Category Archives: SALAD GREENS
Enjoy your Seabreeze lettuce – it’s grown right here on the farm!
There has been another outbreak of a virus in romaine lettuce and the public has been advised through the media not to consume and to throw away any they might have.
We’d like to assure you the lettuces and the salad mix that we provide to you are grown here at our family farm under our strict supervision (the growing areas surround our home) and we daily walk and supervise all of our products.
In 30 years of growing for our fellow San Diegans, we have never had a single issue with this type of thing or any other health issue for that matter. All of our subscribers are always encouraged to come and see our growing techniques and the care and attention given to all we produce.
It’s a lovely farm and we are very proud of what we do.
As always, enjoy in good health.
Stephenie
Flower salad with heirloom tomatoes and claytonia on spinach bed
Jobie Townhshend-Zellner made some beautiful salads with her Seabreeze ingredients this week:
When you sign up for deliveries in March, we’ll add 1 dozen farm fresh eggs to your first delivery!
Beet Tops With Grapefruit and Avocado
Ingredients
- 1 Large Beet greens Fresh
- 1/2 Medium Avocado
- 1/2 Medium Grapefruit
- 1/2 Tablespoon Red wine vinegar
- 1/2 Tablespoon Oil Olive, grapeseed, coconut
- Salt to taste
Servings: Serving
Instructions
- Roll up your beet green into a tight roll and slice very thin (*chiffonade)
- Peel and chop avocado and grapefruit into bite size pieces
- Toss all ingredients together in bowl, salt to taste and enjoy! Yum
Recipe Notes
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Arugula Vichyssoise
Ingredients
- 3/4 c chopped mostly white part of baby leeks, washed well
- 2 T olive oil
- 1 clove garlic, chopped
- 3 T half and half or heavy cream
- 1 small russet potato, peeled, grated coarse and reserved in water to cover
- 2 c low salt chicken broth
- 1 bunch arugula, washed well and spun dry
- 1 slice homemade type white bread, cut into 1/2 inch cubes
- 1 small plum tomato, seeded and diced, for garnish
Directions
- In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened.
- Then add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft.
- Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth.
- Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
- While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon of oil over moderate heat, stirring, until they are browned, transfer the croutons to paper towels and season them with salt.
- Divide the soup between 2 or 3 bowls and top it with the croutons and the tomato.
Cucumber Purslane Yogurt Salad
Ingredients
- 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
- 1 bunch purslane, large stems removed, washed and drained well
- 2 T each, fresh chopped mint, cilantro and chervil
- 4 c whole milk yogurt
- 1/4 c organic olive oil
- 3 cloves garlic, finely minced or pureed
- 2 t ground coriander
- Sea salt and freshly ground black pepper
Directions
- Place the cucumbers, purslane and herbs into a large bowl.
- In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
- Add the yogurt mixture to the cucumbers & purslane and mix well.
- Add a pinch of ground black pepper.
- Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Radicchio, Avocado & Grapefruit Salad
Ingredients
- 2 Ruby Red grapefruit
- 1 head radicchio, cored and coarsely chopped
- 2 T olive oil
- 2 T lime juice
- 1 firm-ripe avocado, peeled and sliced
- 1/3 cup chopped smoked almonds
- 1/4 cup sliced green onion
- Sea salt and fresh ground pepper to taste
Directions
- Section grapefruit; set fruit aside and squeeze membrane to release any juice into large bowl.
- Whisk in oil and lime juice, add radicchio and toss.
- Divide evenly among flour plates and top with grapefruit sections, avocado, almonds, and green onion; season to
- taste with sea salt and pepper. Serve immediately.
