May brings us…
More spinach, radish, green onions and a new item: arugula. And mid to late May, asparagus! Those tender little spears are just waiting on a little sunshine and heat to emerge. I wouldn’t be surprised if they come early. It may be a chilly start to May, but the higher temperatures have been making the trees bud early (hel-lo allergy season!) and the plum trees on the farm are already flowering!
Meet Arugula! Here to spice up your salads The McGregor family who supplies our duck eggs snuggling their new ducklings.
It felt good today to be in the soil bunching the arugula, which turned out beautifully. Are you familiar with arugula? It’s definitely got a peppery, nutty flavour which is lovely in salads, on pizza, or even can be cooked in pasta or stir fries. Try this easy salad recipe which incorporates your carrots and the cherry tomatoes in the family sized share. Sliced tomatoes would also be fab. Get the Recipe for Any Time Arugula Salad here.
Mom’s Potato Salad (or something like it 😉
All the other fresh ingredients were just begging to be in potato salad for us. While my husband really does not like potato salad, I have so many fond memories of my mom making up ridiculous amounts of potato salad that we’d eat for days. This is not her official recipes, but is certainly inspired by hers. Hers is the mashed kind with boiled eggs in eat. I simply cannot stand to eat that stuff in a tub you get in the grocery store. It tastes terrible to me. So, if you’ve only ever tried the store bought stuff, you are missing out. I prepared this at lunch for myself and the other farm family ladies and they said it was great! So I won’t let my husband’s dislike of it dissuade me lol. I did however make up a much smaller batch out of 2 leftover roasted potatoes and a wee bit of leftover mashed potatoes. I never reach for leftover potatoes, but in this salad, I certainly will make an exception! I also made this with vegan mayonnaise and duck eggs so my son could enjoy also.
Mom’s Potato Salad Did a fridge cleanout veggie roast: rutabaga, jerusalem artichokes, carrots, brussels sprouts and watermelon radish. Simply tossed in olive oil, covered and baked until tender.
Ingredients
- 4 medium sized potatoes, roasted or boiled
- 2 duck eggs or 3 chicken eggs, soft boiled.
- 5 radishes, stems removed, washed and chopped, divided
- 4 tbsp. mayonnaise
- 1-2 green onions, washed and chopped
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 5 mini dill pickles, diced
- optional (stalk of celery, diced)
- 1 tsp. salt
- 1/2 tsp pepper
- 3/4 tsp paprika, divided
Directions
- Peel (if not already done) cooked potatoes and mash in a large bowl. Add 4 tbsp. mayonnaise and mix.
- Dice duck eggs and mix in salad. Dice radishes, green onions, dill pickles, celery (if you like), garlic and onion powder, salt, pepper and 1/4 tsp. of paprika
- Place in serving bowl, sprinkling with paprika. Slice 1 or more radishes and arrange as flower garnish, along with some green onion. Serve! Pairs great with BBQ anything!
Regular Veggie Baskets
- 3lbs organic russet potatoes (Ontario)
- 0.4lbs organic spinach (Zephyr)
- 1 bunch organic radish (Zephyr)
- 1 bunch organic arugula (Zephyr)
- 1 bunch organic spring onions (Zephyr)
- 1lb organic red peppers (Ontario)
- 1.4lbs organic vine tomatoes (Ontario)
- 2lbs organic carrots (US)
- 1 bunch organic broccoli (US/MX)
Large Vegetable Baskets
- 4lbs organic russet potatoes (Ontario)
- 0.6lbs organic spinach (Zephyr)
- 1 bunch organic radish (Zephyr)
- 1 bunch organic arugula (Zephyr)
- 1 bunch organic spring onions (Zephyr)
- 1lb organic red peppers (Ontario)
- 1.4lbs organic vine tomatoes (Ontario)
- 2lbs organic carrots (US)
- 1 bunch organic broccoli (US/MX)
- 1 pint organic cherry tomatoes (Ontario)
- 1 head organic celery (US)
Fruit Baskets
- 1 organic cantaloupe
- 3 organic red grapefruits
- 1.5lbs+ organic mandarin oranges
- 3lbs organic bartlett pears
- 1/2 pint organic blueberries or alternate item.