As a farm, we take immense pride in all that we grow. The love that we feel for our produce is deep and unconditional. Even as our overarching love stands, Misome always rises to the top as a farm favorite. It is such a splendid green! As a mustard-spinach hybrid, Misome leans heavily on the spinach side with its delicate green-ness that is a welcome addition to, well…anything! We love it as a base in salads or sautéed alone or accompanied by other greens. Anything that needs greens, Misome will thoroughly fill that need. One day, I will probably write a love letter to my dear, Misome, but until then, check out how we at the farm like to use it!
Malone’s Misome and Feta Salad with Ginger-Serrano Dressing
2 bunches Finca Misome
2 Finca Green Onions Chopped
1 bunch Finca Cilantro Chopped
1 Finca Suyo Cucumber sliced
Crumbled Goat Cheese
Sliced Finca Serrano Peppers
Sliced knob of Ginger
2 Limes, juiced
2 teaspoons Sesame Oil
1 cup Olive Oil
1/2 cup Coconut Aminos
Black Pepper to taste
Soak serrano and ginger slices in lime juice for at least 10min (the longer you soak, the spicier the dressing!)
Mix lime juice with the remaining ingredients and stir or shake until incorporated!
Chop misome, green onions, and cilantro.
Add cucumbers and goat cheese then pour dressing over top.
Toss and enjoy!
Mary’s Tofu and Misome Noodles
1 bunch Finca Misome
1lb Firm Tofu
2-3 Finca Gung Boa Peppers
4 cloves of Garlic, sliced
1 pack of Ramen Noodles of choice
3 tbsp Soy Sauce
4 tsp Sesame Oil
3 tbsp Olive Oil
Preheat the oven to 400 degrees.
Dry tofu and cut into cubes. Toss in 2 tbsp of Soy Sauce, 1 tbsp Sesame Oil and 1 1/2 tbsp Olive Oil. Place on a baking sheet and place in the oven to bake for about 25-30min until crispy and golden.
While tofu is baking, prepare ramen noodles by packet instructions.
Once tofu is finished, heat the remaining oil in a skillet until hot and had sliced garlic and gung boa peppers. Sautee until garlic is fragrant then add misome.
Sautee misome until just softening, then add tofu and remaining soy sauce. Immediately add ramen noodles to skillet and incorporate. Enjoy!
Jess’s Seared Scallops on a bed of Garlicky Misome
1 bunch Finca Misome
3 cloves Garlic
4 tbsp Salted Butter
1 tbsp White Wine
Salt to taste
Place pan over medium high heat and add 3tbsp butter. Once butter starts to foam, add scallops in a single layer. Spinkle with salt.
Let scallops cook without moving for about 2-3min, or until bottoms are golden brown. Turn them over and add the wine. Cook for an addition 1-2min.
Remove scallops from he pan once they are finished and add the remaining tbsp of butter. Once melted, add sliced garlic then chopped misome once the garlic becomes fragrant.
When the misome has only just wilted and still its vibrant green, give it a few more stirs in the flavors of the pan before removing from the heat and plating.
Place your scallops on your bed of misome and enjoy!