Hakurei Turnip and Pea Shoot Salad with Lemon Vinaigrette

This salad celebrates the fresh flavors of crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.

Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves

For the Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste

Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.

2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.

3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.

Fresh & Foraged Recipes

This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.

Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Rainbow Swiss Chard with Lemon Citronette

A light, lemony dressing adds bright appeal to tender Swiss chard.

Ingredients:
1 large bunch rainbow Swiss chard
2 tablespoons fresh lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper

Method:
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.

2. Cook stems in a pot of salted boiling water for about 4-6 minutes, until tender, then immediately plunge into an ice bath to preserve color. Let cool.

3. For the dressing, stir the Meyer lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.

4. Once stems are cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.

View Complete Recipe Index

Lemon & Dill Buttermilk Dressing

Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!

Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste

Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.

this week's recipes
a taste of bavaria

farm & garden notes
hello, november

workshops & events
new classes!

archives