We are starting a series of articles featuring local Oklahoma farmers and vendors. Today, we start with a look at Acadian Family Farms in Fort Cobb Lake, Oklahoma. Acadian Family Farm is a 80 acre certified organic farm owned and operated by Rod and Nanette Ardoin. This spring they are growing 27 different vegetables.
Their farm was certified as an organic farm in March 2013. I have been a member of Acadian Family Farms’ CSA program since early 2012. Nanette and Rod have a passion for what they do. After all, they have over 30 years experience in farming. Here’s a sample of what I recently received in one of my CSA boxes.
Their products are available at several locations around the state. They include:
- Pick up at their farm in Fort Cobb Lake
- Weatherford Farmer’ Market on Saturday mornings
- Earth Naturals in Oklahoma City
- Whole Foods in Oklahoma City
- Oklahoma Food Co-Op
- CSA program with pick ups in Oklahoma City, El Reno, Edmond & Lawton
For more information about Acadian Family Farm you can visit their website.
Two of the items I’ve received in my Acadian Family Farm CSA box are spinach and arugula. These are two great seasonal spring vegetables. When using these greens, you want the flavor and freshness to shine through. This salad showcases the flavor of arugula, also called salad rocket. If you’re unfamiliar with arugula, it has a rich peppery flavor. That flavor is complemented with a simple red wine vinaigrette, crispy prosciutto, and Leyden cheese. Leyden cheese is a Dutch style Gouda cheese with cumin seeds. The cumin seeds provide a smoky, earthy flavor to the cheese and to this salad.
Spring Greens, Prosciutto, and Olive Salad
- 3 slices of Prosciutto
- 2 cups spinach, roughly chopped
- 2 cups arugula, roughly chopped
- 1 cup black olives, halved
- 1/3 cup shredded Leyden or Parmesan Cheese
- 1 Tablespoon Red Wine Vinegar
- 2 1/2 Tablespoons Olive Oil
- 1 teaspoon honey
- Pinch of salt
- Heat a large skillet over medium heat. Place the prosciutto slices in a single layer and cook until crispy, about 4-5 minutes. Remove crispy prosciutto and thinly slice and then chop. Set aside.
- Combine the spinach, arugula, and black olives in a large bowl.
- Combine the vinegar, oil, salt, and honey in a lidded jar. Shake to combine dressing.
- Pour dressing over salad greens and toss until well combined. Add chopped prosciutto and shredded cheese. Serve.
Fore more recipes using seasonal ingredients or to see what is in my CSA box each week, visit my blog Our Little Family Adventure. If you are a local farmer, producer, or vendor and would like to be featured, please contact me at firstname.lastname@example.org.
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