This latest episode was filmed at Dragsmith Farms. Along with the usual vegetables (organic), they produce micro-greens all year round. Although a heated greenhouse is not the most sustainable of methods, the greens taste something special when you haven’t seen one in a while.
Do these greens use a lot of energy? Probably. Is it more efficient to ship them from California? Maybe — although climate control is an issue there, too. Do the jobs and local economy contributions outweigh the negatives? Maybe. Are the micro greens delicious? Most certainly.
These greens will not be a part of my everyday winter diet, but once in a while, for a special occasion, a little can go a long way.
Here’s the rough recipe for the dish I make in the video:
Delicata Squash Salad
Serves 2
1 Delicata squash
Splash of olive oil
Splash of honey
Salt and pepper to taste
Bunch of mixed herbs and greens
1 watermelon radish
1 tablespoon extra virgin olive oil
1 teaspoon pumpkin seed oil
1 teaspoon cider vinegar
1 teaspoon honey
A little bit of feta
Preheat oven to 450. Cut Delicata Squash into 1-centimeter rounds. Toss with olive oil, salt, pepper, and a touch of honey. Roast in the oven for 20 minutes or until caramelized.
Whisk together the olive oil, vinegar, and honey for vinaigrette. Slice radishes thinly. Toss radishes and greens with vinaigrette and salt. Arrange with squash rounds and serve with a sprinkle of feta cheese.
