I’ve been waiting (and waiting) for my name to inch to the top of the list at Tecolote Farm. I’m finally in! An official basketeer. Tecolote Farm is our local CSA and today the first basket of the season arrived at our doorstep. I can hardly contain myself. Seriously, I’ve been singing A Bushel & A Peck all morning. Mia’s father used to sing the Guys & Dolls show tune to her and now she sings it to the Littles.
I love you
a bushel and a peck,
a bushel and a peck
and a hug around the neck
I tried to download the music for you, but my self-imposed blogging hiatus has made my technical skills a tad rusty. I’ll work on that…
Anyway, the bushel of organic goodness contains mostly greens this week – lettuce mix, bloomsdale spinach, collard greens, mache, Japanese turnips and green garlic.
To make use of the beautiful salad greens I’m making a Salade Nicoise for tonight’s supper with a Green Garlic Champagne Vinaigrette. The vinaigrette turned out delicious and is the most wonderful shade of green. It adds a fun twist to the traditional French salad.
Green Garlic Champagne Vinaigrette
2 Tbs green ends of green garlic, chopped
1 small shallot, chopped
1/4 cup Champagne vinegar
2 tsp agave nectar
1 1/2 tsp Dijon mustard
2/3 cup vegetable oil
1/3 cup extra virgin olive oil
salt & pepper to taste
Green garlic is sweeter and more subtle than the garlic we typically use. I used two bulbs in a French Lentil Soup (more on this tomorrow) and put the green stems to use for the vinaigrette.
Put the chopped green garlic tips, vinegar, shallot, agave nectar and Dijon in a mini processor and pulse until pureed.
Slowly add the oils and pulse until completely emulsified. Season with salt & pepper.
I wish you could see how green and vibrant this dressing turned out. I’ve been pinky testing it all afternoon and can’t wait to dress up the salade nicoise ce soir. Bon Appetit!