In a recent edition of Chatter Magazine, food writer Beth Kirby shared stories and recipes from a few local ladies who are shaping the character of local farming. Signal Mountain Farm's McLean Miller and Chyela Rowe were part of that story. As we get ready for the first spring harvest, we wanted to share this recipe to get your mouth watering for what's to come in the 2013 CSA season. CSA members and those who have signed up for our newsletter will be receiving emails with delicious recipes tailored specifically to each week's harvest. We will post those recipes here. So come visit our website often, browse through the archives for other ideas, and feel free to share your ideas and kitchen successes on our facebook page.
Warm Roasted Spring Vegetable Salad
1 bunch baby beets (or 2 medium sized beets), plus greens
2 small or one large kohlrabi, plus greens
1 large or 2 medium fennel bulbs
Canola or olive oil
Sea salt & freshly ground black pepper
Garnish & Dressing:
1 lb Link Forty One Sorghum Baconage (thawed)
2 garlic cloves, thinly sliced
1 heaping teaspoon Sequatchie Cove Farm sorghum syrup
3 Tbs white balsamic vinegar
Freshly ground black pepper
Drippings from cooked baconage
Sequatchie Cove Creamery blue cheese (optional)
Preheat oven to 375 degrees.
Trim leaves from the beets, kohlrabi, and some fennel leaf if desired. Place the leaves in a salad spinner, clean sink or large bowl. Cover with cold water, give them a swish with your hand to loosen any soil, then let rest in the cold water for a few minutes to let the soil settle.
Meanwhile, wash and trim the kohlrabi, beets and fennel. Slice thinly with a sharp knife or mandolin slicer. Arrange the vegetables in an ovenproof casserole dish. You can arrange them neatly, alternating beets, kohlrabi, and fennel in a repeating pattern if you want an attractive presentation. Otherwise, just toss them all together with some oil, and season to taste with salt and pepper. Bake for about 45 minutes, or until the vegetables are tender and beginning to caramelize on the tips.
While the vegetables are baking, prepare the baconage and dressing. Remove the sausage casing from the baconage with a knife or kitchen shears. Slice or crumble the baconage into a heated cast-iron skillet or heavy-bottomed skillet. Cook until browned, then remove from the pan and set aside, (but leave the drippings or fat rendered from the cooked baconage in the skillet.) Add the garlic, sorghum syrup and vinegar to the skillet. Stir until combined and cook until it begins to bubble. Remove from the heat and let rest.
When the vegetables are out of the oven, remove the beet and kohlrabi greens from the cold water and spin dry or pat with a clean, absorbent cloth. Put a little oil and the greens in a large skillet and sauté until they darken in color and just begin to wilt. Add the warm vinaigrette and sauté for one minute. Season to taste with salt and pepper. Place a portion of greens on each plate, topping with baconage and crumbled blue cheese. Serve warm as a salad, or use as a topping for garlic-herbed pasta or rice.