First off, I have a confession. This salad was inspired by one served by my friend Joyce Smith from over on Moss Mountain Farm during #Farm2Home2016 sponsored by Farm Credit, Arkansas Grown and Arkansas Made. The idea for it is so versatile, you can easily play around with it to suit your taste and supplies on hand. Joyce made hers with kale which we love, love. But, I happened to have some spinach and arugula on hand, the last from the garden unfortunately, so I chose to sorta’ make her salad with those.
I’ll be sharing Joyce’s recipe with you soon since I just picked up some fresh kale at the farmers market this morning. It’s about to get too hot (well, it already is actually) in Arkansas for kale, but it’s always available at Walmart, Harps, Kroger, Whole Foods or Fresh Market. (Yep. I’m lucky to have all of those markets and several farmers markets readily available to me.)
I don’t know if you are familiar with P. Allen Smith’s (Joyce’s BIL) Moss Mountain Farm, but that place is drop dead gorgeous, but it is not ostentatious at all. Allen set out to build his home in 2006 based on “historic precedent, inspired by regional influences and guided by modern day innovation.”
Take a little tour:
While the purpose of the event was not just the tour of Moss Mountain Farm, it was definitely an integral part. Every time I go, I learn something new about the property, and I’m always amazed at all Allen’s got going on. It was even more special this go round since I was there with several other Arkansas Women Bloggers, including my friend Jeanetta Darley who now works at MMF about three days a week.
I might be a little jealous of Jeanetta, y’all. But, in truth, her job is absolutely perfect for her!
Our purpose at #Farm2Home2016 was to become more familiar with some of our Arkansas farmers and producers – to hear their stories and learn just how we as influencers could share that with our readers. I absolutely love talking with them – finding out where they are located, how they came to be farmers, and why they continue.
#ARWB member and farmer Tara Stainton of Rattle’s Garden served on the Arkansas Grown and Arkansas Made Panel.
Farming’s tough y’all. In case you hadn’t noticed, most farmers don’t take long vacations. There’s always cows to be milked, eggs to be gathered, hay to be baled, produce to be harvested…you get the idea.
Damon Helton (The Farm at Barefoot Bend), Ben Maddox (Foodshed Farms), Cody Hopkins (Grass Roots Farmers’ Cooperative) and Bob Barnhill (Barnhill Orchards) served on the Food Co-ops & Homegrown by Heroes Panel.
Arkansas Grown and Arkansas Made were developed by the Arkansas Agriculture Department (AAD) to help potential buyers locate Arkansas producers. Any resident of Arkansas who produces an agricultural product in the state may, at no charge, list their marketing information with Arkansas Made. With the assistance of these two programs the stories of the farmers and craftsmen get told and their products are promoted.
I’m super glad to be a part of that storytelling. Please join me as I share more of them in the days to come.
- Examples of Arkansas Made products: Arts & Crafts, honey, jams & jellies, baked goods, furniture, etc.
Jordan Archote of Red Road Woodworks in Leslie, AR, a company founded by her father, Brad Archote.
- Examples of Arkansas Grown products: Vegetables, fruit, herbs, plants, trees, meat, etc
The McGarrah family has been farming in northwest Arkansas since 1824.
Arugula and Spinach Salad with Smoked Almonds
Ingredients
Salad
- 4 cups baby spinach
- 4 cups baby arugula
- 1/2 cup chopped smoked almonds
- 1 red onion, finely chopped
- 1/2 cup chopped dried apricots or peaches
- Freshly cracked black pepper
- Kosher salt
- 1 pint fresh blackberries
- 1 pint fresh strawberries, sliced
- 3/4 cup shaved Parmesan
Vinaigrette
- 1/4 cup lemon juice
- 1 Tablespoon honey (substitute molasses for a stronger flavor)
- 1 Tablespoon toasted pumpkin seed oil
- 1 Tablespoon olive oil
- 1/4 teaspoon ground smoked chipotle pepper
Instructions
Salad
- Wash an spin dry the arugula and spinach; set aside in a large bowl.
- Add in chopped almonds, chopped red onion, apricots, black pepper to taste (We do several grinds.), and a good sprinkle of kosher salt. Toss to combine.
- Dress the greens with the vinaigrette. Refrigerate until serving.
- At serving, add in the blackberries, strawberries and shaved Parmesan. Toss gently to combine.
- Serve on cold plates.
I loved getting in on this event. Wish I’d put that great video on today’s post about it. What a place.
It’s such a phenomenal place for sure. I loved getting to see everyone and getting to visit with the farmers and producers. So good to see you.