Thursday, February 7, 2019

Microgreen Success!

I started growing yummy microgreens as you probably remember from my earlier post and they grew wonderfully!

So I decided to use them on a delicious Caprese sandwich.  Toasted French bread, olive oil, fresh mozzarella cheese slices, cherry tomatoes, basil leaves, microgreens, and a balsamic vinegar drizzle.  Yum!

Then I used them to top a mushroom tart.  Mmmmm!  The addition of the microgreens and some crumbled stilton cheese made this dish!

You can find the recipe for this tart on the King Arthur Flour page here.

I used sliced cremini mushrooms instead of the wild mushrooms called for in the recipe because that's what I had on hand and I didn't pickle the shallot garnish because I felt the addition of strong flavored stilton cheese would give the tart plenty of flavor.  Boy, it was good - and really rich tasting! - we decided this would be best cut into small pieces as an appetizer - or small piece would pair perfectly with a nice glass of a semi-dry white wine. 

In the barn, my boy, Bandit, begs by turning his head sideways when he feels he's not getting the attention he deserves!

Work has begun in the sugar bush (maple trees areas) in preparation for maple season.  Photos will be following!

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