Nothing says summer like a big fresh bowl of salad, and that’s exactly what we have on tap for you this week. Everyone’s vegetables are starting to come in and we wanted to pass that leafy green goodness on to all of you.
Also more strawberries—the season is short and sweet up here—so we decided to put a quart of berries into each share this week. Also, more tomatoes.
CSA Share Contents
Eggs from Gaylord Farm
Bread from Red Hen Baking Company
Classic Basil Pesto from Joe’s Soups Ingredients: Basil, Garlic, Olive Oil, Parmesan, Parsley,
Salad from Kingsbury Market Garden
Strawberries: a whole quart from Wood’s Market Garden
Tomatoes: 1.5 lb from Wood’s Market Garden
Cucumbers from Screamin’ Ridge Farm
Spinach from Burnt Rock Farm
Radishes from Kettlesong Farm
We have a new grower coming on line from Worcester Vermont this week. Jaiel Pulskamp is the owner and farmer at Kettlesong Farm. Previously she farmed land owned by Vermont Compost, but this will be her first season at her own place. Jaiel farms using 100% mule power!
Burnt Rock Farm will be growing tender baby spinach for us this summer as well, the first taste of it is in this weeks’ share. All of these ingredients make for a great “dinner” salad.
Dinner salad (aka Super Salad)
Hard boil a few eggs, peel, and grate using the large holes on a cheese grater. Mix the egg with dried cranberries, and nuts (walnuts, almonds, or toasted sesame seeds are all great) and sprinkle liberally on salad greens. Dress with prepared dressing or make your own with 3 parts olive oil, 1 part balsamic vinegar, a healthy spoonful of Dijon mustard, salt, and pepper. You could also mix a big couple of spoonfuls of the basil pesto into your salad dressing.
Summer salad sandwiches
Joe posted a photo on Facebook this week of his favorite summer sandwich. Cucumbers, hummus, and tomato in a pita or rolled up in a large flour tortilla. A bit of salt and pepper along with some hot sauce. It’s quick, easy and tastes great!
We also like Super Salad stuffed in to a pita. Add some mozzarella or goat cheese for extra oomph if you’re really hungry.
The pesto this week is made from our own basil, parsley and garlic scapes. There is cheese in it but never any nuts.
Spread it on slices of toasted bread (from Red Hen) to accompany your dinner salad, or
Use it to dress pasta. Add some chopped fresh tomato and really good parmigiana reggiano to make it even better.