Friday, May 29, 2009

"You Get What You Give"

Hidden Villa
May 26, 2009

Strawberries
Thyme
Swiss Chard
Spring Onions
Hakurei Turnips
Spinach
Green Garlic


The Swiss Chard in this weeks box was beautiful. I have a few favorite dishes using chard. My favorite, Salmon wrapped in Swiss Chard, is my take on a L'Amie Donia menu item (Bass wrapped in Butter lettuce). Since that wasn't in the cards for this week I thought I'd do a little research and found something interesting, yet simple on Epicurious.com.

I have found that I feel duty bound to use the items in the box for their best possible use. I am often conflicted trying to decide whether or not to make something over the top or extremely simple. I am leaning towards simple, letting the amazing produce shine.

I was pleased to see the green garlic again, especially since I had a risotto request.

Here's what's happened so far...

"The" Family

Wednesday: Green Garlic and Leek Risotto, Herb Roasted Chicken (oregano, thyme)Strawberry mousse

Thursday: Spinach salad with walnuts, goat cheese and kumquat vinaigrette, Sauteed Hakurei Turnips, potatoes and golden beets, Sauteed Swiss Chard with Spring Onions, Sand Dabs with Tomato and Spring Onion Greens.


A brief note about Kumquat vinaigrette. I found myself with out citrus to make dressing for Thursday's salad. Luckily there is a Kumquat tree outside the kitchen door. I wasn't sure how it was going to work out but I was pleasantly suprised. It was delicious if I do say so myself. It really shouldn't be a shock to me considering kumquats are nature's Sour Patch Kids.

Here's what I did...

Cut off the stem end of the kumquats and cut into large chunks, removing the seeds.

  • Combine in a blender with Extra Virgin Olive Oil and a touch of honey.

  • Blend until pleasantly chunky (i.e. how chunky you like it!)

1 comment:

  1. I've got a ton of Kumquat from my mother's tree so I'm going to have to try that vinaigrette!

    ReplyDelete