Frisee, Grapefruit and Avocado Salad

Frisee has lots of body so it is a great green to use in salads with heavy but delicious ingredients.

Optional:  Clean 1 leek and cut it into thin strips 2 inches long (julienne).  Saute over low heat in 2 T. olive oil (or roast in the oven) until tender and lightly browned.

Separate the leaves from one or more head of Frisee Endive.  Soak in a large bowl of water, then check the bases of the leaves for silt and rinse individually if necessary.  Spin dry.

Soak and drain 4 C. spinach leaves.  Chop roughly if you like.

Cut the rind off the stem end and bottom of 1 grapefruit.  Cut the fruit in half and then remove each section from the pith.

Make a dressing with 1 1/2 T. champagne or white wine vinegar, 1 1/2 T. lemon juice and 2 T. olive oil.  (Add the cooked leeks).  Season with salt and pepper.

Toss the frisee leaves with half the dressing and allow to sit for 10 minutes.

Cut 1 ripe avocado in half, then remove the halves from the peel and cut in slices or chunks.

Toss the spinach, avocado and grapefruit with the frisee and add more dressing to taste.

Sprinkle with 3 T. shelled, chopped pistachios.


Adapting Agriculture to Climate Change is Everyone’s Problem

For decades, any time the media discussed farming and climate change, agriculture was addressed as a culprit to be blamed for its contribution. This put farmers dealing with the daily realities of a changing climate on the defensive. Instead of … Continue reading

An Update: LNU Fire Relief Fundraiser

Alicia here, to announce that you, our CSA members, raised a total of $10,640 for our olive oil producer and beekeeper, who experienced much loss and damage to their supplies and properties as a result of the LNU Complex Fire … Continue reading

Please Excuse our appearance while we remodel

I guess it’s been a while since I have updated the template for the newsletter on the email program I use; they informed me yesterday — for the first time that I am aware of — that I could no … Continue reading