BriarPatch Food Co-op | Summer 2021
Build the Summer T
he essence of the garden in your bowl. No matter how you dice, slice, chop, roast, pickle or shred it, the possibilities are endless. With a few tips from the pros at Heartwood Eatery, you can build your own fresh from afield signature seasonal combo.
Just toss with olive oil and salt and don’t crowd the pan so they roast, not steam. From the Grill: Corn, Eggplant, Zucchini — what’s your favorite? Herbs! Fresh-torn herbs added to salads are wonderful and add another dimension of flavor. Try dill, cilantro, parsley, tarragon, mint. Basil and parsley like to be treated like a flower — trim the stems and keep in a vase on the counter. Crunch factor = seeds and nuts (plain, roasted or seasoned), croutons, fried shallots Balance = color, texture, flavor, shape, size — Use your artistic eye to create a beautiful masterpiece! Salads-in-a-salad: Add potatoes — roasted or boiled & seasoned, a bean salad or perhaps broccoli or cabbage slaw?
Pictured: Heartwood local organic eatery. Visit them at 237 Commercial St, Nevada City or online at HeartwoodEatery.com. Use farm-direct, local ingredients whenever possible. Let the season and setting guide you!
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Hardy greens like kale take stronger flavors & roasted vegetables Sweet elements — fresh or dried fruit, honeyed nuts Sprouts and Microgreens! Super nutritious and delicious
Kale makes great salads but needs to be sliced very fine, and ideally massaged with dressing or oil and salt.
Proteins — beans (puréed or whole), marinated tempeh, 7-minute egg, cheese, nuts and seeds, chicken, smoked fish
Greens — spicy, bitter, sweet — Remember to wash and dry well! Check out our greens guide on pages 8-9.
Ferments — Krauts and pickled veggies — beets, onions, cucumbers
Roasting vegetables — use high heat to caramelize the sugars.
A Special thanks to Mielle Chenier-Cowan Rose, Kitchen Manager at Heartwood Eatery, for her contributions to this guide!
