Here’s a recipe I came up with today to use some of the vegetables we have around. I tried it out for lunch and my family liked it! (so did I) All the main ingredients except the mayonnaise were produced right here on Bountywoods Farm (and the eggs in the mayo were from our hens too!). We have the veggies and eggs for sale at our farm market (I’m sorry, you’ll have to boil your own eggs though;) We don’t sell them hard-boiled.).

Alright, here’s the recipe:

Greens With Radishes and Eggs

Servings: 4-6

For the salad:

• 1 bunch pak choy
• 1 bunch radishes
• 1/2 bunch kale
• 5 eggs, hard-boiled
• 1/2 -3/4 cup homemade mayonnaise (recipe to follow)
• 1/4 to 1/3 cup sunflower seeds (optional; I didn’t use them but I think it would be good with the nutty crunch they’d add!)

For the mayonnaise:

• 1 egg, beaten
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon salt
• 2/3 cup olive oil

To make the mayonnaise:
Beat together all ingredients but the oil in a small bowl. With a whisk or electric beater, beat while slowly adding the oil in a fine stream.It will thicken and turn whiter (though certainly not totally white if you use pastured eggs like I did!) by the time you are finished. Set the bowl aside for now.

To make the salad:
Cut the greens off of the radishes. Rinse them and the pak choy and kale. Then chop them all up and toss them in a steamer with an inch of water in the bottom (but don’t bother measuring it; a millimeter or two here or there won’t matter in the least). Once the water is boiling, only steam a few minutes. Keep a sharp eye on it; only steam until the greens are barely tender and still bright green. Spread them out on a cookie tray (or something else that’s flat) to cool. Trim the pig-tails off the ends of the radish roots and slice the round part. Slice or chop the eggs. Put the greens, radishes, eggs, and sunflower seeds (if you want to use them) into a bowl and toss them with the mayonnaise. Then dive in and enjoy!