farm greens with tarragon vinaigrette

July 18, 2013 • Nancy Wolfson-Moche

Veggies are not on the breakfast menu at our Newport, RI b&b, so I asked for takeout from Tallulah on Thames, where we savored every sweet bite of dinner last night. No problem, they said, packing up a salad of greens similar but not equal to the one that my husband had enjoyed for his first course.

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A sign posted in chef Jake Rojas’ quiet, open kitchen states “no farmers – no food.”  Each carefully conceived dish is a reminder of this truth.

My to-go breakfast salad, pictured above, looked and tasted a bit different from the one my husband enjoyed last night and that did not surprise me. Each plate that comes out of the kitchen is one-of-a-kind.

The INgredients: frisée and other locally grown leafy greens, carrots, chioggia beets, fennel, edible flowers and radish with a tarragon vinaigrette.

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).