Posts Tagged ‘salad mix’
Raspberry Salad with Feta, Toasted Walnuts and Mint
Our fall raspberry season is in full force, so we created our Raspberry Salad with Feta, Toasted Walnuts and Mint to let this tasty berry shine! The salad itself is very simple. Start with a salad mix (we’re using our organic fall salad mix), then sprinkle with fresh raspberries (also using our organic raspberries), crumbled…
Read MoreRoasted Carrot & Red Onion Salad with Arugula and Feta
This Roasted Carrot & Red Onion Salad was created by dear friend and CSA member Beth Earnshaw when she worked for us in our farm kitchen. The fall season inspired the question–what’s a good salad for arugula? And Beth had the answer! The prep work behind this salad does take some time, but the flavors…
Read MoreRoasted Buttercup Squash Salad
I created our Roasted Buttercup Squash Salad because of a common question I’m hearing this fall: What do you do with a buttercup squash? I didn’t know how to answer this, so I did some research and started playing. Like all winter squash, the buttercup squash develops flavor through roasting, so I started there. We…
Read MoreCaesar Salad
In my perception of the salad-creation world there are strict rules about what constitutes a Caesar salad, including a base of crispy romaine lettuce. Well, for our take on the Caesar, we’ll tell you right off the bat–we’re breaking that first rule, and we’re okay with it! We’re using our fall salad mix as the…
Read MoreGreek Salad
On a recent summer afternoon, Julie and I sat down to brainstorm future farm kitchen dishes. A few minutes into the meeting, Farmer Dan delivered the new–the first tomatoes were READY! An obligatory happy dance immediately followed. After we calmed down, an image of a creamy fresh dish with vine-ripened tomatoes popped into my head.…
Read MoreRoasted Beet and Goat Cheese Salad
Something I keep learning as I continue to work at Perkins’ Good Earth Farm is that how your produce is grown and where it comes from matters. For example, I have never liked beets. They stain everything, they smell funny, and I always thought they tasted like dirt. The only time I would eat them…
Read MoreAsian Sesame Salad with Kongjang and Egg
This winter our friends at Firefly Fields gifted us with a 5 pound bag of dried soybeans. At that point, I’d never before cooked with soybeans. So I started searching for recipes, and I came upon this one for sweet and sour soybeans, or kongjang. I substituted local honey for the agave, and I added…
Read MoreHow to Pack a Salad for Lunch
Packing a salad lunch is a great option when you’re out and about for work or play. For instance, this past weekend we left the farm to go hiking at Tippecanoe River State Park. I asked each of our kids to make their own lunch. Our youngest chose a salad, and with some help, she…
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