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Browse: Home / Plums

Plums

Romaine Salad with Plum Ginger Dressing

Romaine Salad with Plum Ginger Dressing

Serves 6

FOR THE DRESSING:

-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste

FOR THE SALAD:

-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste

In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.

In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!

Adapted from Leah Koenig on saveur.com, 8/11… Read the rest

Posted in Recipes | Tagged Avocado, Lettuce, Plums, radishes, Romaine Lettuce

Romaine Heart Salad with Plum Dressing

Serves 6

 

Dressing:

3 – 4 plums, pitted and quartered

1 small shallot, peeled and minced

1 tbs. fresh ginger

1 ½ tbs. rice vinegar

¼ cup olive oil

salt and fresh, ground pepper to taste

 

Salad:

2 romaine hearts, roughly chopped

½ head radicchio, roughly chopped

1 medium tomato, thinly sliced

handful of frisee leaves for texture

handful of basil leaves minced

1 ripe avocado, pitted and cubed into ½ inch pieces

salt and fresh, ground pepper to taste

½ c. Parmigiano Reggiano or other sharp, hard cheese

 

Instructions:

In a blender, food processor or by hand combine all dressing

ingredients. Puree until smooth as much as you’re able, slowly

adding oil until emulsified. Season with salt and pepper. In a

large bowl add the romaine, radicchio, frisee, basil, tomato

and avocado. Toss with half of the dressing and season with

salt and pepper. Grate cheese over top. Add remaining dressing

as desired or serve alongside. Enjoy!!

Adapted from www.saveur.com

 … Read the rest

Posted in Recipes | Tagged Avocado, Basil, Frisee, Lettuce, Plums, Radichhio, Romaine, Tomato

Honey-Roasted Plums with Thyme & Crème Fraîche

Serves 6

-1/2 c. dark brown sugar, packed

-1/4 c. honey

-4 T. (1/2 stick) unsalted butter

-1/2 c. fresh thyme sprigs

-6 large ripe but firm plums (about 2 lbs.), halved & pitted

-Crème fraîche, to garnish

-Additional fresh thyme sprigs, to garnish

Preheat oven to 475°. Stir first 4 ingredients in large ovenproof &

nonstick skillet over high heat until butter melts.

Cook for 2 minutes, stirring constantly. The mixture will bubble

vigorously.

Add plum halves, cut side down. Cook plums without stirring

for 2 minutes. Turn plums over and transfer skillet to oven.

Roast until caramel is deep brown, checking frequently to

prevent burning, about 4 minutes.

Divide plum halves among 6 plates. Spoon sauce from skillet

over plums, leaving most of thyme sprigs behind.

Drizzle plums with crème fraîche, garnish with additional thyme

sprigs, and serve.  Enjoy!

Adapted from Bon Appétit, 8/05… Read the rest

Posted in Recipes | Tagged Plums, Thyme

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