This recipe features local produce from 9 Bean Rows Farm, Second Chance Farm, Spring Hollow Farm and locally produced products from Black Star Farms and Food for Thought.
- Farm fresh local fava beans Farm fresh local beets
- Farm fresh local beet greens
- Farm fresh local cauliflower
- Farm fresh local garlic scapes
- Farm fresh local pea shoots
- Wild leek infused olive oil (recipe link)
- Local verjus
- Local maple syrup
- Local cherry honey mustard
- Sea salt Pepper
Shell fava beans yielding one quarter cup beans per salad. Place a steamer basket in a medium metal sauce pan with water that reaches just under the steamer basket. Cover pan and bring water to a boil, reduce heat to medium, place fava beans in steamer basket, cover pan and steam fava beans for three minutes. Remove steamer basket from pan, allow fava beans to cool for a few minutes in the steamer basket. Slice tips off of fava beans and squeeze out bright green fava bean from outer coating, reserve beans.
Slice the top and bottom off of one medium beet per salad. Using a spiral slicer, slice beets into long thin strands and reserve beets.
Remove stems from two cups beet greens per salad and tear beet greens into bite size pieces. Remove one quarter cup cauliflower florets per salad and chop into bite size pieces. Mince one teaspoon garlic scapes per salad.
Mince one teaspoon rosemary. In a glass jar, mix three tablespoons wild leek oil, two taplespoons verjus, one taplespoon maple syrup, one teaspoon mustard, rosemary and season with salt and pepper to taste.
Add beet greens to a large glass bowl and mix in two tablespoons dressing a sprinkle of salt and let rest for at least five minutes. Plate beet greens, one quarter cup pea shoots per salad, beet strands, fava beans, cauliflower, garlic scapes, drizzle with dressing and a sprinkle of sea salt.