Red Kraut and Winter Green Salad with Golden Goat Cheese Toast | CUESA

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Red Kraut and Winter Green Salad with Golden Goat Cheese Toast

Source:

Joshua Burbridge and Amber Petersen, True Family Foods

These recipes were demonstrated for CUESA’s Market to Table program on November 20, 2016. Find True Family Foods’ True Ferments at the Jack London Square Farmers Market on Sundays.

Golden Goat Cheese Toast

This appetizer is great for holiday entertaining, fall picnics, or game day snacking.

Makes 8-10 servings

INGREDIENTS

8 ounces fresh goat cheese, room temperature (such as Tres Bien Creamery chevre)
4 ounces True Ferments Golden Kraut
Extra virgin olive oil
1 loaf fruit and nut or fruit and seed bread (such as Feel Good Bakery Cranberry Pumpkin Seed loaf)
12 pieces True Ferments Dearborn Turnips

PREPARATION

Blend the goat cheese and kraut in a food processor until creamy.  Add a splash of olive oil if desired or, if cheese is cold, to assist with mixing.  Toast 1-inch-thick half slices of bread with oil in pan until golden brown. Cut bread into quarters. Spread each slice with a generous amount of blended cheese. Slice fermented turnips into strips.  Garnish each toast with turnip strips.

Serve immediately. Any extra spread can be refrigerated for later use.

Red Kraut and Winter Green Salad

Depending on available selection or preferred taste, the seasonal cooking greens could be either bitter (such as endive, mustard greens, or turnip greens) or hearty (such as kales, chards, or collards).

For the dressing, make a large batch for multiple uses, just mix a 1:1 ratio of brine to oil and add desired amount of mustard.

Makes 6-8 servings

INGREDIENTS

About ¼ cup True Ferments Dearborn Turnip Brine
About ¼ cup plus 1 tablespoon extra virgin olive oil (such as Big Paw La Rusticana)
Dijon mustard, to taste and desired consistency
1 cup walnuts
1 bunch seasonal cooking greens (see note aboe), cut into thin strips
3 Fuyu persimmons, thinly sliced
8 ounces True Ferments Tart Apple Red Kraut

PREPARATION

Make dressing by whisking together brine, ¼ cup olive oil, and mustard.  Toast walnuts in hot pan until fragrant, set aside. Heat remaining olive oil in a pan and sauté greens. Once greens are wilted, turn off heat and add thinly sliced persimmons, walnuts, kraut, and dressing to taste. Mix together and serve.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »