Hello,
My name is Amy Rupert Secol and I eat Real Food. I like fresh, clean, simple, bright, savory, colorful and most importantly, organic food. I have been enjoying the bounty grown by Frog Song Organics for many years and this is my first season as a member of their CSA program. Saturday I picked up my first share and with excitement I unpacked my local and organic treasures and began to plan my feasts for the week. This week’s meals will revolve around mizuna, bok choi, tulsi, French breakfast radishes, roselle, cucumbers and Carolina Ruby sweet potatoes. What a collection!
My first instinct was to start snacking on the roselle petals as I dreamt up roasted sweet potatoes, quick pickled cucumbers, tulsi tea, radish top pasta, sautéed bok choi and a fabulous mizuna salad.
For me, a simple salad goes a long way. I like to have a small serving of leafy greens at every meal, especially for breakfast. This helps balance a dish and complete the meal.
A great way to start a salad is with a homemade vinaigrette dressing. I stock my pantry with an assortment of oils and vinegars, but my “go-to” is a high quality organic, first cold pressed, extra virgin olive oil and “mother included” apple cider vinegar. Following is a classic combination to start making your own dressing in a flash. You can even make extra servings and store them in the refrigerator for a few days.
Classic Vinaigrette Dressing
6 parts oil
2 parts vinegar
1 part mustard
sea salt to taste
cracked pepper to taste
In a bowl with a whisk, combine vinegar and mustard. Slowly add oil and whisk vigorously to create a creamy emulsified dressing. Season with salt and pepper.
I tossed this dressing with mizuna leaves, thin slices of cucumbers and radishes and topped with a few roselle petals. My salad paired with scrambled eggs and rye toast smeared with avocado.
Bon Appétit!
Chef Amy 