Organic George
Urban Farming at Reedy River Farms
When you think of farming, classical images and ideas are unavoidable. There’s a farmhouse, a barn, large expanses of land on which to grow crops or graze lives...
Winter Harvest at Reedy River Farms:
Working closely with the restaurant industry, both here in Greenville and back at Chris’s former farm-to-table gig in Michigan, has its perks. The guys are willing to share their quick and easy kitchen tips for what they’ve got growing this winter.
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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