Heirloom Tomato with Microgreen Herb Salt

This was my first year getting experimental with tomatoes and I am glad I did. So many wonderful varieties exploding with flavor. Don’t complicate things too much, just enjoy a slice of locally grown tomato. Savor the moment because (in MN) it doesn’t last too long.

Ingredients

Favorite slicing tomato (check with your local farmers market for some heirloom tomatoes, you won’t be disappointed)
A pinch or two of Fiddlehead Farm Microgreen Herb salts (pic shows Chive Blossom Salt)

Persimmon Tomato with Fiddlehead Farm Chive Blossom Salt

Directions

1. Slice tomato

2. Add a pinch of herbed salt

3. ENJOY

Oven Dried Tomatoes with Microgreen Herb Salt

It is amazing how quickly a few cherry tomato plants will overload you with an abundance of goodness! Don’t let your hard work and those tasty tomatoes go to waste. Oven dried tomatoes are packed with flavor, easily frozen and will add some homegrown flair to soups and brightness to your meals this winter.

*Pro Tip: place a parchment paper lined cooling rack on top of your pan to aid in the air flow and tomatoes drying quicker!

Ingredients

2 Cups Cherry tomatoes sliced in half(or any small tomato will do)
1 TBSP olive oil
Fiddlehead Farm Herbed salt - 3-4 pinches

Oven dried tomatoes with Fiddlehead Farm Chive Blossom Salt

Directions

1. Preheat oven to 200 degrees

2. Line pan with parchment paper so the tomatoes do not stick

3. Mix cut tomatoes and olive oil gently in a bowl

4. Place tomatoes on parchment paper cut side up

5. Sprinkle with a few pinches of herbed salt

6. Place in preheared oven for about 4 hours or until they have a bendy texture (depends on the type of tomato and how much water they contain)

7. Enjoy right away or freeze for later use to add some serious flavor to soups, stews, dips, pizza and more!

Maple Balsamic Vinaigrette

Vinaigrette’s are quick and easy to throw together and are the perfect pairing for delicate microgreens. Pick up some local maple syrup next time you are at the farmers market and give this recipe a try!

Ingredients

1C Extra Virgin Olive Oil

1/2 C Balsamic Vinegar

1/4 C Maple Syrup

2 tsp Dijon Mustard

1 Clove Garlic - smashed

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Rosemary or Thyme *optional

Directions

1. Add all ingredients to a blender and pulse until combined.

   OR

   Add all ingredients into a jar and give it a shake!

2. Toss desired amount with Fiddlehead Farm Microgreens and enjoy!

Come see us at a local farmers market or check out our home delivery options to get your microgreens!

Blueberry Avocado Salad with Lemon-Basil Vinaigrette

Who is ready for salad season? 🥗 🙋‍♀️

Microgreen salads are super tasty with a light vinaigrette and since fresh basil and blueberries are coming into season it was the perfect time to share with you!

You can always have fresh greens on your plate with our home delivery service!

Servings: 6

Salad Ingredients

6 C Arugula
2 C Fiddlehead Farm Microgreens
1 C Blueberries
1/2 C Pecan Halves
1 Avocado Diced
Optional: Add grilled chicken

Dressing Ingredients

1 C Basil, finely chopped
1/4 C Olive Oil
2 TBSP Lemon Jiuce
1 tsp Apple Cider Vinegar
1 clove garlic, finely chopped
1/2 tsp dijon mustard
1/2 tsp maple syrup
pinch of sea salt

Directions

1. In a large bowl gently toss together salad ingredients

2. In a separate bowl, whisk together dressing ingredients, add water to thin out as desired

3. Enjoy!

Grilled Carrot and Pea Shoot Salad

Servings: 4-6 servings

Ingredients

1 lb carrots, peeled, halved and chopped into 1-2” pieces
3 cups fresh pea shoots
1 clove garlic, minced
1 tbsp grated fresh ginger
Juice of 1 lime (1/2 for marinade, 1/2 for dressing)
2 tbsp light brown sugar
Dash of salt and pepper
2 tbsp extra-virgin olive oil (1 tbsp for marinade, 1 tbsp for dressing)

Directions

1. Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.

2. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. (If you aren’t able to grill, you can oven roast the carrots at 400 degrees for 20-40 minutes.)

3. Meanwhile, toss the pea shoots with the remaining tablespoon of olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.

Ginger Pea Shoots and Garlic Scapes

Servings: 2

Ingredients

12 garlic scapes, trimmed
2 oz Fiddlehead Farm Pea Shoots
1 tbsp fresh ginger, minced
2 tbsp extra virgin olive oil
Salt to taste

Directions

1. Trim garlic greens by cutting the top (pointy end) to within 1/2” of bud. There will be 6-8” of green below bud.

2. Cut into any preferred length as you would with green beans. (I like to leave them long because they are fun.)

3. Heat oil in pan on high.

4. Add trimmed scapes and saute until they just start to blister.

5. Turn heat down to medium.

6. Add pea shoots and ginger.

7. Cook 1-2 minutes until pea shoots wilt.

8. Transfer to plates and finish with a bit of salt as desired.