Wednesday, December 21, 2011

Good Eats Newsletter - December 21st, 2011



This Week's Vegetable Share Contains:
Handful of Chard; Handful of Kale; Sweatheart Cabbage; Sugar Beets; Red Norland Potatoes; Yellow Onions; Butternut Squash and

1 Bag of Pea Shoots and Chard Mixed
1 Bag of Frozen Broccoli

 


Localvore Offerings Include:

Elmore Mountain Bread
Jasper Hill Harbison Cheese
Pa Pa Doodles Eggs

 

Now Taking Bulk Vegetable, Localvore Items and Meat Orders!

There are a few new items on the Localvore list including Organic Steel Cut Oats, Miso and Tamari. 

Order forms can be downloaded on thehomepage of our website. There are separate order forms for veggie/bulk and meat in both PDF and EXCEL format. All orders need to be in on the Friday before delivery date.

Let me know if you have any questions.


THERE IS NO CSA DELIVERY NEXT WEDNESDAY DECEMBER 28TH!



Happy Holidays!
From all of us at Pete's Greens we wish you a happy and safe holiday season. We are very thankful to have such wonderful members to share our weekly harvest with and appreciate your support of what we do. We could not do it without you.

Live and Eat Well


Delivery Issues

If there is a shortage at your pick up site and you go home without one of the items you should have received, please email us!  We want to know, and we want to fix it for you.  Please don't just write it on the check off sheets.  Those sheets may not make it back to us and we may miss your note.


Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or we can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.


Storage & Use Tips
 
Sugar Beets -  This big, white, lumpy root is mainly grown to produce refined sugar crystals that we all know as white sugar (more so now that our old standby corn is being used more and more for fuel production).  Though its resurgence in popularity for human use is relatively recent, it has been used for centuries as animal fodder, images of the beet have been found on the walls of Egyptian crypts.  We are constantly trying new things and new varietries on the farm and the sugar beet made the grade when we noticed how sweet these beets really were. They are not the best beets for raw eating, but when roasted are absolutely delicious, sweet and earthy. Store in plastic bag in the crisper drawer of the fridge indefinitely (just kidding, but they store a long time).

Arrowhead Cabbage or Sweetheart Cabbage can be picked out by its pointed "arrowhead" shape. It may seem that all cabbages are made equal but I wish to share with you a big secret, they are not. This type of cabbage has very tender leaves, being succulent and sweet as compared to slaw or kraut cabbages that have thick leaves and high dry matter which is desirable for slaw and kraut. These sweethearts are the perfect cabbage for stir fry, egg rolls and summer-like salads and even as a substitute for lettuce on sandwiches. Store in plastic bag in crisper drawer of fridge (if it fits) for 7-10 days. Because they are a more tender cabbage they do not store as long as other cabbages. If the outer leaves do not hold up well just peel them away and use the inner part of the head.

Red Norland Potatoes have a red outer skin and crisp white flesh inside. They are commonly sold in the summertime as "new" potatoes but store quite well too. The best way to cook a Red Norland is to boil, steam or roast them. They make a great red potato salad with skin on, or toss with olive oil, garlic and herbs or go for it and smother them with good old butter (yum). 


Localvore Lore

For those of you who are not familiar with Elmore Mountain Bread, they are regular contributors to the share. Located in Elmore, VT, Blair and Andrew bake bread in their "bread studio" built into the side of their home. They have a wood fired oven and use the best flours and grains available. This week they are baking Country French or Pain au Levain. It is a rustic, naturally leavened loaf made with sourdough.  They use Milanaise unbleached wheat flour, Milanaise whole rye, Gleason's Snake river sifted wheat and sea salt.   

Harbison Cheese from Jasper Hill Farm in Greensboro, VT is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. It is made with pasteurized cow's milk and aged 3-6 weeks. They named their newest cheese after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She's active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm's woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate.

It's a Pa Pa Doodles eggs week again to keep you stocked up through the holidays.  We'll have eggs again on Jan 4th, and then will return to our every other week schedule.



Recipes


Tarragon, Lemon & Garlic Roasted Sugar Beets
So there are not too many recipes out there for the sugar beet. This is one that I found on a blog that I added tarragon to because I love the way tarragon has a sweet, earthy undertone that pairs perfectly with lemon. If you prefer you may want to substitute dill, fresh or dry.
 
1 large sugar beet, cubed into 1/2" pieces
1/2 tsp lemon zest, fresh
2 Tbs lemon juice, fresh
1 Tbs extra virgin olive oil
4 cloves garlic, minced
1 tsp dried tarragon
salt and pepper to taste
 
Preheat oven to 375F. Toss all ingredients. Use a glass baking dish and spread evenly on bottom of the dish. Cover with foil making sure the lemon and foil do not come into contact (if tight put a piece of parchment paper between beet mixture and foil). Roast 30 minutes, remove foil top and cook uncovered for 10 minutes or until beets are soft.
 
 
 
Three Variations on Latkes
Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkes in Yiddish and Levivot in Hebrew) are the holiday favorite. While traditional latkes are made from potatoes, today one can find many creative twists to the traditional latkes recipe. 
 
Potato Latkes
Here I give you the traditional latke. Do not be afraid to spice up a little with leeks, horseradish, cheese or whatever else sounds appealing. 
 
4 medium potatoes, shredded (skin on or off)
1 medium yellow onion, shredded
3 eggs, beaten
2 tsp matzoh meal *see subs below
2 tsp kosher salt
1/2 tsp coarse black pepper
oil for frying
Applesauce or sour cream (optional)
 
 
Heat oil in a large skillet over medium heat. Add eggs, matzoh meal, salt and pepper and mix well. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or for a real treat spread Harbison cheese on top. 
 
TIP: Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy. Other on the fly substitutes for Matzoh are crushed saltine crackers, crushed cornflakes or crushed potato chips.
 
 
Butternut Squash Latkes
 
2 lb fresh butternut squash, peeled and cubed
1 1/2-2 c all-purpose flour
1/2 c sugar
1 tsp salt
4 eggs, beaten
oil for frying
 
Place pieces of squash into a large pot. Cover with water. Bring to a boil. Lower flame. Cook until squash is tender enough to mash with a fork. Drain and cool to room temperature. Mash with a fork. Squeeze out excess water. In a separate bowl, mix flour, sugar, salt with beaten eggs. Mix in mashed squash. If the pancake mixture is too thin, then add more flour. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels. Serve warm with applesauce, sour cream or for a real treat spread Harbison cheese on top. 
 
 
Cabbage Latkes
And for something a little more heart friendly, I propose the cabbage latke.
 
2 c cabbage, finely grated
1 whole egg plus 2 egg whites
1 scallion, chopped (if available)
2 tbs whole-wheat flour
salt and pepper to taste
non-stick cooking spray
1 Tbs vegetable oil
 
Place the cabbage in bowl. With a wooden spoon, mix in the eggs and scallion. Add flour and season to taste.  Use wet hands, form latkes. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. On medium heat, heat pan and drop batter by tablespoonfuls into pan. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy. Fry 3 to 4 minutes on each side, until golden and crisp around the edges. Blot excess oil with paper towels. 
 
 
 
Butternut Squash with Creamy Green Gratin
This dish is layered like a lasagna with long, thin slices of Butternut squash alternating with a cream and greens sauce made with greens from the share. 
 
1 c greens, steamed and drained (use chard, kale, cress whatever you have)
5 Tbs unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 1/2 tsp salt
3/4 tsp black pepper
1/4 tsp nutmeg (freshly ground if you have)
1 c heavy cream
1 large Butternut squash (4lb), peeled, quartered lengthwise 
1/4 c Parmesan cheese or Romano cheese 
 
Special tools: a mandoline or other adjustable blade slicer is helpful but not necessary
 
Cool greens and finely chop, add to mixing bowl. Saute onion and garlic in 3 tablespoons of the butter, stirring until softened about 3-5 minutes. Add mixture to greens in bowl along with salt, pepper, nutmeg and cream. Combine ingredients.
 
Slice squash into 1/8" slices the long way. In baking dish layer bottom layer with squash and then cover with one quarter of creamy greens, repeat three times ending with a layer of squash. Sprinkle top evenly with cheese and dot with remaining 2 tablespoons butter. Cover top with parchment or wax paper.
 
Bake at 350F for 25-30 minutes until squash is tender and filling is bubbling then remove parchment and bake until top is browned another 10-15 minutes.



Cowboy Breakfast
This can be assembled the night before and cooked the next morning. The eggs and thick slices of garlicky bread are transformed into custardy bread pudding making a savory base for your favorite breakfast treats like broccoli, greens, onions, sausage etc for filling.

1/2 loaf of french bread, cut into 1" slices
4 Tbs  (1/2 stick) unsalted butter
1 clove garlic, coarsely chopped
2 dozen eggs
1 c whole milk
2 tsp salt
1 tsp black pepper
1 c cheddar cheese, shredded (optional)

Put rack in middle of oven and preheat to 375F.  Saute toppings and set aside.

Generously butter a 13x9 baking dish. Melt butter and add garlic to it. Brush a layer of garlic butter on each side of bread, arranging bread tightly packed into bottom of baking dish. 

Whisk together eggs, milk, salt and pepper in a large bowl until frothy and then add half of cheese (if desired). Layer filling over bread. Pour egg mixture on top of filling. Bread will float to the top, push down with spatula to help absorb liquid. Sprinkle with remaining cheese. Butter underside of sheet of foil and over baking dish. Bake for 30 minutes. Carefully remove foil and bake until top is slightly puffed and eggs are cooked all the way through about another 20 minutes. Let cool for 10 minutes before serving.

Wednesday, December 14, 2011

Good Eats Newsletter - December 14th, 2011




This Week's Vegetable Share Contains:

Kale; Upland Cress; Napa Cabbage; Red Onions; Fingerling Potatoes; Parsnips; Rutabaga; Butternut Squash and .....

Mesclun/Shoots Salad Mix
1 bag Frozen "OrangeGlo" Watermelon Juice
 





Localvore Offerings Include:

Pete's Kitchen Pizza Dough
Vermont Butter & Cheese Creamery Chevre
Amir Habib's Mushrooms
Pa Pa Doodles Eggs

Veggie/Localvore Bulk Orders


Our Bulk Order Form is up to date. Order by the end of this week for next week's delivery.


Either download the PDF Order Form here or pleasevisit our home page to download the order form as an Excel spreadsheet.  Under the Good Eats CSA updates, on the home page, you will find the link to the Excel spreadsheet order form that you can download.




Around the Farm


As they make snow at The Craftsbury Outdoor Center in order to have a ski race this weekend we revel in the beautiful, crisp December days. We have just enough snow to make it pretty and not enough to affect farming. Steve is spreading load after load of dark, rich compost on the fields, this is a great time to do it as the ground is frozen so the heavy tractor and spreader cause no compaction. Greens production is going great. Greenhouses continue to produce and we have a quandary we've never dealt with before. We will find out whether or not we can keep chard past Christmas in an unheated greenhouse. Usually we've had a few zero degree nights by now and chard is a limp version of its former self but this year it still looks great. Baby Iris came to work today with mom Melissa. Usually she sleeps through her two hour work sessions and I tease Melissa that it's no different than bringing a loaf of bread to work but today she was awake and smiling. Very cute. Melissa and I are deep in crop planning and seed ordering for next season. Next up, diving deep into equipment repair and fabrication after Christmas. ~Pete




Steve Spreading Compost



Left - Melissa, Isaac and baby Iris, Right - Nicole washing sunflower shoots

Left - Annie pulling potatoes in the packing cooler. Right - Our fall chard crop covered in the unheated high tunnel.


Heather Jerrett - New Good Eats CSA Manager


Hey Everyone! I am really excited to be here at Pete's Greens working as the CSA Manager. It has been really fun writing the newsletter and I hope that you enjoy it as much as I have been. Let me know what you like, would like to see or would like more information about. At this point in time all emails concerning the share should be sent toGoodEats@petesgreens.com. I will be online all day Wednesday and Thursday to make sure that your shares are arriving as expected and will be available to take care of any unexpected issues. Feel free to be in touch with me throughout the week concerning your share, changes and bulk orders. Live and Eat Well  ~ Heather




Delivery Issues


If there is a shortage at your pick up site and you go home without one of the items you should have received, please email us!  We want to know, and we want to fix it for you.  Please don't just write it on the check off sheets.  Those sheets may not make it back to us and we may miss your note.




Changes to Your Delivery?


If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or we can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.




Storage & Use Tips


Upland Cress is similar in appearance to its better-known cousin, watercress. Upland cress has a deeper pungency with a unique twist between arugula and horseradish, pledging its allegiance to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims are not far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.


With their deep purple outer skin and reddish flesh Red Onions, hands down, win the beauty contest when it comes to onions. Not only are they gorgeous they are tasty and mild, sometimes being sweet which makes them perfect for salads, sandwiches and light cooking. If raw onions are too pungent for you to eat, soak in water to dilute the sulfer contained in the outer coating of the rings. This also works good when chopping onions if they tend to make you cry. Red onions pair very well with fish or as a topping on pizza! They can be very tasty cooked but will not retain their red color when sauteed. They tend to cook very quickly, usually a quick flash in the pan does it, or try roasting with root vegetables.They do not store as long as yellow storage onions but should keep well in a cool dark place at room temperature or wrapped in the fridge for 1-2 weeks. 


OK here is a good story about this weeks Frozen Watermelon Juice.... this summer we partnered with our buddies over at High Mowing Organic Seeds on a number of projects. One project that we have been working on for a while is to figure out how to preserve some of the organic produce they grow for seed crops. Usually what they do is send it through a big crusher in the field and screen out the seeds, leaving piles of squash, melons and tomatoes in the soil to compost. So, this year we brought their crop of OrangeGlo watermelons to the farm (one of the best flavored watermelons around) crushed them here and scooped the watermelon 'meat' out and passed through our industrial puree machine. Wouldn't you know it, the seeds came out beautifully intact and the remaining product is the delicious treat you will find in the week's share. All delivered to you at a perfect time of year where we all could use a little summer to warm our spirits. I have included some fun recipes below. 





Localvore Lore


Our very first batch of Pete's Kitchen Pizza Dough! Made with Aurora Farm's organic unbleached VT white flour, Gleason Grains' Snake Mountain Sifted whole wheat flour, local Sunflower Oil, Maine sea salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or u se a rolling pin to form shape of cooking sheet (I use a cookie sheet so have to make sure it is a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Give it some practice and you will be throwing doughs like the professionals. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 10-12minutes until crust is golden brown and cheese bubbles.


Amy sent out fresh Chevre this week from Vermont Butter & Cheese Creamery. She says she loves it can and finds so many uses for it. She considers it to be a staple because a small amount added to so many dishes turns them into something a little special. The cheese keeps quite a long time in the fridge unopened and it will last several weeks after it's been opened. And if you won't use it right away it will freeze beautifully. It's a little crumbly after being frozen but that can actually be nice when crumbing for salads or into various 
dishes. I think this will be fantastic for this week's pizza recipe! 


It does not get much better than locally grown Oyster and Shiitake Mushrooms! The mushrooms you receive this week are grown by Amir Hebib in Colchester, VT. Amir grows his mushrooms in a mushroom house behind his home. He has 20 years experience growing mushrooms, having been a farm mushroom manager for a large Bosnian agricultural producer before immigrating to VT in 1996. He started growing mushrooms here in 2005. He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market. You can eat the whole mushroom stems and all. Many people discard the stems of shiitakes because they are tougher and take longer to cook. But the shiitakes you are receiving are so fresh that they are tender enough to add to most dishes though you may want to allow longer cooking time for the stems. Shiitakes have a deep flavor, and are very hearty, enough so that they can be used in place of ground beef in some recipes while oyster mushrooms have a more delicate flavor with a hint of anise and are often used to flavor soups and stir fry dishes.


The girls at Pa Pa Doodles are keeping up throughout the darker days of the year with plenty of Farm Fresh Eggs to keep our share stocked.






Recipes


Butternut Squash and Honey Pie
There is something special about winter squashes, their unique shapes and sweet, nutty and earthy flavors, that invite you to creatively cook and bake with them. I typically use acorn or butternut squash for pies (and save the dense kabocha for soup as a personal preference). You can boil, steam or roast the squash for this recipe and then whip up the custard in a bowl by hand, set in crust and bake, its that easy! Adapted from www.gastronomersguide.com.

 

For the filling:
5 large eggs
1/2 c heavy cream
2lbs raw butternut squash, cubed and then cooked (about half of large squash)
2/3 c honey
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
 

For the crust:
1-1/4 c all-purpose flour
1/4 c fine yellow cornmeal
2 Tbs granulated sugar (or maple sugar)
1/2 tsp salt
1/2 c (1 stick) unsalted butter, chilled, cut into small pieces
1 large egg yolk
3 to 5 Tbs ice water
 

Combine flour, cornmeal, sugar, and salt in a large bowl. Mix together with a whisk to aerate. Add butter and work with a pastry blender until mixture resembles course meal. In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 to 2 tablespoons ice water can be added. Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.
 

Preheat oven to 425F. On a lightly floured work surface, roll out pie dough to 1/4-inch thickness. Carefully lay dough into a 10-inch pie pan. Press dough into the sides. Remove excess dough with a knife. Crimp the edge using your thumb and forefingers. 
 

In a large bowl, using a whisk, beat together eggs and cream. Add squash purée, honey, salt, and spices; beat to combine. Pour squash custard into pie shell. Bake for 10 minutes at 425F to crisp the crust. Lower heat to 350F and bake until custard is set and puffed but not cracked, about 45 minutes to 1 hour. A skewer inserted into the center should come out clean. Let cool completely. Serve at room temperature or chilled with whip cream on top. 
 
 


Watermelon Vinaigrette
A summer dressing to drizzle your winter salad greens with. Take note to use light olive oil or a more neutral vegetable oil as a strong flavored oil will not accompany the sweet flavor of the watermelon juice. 


1/2 c watermelon juice
1/4 c red onion, diced small
2 Tbs honey
1/4 c rice wine vinegar, red wine vinegar or apple cider vinegar 
3/4 c extra virgin olive oil
2 Tbs fresh basil, chopped (optional)
1 Tbs fresh parsley, chopped (optional)
Salt and pepper to taste
 

Combine watermelon juice, red onion, vinegar, olive oil, basil, and parsley in a blender. Pulse on and off about 30 seconds until combined. Add salt and pepper to taste. Serve over mixed salad greens.




Watermelon Soda
You got it right, watermelon soda. This is a general home made soda recipe that works great with the watermelon juice in your share this week but can be used with many other fruits throughout the seasons. You can be in control of how much sugar is included.
 

Kids Version
watermelon juice
lime or lemon juice
seltzer water
sweetener such as sugar, maple or honey (optional)
 

Adult Version
add 1 oz Creme de Cassis (current flavored liqueur) or Chambord (raspberry flavored liqueur) 
 

Combine as desired and serve over ice. Try watermelon ice cube recipe below. Garnish with a lime or mint.
 
 
 

Watermelon Popsicles or Ice Cubes
These can stand alone for popsicle treats or add to sodas and cocktails and surprise your guests.
 

2 c watermelon juice
6 Tbs sugar (sub maple sugar) or honey
1 Tbs, 2 tsp lemon juice
 

Mix ingredients in blender and blend well. Strain in sieve or use cheese clothe to remove solids. Fill popsicle molds or ice cube trays and freeze overnight.
 
 


Cress, Red Onion, Mushroom and Chevre Pizza


1/4 c red onion, raw sliced thinly
1/2 - 1 bunch cress (based on preference)
1/2 - 3/4 c mushrooms, chopped
1 Tbs olive oil
dried oregano
salt and pepper to taste


Saute mushrooms in butter, once softened add cress for few minutes until wilted. Set aside. 


Assemble crust using the following instructions:  Coat a smooth surface with flour and cornmeal (just flour ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of cooking sheet (I use a cookie sheet so have to make sure it is a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Give it some practice and you will be throwing doughs like the professionals. Each dough can be stretched to a 16" round, for thicker crust make smaller.


Preheat oven to 425F. Top the stretched dough with olive oil, place cooked cress and mushrooms evenly across pizza, sprinkle red onions and crumble goat cheese on top. Top with dried oregano, salt and pepper.


If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is preheated to 425F. Cook 10-12minutes until crust is golden brown and cheese bubbles.





Cumin Mixed Vegetable Potato Salad
A seasonal version of the all American potato salad. 
 

4 c Russian Banana Fingerling potatoes, raw sliced into 1/4" slices and chopped
1 lg parsnip, raw sliced in 1/4" slices and chopped
1 c Rutabaga, raw sliced into 1/4" slices and chopped
red onions, minced
2 hard boiled eggs
1/2 c mayonnaise or sour cream
1 tbs mustard
1tsp cumin
salt and black pepper to taste
 

In large pot boil potatoes, parsnip and rutabaga until soft. Tip: heat water on stove till just about boiling and then add vegetables rather than adding veggies to cold water. Once soft, drain veggies add to pan and cover with cold water to cool throughout. Drain again and dry in strainer. Chop hard boil eggs and add to vegetables. Mix mayonaise, mustard, cumin, salt and pepper then add to veggies and mix well so that egg yolk mixes well with yolk making a pasty sauce. Cool and let sit overnight for best results (ok to eat right away).
 
 


Shiitake Ginger Vinaigrette

 

2 Tbs ginger, minced
6 Tbs salad dressing oil
4 shiitake mushrooms, minced
1 medium garlic clove, minced
About 1/4 tsp kosher salt
About 1/4 tsp freshly ground black pepper
2 tsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp light brown sugar
 

Heat the ginger in 2 tablespoons of oil in a skillet over medium-high heat until it sizzles steadily and just starts to turn light brown at its edges, about 2 minutes. Add the shiitakes and garlic, sprinkle lightly with salt and pepper and cook, stirring often until the mushrooms soften completely, about 2 minutes. Remove from the heat and let cool about 2 minutes. Transfer mushroom mixture to a jar or sealable container to top salad with. Add remaining 4 tablespoons of oil, vinegar, soy sauce, sesame oil and brown sugar. Shake well before serving. Yield: 3/4 cup.