How-To: De-Seed a Pomegranate

Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Supplies:
1 pomegranate
Sharp kitchen knife
Medium-sized mixing bowl

Method:
1. Using the knife, slice the pomegranate in half on a plastic cutting board. (The juice will stain a wood board.)

2. Fill the mixing bowl halfway with lukewarm tap water and drop in both fruit halves. Let sit for 1 minutes, then gently start peeling away outer rind and white fleshy albedo with your hands. As you peel, the seeds will sink to the bottom of the bowl, while rind and albedo will rinse to the top.

3. Remove all rind and albedo, then drain excess water from the bowl. Reserve seeds.

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Winter’s Best Recipes

recipes-january-22-archived

This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.

Here are a few recipes ideas for the week:

Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

How-To: De-seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

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Mizuna Greens with Candied Pecans & Pear Vinaigrette

This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

Ingredients:
Mizuna greens
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper

Method:
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.

2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.

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