From the Farm: Recipes

Winter Orange Salad

FOUND IN: on December 15, 2012

Oranges are the one ingredient that can really brighten a winter day. I use them in many ways, both fresh and cooked, but one of my favorite things to do with them is to add them to salads. Winter salad greens are so tender and the oranges add just the right sweetness, tartness, and zest. Think of oranges as your tomato replacement for the cold months. Here is a simple, elegant, and beautiful salad to try.

Yield: 4 plated salads

  • 5 small Oranges
  • 1/4 Red Onion, thinly sliced
  • 1/4 cup freshly squeezed Orange Juice
  • 2 TBS fresh Lemon Juice
  • 1 TBS Balsamic Vinegar
  • 2 TBS Extra Virgin Olive Oil
  • 1 tsp Orange Zest
  • Kosher salt to taste
  • 1 head Butter Lettuce, such as Tennis Ball or May Queen
Remove the zest from one of the oranges, before peeling them. Either grate it with a small microplane or zester or thinly slice it from the fruit and then mince it. Juice that orange and set the juice aside. To peel the oranges, take a thin slice off the top and bottom and set the orange on the flat spot you have just created. Using a sharp french knife (chef's knife), slice the peel away in thin slices, leaving no white part behind. Then slice the meat of the orange into 1/4" cartwheels. Set aside.
Combine the rest of the ingredients, whisk together and season to taste. Thinly slice the red onion. Line the plates with lettuce leaves. Top with orange slices, garnish with red onion, and drizzle the dressing over the oranges.
Variations: This salad combines well with slices of avocado, or thinly sliced radishes, as well.
For an appetizer, place the oranges in the center of a small platter, surround with the lettuce leaves, and let guests create lettuce wraps with the mixture.



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

Watermelon, Feta and Black Olive Salad

FOUND IN: Salad on June 10, 2012

Refreshing! The perfect summertime salad.

  • 1 small red onion
  • 2-4 limes, depending upon juiciness
  • 3-1/2 lbs sweet, ripe watermelon
  • 9 oz feta cheese
  • 1 bunch flat-leaf parsley
  • 1 bunch fresh mint, chopped
  • 3-4 tablespoons extra-virgin olive oil
  • 4 oz (1/2 cup) of pitted black olives
    black pepper
  1. Peel and halve the red onion, cutting into very fine half-moons. 
  2. Put into a small bowl to steep with the lime juice. 
  3. Remove the rind and seeds from the watermelon and cut into triangular chunks (about 1-1/2" in size).  Cut the feta into similar sized pieces, and put them into a large, wide bowl. 
  4. Tear off parsley sprigs to use as a salad leaf, rather than as a garnish, and add to the bowl with the chopped mint.
  5. Add the onion and lime juice mixture over the salad, then add the olive oil and the olives
  6. Toss gently and add black pepper, to taste.  Enjoy!


Recipe from Stuart Spisak