Spring finally feels like it’s settling into a reliable rhythm. The flow of seeds to soil, plants to field, and then vegetables to CSA members, markets, and grocery stores has now hit full stride for the 2018 season. We’ll slow down sometime in December! Until then, we have good eating ahead, and even food for the spirit once our flowers for bouquets start blooming.
The recipe highlight this week is our oldie-but-goodie: Lemon Garlic Vinaigrette to pour over our greens. Our kids will eat salads so happily with this dressing. Our 8-year-old has taken it on as his job to keep our family with a jar of this dressing in the fridge at all times. He has learned to zest and juice a lemon fabulously. It soaks in and softens hearty/hardy greens very well. Use our Hearty Greens Mix now, and our Kale once we are harvesting it. It also is delicious on top of our Salad Mix, of course. Used on Hearty Greens or Kale, you can massage it in (with clean hands!) in order to really soften and saturate the greens. We are not food photographers, so please excuse the amateur work below, but trust us that the yumminess extends beyond our food photography skills.
We’ll be at the Farmers’ Market @ St. Stephens tomorrow, Saturday, from 8-12 in the West End of Richmond. We’ll be bringing:
Arugula / Salad Mix / Hearty Greens Mix / Lettuce Heads / Lettuce Mix / Spinach / Microgreens / Radishes / Spring Onions (Scallions) / Pea Shoots / PLANTS: Tomatoes: Sungold Cherry, Black Cherry, New Girl, Berkeley Tie Dye, Cherokee Purple; Eggplant: Galine, Beatrice, Fairy Tale; SummerSquash: Magda Zucchini and Zephyr Yellow Squash; Herbs: Basil, Dill, Cilantro, Parsley, Thyme, Tarragon, Lavender, Rosemary, Mojito Mint, Peppermint, Sage; Chard / Green Lettuce / Red Lettuce / Curly Kale / plus our Bread that we bake Saturday morning (Seed Loaf, Sunny Greens Loaf, Raisin & Cinnamon Loaf, Whole Rye Loaf)