Grilled Lamb Kofta Kebabs with Pistachios and Asian Greens Wrap

Riverslea Farm lamb, kofta style, nestled in a bed of Herb Farmacy's microgreens (dressed in extra virgin olive oil and fresh lemon juice) with pickled red onion, on homemade flour tortilla.  A drizzle of sheep's milk yogurt and extra virgin olive oil, and a few grains of Herb Farmacy's 'garlic sea salt' made for finishing touches. 

'Kofta' is a middle eastern term for, typically, "ground meat cooked on a skewer."  Lamb and mutton are the more common meats used, but some cultures also use beef or chicken.  With the quality of meats available locally to our NH Seacoast, any of the above could be used confidently, but being spring (so they say), lamb was in order.

So here's what the plan was for an equinox party for 25 friends (which ended up being a party of 11 adults and 6 children):

Greens, Greens, Greens!

Roasted baby red potatoes, red and golden beets, and chunks of poached Tamworth chicken made this plate of greens a substantial meal.  A little leftover apple gremolata and crumbles of Sandwich Creamery's 'caerphilly' cheese topped it off.  Beach Pea Bakery baguette slices on the side, crostini style.

Greens, greens, greens.  Man, am I suddenly wanting for a growing rack.

Our mission at the farmers' market yesterday was to find as many greens as we could.  We did.  And then some.  Different kinds of spinach; mizuna; kale; sweet Asian mixed greens, spicy Asian mixed greens; tatsoi; arugula; microgreens; baby bibb and green leaf lettuces; Swiss chard...phew, we got it all.  And, one large kohlrabi to top it off. (Peel it, then slice or shave the flesh into ribbons for your salad...or do like we did and eat planks straight off the knife.  Or not.)

Cherished farms this week: Coppal House Farm; Herb Farmacy; Heron Pond Farm; Hollister Family Farm; and, Riverside Farm

Herb Farmacy's pouches of micro greens may look slight and small, but let me tell you, they are packed tight and full of fresh, deep flavor.  I love these tiny little shoots for their crunch and flavor, but also for the way a handful stays put in a sandwich.  No leaves slipping out the sides with this stuff.  See one of my favorite sandwiches here.

Included in Herb Farmacy's micro green mix this week: kale, broccoli, kohlrabi, arugula, a little mizuna, and cabbage.  Mizuna is milder version of arugula.  It has a very light herbaceous, peppery flavor.  As a whole, this mix had a succulent butteriness that makes you realize how deprived you've been since last summer. Get some soon.

As for tatsoi, my idea of salad has been changed forever.  We were eating fingerful after fingerful of this stuff.  Sooo good.

The same can be said for the spinach we picked up from Hollister Family Farm.  My exact words, er, sounds, upon my first bite:  "Mmmmpf!"

 You're crazy if you don't seek some of this stuff out.  In the words of Michael Pollan: "Eat food.  Not too much.  Mostly plants."

I'm not quite keen about the 2nd part, but I'll accept it.

Perfect salmon salad sandwich

1. Wild, sustainably harvested salmon (love Henry & Lisa's...) mixed with all kinds of complementary condiments: capers, Flo's pepper relish, touch of whole grain mustard and mayo (eggless Vegenaise, actually)

2. Use good quality bread (here, sourdough from When Pig's Fly), the top slice less toasted than the bottom

3. Let no one tell you that you it's taboo to combine fish with cheese (slightly melted muenster, no less)

4. LOTS of delicious greens (here, gorgeous microgreens from Herb Farmacy, so fresh when purchased at the farmers' market that they're still vibrant and crisp nearly two weeks later!)

5.  A cold beer might've been pretty darn tasty with this, but alas, I had to refrain