Please check out The Intentional Minimalist for some decadent culinary delights created with the 9 Bean Rows CSA Share
Salade Niçoise
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Recipe: Salade Niçoise
This recipe features local produce from 9 Bean Rows Farm, Murray's, Cherry Grove Farm, Spring Hollow Farms and locally produced products from Food for Thought.
Ingredients
Farm fresh local steamed or hard boiled eggs Farm fresh local yellow beans Farm fresh local fingerling potatoes Farm fresh local fingerling yellow pear tomatoes Farm fresh local pea shoots Homemade mayonnaise Local cherry honey mustard Garlic scape infused olive oil (recipe link) Local wild leek vinegar sea salt Pepper
Directions
Bring a large metal sauce pan with three cups water to a boil with one teaspoon sea salt. Per salad, wash one cup fingerling potatoes and add potatoes to boiling water. Reduce heat to medium high and cook for ten minutes. Strain fingerling potatoes from water and allow to cool for five minutes.
Per salad, trim ends off of one cup yellow beans and add to potato water and cook over medium heat for two-three minutes. Strain yellow beans and allow to cool for one minute.
In a glass jar, mix together three tablespoons homemade mayonnaise, two tablespoons cherry honey mustard, one tablespoon garlic scape infused olive oil, one tablespoon wild leek vinegar and season to taste with salt and pepper.
Per salad, slice one-two steamed eggs. Plate two cups pea shoots and top with hard boiled eggs, yellow beans, potatoes and yellow pear tomatoes. Serve with a side of dressing and a sprinkle of sea salt.
Asparagus, Wild Leek and Arugula Micro Greens Pizza
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Recipe: Asparagus, Wild Leek and Arugula Micro Greens Pizza
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Dennett's Gluten Free, Food for Thought and Farm Country Cheese House.
Ingredients
Gluten-free pizza crust mix
Local sharp cheddar cheese
Local white cheddar cheese
Farm fresh local asparagus
Farm fresh local wild leeks
Local wild leek marinara sauce
Chili pepper flakes
Farm fresh local arugula micro greens
Directions
Preheat oven to 350 degrees. Prepare and bake pizza crust.
Shred one cup sharp cheddar cheese, one cup white cheddar cheese and mix cheese together. Remove tough ends from asparagus spears and slice one half cup asparagus. Remove one quarter cup wild leek white leeks from greens and thinly slice leek whites. Chop one quarter cup wild leek greens.
Spread one half cup wild leek marinara sauce on baked pizza crust. Top pizza with half the shredded cheese. Sprinkle two teaspoons chili pepper flakes on cheese. Top the pizza with the sliced asparagus, sliced wild leek whites, wild leek greens and the remaining shredded cheese.
Bake pizza for ten minutes. Turn oven off and place pizza in warm oven for an additional five minutes. Remove pizza from oven and let set for a few minutes. Sprinkle pizza with a quarter cup arugula micro greens before serving.
Cucumber, Herb and Goat Cheese Soup
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Recipe: Cucumber, Herb and Goat Cheese Soup
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms and locally produced products from Black Star Farms and Food for Thought.
Ingredients
Farm fresh local spring onion
Farm fresh local thyme
Farm fresh local chives
Local verjus
Local olive oil
Farm fresh local cucumber
Farm fresh local goat cheese
Sea salt
White pepper
Directions
Remove root ends off of spring onion whites, slice one quarter cup of whites, one quarter cup greens and place in the glass base of a food processor. Remove one teaspoon fresh thyme leaves from stems and place in the food processor. Mince two tablespoon chives, place one tablespoon chives in the food processor and reserve one tablespoon chives. Add two tablespoons verjus and one tablespoon olive oil in the food processor and pulse for thirty seconds.
Peel cucumber, chop three cups cucumber, place in glass base of food processor and pulse for thirty seconds. Mince two tablespoons cucumber and reserve.
Add one quarter cup goat cheese, one cup water, one eighth teaspoon sea salt, one eighth teaspoon white pepper and pulse for thirty seconds. Adjust seasonings as desired and pulse until smooth.
Serve soup with a sprinkle of minced cucumber, chives and a sprinkle of sea salt.
This page last updated on 4/24/2014.
