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!
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 ofContinue reading “Orange Fennel Blueberry Salad”
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 resemblesContinue reading “Stephen’s Green Goddess Dressing:”