Intro to Magenta Spreen, red cabbage and plans for a July farm dinner

I just left the farm after a walk through the gardens with Chef Bill Niles of St. Vincent Tavern in San Francisco. Bill along with St. Vincent's owner and expert sommelier David Lynch will create a farm to table dinner @ Bloomfield Farms on July 13 pairing Bloomfield's provisions with local wines meticulously chosen by Lynch. Stay tuned for details on this event! Space will be limited.

This week we have two new additions to the box: magenta spreen, a stunning leaf both green and hot pink used for salads or steamed like spinach and a stunning purple cabbage to compliment the mizuna, carrots, eggs, onions, beets, butter lettuces, fava beans, thyme and oregano.

Here's a recipe inspired from my walk today using cabbage, beets and carrots... and another idea for magenta spreen.

Bloomfield Slaw

3 beets, peeled

4 carrots washed and peeled

1 head of cabbage

1 spring onion chopped fine with tops chopped on the side


3/4 cup tablespoons extra virgin olive oil

1/4 cup white wine or apple cider vinegar

1 tablespoons of Dijon mustard

1 teaspoon honey

1 small shallot, minced

1 teaspoon fresh thyme

Salt and pepper to taste

In a food processor, shred separately: beets, carrots and cabbage, chop the spring onion finely and the green tops separately and place all the ingredients in a large bowl. In a small bowl add vinegar, mustard, honey, shallot, thyme and salt and pepper. Whisk to combine. Stream in 3/4 cup of olive oil, whisking at the same time to emulsify. Pour dressing over salad ingredients, toss, eat.


use a 1/4 cup of homemade mayonnaise in place of the olive oil

or add parsley or cilantro if available

or add chopped hard boiled eggs to the mix.


Magenta Spreen Scramble


Here's a simple way to taste the Magenta Spreen (lambs quarters) and use the wonderful farm eggs at the same time. Or just add them to your salad raw!

a handful or two of Magenta Spreen leaves

a small spring onion chopped fine

olive oil

2-4 eggs

salt  and pepper


 In a small frying pan, sauté the onion until translucent then add the washed leaves to sauté with the onions. Salt to taste. Scramble the eggs in a bowl, add the cooked greens then pour the mixture in a hot oiled or buttered pan and cook and scramble. Serve on toast. Chop some onion tops fine and sprinkle on top.