Tips and Recipes
for Brookfield Farm Crops

  
   
 
 


Salad Greens

A salad mix can be as specific and as satisfying as your grandmother's favorite dish, and the components of a salad mix are as variable as your imagination allows. Chicory, mustard, cress, endive, mizuna, kale, dandelion, arugula, tatsoi; plus your choice of lettuce(s) are all options to experiment with. Even some of our "favorite" farm weeds taste great in a salad; like purslane and amaranth


 
 

Recipes:

Blue Cheese Dressing

1 oz. Blue cheese
1 Tbsp oil or mayonnaise
2 Tbsp cottage cheese
¼ cup buttermilk salt and pepper
a drop of pressed garlic
(chopped scallions, chives, or cilantro)
makes ½ cup


Russian Dressing

1 Tbsp mayonnaise
1 Tbsp tomato paste
1 Tbsp cottage cheese
1/3 cup buttermilk
1 Tbsp wine vinegar
¼ tsp salt
1/8 tsp each mustard and paprika
makes ½ cup

Thousand Island Dressing
Make Russian dressing--chop and add pickles, celery and hard-boiled egg.


Green Goddess Dressing

½ cup yogurt
2 Tbsp oil or mayonnaise
¼ cup chopped parsley, basil, and or cilantro
1 tsp chopped chives
1 Tbsp lemon juice
¼ tsp salt
a squeeze of garlic
makes about ¾ cup

Storage Tips:

  • This mix will have to be lightly washed before eating to ensure that it has no grit in it. Leave it out to dry (or put it through a salad spinner) if you plan to store it in the refrigerator for more than a couple of days.