Monday, June 6, 2011
Vicki's Veggies Fresh Spinach - One Fine Salad Green
One of our many treats on our recent vacation in Prince Edward County came from the well known Vicki's Veggies Farm. Vicki Emlaw's heirloom tomatoes seedlings are sought after and people flock to The County in the latter part of May to pick out their garden starters.
In addition to a few tomato and basil seedlings we also picked up a 1/2 pound bag of fresh spinach for $5.00. Coming off a 10-day food bender across Ontario, we are becoming very fresh fruits and veggies focused this week.
Although we pulled into the city late, we rummaged our fridge and pantry for the ingredients to our favourite spinach dish. We often have cooked bacon on hand for just an occasion. A just ripe avocado was popped into the fridge just before we left town. The result was a dreamy creamy pulp. There are always apples in the fruit crisper.
As we go through fine-food detox, it feels good knowing that this fresh spinach came from a farm that cares about our health and the health of our food. The mister's verdict on the spinach was that it had more flavour. Go Vicki!
SPINACH SALAD WITH APPLES, AVOCADO, AND BACON
Adapted from a recipe by Jeff Edmunds, Yankton, SD published in Bon Appétit, December 2000
3 tablespoons vegetable oil
1 tablespoons icing sugar
1 tablespoons apple cider vinegar
3/4 teaspoon fresh lemon juice
1/2 teaspoons dry mustard
1/2 teaspoons paprika
1/8 teaspoon ground ginger
4 ounces baby spinach leaves, cleaned, rinsed and dried
1 medium-size Gala apple, chopped with skin on
1/8 cup very thinly sliced red onion
1/2 ripe avocado, halved, pitted, peeled, cubed
1 piece of cooked bacon, crumbled
Dressing: In a small jar, combine the oil, icing sugar, apple cider vinegar, lemon juice, dry mustard, paprika and ground ginger. Shake well to emulsify. Season to taste with salt and pepper.
Salad: Place baby spinach leaves, chopped apple, red onion slivers, avocado cubes and bacon crumble in your salad bowl. Toss salad with just enough dressing to coat. It does not take much to give it that light glisten. Divide salad among 2 plates and serve.
A few outtakes from our visit to Vicki's pastoral setting: