Thursday's Garden Meal Post

*just a little snippet first, I finished the Poly Tunnel today. I will post about its construction tomorrow once I have all the photos organized and have it all written out.

Here goes my first weekly Garden Meal Post. The garden is lacking in variety currently because it is so early in the season so today's post is more like half a meal. I am hoping to have this weekly post in full swing by June once more variety is available. On menu today is Mixed Greens Salad w/ Honey Mustard Vinaigrette & Rhubarb Ginger Galette. Here is what was harvested:

The first greens of the season, there is 1 oz. It is a mix of romaine,
bok choy, radicchio & two different mesclun mixes. Looks like there
is enough greens now for a daily salad harvest.

The prepared rhubarb, There is about 5 cups.

Honey Mustard Vinaigrette:

• 1/4 cup vinegar (wine or unseasoned rice etc)
• 1/4 cup dijon mustard
  
• 4 tablespoons honey
• 1/2 cup oil (anything lightly flavored)
• Salt & Pepper

Combine all ingredients in a jar with a tight fitting lid. Shake to emulsify and dress your greens. Left over vinaigrette will keep in the fridge.

Dressed Green Salad w/ Roast Beef

Rhubarb Ginger Galette:
I decided I wanted something easy to make with the Rhubarb so I choose a Galette recipe.

Crust:

For the crust I used a recipe from Jason Parson of Pellar Estates for 'Perfect Pie Crust', here is the recipe. As the name implies it is perfect and works every time. I made the dough the night before and refrigerated it. I cheated a bit and used a food processor as well, pulse pulse done. This recipe make a double crust so the other half I froze for later use.

Flour your dough and roll it into a 14" round. I then transfers the dough to a buttered pizza stone but a large sheet pan will work well too. Set aside well making the filling.

Filling:

• 3 cups diced rhubarb
• 3/4 cup sugar
• 2 tablespoons flour
• 2 tablespoons ginger (I used 'stem ginger jelly', candied ginger or fresh will work too)
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Start by pre-heating your oven to 375. Then combine all ingredients except the butter in a bowl, stir and allow to macerate for about 15 minutes. Then transfer the ingredients to the center of the dough leaving about two inches around the edge. Then fold the excess dough over the filling forming wide pleats. Then dot the top of the filling with gobs of butter, I think I used more then the tablespoon, oops... Place the pie in the pre-heated oven and bake until it is golden brown & bubbling, about 30-40 minutes.