Kingfisher Farms has been growing organic produce for the past 20 years. It now produces 50 kinds of vegetables throughout the season. Jeff Trenary, the owner and operator of Kingfisher Farms, became inspired to become involved in community-based agriculture after traveling in Italy.
Jeff farms his land organically and fertilizes with chicken manure, fishmeal, rock dust and gypsum which results in vegetables that are more flavorable and higher in nutrition. By using cloches and greenhouses Jeff can farm year-round.
Jeff’s commitment to organic farming requires a giant amount of labor, love and financial risk but pays off by giving Jeff the freedom to surf frequently and farm whenever he’s not surfing.
Manzanita Market is proud to offer Kingfisher Farms amazing gourmet salad greens and to support local, organic food production!
- 3 cloves garlic minced
- 1tsp dijon mustard
- 1T finely minced herbs (your choice of basil, tarragon, cilantro, thyme, oregano)
- Juice of one orange
- 1/3 C apple cider vinegar
- 1/2 C good virgin olive oil or (for a milder taste) safflower oil
- sea salt & pepper to taste
- 1 bag of Kingfisher Farms organic gourmet salad greens
- 3-4 medium sized beets
- 4 scallions
- 1 organic fuji apple cored and chopped
- 1 pkg goat cheese
- 1/4 C chopped walnuts*
- 1/4 C dried cranberries
- Mix the salad dressing ingredients up in a cruet or jar, cap and shake well and then set aside.
- Either boil beets until tender or roast in the oven at 350 degrees until you can stick a fork into them. They should be slightly firm, not mushy! Let beets cool and slip the skin off to peel Chop into cubes and set aside.
- Wash and dry the greens thoroughly. Use a salad spinner or dishtowel wrap to get all the excess water off so the dressing will “grab” them!
- Sliver the scallions thinly, on an angle and wash, core and chop the apple (you don’t want pieces to be too large so they will integrate well with the greens.
- Combine all the chopped, washed salad ingredients together and then crumble and add the goat cheese last.
- Garnish with the walnuts & cranberries & serve with the dressing on the side!
- *For an extra treat, leave the walnuts whole and candy them ahead of time:
- Ingredients for Candied Walnuts:
- cup walnut halves/pieces
- /4 cup white granulated sugar
- Tbsp butter
- Heat all in a medium-sized non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter. Stir constantly until sugar is dissolved, being careful not to burn them! Immediately pour out onto parchment paper to cool!