New Season's Resolution

It's here!  The first day of pick-up was today, at long last.  And Rushton Farm never disappoints.  Among other treats, three different kinds of lettuce, glorious beets (which went straight into a 425 degree oven to roast), robust broccoli, and, my personal favorite, garlic scapes.  As an added bonus, we got to see how beautiful the farm looks in advance of tomorrow night's feast.  Hope to see lots of you there!

Back to this week's share.  We are thrilled about the lettuce, as we love salads around here, but we sometimes tire of the same old dressing.  Our resolution this season is going to be to try some new flavors, to mix it up a bit.

We're going to start with this one.  A little spicy, a little tangy and far from ordinary.  Tonight, I am using garlic scapes -- such a fun ingredient and only available this time of year! -- but we will substitute one clove of garlic, crushed, and three spring onions, chopped, when scapes are not in season (or if you have already used them for a different purpose).

Spicy Ginger Salad Dressing
Adapted from http://www.bonappetit.com/recipes/2009/07/field_greens_with_red_chili_dressing

1/4 cup vegetable oil
2 tablespoons unseasoned rice vinegar
1 teaspoon tamari or soy sauce
1 teaspoon Asian sesame oil
1 teaspoon agave nectar (or Rushton Farm honey would be lovely, too)
3 garlic scapes, chopped
1/2 teaspoon peeled fresh ginger, chopped
1 teaspoon Sriracha Chili Sauce (or equivalent)

In a blender, whiz until smooth (about 20 seconds).  Taste and season with salt and pepper, as desired.

Makes about 4 ounces of dressing, or enough to coat about 12 cups of greens.

P.S.  No one in this house is crazy about beet greens (anyone have a good recipe they would like to share?  I'm going to do some investigating, and I'm wondering if my new favorite cookbook, Plenty (Yotam Ottolenghi) might have some answers), but in the meantime, don't they make a gorgeous centerpiece?