<h1>Spring Greens with Feta &amp; Roasted Scallion Vinaigrette&nbsp;&nbsp;</h1>This salad is a celebration of early spring, with peppery arugula and tender pea shoots. Roasting purple scallions from Dirty Girl farms teases out their sweetness, and we love to blend them with Graza olive oil and Brightland vinegar for a punchy vinaigrette. Tangy feta, made locally in Petaluma by our friends at Achadinha Cheese, adds creamy acidity for a light and simple salad that’s the perfect accompaniment to any springtime celebration. <h3>What You’ll Need&nbsp;</h3>3 Dirty Girl purple scallions, root ends trimmed&nbsp;Salt &amp; freshly ground pepper&nbsp;1 tablespoon Graza Sizzle olive oil&nbsp;⅔ cup Graza Drizzle olive oil&nbsp;1 Knoll Farm Eureka lemon, juiced (about 2 tablespoons)&nbsp;&nbsp;2 tablespoons Brightland Parasol Champagne vinegar&nbsp;8 cups Full Belly Farm arugula&nbsp;¾ cups crumbled Achadinha Cheese feta1 bunch Oya Organics pea shoots&nbsp;1 handful edible flowers (optional) &nbsp;<h3>Makes 6 servings </h3>Preheat the oven to 375°F. Line a sheet pan with parchment or foil. Add the scallions to the prepared pan and drizzle with 1 tablespoon of olive oil. Season with salt and transfer to the oven. Bake until the scallions are completely soft but not browned, about 15 minutes. When the scallions cool enough to handle, transfer them to a cutting board and roughly chop.&nbsp; Combine the scallions with the lemon juice and vinegar and use an immersion blender or food processor to blend until smooth. Slowly drizzle in ⅔ cup of olive oil and blend until creamy. Season to taste with salt and a few cracks of pepper.&nbsp; Add the arugula and crumbled feta to a large bowl. Drizzle with about half of the dressing, reserving the rest for another use. Toss to coat. Season to taste with salt and a few cracks of pepper.&nbsp; Transfer the dressed greens to a serving bowl or platter. Top with the pea shoots and scatter with the edible flowers, if using, and serve.

This salad is a celebration of early spring, with peppery arugula and tender pea shoots. Roasting purple scallions from Dirty Girl farms teases out their sweetness, and we love to blend them with Graza olive oil and Brightland vinegar for a punchy vinaigrette. Tangy feta, made locally in Petaluma by our friends at Achadinha Cheese, adds creamy acidity for a light and simple salad that’s the perfect accompaniment to any springtime celebration. 

500 ml. Grown in Jaen, Spain, the heart of Andalusia has proven to be the only area picual olives, the single variety that Graza uses for their and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for their “Drizzle” extra-virgin olive oil, specifically made for finishing. The single origin olives are harvested by hand in October, when they are still young, green and not fully ripe. Though a bit stubborn to pull off the tree, once pressed, they make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. Use “Drizzle” to finish just about any dish, from meat and vegetables to popcorn and ice cream. And since it’s a finishing oil, be sure to keep it off the heat to maintain its delicate flavor. Ingredients: %100 picual olives

Drizzle Extra Virgin Olive Oil

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Graza was founded on the belief that olive oil should be made with the highest of standards from a single origin. Founders Andrew Benin and Allen Dushi recognized the need for transparency in the olive oil industry, frustrated that many olive oil labels mislead consumers by downplaying that they are blended with soybean, hazelnut, corn oils, or chemically-processed olive pomace oil. Graza is on a mission to produce pure, high-quality extra virgin olive oil, while continuing to be fully transparent in its process.

Unlike most olive oil in the U.S. that is blended from old, low quality oils, Graza is made from 100% Picual olives from Jaen, Spain, the region where over half the world’s olive oil is produced. The Picual olive is known as the varietal that rules them all, with a unique ability to thrive in the heart of Andalusia, producing oil that is extremely high in polyphenols and has the longest shelf and free-acidity stability of any olive varietal.

Graza

15-20 scallions per bunch. These long lasting crunchy fresh alliums are great to have around the kitchen. Grill alongside your favorite steak, chop them up over your roasted vegetables for texture, sprinkle atop a baked potato, or garnish a decadent weekday scramble.

Farm Direct

Organic Scallions

Dirty Girl Produce is a shining example of sustainable and responsible farming. Located in Santa Cruz County, this 40-acre certified organic family farm grows over 20 varieties of fruits and vegetables, and sells their produce at farmer’s markets in Santa Cruz, Berkeley, and San Francisco. The farm is owned and operated by Joe Schirmer, a Santa Cruz native and graduate of the UCSC Farm and Garden Apprenticeship Program. With a dedicated team of full-time employees and a steadfast commitment to organic practices, Dirty Girl Produce is a vital part of the local food movement.

Farm owner Joe Schirmer has deep roots in the farming community, and his dedication to sustainable agriculture is evident in every aspect of the farm. Joe currently sits on the board of directors for CUESA, which runs the San Francisco Ferry Plaza Farmers Market, and is a past President of the Board of Directors for the SCCFM. He has adapted the French intensive gardening method, incorporating it into tractor farming, and maintains soil fertility by adding compost and organic fertilizers, as well as planting seasonal cover crops to add nitrogen, reduce erosion, and improve soil structure.

By purchasing fresh produce from Dirty Girl, customers can be sure that they are supporting a local farm that uses responsible, organic methods and is dedicated to providing high-quality, fresh fruits and vegetables. The farm also offers a number of shelf-stable pantry items such as roasted tomato sauce and dried beans, all grown right on the farm.

Dirty Girl Produce

750 ml. Grown in Jaen, Spain, the heart of Andalusia has proven to be the only area picual olives, the single variety that Graza uses for their “Sizzle” extra virgin olive oil, thrive. It’s an EVOO that can stand up to heat, unlike other EVOOs that aren’t meant to be cooked with and only used to finish. The single origin olives in “Sizzle” are harvested by hand in December and January, when they are more mature and juicy. Once pressed, they make an olive oil that is a bit mellower and milder in flavor—though still with a grassy, peppery bite—perfect for everyday cooking. Use “Sizzle” to roast, sear, poach, pan fry, bake, marinate and more! Ingredients: %100 picual olives

Sizzle Extra Virgin Olive Oil

6.7 oz. Crafted on a family-run farm in California's central coast, Brightland's Parasol is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges. With living cultures inside, this zingy, bright, and citrusy champagne vinegar is proving our point on greens, seafood, and even some cocktails. Use it to brighten up an orzo salad and pair it with some dates and feta. Ingredients: vinegar, organic cane sugar, navel and valencia oranges

Parasol Champagne Vinegar

Built on the belief that everyone deserves to know where their food is coming from and who is making it, Brightland is on a mission to produce high-quality, honest, and traceable olive oil. Brightland carefully sources their olives from a family-run California farm, then cold-presses them into custom-blended oils. These oils are never overprocessed and contain zero fillers or artificial preservatives, ensuring that customers receive the freshest and healthiest extra virgin olive oil possible. In addition to their oils, Brightland also produces premium double-fermented vinegars that are made on a nutrient-dense, family-run farm in California's Central Coast.

Brightland's founder, Aishwarya Iyer, was inspired to start the company after moving to California and discovering the difficulty in finding pure olive oil. She wanted to create a delicious and beautiful experience for her customers, which led to the creation of Brightland's original blends, AWAKE and ALIVE. Since then, Brightland has continued to create intentional and creative combinations through special blends and collaborations. Aishwarya's passion for time-honored food production and her deep belief in the land and what it provides drive her to continue to create products that provide abundant nourishment to her customers.

Brightland 

3 Dirty Girl purple scallions, root ends trimmed&nbsp;Salt &amp; freshly ground pepper&nbsp;1 tablespoon Graza Sizzle olive oil&nbsp;⅔ cup Graza Drizzle olive oil&nbsp;1 Knoll Farm Eureka lemon, juiced (about 2 tablespoons)&nbsp;&nbsp;2 tablespoons Brightland Parasol Champagne vinegar&nbsp;8 cups Full Belly Farm arugula&nbsp;¾ cups crumbled Achadinha Cheese feta1 bunch Oya Organics pea shoots&nbsp;1 handful edible flowers (optional)

Spring Greens Feta Salad

Drizzle Extra Virgin Olive Oil

Organic Scallions

Sizzle Extra Virgin Olive Oil

Parasol Champagne Vinegar

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