« Session 4 week 1 | Main | Session 4 last delivery »
January 08, 2008
Session 4 week 3 & 4
For weekend csa customers this will be the last delivery of session 4. For Wednesday deliveries you will have one more delivery next Wednesday.
Jeff and I have been discussing a shortened 5th session if there is enough interest. The farm can support 2 more weeks if we have enough interest. Please email or call me to let me know if you are interested in extending. We will get the website set up so you can order online or just by calling me. 425-802-4680
The produce this week is beautiful. Enjoy the bounty.
Sm: 1/2 lb Salad Mix, 1/2 lb Mache, 1 bn Carrots, 1 Delicata Squash, 1 lb Potatoes, 1 Onion, 1 bn Radishes
Med: 3/4 lb Salad Mix, 1/2 lb Mache, 2 bn Carrots, 2 Delicata Squash, 2 lb Potatoes, 1 Onion, 1 bn Beets, 1 bn Parsnips, 1/4 lb Spinach
Large: 3/4 lb Salad Mix, 1/2 lb Mache, 3 bn Carrots, 3 Delicata Squash, 3 lb Potatoes, 2 Onions, 2 bn Radishes, 1/2 lb Spinach, 6 Baby Heads, 1/2 lb Brussel Sprouts
Lamb's Lettuce (Mache) with Parmesan and gingered scallops
Ingredients for 4 servings
1/2 lb of mache (lamb's lettuce)
8 scallops
4 sheets of brick pastry
50 g (2 oz.) parmigiano reggiano (parmesan)
4 tbsp. grapeseed oil
1 tbsp. flour
Juice of 1 lemon
1 lime
1 piece of ginger root
1 tbsp. balsamic vinegar
Salt and pepper
Method
Wash and gently dry the 2 baskets of lamb's lettuce.
In a blender, purée one basket of lamb's lettuce with the grape seed oil until you get a smooth green oil; strain.
Roll up the sheets of brick and cut into thin strips, like thin tagliatelle.
Mix into these strips of brick some of the lamb's lettuce oil as well as some grated Parmesan.
Form into small nests, season and place in a 150° C (300° F) oven for 10 minutes to dry.
Make a vinaigrette with the lamb's lettuce oil, balsamic vinegar, salt and pepper. Set aside.
Grate the lime zest and juice the lemon.
Preparing the scallops and finishing the dish
Season the scallops and bread them lightly.
Sauté lightly in lamb's lettuce oil, add the grated lime zest, the fresh grated ginger and deglaze with the lemon juice.
Finish cooking the scallops in the oven for 3 minutes at 150° C (300° F).
Wash and pick over the second basket of lamb's lettuce and season with the prepared vinaigrette.
On each plate, arrange three small bunches of lamb's lettuce with their brick and parmesan nests, the scallops and a couple drizzles of balsamic vinegar.
Posted by Christine at January 8, 2008 12:48 PM
Trackback Pings
TrackBack URL for this entry:
http://www.williegreensorganicfarm.com/scgi-bin/mt-tb.cgi/288