Greetings CSA members. We hope everyone had a wonderful weekend. We enjoyed seeing everyone at CSA pickups this week as well as our usual farmer's market customers. The rain over the past couple of days looks to continue off and on all this week. This will certainly help the crops.
We would also like to thank everyone for their support at the Funds to Farms event last weekend. We presented our idea for a single seeder and we won first place and a grant for the seeder! Many thanks to Triple C Brewing Company for hosting the event, Roots Farm Food Truck for providing the meal and Funds to Farms for their unique micro-funding program for farmers and food entrepreneurs.
This week, according to share size, members will receive: lettuce, arugula, sweet potatoes, kale, Swiss chard, green onions, and sugar snap peas.
RECIPES
Here are a couple of our favorite homemade salad dressings that will complement the lettuce, kale, and arugula.
Lemon Zest Dressing
Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
Creamy Dijon Dressing
¼ c plain nonfat Greek yogurt
1 tsp Dijon mustard
¼ tsp dried onion flakes
Pinch of thyme
Pinch of black pepper
Stir all of the ingredients together in a small bowl, and chill for at least 30 minutes before using.
Creamy Tomato, Onion & Garlic Dressing
1/2 of a large tomato
1/2 of a large onion
2 to 4 cloves of garlic
1 cup mayonnaise
Several drops of hot sauce (optional)
Puree the first three ingredients using a food processor or hand blender. Pour pureed mixture into a bowl and whisk in the mayonnaise until well blended and creamy.
Creamy Almond Dressing
3 tbs almond butter
2 tbs apple cider vinegar
4 tbs olive oil
1 tsp raw honey
1 1/2 tbsp. soy sauce
1 tsp grated ginger
2 small cloves of garlic, peeled
Juice of 1 lemon
Water, as needed
In a blender, combine all of the ingredients for your salad dressing. Blend on high until the mixture comes together and becomes creamy. If your dressing is too thick, you can add a little bit of water and process again. I would add a very small bit of water (1/2 a tbsp.) at a time to make sure that you do not water it down too much. After your dressing has come together, set it aside or refrigerate.
Raw Kale Salad With Creamy Almond Dressing
1 large bunch of kale, roughly chopped to bite sized pieces
1/2 cup of green onions, diced
A handful of mint leaves, thinly chopped
1/4 cup slivered almonds
1/4 cup roasted sunflower seeds
Avocado, optional
In a large bowl, mix together kale and dressing (see recipe above). Using your hands or tongs, massage it into the leaves until the dressing is mixed thoroughly throughout. Once your dressing if mixed into the kale leaves, you can add your toppings. This salad can be served right away, or stored for a couple of days in the fridge. Since the base is kale and not lettuce, it will not wilt as quickly.
Roasted Sugar Snap Peas with Honey
Sugar snap peas
Olive oil
Kosher salt
Freshly ground black pepper
Honey
Preheat your oven to 400 degrees. Wash off your sugar snap peas and completely dry with a towel. Place the sugar snaps on a half sheet pan. (I like to use parchment paper to cover the pan to make clean up easy.) Add the olive oil and mix the peas around to get an even coating. Just cover the peas lightly, do not drench them in oil. Add salt and pepper to your tastes. Place in the oven and roast for about 5-7 minutes. Turn them over and roast another 5-7 minutes or until the peas have softened and are browned on both sides. Drizzle the honey over tops the peas, mix to combine, and serve.
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Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849
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