Red Wagon Farm

Cabbage Garden Salad with a Yogurt Honey Mustard Dressing

Posted on July 12, 2022 by mo

I don’t think I have ever made a salad without trying to use up odds and ends in the refrigerator and pantry. Today is no different. I am calling this a Cabbage Garden Salad but I could have called it “Kitchen Sink” or “Clean out the Crisper Drawer” salad. Garden salad sounded best to me so we are going with that. This dressing is thick so start with cabbage or kale, something substantial then use any vegetables you have; peas, cucumbers, turnips, broccoli, any fresh greens, peppers, any herbs; chop them up and throw in! The real star here is the dressing, we’ll get to that in a minute.

Here is what vegetables I had.

Shred the cabbage and chop up the other vegetables and herbs. I really like using a mandolin but if you don’t have one or like to use it just chop everything up.

Arrange everything in a serving bowl and make the dressing.

I saw this yogurt based ‘Sunny Honey Mustard‘ dressing and had to try it on a cabbage salad. It’s tangy and delicious and is assertive enough to stand up to this hearty salad. To make it you’ll need;

½ cup plain Greek yogurt (any % fat will do)
¼ cup olive oil
¼ cup Dijon mustard
3 to 4 tablespoons honey, to taste
2 tablespoons lemon juice
2 tablespoons apple cider vinegar or more lemon juice
1 clove garlic, pressed or minced
½ teaspoon fine sea salt

INSTRUCTIONS

In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Absolutely delicious. I hope you try it.

Have a great week, I’ll see you at pickup.

(You can see my husband’s reflection/photo-bomb in the spoon lol).

Posted in 2022, Cabbage, Recipes | Comments Off

Simple Celtuce Salad

Posted on June 28, 2022 by mo

Last year was the first year we grew celtuce and I absolutely fell in love with it. I really hope you try this wonderful vegetable.

It’s easy to prepare, peel the tender outside to reveal the crunchy, juicy, tender, delicate mild flesh.

You use it exactly like a cucumber or zucchini; raw in salads, simmered in soups, ribboned in a pasta or stir-fried.

Try making this simple salad. I think you too will fall in love with celtuce.

1 to 2 large celtuce peeled and cut into bite size pieces
1 to 2 tablespoons chopped fresh herbs; basil, sorrel or mint are all nice
2 to 3 tablespoons rice vinegar
1 tsp agave or honey
Salt and pepper to taste

Combine everything in a bowl and taste and see if you need more salt or sweetener

Simple and delicious.

Have a great week. See you at pickup.

Posted in 2022, Celery Celeriac, Recipes | Comments Off

Young Grilled Fava Beans

Posted on June 21, 2022 by mo

This fava preparation is a fun summery dish I think you will really enjoy.

The fava beans you are getting this week are very young and tender.

We harvest the plants young so you can eat the whole bean pod. Not just the innermost bean as with the more mature favas and edamame.

This couldn’t be easier to make. You can use your outdoor grill or oven broiler. Heat your grill or broiler up to high. While it is heating toss your washed favas in some oil and salt and pepper.

Grill or broil them for 3-4 minutes on each side until they are charred and blistered.

While the favas are cooking I like to chop up some herbs to toss the favas into after they have cooked. You don’t have to do this but it is really nice. I had a handful of parsley, mint and spring onions.

When the favas are nice and charred and you can see steam coming out of the skin they are done. Toss them in the herbs if you are using them, and a little more olive oil and salt and pepper.

That’s it. I finished it with a little squeeze of lemon last minute. Grilled favas are great hot or room temperature and leftovers are just as good as when you made them.

It’s a little messy but licking your fingers is part of the summery fun.

Have a great week. See you at pickup.

Posted in 2022, Beans, Fava Beans, Recipes | Comments Off

Green Tacos

Posted on June 14, 2022 by mo

Aylyn sent me a couple ideas for dishes using our CSA vegetables. I really like soft tacos using vegetables so I had to try the green taco recipe she sent.

The recipe is quite simple. I only changed a couple things using what I had.

It was quick to make and very satisfying. I had some kale, walking onions and garlic scapes and a little asparagus. You could use collards or broccoli and any allium you like. I loved the creamy tang of goat cheese but any cheese or yogurt or vegan option would work.

As always, use what you like and have. My changes are in parentheses

Green Tacos makes about 12 tacos. Great for leftovers.

1 large bunch of greens, washed and tough stems discarded
1 1/2 tablespoons oil
1 large onion, sliced 1/4 inch thick (I used walking onions)
3 garlic cloves, finely chopped (I used garlic scapes)
1 teaspoon red pepper flakes (optional)
1/2 cup water (I needed a little more)
12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave (I heated mine on the stove)
1 cup of any cheese or cheese substitute you like. (I used goat cheese)
A large handful (6-10) cherry tomatoes (I used radishes and avocado)
1 chipotle pepper in adobo sauce (a store-bought salsa or hot sauce will work) (I didn’t use this and didn’t miss it)

Heat the oil in a large skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

Meanwhile, slice the greens crosswise into 1/2 inch slices.

Add the garlic and chili flakes to the onion and cook for an additional minute, then add the water, a large pinch of salt, and the greens.

Reduce heat to low and braise, cover, for about 5 to 10 minutes or until the greens are nearing tender, but not quite finished.

Meanwhile, put the cherry tomatoes (I didn’t use these, but feel free to if you have them) into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper in adobo and a large pinch of salt, and blend until smooth.

Remove the cover from the greens and cook off the moisture until they are nearly dry.

Season with salt and pepper to taste. Fill each taco with a tong full of the greens, top with cheese and or salsa.

Enjoy!

Have a great week. See you at pickup.

Posted in 2022, Greens, Recipes | 1 Comment

INSTRUCTIONS

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