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Delivery 5/24/23


ITEMS

  1. Tarragon

  2. Chives

  3. Radishes

  4. Bok Choy

  5. Asparagus

  6. Dozen Eggs

PRODUCERS

  1. Wild Plum Farm - Dixon

  2. Amaltheia Organic Produce - Belgrade

  3. Chance Farm - Bozeman

  4. Chance Farm - Bozeman

  5. Lowdown Farm - Moiese

  6. Black Dog Farm - Livingston

 

Bok Choy & Radish Slaw

Adapted from Molly O'Brien, NYTimes Cooking. Serves 6 as a side. Pair with grilled or roasted meats or veggies, or serve on top of rice, or whatever sounds good to you.


1 lb bok choy (~2 small heads), cored and very finely sliced

1/2 a red onion, thinly sliced

1/2 lb daikon, peeled and cut into fine strips - sub carrot or any crunchy vegetable you like

1 bunch spring radishes, tops and tails removed, thinly sliced

1/2 C fine strips of basil, mint, or cilantro (or a combination)

1/2 C chives, chopped

1/2 C fresh lime juice

1 Tbs Dijon mustard

6 Tbs fish sauce - sub 3 Tbs soy sauce + 3 Tbs vinegar (like cider or white wine) + a pinch of salt

3/4 C vegetable oil, or any neutral oil you use

freshly ground black pepper, to taste


  • In a large bowl, toss together the bok choy, onion, daikon/other crispy veg, radishes, and herbs. Set aside.

  • In a blender, combine the lime juice, mustard, and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it's fully incorporated. Or, shake it all up in a jar. Pour the dressing over the cabbage mixture and toss to coat. Season with a little ground pepper. Refrigerate for ~30 min.

  • Remove the slaw from the refrigerator and drain excess liquid. Taste for seasoning and add more if needed.

 

Asparagus Salad with Egg (and Prosciutto)

Recipe adapted from Seamus Mullen. Serves 4.


For the salad:

1 bunch asparagus stalks (~ 1 lb)

3 large eggs

1 small shallot, thinly sliced - sub red onion

6 paper-thin slices of cured ham, like prosciutto, jambon de Bayonne, or Serrano (optional)

2 Tbs fresh tarragon leaves

2 Tbs chives, chopped


For the dressing:

1/4 C fresh tarragon

1/4 C Parmigiano-Reggiano cheese, finely grated

1/4 C white wine vinegar

2 Tbs Dijon mustard

1 Tbs honey

1 small clove garlic - or 1/4 of a large one

1/4 tsp ground black pepper

1/8 tsp salt, plus more to taste

dash of paprika (optional)

1/2 C extra-virgin olive oil


  • The base of asparagus tends to be woody and tough, especially if the stalks are large. To avoid the unpleasant bite of fibrous stalk, you can either trim an inch or soo off the ends with a knife, or peel the bottom 1-2 inches with a vegetable peeler until you reach the white interior.

  • Put a large pot of salted water on to boil. Fill a large bowl with ice water and place it next to the stove or in the sink. Once the water is boiling, cook the asparagus until it's bright green and just tender, ~3 minutes. With a large slotted spoon or tongs, immediately transfer stalks to the ice bath. Return the pot to a boil.

  • Lower the eggs into the boiling water and cook for 6 1/2 minutes for a soft, jammy yolk (go longer if you like). Meanwhile, transfer the asparagus from the ice bath to a clean kitchen towel and pat dry.

  • When eggs are cooked, transfer them to the ice bath to cool.

  • Combine tarragon, cheese, vinegar, mustard, honey, garlic, pepper and salt in a blender; process until the tarragon is finely chopped. With the motor running, drizzle in oil through the feed tube and process until creamy. Or you can mince the herbs and garlic and whisk the dressing by hand

  • To serve: Peel the eggs and cut them in half. Arrange the asparagus and eggs on a large platter and drizzle with some of the vinaigrette. Top with the sliced shallot, ham, tarragon, and a sprinkle of paprika, if desired. Serve extra vinaigrette on the side.

 

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