3rd Harvest – 3rd & 5th July
We believe fresh is best! The taste is so alive. Nothing in this week’s crate cannot be eaten raw. Especially in this heat, why cook? Stack your large, leafy greens in a pile, much like a deck of cards. Fold them in half, along or parallel with the “heavy” stem. Cut that stem right out. Rough chop the greens. The bagged greens and salad mixes are already “to size”. Toss them all together. Rinse a time or two. Spin them very dry in your salad spinner. The drier the better for longer storage.
Chop your radishes, your broccoli, roughly grate your kohlrabi. Combine with greens in an enormous bowl. Make plenty ahead, so when in a rush, scoop them out and eat a great salad. Right there and then! Oh so good. Nice and light, fresh, delightful – perfect meal with some garlic bread (use your minced garlic and some butter, oh my).
In Your Crate:
bunched kale, chard, and/or collard
bags of greens
possibility of a few surprises
Salad Greens with John’s Oil and Vinegar Dressing Zephyr Community Farm
1 cup red wine vinegar
1 cup olive or canola oil
1 tablespoon horseradish mustard
5 tablespoons tahini
1 tablespoon honey
1 pinch salt
1 pinch pepper
Chop fine, one large handful (approx 10 stems) garlic scapes. Mix all other ingredients (except greens and garlic scapes). Toss scapes, greens, and dressing together. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. (source: From Asparagus to Zucchini)