SALAD DAYS

01/06/18 11:45 AM

The Bakery at Riverside Farm will be there with baskets loaded with favorite sourdough breads and other treats.

Elizabeth Eats will be selling Triple Nut Butter, Strawberry Chocolate Fudge, Vanilla Almond Milk, Chocolate Cashew Milk, Savory Nut and Seed Bread, Cinnamon Spice Granola, Vanilla Cake Bites, Brownie Bites, Tropical Bites, Coffee Bites, and Berry Bites.

Mattawoman Creek Farms will be bringing Savoy cabbage, beets, kale (4 varieties), Lettuce, tatsoi, bok choy, Italian cauliflower, broccoli, arugula, radishes, kohlrabi, bunching onions, and sweet basil (Genovese and Thai).

New Earth Farm will have salad mix, easter egg radishes, French breakfast radish, Italian chicories, rainbow chard, green and red cabbage, Napa cabbage, edible flowers, cut flowers, red Russian kale, dinosaur kale, broccoli, and kohlrabi.

FOOD NEWS TO USE

Congratulations to My Vegan Sweet Tooth for winning several reader’s choice awards; it’s nice to see that others know what we have all along that you are the best!

FOOD FOR THOUGHT

Why was the carrot embarrassed? … Because it saw the chickpea !!!

RECIPE

BEET PANZANELLA SALAD

I love interesting salads, and my take on a classic panzanella (bread salad) switches up ingredients, including substituting tomatoes with roasted beets. Beets are offered this week from Mattawoman Creek Farms and salad greens come from New Earth Farm on Saturday. 

Preheat oven to 425F. Peel and cut into 3/4-inch cubes four beets and, in a medium bowl, toss with 2 tablespoons olive oil and 1 teaspoon dried oregano. Spread beets evenly on a parchment-lined baking sheet and sprinkle with a bit of coarse salt. Bake 10-20 minutes, or until beets are fork-tender. Set aside to cool.

Cut a half of a loaf of bread into 3/4-inch thick slices, place on a parchment-lined baking sheet, brush with olive oil, and place in oven under the broiler for 2-3 minutes, watching closely. As soon as the tops turn brown, turn bread, brush with oil, and broil 1-2 minutes, or until golden. Remove, allow to cool, and cut into cubes.

In a large bowl, add beets, bread, 2 cups salad greens, juice from one lemon, 1/4 cup olive oil, and 8 ounces of crumbled feta cheese. Toss, sprinkle on coarse salt and freshly ground pepper, garnish with fresh oregano, and serve.

Yields 4 servings

Recipe from Chef Patrick Evans-Hylton

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VENDORS

The Bakery at Riverside Farm

Buck & Bramble

The Butter Brothers

Chilly Mermaid

The Creative Wedge

Cromwell’s Produce

Crunchy Carrot

Doughminion Donuts

Elizabeth Eats

Flour Child Bakery

Full Quiver Farm

Give. Treat. Love.

Grace & Gratitude

The Green Cat

It Started with a Fig

Joysicles Gourmet Pops

JR’s Microgreens of V.B.

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

The Neighborhood Harvest

New Earth Farm

Pelon’s Baja Grill

Pendulum Fine Meats

The Prissy Pickle Company

Speedy’s Sauce Co.

Terrapin

Three Ships Coffee

Udder Chaos Farm

Veg Out Gardens

Vy’s Pies

Whole Body Health

Whole-ly Rollers

Zinnia Girls

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