Some farmers grow the tried and true. They specialize in making sure the basics are covered. They grow what they know their customers will enjoy and what they are sure will do well in our climate.
Some farmers enjoy finding new crops to bring to their market and restaurant customers. Trying something different means maybe they can extend the season, find a new favorite or just intrigue their customers.
RJ Kessler, farm manager for Planted Rock Farm in Chattahoochee Hills, falls into the latter group. At the end of September he began planting claytonia, a low-growing green with leaves that are almost succulent. Young leaves are spade-shaped, and as the plants mature the leaves form heart-shaped cups. Some think they look like miniature lily pads.
This is Kessler’s first year growing claytonia as a market crop. He first ran into it in “The Winter Harvest Handbook” by Eliot Coleman (Chelsea Green Publishing, $29.95). “I could see from the photo that it was something I wanted to grow. We seeded some last January and as we thinned it, I kept eating the thinnings. That stuff is awesome,” Kessler said.
Claytonia is a quick crop. Johnny’s Seeds, the Maine-based company relied upon by many market farmers, lists claytonia as 40 days to maturity, and Kessler was able to begin harvesting his crop in early November.
“Claytonia can be long-lived if it’s grown in the right conditions, so we plan to keep it going through the winter,” he said. That means customers at the final two Peachtree Road Farmers Market sessions, Dec. 8 and 15, can purchase a bag. The rest will go to his restaurant clients.
Claytonia is sometimes called miner’s lettuce. It’s best eaten fresh as part of a salad mix or on its own. As the plants mature, they produce tiny white blossoms, which are also edible.
Cooking demos:
10 a.m. Saturday, Dec. 8. Chef Peter Dale of The National. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
For sale
Vegetables, fruit and nuts: African squash, apples, arugula, Asian greens, beets, broccoli, cabbage, carrots, cauliflower, celery, chard, chestnuts, collards, dandelion, endive, escarole, fennel, field peas, garlic, green beans, green onions, herbs, Jerusalem artichoke, kale, kohlrabi, lettuce, mache, mushrooms, mustard greens, onions, peppers, persimmons, popping corn, pumpkins, radicchio, radishes, rutabaga, spaghetti squash, spinach, sweet potatoes, tomatoes, turmeric, turnips and turnip greens, winter squash
From local reports
Claytonia Salad with Pan-Seared Salmon
Hands on: 15 minutes
Total time: 15 minutes
Serves: 4
2 teaspoons granulated sugar, divided
1/2 teaspoon cumin
1/2 teaspoon smoked hot paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 (6-ounce) skinless salmon fillets
1/3 cup olive oil plus 2 teaspoons, divided
1/3 cup unseasoned rice wine vinegar
1 large shallot, chopped
1 tablespoon Dijon mustard
8 cups claytonia (about 1/4 pound)
1/2 cup walnuts, coarsely chopped
In a small bowl, mix 1 teaspoon sugar, cumin, paprika, salt and pepper. Rub both sides of the fillets with this mixture. Let rest while you make the salad dressing.
In a small saucepan, make dressing by combining 1/3 cup olive oil, vinegar, shallot, mustard and remaining teaspoon sugar. Bring to a simmer and keep warm.
When ready to serve, heat a large skillet over medium-high heat. Add remaining 2 teaspoons olive oil. Place fillets in pan and cook until browned on first side, about 4 minutes. Turn, lower heat, and continue cooking until fillets are just done, 4 to 6 minutes more depending on thickness. May need to be done in batches.
Divide claytonia between serving plates. Top with salmon and drizzle with dressing. Sprinkle with walnuts. Serve immediately.
Per serving: 496 calories (percent of calories from fat, 63), 39 grams protein, 8 grams carbohydrates, 2 grams fiber, 35 grams fat (4 grams saturated), 88 milligrams cholesterol, 436 milligrams sodium.
