GREEN HILL Salad Dressings

Everyone loves a dressing for the salad, I mean who eats a naked salad right? No matter the constitution of the salad or slaw we are making here on "the HILL," we have only one recipe from which most of them are based.  Of course every salad is only as good as its ingredients.  The real secret to our salads are the Theros Olive Oil!

It goes with out saying that there are "good" and "bad" olive oils, I think most of our clients will tell you Theros is the best.  Many say, "I never knew olive oil could taste like that!"  You have probably tried it in many fine restaurants and grocers in the Asheville area without knowing it.  More info at: www.therosoliveoil.com.  We are one of the few sources for this fine oil in a gallon size container.  Available for pick up on the farm, see our products page.  

Anyways, this is our very easy recipe.  There is no substitute for Theros!

GREEN HILL Basic Salad Dressing

A pour of Theros Olive Oil- enough to coat greens but not form a lake in the bottom of your bowel.

A sprinkling of Vinegar - enough to give it some bite

Salt and pepper to taste

Now,  a "good" vinegar is usually expensive and hard to come by.  I love cider vinegar, it cheap and works great for everyday all purpose salads.  For company, I prefer a wine based vinegar as they are usually a little sharper with around a 7% acidity which provides a nice pop.  I have been experimenting off and on with making vinegar for a few year.  Nothing beats homemade these days, experimenting with apple, grape, and melon vinegars has provided some surprising success.

GREEN HILL Herbed Salad Dressing

Our approach to putting herbs in salad dressings may surprise you.  We put our FRESH herbs in the salad, then apply the basic salad dressing.  We mix up a traditional salad dressing mostly in the winter months with dried herbs, if at all.

The process here is similar to making a dressing, you want to take an assortment of herbs, your favorites from the store or what you may have picked up at our CSA.  We provide herbs weekly throughout the season for your fresh use and for you to dry if you desire. Mix up a good handful of what you have, fold it over on itself, kind of balled up, and thinly slice into flakes.

Our "house" herb mixtures we eat most often include:

Marjoram + Oregano + Thyme + Basil

Rosemary + Thyme + Cilantro  + Chives

Apple Mint + Cilantro + Bronze Fennel + Hen Pepper (thanks Tom!)

Lemon Balm + Purslane + Summer Savory + Red Celery

You can kick it up with some minced Garlic but Shallots make it sophisticated.  Raw Ramps make you a tough southern Highlander! 

Toss, the flakes of diced herbs into the salad mix or slaw, dress with our GREEN HILL Basic Salad Dressing and enjoy!

GREEN HILL - Braising Sauce

heavy splash of vinager-rice vinager preferably

heavy splash of Soy Sauce

tablespoon of seasame oil 

Toasted Sesame Seeds.

Whether Kale, Cabbage, Kholrabi, or Chard, all are  delicious with our braising sauce recipe.  Put oil in the pan, chop and add your greens, apply the soy and vinegar, simmer till done.  Now done for me is while they are still firm and holding some color.  The cooking time varies depending on the vegetable.  I cook my collards for a minute compared to folks that cook them all day.  Toss with the toasted Sesame seeds and enjoy!