Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Jeanne MacDonald

• 1 bunch arugula
• 1 bunch beets, greens removed
• 2-3 Tbsp. olive oil
• Salt Juice of half a lemon
• 8 oz. Crumbled feta cheese
• Salt and pepper to taste

1. Boil or steam the beets with their skins on, until just tender, and allow them to cool.
2. Roughly chop the arugula, rinse several times in cool water, and spin dry in salad spinner.
3. Rub the skins off the cooled beets and cut beets into bite-sized cubes.
4. Toss the arugula in a bowl with the olive oil until it looks wilted and darkens.
5. Add the beets and lemon juice and toss. Toss in the feta last, and add salt and pepper to taste. Let salad rest about ten minutes, toss again and serve.

Potato salad with Arugula and Garlic Mustard Vinagrette

from Tomato Blessings and Radish Teachings by Edward Espe Brown

• 2 lbs red potatoes (little white ones or Yukon work well too)
• 4 large shallots, thinly sliced (or scallions, or omit)
• 4 cloves garlic, miced (or omit)
• 2 Tbsp. dijon mustard (or more!)
• 1/2 tsp salt
• freshly ground pepper
• 3 Tbsp. balsamic vinegar
• 1/2 c. olive oil (using extra virgin first cold pressed unfiltered will reward you with its aroma and taste)
• 1/2 bunch arugula

1. Wash potatoes and cut into bite size chunks.  Cook in boiling, salted water 6-8 minutes until tender.

2. Whisk shallots, garlic, mustard, salt and pepper together with vinegar in a large bowl.  Whisk in the olive oil.

3. Drain potatoes, toss in the vinagrette.

4. Fold in the arugula.  Depending on how hot the potatoes are the arugula will cook slightly, soften and sweeten.  The dish can sit a while before serving, if desired.  Adjust salt, pepper and vinegar before serving.

Can be served warm, or cold the next day!

• 1 bunch spinach or other “light” green – chard and arugula work well.
• 1 tbsp butter or other cooking oil
• salt and pepper to taste
• 2 or more cloves of garlic, finely chopped
• 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.