillets, rinsed

8 small new potatoes, boiled & halved

5 or 6 blanched green beans per person

1 tomato cut into 8 wedges

1/4 cup pitted black olives

1/4 cup diced chives

Directions

Mix up the dressing, and cook the beans & potatoes. Mix half the dressing with the beans & potatoes and let marinate for at least 1 hour. If using tuna fillets, marinate in half of remaining dressing, and then sear in a hot pan until just pink in center (about 2 minutes per side)  Arrange equal amounts of of all ingredients, drizzle with dressing used to marinade potatoes & beans, and serve with some locally made bread.

Like I said, Simple. Delicious. Fresh.

K

The post Nicoise Salad appeared first on TapRoot Farms.

Kim here, and I have some exciting news! Many of you have asked for a regular section on recipes or inspiration for the abundance of beautiful food that you get in your CSA boxes every week. While it’s been done many times throughout the years, sometimes it has had to slide off of the radar during the heavy harvest times, because let’s be honest, getting you those beautiful vegetables will always take priority over just talking about them. Ask any farmer…… there are simply not enough hours in the day.

So that’s where I come in! Starting today, and every Monday going forward, you will find a post here that we sincerely hope will elevate your CSA experience to even greater heights! What can you expect? Well, it’s going to be a mix of things…. sometimes a recipe, or ways to use a less familiar vegetable, different ideas for preserving the harvest and reduce food waste, or even just some simple tips & tricks to give you more confidence in the kitchen. Above all else, these posts will be about getting the most from your CSA boxes. Because Josh & Patricia value your support & commitment to the farm, they want to make every effort to give you an exciting and engaging experience in sharing the harvest with them.

So let’s jump right in, shall we?

Let’s talk cabbage. We all know it’s a winter staple- nutrition packed, versatile & delicious- but sometimes, figuring out what to do with it all can feel a little overwhelming. One of the most simple ways to enjoy it- I mean besides raw- is to mix up a simple slaw. Thin sliced cabbage, maybe a diced up apple, kohlrabi, red onion, and a splash of cider vinegar and oil. Another way, and one of my very favourite cabbage recipes, is so quick & simple that it is perfect for those hectic mid week meals!

Warm Cabbage & Cashew Salad

• 1 medium sized green cabbage thinly sliced or diced
• ¼ cup oil or butter (coconut oil, olive, grapeseed, whatever you prefer)
• 1/3 cup cashews (raw or toasted, salted or plain)
• 3 tbsp minced or grated fresh ginger
• 1-2 garlic cloves minced or grated
• 2 carrots grated, thin sliced, or diced
• 1 tbsp cumin seeds
• ½ tsp turmeric
• Salt & pepper to taste

Optional garnish;

• sprinkle of toasted sesame seeds & some diced green onions or  farm fresh Taproot peashoots

Directions

In a large skillet on medium, heat oil or melt butter. Add cashews, carrot, ginger, garlic & cumin seeds. Stirring frequently so garlic doesn’t brown, cook until fragrant and cashews become slightly transparent (about 3-4 min) Add turmeric & cabbage and mix well to incorporate all flavours. Cook until cabbage is just barely getting soft,- you want to maintain a bit of the natural crunch. (about 5 min) Season with salt and pepper and top with optional garnish if desired. Serve warm or chilled. Also great as leftovers for a delicious lunch!

As with almost all of my recipes, don’t be afraid to swap things out based on your personal tastes. Want to add some purple cabbage?Do it! Have a piece of leftover kohlrabi or a couple radishes hanging out in the fridge? Throw them in! You like peanuts or almonds more than cashews, or maybe no nuts at all? That’s ok too, toss in some granola or toasted flax seeds to replace the crunch factor. The only thing you need to remember is that if you’re increasing the volume of vegetables you’re putting in, you’ll need to also add a little extra of whatever cooking liquid/oil/butter that you’re using. I’d love to hear what you all come up with!

Love some local food, and see you next Monday!

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