WASTE NOT, WANT NOT
BUY LOCAL, BUY SEASONAL, BUY FRESH
AS I MENTIONED LAST WEEK, I WAS DOWN AT THE FARM FOR MY LOCAL PRODUCE RUN. THIS WEEK I WENT DOWN AGAIN AS I DO EVERY WEEK. THE GREENS ARE EVEN MORE VIBRANT AND BEAUTIFUL, IT WAS LIKE THEY WERE TALKING TO ME, TAKE ME HOME! SO LETS GET MAKING SALADS.
ALL-TIME FAVORITE SALAD RECIPES
ORIENTAL GARDEN TOSS
6 ounces of fresh pea pods or 1 6-ounce frozen pea pods, thawed
� cup salad oil
1/3 cup vinegar
2 Tbsp. sugar
1 Tbsp. soy sauce
� tsp. ground ginger
4 cups sliced Bok Choy
4 cups torn leaf lettuce
1 cup fresh bean sprouts
2 Tbsp. chopped pimento
Trim ends from fresh or frozen pea pods. Cook pea pods in 2 cups boiling lightly salted water, drain well.
DRESSING
In screw top-jar combine salad oil, vinegar, sugar, soy sauce and ginger. Cover and shake well to mix. Pour dressing over pea pods, cover and refrigerate 1 to 2 hours. In large salad bowl combine Boy Choy, mixed greens, bean sprouts and pimento. Add pea pods and dressing. Toss to coat vegetables. TIP: If you have any cashews or walnuts in your pantry, chop coarse and sprinkle over dressed salad.
SWEET-SOUR SWISS CHARD
6 cups torn Swiss Chard
6 slices of bacon
� cup sliced green onions
4 tsp. sugar
2 Tsp. all-purpose flour
� tsp. salt
1/3 cup water
� cup vinegar
Place torn chard leaves in large salad bowl, set aside. In skillet cook bacon until crisp, reserving � cup of the bacon drippings. Crumble bacon and set aside. In same skillet cook onion in reserved drippings over low heat till tender, but, not brown. Blend in sugar, flour and salt; stir in vinegar and water. Cook and stir until thick and bubbly. Pour hot mixture over chard, tossing to coat leaves. Sprinkle with crumbled bacon. Serve immediately.
CHICKEN AND BROWN RICE TOSS
3 cups cooked brown rice
2 cups cubed cooked chicken
� cups sliced celery
� cup sliced pitted olives
2 Tbsp. sliced green onions
� cup mayonnaise or salad dressing
� cup Italian dressing, homemade or bottled
� cup coarsely chopped cashews or pecans
Mixture of lettuces
In mixing bowl combine cooked brown rice, chicken, celery, olives and green onions. Whisk together mayonnaise and Italian dressing, add to chicken mixture. Toss gently to coat. Cover and chill. Just before serving, add cashews or pecan and toss again. Turn into lettuce-lined salad bowl or platter or serve on individual salad plates. TIP: if you like curry, add a small amount to taste, to chicken mixture.
LETTUCE SALAD WITH FRUIT
12 cups baby spinach or baby lettuce
1 cup fruit of choice, strawberries, cantaloupe, raspberries. Etc.
DRESSING
� orange juice
� cup honey
2 Tbsp.extra virgin olive oil
2 tsp. Dijon mustard
Wash and spin dry lettuce. Cut fruit in bite size pieces. Whisk dressing ingredients in a bowl. Pour over lettuce and fruit and toss well.
TIP: Chill your salad plates and then place greens on plates.
TIP: Always dress only the salad you will be eating that day, refrigerate dressing and whisk for later use.
TIP: Place any nuts you have extra in freezer this will keep them fresh.
TIP: Any extra bacon drippings, place in a container in the freezer, this is a great way to always have bacon drippings for later use.
IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE E-MAIL ME AT afreebody@verizon.net or john@hydroharvestfarms.com Attention: TERRIE
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
