With summer comes a vast array of produce in the market. We're starting to see green beans, cherry tomatoes, zucchini, cherries, raspberries, and other favorite summer fruits and veggies arrive at the market.
But on a hot weekend like this, one of our favorite things to stock up on is greens! (Who wants to cook?! This is salad weather!)
Have you ever stopped to look at how many different kinds of greens are in the market? There are just so many to choose from. We often go back to the classics such as: romaine, butter lettuce, cabbage, kale, and spinach. But so many of our farmers have taken to growing really interesting greens and herbs! You can often find these unique and delicious greens in the market: bok choy, arugula, Swiss chard, mache, endive, purslane, mizuna, dandelion greens, radicchio, pea shoots, kalettes, watercress, and so many MORE.
While many of our farms carry an amazing array of greens, we wanted to introduce you to a new (to us) farm called Black Dirt Farm. They specialize in greens, and always have a lovely array of salad greens and kale - plus they've snap peas, French breakfast radishes, pea shoots, and they are one of the few vendors who grow (and sell) dandelion greens. (And the dandelion greens will come in handy for a recipe we're sharing below!). And, of course, it should go without saying that all of our farmers grow an incredible array of greens. Just wander the market and see what you can find!
Since the theme of the week is greens, we're also excited to announce that we have renowned chef Jenn Louis of Ray Restaurant at the Market this weekend, with her new book "The Book of Greens". It is a gorgeous book that is just filled with unique and delicious recipes that will surely deepen your love for greens. Jenn will be on site from 10-12:30 on Saturday, signing and selling copies of her book. Be sure to stop by and say hello. (Scroll down for a super awesome recipe from her book!)
Dandelion Salad Sandwich
If you can't find dandelion greens at the market, don't fret! You can make this dish with kale, too. See Jenn's note below. And, be sure to stop by her book signing at the Market this weekend, 10AM-12:30PM.
“I originally made this sandwich with kale, which is delicious, too. But I started to wonder what other greens would work as the centerpiece, not just as a garnish, of a sandwich. Dandelion greens shine because of their intensity, and when dressed with lemon juice and olive oil, they are mellowed out just enough and still have a satisfying amount of crunch. What especially appeals to me about this sandwich is the notion of making a salad completely portable.” — Jenn Louis
Prep time: About 1 hour total (10 minutes to assemble) | Easy | Serves 1
2 slices seeded whole-grain bread
1/4 cup [60 g] butternut squash purée (recipe below)
1 medium-boiled egg (recipe below), cut into 8 slices
Flaky sea salt
1 ounce [30 g] dandelion greens (or kale), thick stems discarded and leaves cut into 1/4-inch [6-mm] ribbons
A few pieces of shallot or red onion, cut paper-thin with a knife or shaved on a mandoline
Fresh lemon juice
Lay the bread slices on a work surface and spread one slice with a good slathering of butternut squash purée. Line up the slices of egg across the purée, then season the egg with the flaky salt. (This sandwich works just as well you if reverse the layers of egg and greens.)
In a bowl, toss the greens and shallot with a squeeze of lemon and a drizzle of olive oil. Season with salt and toss to coat evenly. Place the greens on top of the egg and close the sandwich with the remaining bread slice. Using a serrated knife, cut in half and enjoy immediately.
Other greens to try: head lettuces, kale
Alternatives to purée: hummus, Romesco sauce
“You could serve the sandwich open-face with a small cup of soup, like minestrone,” says Louis, and “in summer a nice pilsner.”
Butternut Squash Purée
Prep time: 10 minutes (excluding cooking) | Easy
Makes 2 cups [480 G]
9 tablespoons [135 ml] olive oil
1/2 yellow onion, diced
2 large cloves garlic, thinly sliced
2 fresh sage leaves
1 pound [455 g] peeled and seeded butternut squash, cut into small pieces
1/4 teaspoon ground cinnamon
Warm 3 tablespoons of the olive oil in a saucepan over medium-high heat. Add the onion, garlic, and sage and cook until the vegetables are tender, 4 to 6 minutes. Decrease the heat if the vegetables begin to darken. Add the squash and enough water just to cover the vegetables (about 3 cups/720 ml). Cook at a simmer until the squash is tender, about 10 minutes.
Using a fine-mesh sieve, drain the vegetables and discard the cooking liquid or reserve it for another use (it is a great flavored vegetable broth at this point). Transfer the vegetables to a blender or food processor, add the remaining 6 tablespoons [90 ml] olive oil and the cinnamon, and process until finely puréed. Season with salt.
Store in an airtight container in the refrigerator for up to 1 week.
Medium- and Hard-Boiled Eggs
Prep time: 10 to 15 minutes total | Easy
Place the eggs in a bowl and cover with hot tap water. Set aside to temper for 15 minutes. Make an ice bath by filling a large bowl with ice water. Set aside.
Remove the eggs from the water. Over medium-high heat, bring a medium pot of water to a simmer. Gently add the eggs to the simmering water with a slotted spoon. Take care to keep the water at a lively simmer without becoming a boil and knocking the eggs around too much. For medium-boiled eggs, cook for 8-1⁄2 minutes; for hard-boiled, cook for 9-1⁄2 minutes. Immediately place the cooked eggs in the ice bath to cool completely, about 15 minutes. Remove from the water. Crack and peel to use.
Eggs can be stored in an airtight container in the refrigerator for up to 4 days.
Republished with permission from “The Book of Greens” by Jenn Louis, copyright 2017. Photographs copyright by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.