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Cold Comfort Farm

A trio of deeply satisfying winter salads with locally sourced ingredients from local winter markets.

Rustic Kale with Roasted Carrots, Turnips, and Beets

With ingredients from The Winter Green Market at Traders Point Creamery (tpforganics.com)

>> 1 bunch of kale from Harvestland Farm, cut into ¼-inch ribbons

>> 3 carrots and 3 salad turnips from Harvestland Farm, cut into bite-sized wedges, coated with olive oil, and roasted until tender and brown

>> 1 bunch of beets from Fairstream Farms (fairstreamfarms.com), peeled and cut into bite-sized wedges, coated with olive oil, and roasted until tender

>> 4 ounces of crumbled chevre with rosemary from Caprini Creamery (caprinicreamery.com)

>> Salt and pepper to taste

Dressing: Drizzle with herbal vinaigrette from Redwine Farms.

 

Spinach with Crispy Jowl Bacon and Gold Rush Apples

With ingredients from Indy Winter Farmers Market in City Market (indywinterfarmersmarket.org)

>> 10 ounces of spinach from Harvestland Farm (yourmarketgarden.org)

>> pound of jowl bacon from Simpson’s Farm Market (simpsonfamilyfarm.com), baked until crisp, then crumbled

>> 2 medium Gold Rush apples from Wild’s Apple Farm, cut into ¼-inch matchsticks

>> 5 ounces of shaved Feather Ridge cheese from Ludwig Farmstead Creamery (ludwigfarmsteadcreamery.com)

Dressing: Whisk together ¼ cup Chacewater Mission Manzanillo unfiltered extra virgin olive oil (chacewaterwine.com) and 2 tbs balsamic vinegar from Artisano’s Oils and Spices (artisanosoils.com) until emulsified.

 

Arugula with Grilled Steak and Soft-Poached Egg

With ingredients from the Winter Market at Carmel City Center (carmelcitycenter.com)

>> 2 bunches of arugula from Good Life Farms (goodlifefarms.com)

>> ¾ pound of hanging tender beef from Becker Farms Cattle Company (beckerfarmscattlecompany.com), sliced into thin medallions

>> 4 soft-poached eggs from Homestead Heritage (one egg per individual salad)

Dressing: Whisk ¼ cup cider vinegar and 3 tbs Dijon mustard; slowly whisk in ¼ cup of extra virgin olive oil.

 

 

Photos by Tony Valainis.

This article originally appeared in the February 2012 issue.