As I plant my Spring Garden, I always harvest the last of my winter garden, since it is usually warm outside I need to come up with a way to make sure that what I prepare goes with the climate?
So what I do is make a warm salad using all the goodies from winter's harvest, and make something on the grill. Using the last of my garlic, onions, mustard greens, and tiny sweet potatoes.
Last Sunday our supper consisted of grilled buffalo steaks and warm winter harvest salad, so if you were wondering what to do with these beautiful end of season delights. Here is my menu with recipes included.
Grilled Buffalo Steak
I like to grill steaks for 5-8 minutes on high heat, salt and pepper and let rest for 10 minutes.
Baked little gem sweet potatoes,( these are tiny sweet potatoes sweet as candy)
10 small sweet potatoes, drizzle with olive oil and generously sea salt, and bake on 400 for 1 hour until soft and caramelized.
Warm mustard greens salad, with winter baby onions, garlic, feta and tomato, chopped raw almonds.
2 lbs mustard greens, stems and coarse ribs discarded
2 large garlic cloves, minced
3 tablespoons olive oil
1/2 red onion, or baby onions from the garden, thinly slices
1/2 cup crumbled feta cheese
2 heirloom tomatoes cut into 1"cubes
3 tablespoons of balsamic vinegar
1/4 cup chopped raw almonds
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Cook mustard greens in a 6- to 8-quart pot of boiling water, stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
Cook garlic in olive oil in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes, then toss with onions, tomatoes, feta and almonds, add balsamic vinegar and serve.