From the Farm: Recipes

Apple, Radish and Red Onion Salad

FOUND IN: Salad on October 29, 2012

Makes 4 - 6 plated salads

It's fall and time to celebrate apples! Any crisp apple: Cripps Pink, Pink Lady, Arkansas Black, or even Granny Smith Apples all work well in this recipe. I think it's fun to use more than one type, to enjoy the textures and subtle differences in flavor.

  • 2 crisp apples, thinly sliced
  • juice of 1/2 lemon
  • 1 tsp lemon zest
  • 1 bunch French Breakfast radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 stalk celery or fennel branch
  • 1 Tbs fresh lemon thyme leaves, minced
  • 2 small heads butter-type lettuce
  • 1 Tb olive oil, or to taste
  • 1 Tb rice vinegar, or to taste
  • Kosher salt and freshly ground black pepper

Slice apples, thinly and toss with lemon juice in a bowl. Add radishes, onion, celery or fennel and thyme. Toss all together with olive oil, rice vinegar, lemon zest, salt & pepper. Season to taste. Arrange on plates with lettuce and drizzle with a little of the dressing from the bowl.

Options: I love crunchy, crisp salads in the cooler season. There are 2 ways I do this type of salad. The thin slices look very elegant when plated, but sometimes it is fun to dice the fruits and vegetables, instead. If you make an effort to dice each item to a similar size and shape, it is remarkable what a difference it makes in your mouth. With the French Breakfast radishes, I use them as my guide, cut them in quarters, lengthwise, and then slice them into about 1/4 " slices. Then I cut the apples, celery, and onions to match the size of the radishes.


From the Farm: Recipes

Lemon Thyme Baby Squash Salad

FOUND IN: Salad on June 25, 2012


Thanks to Chef Blake McCormick of EVO for sharing this summertime favorite.

  • 3 lbs assorted baby squash and zucchini (patty pan, crookneck are two I love to use)
  • 1 bunch lemon thyme
  • 2 cups cooked farro
  • 1 cup of chèvre (we use split creek farm)
  • 1/2 cup citrus vinaigrette (recipe follows)
  • Sea salt
  • Cracked pepper
Citrus vinaigrette:
  • 6 oz extra virgin olive oil
  • 6 oz canola oil
  • 2 oz lemon juice
  • 4 oz white wine vinegar
  • Zest of one lemon
  • 2 tablespoons honey
  • Salt & pepper

Mix the vinaigrette first.

  1. Place both oils in a separate bowl.
  2. Combine all other ingredients in another bowl.
  3. In a slow steady stream pour oil into the mixture while vigorously whisking to incorporate. Season with salt and pepper.
Assembling the salad.
  1. Slice squash and zucchini on mandolin as thinly as possible.
  2. Pick lemon thyme off stem.
  3. Cook farro in salted water as directed, strain, and spread out to cool.
  4. Combine all ingredients in mixing bowl, season with salt and pepper, add dressing slowly, making sure not to over saturate.
  5. Pile salad into bowls, serve immediately.