This week's share includes potatoes, sweet potatoes, beets, salad/asian turnips, daikon radish, arugula, tokyo bekana asian green, cabbage and broccoli (from lancaster farm fresh coop), green beans, peppers, and sunkchokes. This week is also the last opportunity to purchase fresh chicken. Chickens will be available starting this afternoon (Tuesday, October 12th through Thursday, October 14th). I will be posting more recipes using chicken and the other share vegetables over the next couple of the days. In the meantime Heidi Swanson of 101 Cookbook Fame (and friend of Nikki) recently posted this Green Bean Slaw Recipe that is just perfect for this week's share:
Green Bean Slaw Recipe
I used a moscato from Trani, Italy here, but feel free to experiment with other sweet white wines. The one I used was about 14% alcohol - just the right amount of boozy for a salad like this. As far as advanced prep goes - you can make the dressing a day or two ahead of time if you like. And you can slice the green beans, and make the croutons a day ahead of time as well. I used a wood-fired oven spelt walnut bread for the croutons here, but use whatever good bread you have on hand.
2 small handfuls (about 1/2 cup) golden raisins
1 cup / 240 ml Moscato / sweet white wine
yolk of one hard-boiled egg
3 tablespoons creme fraiche or heavy cream
1/3 cup / 80ml extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon fine grain sea salt
1/2 a small cabbage, cored and shredded very finely
2 tablespoons white wine vinegar
2 big handfuls green beans or haricot verts, very thinly sliced and cooked in a pot of boiling salted water for 20 seconds, drained (well) immediately, and cooled under cold running water.
A big handful of arugula, roughly chopped
2 handfuls (about 3/4 cup) toasted walnut halves
2 handfuls of torn rustic bread, pan-toasted until golden in a big splash of olive oil
A bit of shaved pecorino cheese
Place the raisins in a small bowl and cover with the wine. Let soak overnight, or for at least a few hours.
To make the dressing, mash the yolk of the egg in a small bowl. Gradually mash and stir in the creme fraiche. Very slowly add the olive oil beating constantly. It should be smooth and glossy. Whisk in the vinegar and lastly the salt. Taste and adjust if needed.
When you're close to being ready to serve the salad, toss the cabbage and the vinegar together in a large bowl and let sit for 10 minutes.
Just before serving, drain the raisins and add to the cabbage. Add the green beans, arugula, and most of the walnuts. Toss a few times. Add about 2/3 of the dressing and toss gently, but well. Taste and add more dressing if you like. Add most of the croutons and most of the pecorino cheese, before tossing again. Serve topped with the remaining walnuts and pecorino.