Fuyu-Carrot Arugula Salad

The delicate flavor of Fuyu Persimmons makes them an ideal fruit for a savoy salad, while its texture also makes it a good addition to a vinagrette.  The slight pepperiness of the Arugula balances out the sweetness here.  Toasted pepitas add a salty crunch.

For the vinagrette:

Peel 1 ripe Fuyu persimmon, then cut into chunks.  Add to a blender or food processor with 4 T. apple cider vinegar or lemon juice, 1 t. Dijon Mustard, 1/4 C. olive oil, 1 T. minced shallot, and 1/4 t. each salt and black pepper.  Puree until smooth.  Taste and add salt or vinegar if necessary.

For the salad:

Use a spiralizer or mandolin to julienne 4-6 carrots.  Slice 1 Fuyu persimmon (peeled or unpeeled) in paper-thin slices using a vegetable peel or mandolin.

Wash and spin dry 4 C. Arugula leaves.  Toss with the carrot, persimmon, and half the dressing.  Add more dressing to taste.

Toast 1/4 C. pepitas (edible pumpkin seeds) with salt and then sprinkle over the salad.

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