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It All Began with Raspberries

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Our co-founder Myra Goodman connects with a central character in the Earthbound Farm story and shares the sweet inspiration of raspberries:

“Drew and I recently had a blast from our past with a visitor who’s a central character in the Earthbound Farm founding story. Tom Russo was the original farmer of the Carmel Valley heirloom raspberry farm that we moved onto in the summer of 1984. He came for a visit recently with his wife, Mercedes, and we had a wonderful time reminiscing as we walked around the original farm, where we still live today. It wasn’t just the farm we took over from Tom. We also inherited (and still have) his phone number (so the raspberry customers could keep calling), along with his legendary and beloved wolf-malamute cross Zephyr, who watched over the farm devotedly for the rest of his life.

“We all visited the little patch of sweet and fragrant heirloom raspberries that launched Earthbound Farm — you can pick some yourself at our Farm Stand in Carmel Valley if you’re in town — and Drew gave Tom and Mercedes two jars of our homemade raspberry jam.

“Tom is 82 now. He looks great and still plays tennis regularly. He’s quite an inspiration, and a great cook, too. He just converted his famous ginger molasses biscotti recipe to work for the vegan cookbook I’m writing (due out in early 2014) using chia seeds instead of eggs. They’re fabulous! How impressive is that?”

 

Take Today’s Step by sharing the delicious flavor of ripe raspberries with your family in this lovely summertime salad.

 

Summer Salad with Butter Lettuce, Raspberries and Hazelnuts

Delicate red berries, crunchy hazelnuts and a flavorful Raspberry-Hazelnut Vinaigrette turn a simple green salad into an unusual first course for a warm summer evening meal. (If you're pressed for time, skip the candied nuts and simply toast 1/4 cup of raw nuts.)

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

  • Ingredients

  • BROWN SUGAR-GLAZED HAZELNUTS:
  • 1 1/2 cups Whole raw hazelnuts, with or without skins
  • 1/4 cup Light brown sugar
  • Pinch Salt
  • 1 large Egg white
  •  
  • RASPERRY-HAZELNUT VINAIGRETTE:
  • 2 tablespoons Raspberry vinegar (purchased or homemade)
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Hazelnut oil
  • 3 tablespoons Extra-virgin olive oil
  • Salt and freshly ground black pepper
  •  
  • SALAD:
  • 1 large head Butter, Bibb or Boston lettuce
  • 1/4 cup Raspberry-Hazelnut Vinaigrette
  • 1/2 pint Fresh red or golden raspberries (or a combination, about 1 1/4 cups)
  • 1/4 cup Brown Sugar-Glazed Hazelnuts
  •  
  • Directions

  • To make the glazed nuts:
  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper (for easiest cleanup) or grease the baking sheet. Set aside.
  •  
  • Combine the hazelnuts, brown sugar and salt in a small bowl. Add the egg white and stir to combine. Using a slotted spoon or a fork, transfer the nuts to the prepared baking sheet and spread them out in a single layer.
  •  
  • Bake the hazelnuts until golden brown, 10 to 12 minutes. Turn off the oven, leaving the baking sheet inside with the door closed for another 10 minutes to dry the nuts.
  •  
  • Transfer the baking sheet to a wire rack and let the hazelnuts cool completely.
  •  
  • Store the nuts in an airtight container, placing pieces of waxed paper between layers to separate them. The nuts can be kept at room temperature for up to 3 weeks. If the nuts become moist or sticky, recrisp them by spreading them on a parchment paper-lined baking sheet and heating them in the oven at 325 degrees F for 10 minutes. Let the nuts cool before serving.
  •  
  • To make the vinaigrette:
  • Place the raspberry vinegar, mustard, hazelnut oil and olive oil in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.
  •  
  • To make the salad:
  • Carefully pull the lettuce leaves from the core, discarding any damaged parts. Rinse the leaves under gently running cold water, drain well and spin dry. Wrap the whole lettuce leaves in a clean kitchen towel or paper towels and refrigerate until serving time.
  •  
  • Just before you plan to serve the salad, gently tear the larger lettuce leaves into smaller pieces. Keep smaller leaves whole. Place all of the lettuce in a large salad bowl and add 3 tablespoons of the Raspberry-Hazelnut Vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed.
  •  
  • Transfer the lettuce to individual salad plates. Top with the raspberries and Brown Sugar-Glazed Hazelnuts and serve immediately.

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