S: As our blog grows and evolves, one of the things G and I knew we wanted to highlight from the start were the local farms and vendors that provide high-quality produce and food from our region. One of our favorite activities to do in Seattle is go to the farmers markets, that behind the rows of rainbow-colored fruit and vegetables, are the hands that planted and picked it. We are proud of the Pacific Northwest and by purchasing foods that are local, you are supporting the local community, practicing conscious consumerism, and promoting sustainability. It’s a win-win-win!
So with that we introduce… MARKET MONDAYS!
In this summer series, these Market Monday posts we will dive a little deeper into some of our favorite farmers and vendors and share their story and all that they are doing with you. We plan to pick an ingredient from their stand and whip up a quick, simple recipe to highlight whatever they are selling in season and let the produce speak for themselves.
Established in 2012, One Leaf Farm was founded by Rand Rasheed. The farm covers 8 acres and they use no pesticides and very few machines. They control weeds with hand tools and use floating row cover to keep pests away. Their motto “purveyors of delicious” translates to their produce being used at some of Seattle’s best restaurants, including but not limited to Art of the Table, Bastille, Canlis, and The London Plane.
Green Frill mustard, also known as Golden Frill, is a variation of the spicy mustard green known as Brassica juncea. Mustard frill is a common salad green, and can also be sautéed, braised and pickled. According to Speciality Produce, green frill mustard contains compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
1 bunch of mustard frill
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2-4 oz. of goat cheese
1 D’anjou pear
Package of edible flowers (we got ours at Whole Foods)
salt to taste
1. Clean and tear mustard frill into small pieces.
2. Chop pear into 1/4 inch cubes.
3. In a medium bowl, toss mustard frill, pear, balsamic and olive oil together.
4. Sprinkle flowers and crumble goat cheese on top. Lightly toss with rest of salad, being careful not to over mix and drown the flowers.
5. Enjoy immediately!