Another farmer I know was recently asked at market when she would have “real vegetables.” She had what I’m sure was a beautiful display of greens: arugula, kale, lettuce, etc. I think what the customer wanted to say was, “When are the squash, carrots and cucumbers coming?” Basically, something other than salad ingredients.
This week we are happy to provide you with some real vegetables. But feel free to make a salad with them anyway : )
Standard Share
- Lettuce (head and/or salad mix)
- Carrots
- Zucchini & Summer Squash (yellow or patty pan)
- Cucumbers
- Peas (snap and snow)
- Cilantro and/or Basil
- Garlic (green/fresh–use like a regular head of garlic, does not store long)
- Kale (optional)
- Other Herbs: Mint, Dill, Parsley
Salad Share
- Lettuce, Salad Mix, Kale (2 of these)
- Peas (snap or snow)
- Carrots
Here is a great simple recipe from The Moosewood Cookbook that can incorporate a mix of different vegetables all through the season:
Marinated Vegetables–adapted from Moosewood
- chop up a mix of: carrots, zucchini, squash, broccoli, mushrooms, cauliflower..
- steam veggies until tender
- combine about 1/2 cup olive oil with 3-4 minced garlic cloves, salt, pepper
- add chopped herbs of your choice to the oil mix: dill, basil, thyme, oregano, etc…
- add steamed veggies to oil (okay if still hot)
- add other options to this mix: snap or snow peas, scallions, beans, cheese, olives…
- finally, stir in about 1/3 cup balsamic or red wine vinegar and serve immediately
I’m sure you’re enjoying many salads. We will continue to have greens throughout the summer and into fall. This is our favorite vinaigrette from Eating Well:
Mustard-Balsamic Vinaigrette–Eating Well Cookbook
(you can easily cut this recipe in half)
- 1/2 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup canola or other veggie oil
- 2 tablespoon coarse mustard
- 1 tablespoon maple syrup
- 1 teaspooon basil
- salt and pepper
Combine all ingredients in a jar with a tight-fitting lid and shake well. Keep in the fridge.
Wilder Farm 