I had been thinking about changing the market platter for a very long time. The need to improve it had been slowly gnawing at me. Customers had been asking for a dressing, which it didn’t normally come with, because all of the prepared salads in it were individually dressed. But I wanted to listen to them- something was not working for me either. So I went back to the roots of why I had wanted to start the market platter to begin with. . . to support and show off the amazing local ingredients that are available to us here. To do a macro Victory Garden of all of the amazing farms that come to the Greenmarket. So that is what I did- the market platter is now even more of a collection of the best of our local farms.
The base of the platter is organic yellow- eyed beans that come from Cayuga Pure Organics. They are deliciously starchy and creamy, and create a lovely base note for everything else. If you do not think there is a difference in flavor between local beans and commercial ones, we ask you to try these (or our black bean hummus!). We layer some organic greens on top of the beans. Right now, we are using arugula and sorrel from Two Guys from Woodbridge, however, the greens will change depending on what we find. There is also a seasonal veggie present all the time. The one we have pictured is a Denver Carrot from Windfall farms. The salad dressing is our VG house dressing (recipe below), which we make with a mustard from Beth’s Farm Kitchen, who use local mustard seeds. We also include eggs from Campanelli’s Poultry Farm in Kenoza Lake, NY, and Frere Fumant Sheep’s Milk Cheese from 3 Corner Field Farm. We will be adding some little tweaks here and there, so please let us know what you think! We also had to raise the price just a little, so that we could be sure that we were getting you the best of what we could find, and we think that we did.
VG Dressing: Combine 1/2 cup garlic rosemary mustard, 1 1/2 teaspoons kosher salt, the juice of 1 lemon, 2 tablespoons champagne vinegar, 2 tablespoons honey, 4 tablespoons balsamic vinegar in a blender. We add a few sprigs of cilantro, parsley, and basil as well, but it is up to you. Blend those ingredients together well. Remove the little window piece in the lid of the blender, and slowly pour in about 1 cup of olive oil, blending to emulsify. You can adjust the thickness with some water. Season with salt, pepper, and lemon to taste. Makes about 1 quart.
We just launched a new Mexican salad called Ensalada Si Por Favor. That is what you will be saying after you eat it for the first time! It has organic kale (we get all of our kale from Liberty Gardens in Pennsylvania), toasted pepitas, corn, organic local black beans, radishes, feta, and avocado. The dressing is a delicious Roasted Poblano Dressing that you can make at home, because I am sharing the recipe with you!
Roasted Poblano Dressing
2 Poblano peppers roasted, peeled, and seeded
1/2 cup cashews, soaked in water for 4 hours
1/2 cup water, or as necessary
1 1/2 teaspoons salt
3 tablespoons nutritional yeast
1-2 pinches of garlic powder
1-2 pinches cumin
1/4 cup olive oil
1 1/2 Tablespoons cider vinegar
Roast the Poblanos over an open gas flame until charred and blistered all over, or in 375 degree oven for about 15 -20 minutes or until blistered. Put directly into a bowl covered with a towel or plastic wrap and let sit another 15 minutes. Once cool enough to handle, peel the peppers and remove the seeds.
Meanwhile, put the cashews in a blender and start to blend with as little water as possible. Allow them to break up and become a smooth paste, only adding about 1/2 cup of water, or slightly more if you need to keep the mixture moving with the blade of the blender. Add the poblanos and the rest of the ingredients and blend until smooth. Pour in a little bit of water if you want to loosen it up a bit.
Makes about 1 1/2 cups.
I love kale salads in the fall. Some people complain that the bitter green is getting old and overused, but I disagree. You can talk all you want about collard greens and Swiss chard, but kale is my favorite. Kale is here to stay, and its heartiness lends itself beautifully to many salad interpretations in the colder months. I love roasting sweet potatoes and adding them to my salads for that balance of sweet and bitter. At home I also like throwing in a sharpish cheese, like cheddar or mozzarella, for saltiness and a creamy element. I then add anything else that I might have on hand: chickpeas, shredded carrots, brussel sprouts, even tomato and avocado. Our Feel Good Health Salad should make you feel healthy, yet also comforted. We add roasted sweet potatoes, dates, spiced roasted chickpeas (recipe below) and cauliflower, and top it with a creamy tahini dressing. It is vegan and light, yet very satisfying. Spiced Roasted Chickpeas 2 cups cooked chickpeas* 4 tablespoons olive oil 1/4 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon spicy or regular paprika (preferably Pimenton de La Vera) 1/4 teaspoon cumin Toss the chickpeas with the olive oil, and then add the spices and salt and toss again. Bake at 400 degrees for 10 minutes, move the chickpeas around to make sure they all bake evenly, reduce the heat to 350, and bake for 10 more minutes. They should be nice and crispy. *Soak chickpeas 4 hours to overnight. Cover with ample water, and bring to a boil. Add 1/2 teaspoon baking soda and boil until cooked through. Drain and let dry thoroughly before starting recipe.
There are so many things that I find at the farmers market that are named “watermelon” this and “watermelon” that. I wanted to combine them all into a salad that is all things watermelon. This is our Watermelon Salad, inspired by the Mediterranean way of eating crispy, juicy melons with feta. It includes watermelon cucumbers (sanditas), watermelon radishes, watermelon seeds, crispy halloumi, feta, mint, and watermelon rind pickles.
Spring was a fleeting moment. I usually love its heavy nostalgia, rainy afternoons, and seemingly eternal months. However, this year it was a fleeting moment that seemed to have come and gone leaving me wondering how quickly Fall will arrive. March, what was the rush? Did April even happen? May, I didn’t even realize you were over until now. Summer quickly has arrived, and so has our Summer Salad. This year’s version involves thinly sliced heirloom beets, radishes, edible flowers, roasted Oregon hazelnuts, and fruits (right now we have cherries) over organic spinach and beet leaves. It comes with a little nob of fresh goat cheese stirred with black pepper, lavender, and olive oil, as well as a cherry dressing. We will try to keep it currant (pun intended), so expect variations, and go with the flow. XO, Sophia
Salads | posted on April 9, 2014
Hello Spring Salad!!! This is inspired by the flavors of a spanakopita, which is one of my favorite foods. I copied the combination of leeks, scallions, spinach, dill, and feta, and shook it up a bit. The salad is a mixture of spinach and fresh herbs, with a chunk of Bulgarian sheep’s milk feta, and a delicious leek dressing with some dill. It is simple and fresh. Enjoy!
This is the second Spring that we are featuring Sophia’s “Hummus” Salad. I feel kind of silly writing my own name in there, but it is a salad that I made up for myself, and eat quite often during the Spring and Summer, so the name definitely fits. In the Summer I add a lot of things to it, like tomato, cucumber, mint, basil, cilantro, baby potatoes, etc. But in the Spring, I keep it simple with some fresh scallions, oregano, and chile peppers. We prepare a tahini dressing with tahini, olive oil, water, and lemon juice, in which we toss the garbanzos, along with some za’atar. Za’atar is a spice mix of dried wild thyme (it sometimes has oregano, marjoram, etc), sumac, and sesame. It is a filling little salad, and is really rich in fiber, protein, iron, and calcium. Take it with you for lunch, along with the mini Arugula Pesto Barley Salad!
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