Fennel-Spinach Salad with Mandarins &Cranberries

If you’re making a salad for Thanksgiving, it is one area where you can get creative without too many protests from the culinary traditionalists.

Wash 1/2 lb. spinach leaves by soaking and lifting the leaves out of the water.  Spin dry.

Cut the stems and fronds off 1 Fennel bulb.  Reserve a small amount of the fine leaves.  Save the stems for use in making broth, if you like.

Cut 1 fennel bulb in half, then use a paring knife to remove the core at the bottom.  Very thinly slice the bulb or use a mandoline.  Cut the longest slices in half.

Cut 2 mandarins in halves.  Juice 1 half.  Use a grapefruit spoon or knife to scoop the segments from the 3 halves out.

Make a dressing with 3 T. red wine vinegar, 1 T. fresh mandarin juice, and 4 T. olive oil plus salt and pepper to taste.  Toss the fennel with the dressing and let it sit for 10 minutes.

Toast 1/2 C. slivered almonds in a pan or toaster oven.

Toss the spinach with the fennel, oranges, almonds, and  1/2 C. dried cranberries.  If you like, top with crumbled goat cheese (chevre).

 

CLICK HERE FOR MEMBER NEWS

It’s Hard to Fool Weeds

Every year as fall transitions into winter, and again as winter changes to spring, something amazing — and a little terrifying (for a farmer) happens in our fields.  The weeds in our fields change.  The warmth- and sunshine-loving weeds that … Continue reading

Making Aromatic Memories

When I was a child, we often drove past a General Foods factory where they made bouillon cubes.  I still remember the smell of homemade soup cooking wafting through the car windows.  This week, you will smell that same fragrance when … Continue reading

Know your Farmer, know your Food (is safe)

There’s nothing like finishing six days worth of farm work in two and a half days and then coming home to find out that the federal government has issued a recommendation that no one eat any Romaine lettuce — especially … Continue reading