Tag: salad
-
New Zealand Summer Spinach-Peach-Walnut Salad
Place 4 oz of New Zealand Spinach in boiling water for 3 minutes.Drain the New Zealand Spinach in a colander and rinse with cold water or blanch in ice water and then drain. While the spinach drains, dice one half to one whole ripe peach. Brown butter in a skillet until the butter smells nutty.…
-
2024 CSA Projected Harvest Calendar
Over the years, we have had CSA members ask if we could give more details about what veggies to expect when. We have always hesitated to do this, as there are SOOOOO many variables that go into farming! However, we do very detailed planning in the winter in order to provide a balance throughout the…
-
Cookbook Review: Joy of Cooking 75th Anniversary Edition
by Casey-Mae McGinley; first published in our 2019 paper CSA newsletter This is the best cookbook ever! No matter how much cooking experience you have, there is something you will learn from this book! I recommend every chapter, but I want to highlight the vegetable chapter, since vegetables are what you are getting from us…
-
Caprese Salad
from the kitchen of David and Allison, CSA members Slice tomatoes and alternate with basil and mozzarella. Drizzle with olive oil and balsamic vinegar. Grind fresh black pepper and salt. Enjoy!
-
Orange Fennel Blueberry Salad
from the kitchen of Pam, CSA member 6 cups of mixed greens 1 fennel bulb, sliced very thin 2 oranges, peeled, with membranes removed and cut into sections (or use canned orange segments) ½ cup blueberries Mix all ingredients. Top with dressing, Dressing: Juice of one orange 1 tbsp vinegar ½ tsp salt Pinch of…
-
Stephen’s Green Goddess Dressing:
Roughly Chop 5 to 10 garlic scapes (quantity depends on desired garlic intensity)Cube Pecorina Romano and/or Parmesan cheese. Place the garlic scapes into a food processor and chop till very fine.(OPTIONAL: Add and blend any herbs of choice–we have used oregano, thyme, and parsley)Place cheese cubes into food processor and blend until the consistency resembles…