Greens Are a Thing: The Story of a Salad and How to Create One
In the realm of culinary delights, salads often fare forgotten. But we’re here to champion the salad, and reimagine what it can be for our bodies and our environment. Beyond their taste and texture, salads boast a trifecta of benefits: they’re vibrant, refreshing and delicious, sustainable, and incredibly healthy for both our bodies and the world around us. By utilizing the freshest product grown near you, it’s possible to craft a salad worthy of entree status, and we’re here to show you how!
Once upon a time, in the heart of a bustling farm, a humble seed nestled into the rich soil, unaware of the journey that lay ahead. This seed, a tiny marvel of potential, was destined to become part of something greater.
As days turned into weeks, and weeks into months, the seed sprouted, its tender green shoots reaching towards the sun. With each passing day, it grew stronger, drawing sustenance from the earth and rain that showered its delicate leaves and tendrils.
At the heart of Sunray Farms is a loving couple – Matt and Maggie. With a passion for the land, sustainable and regenerative agriculture, and nourishing our bodies, Matt and Maggie work tirelessly to forge cooperative relationships with restaurants, chefs and locals, while forging better food security and resilience in their local community. Together, they cultivate a unique array of vegetables and flowers, and are most known for their nutrient rich, and vibrant greens.
But Sunray is more than just a farm; it's a hub of community and collaboration, where farmers and chefs come together to celebrate the beauty of locally grown food. Together, Goodness Gracious, and Matt and Maggie, work hand in hand to bring the best of Sunray’s harvest to the tables of our guests. In the early hours of the morning, while the world still slumbers, our chefs can be found our little Glen Ellen kitchen, chopping, slicing, and dicing with precision and care. Meanwhile, on the farm, Maggie and Matt rise with the sun, harvesting the day's bounty with gentle hands and grateful hearts.
It’s in this moment, a salad is born, and we have the privilege of sharing all of it’s deliciousness with our guests and it’s story from farm to table.
The creativity when composing a salad is limitless in it’s combination of textures, colors and flavors, but there is a simple equation, if you will, to building the perfect salad, and our chefs want to share just how they do that.
Step #1: Start with a leafy base
Choose from a plethora of greens depending on your season. Our chefs love nutrient packed greens like arugula, dandelion, or sorrel in the spring and summer and hearty cold weather greens like kale, mustard and radicchio in the fall and winter.
Step #2: Add color with vegetables and fruits
Fill your salad with colorful produce. In the spring peas, carrots and asparagus are a treat, in summer we love juicy fruits like nectarines and berries, and in winter roasted squashes and persimmons are an unexpected, but incredibly delicious addition.
Step #3: Bulk your salad with grains or protein
If you’re looking for a salad to serve as an entree dish, bulk it with additional grains or protein to add that extra “omph!". Our chef’s love spiced crispy chickpeas, farro or grated egg.
Step #4: Dress that baby for an evening gala
Dressing is not just the oil and vinegar concoction you pour over top- remember to season your salad with salt and freshly cracked pepper before combining. Toss your salad in something as simple as fresh squeezed lemon juice and a drizzle of local olive oil, or go as far as making your own herb-studded green goddess. The secret to creating a great vinaigrette is to use 1 part vinegar or acid to 3 parts oil. You can then build upon that ratio by adding some fresh chopped herbs, spicy dijon mustard, and a teaspoon or two or something sweet like maple syrup, honey, or preserves.
Step #5: Sprinkles for crunch
Adding texture to a salad is incredibly important. Try adding some toasted nuts like pistachios, walnuts or almond. Or a seed mixture with pumpkin, sunflower and perhaps some crispy shallots.
Meet our Farmers: Maggie and Matt
Sunray Farms
17433 Arnold Dr, Sonoma, CA 95476
(707) 210-9720
https://www.sunrayfarm.com