December 28, 2015

Ingredients

In The Ground
  • Napa Cabbage
  • Lettuce
  • Chard
  • Kales
  • Mustard greens
  • Frisee and Escarole
  • Beets
  • D’avignon radishes
  • Hakurai turnips
  • Red-veined Sorrel

Preparation

ON THE PLATE

Beets, turnips and radishes are best quartered and roasted with salt, pepper, and olive oil to taste at 400° for 15-20 minutes.

Reedy River Salad: chopped red and green romaine, red veined sorrel leaves, baby mustard greens, nasturtium leaves, thinly sliced D’avignon radishes and Hakurei turnips. Dress with honey balsamic vinaigrette: equal parts extra virgin olive oil, balsamic vinegar and raw local honey, with a dash of Dijon mustard.

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Ingredients

In The Ground
  • Napa Cabbage
  • Lettuce
  • Chard
  • Kales
  • Mustard greens
  • Frisee and Escarole
  • Beets
  • D’avignon radishes
  • Hakurai turnips
  • Red-veined Sorrel
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