CSA Week #6 Preview

We had a pretty good turn out at the solstice party potluck last Friday. Good food and good conversation with the apprentices, staff and CSA members.  Since we’ve had so much lettuce and salad mixes the past few weeks, we thought you might enjoy some salad dressing recipes to go with your salad. See below the veggie preview for the recipes!

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First squash harvest of the season!

Here is a look at what you might expect in your share this week:

+ Yellow Squash
+ Kohlrabi
+ Cabbage
+ Broccoli
+ Herbs – Basil or Fennel Leaf

As a reminder, this is just an estimation of what we think will be ready for the share. The official share list will be posted in the newsletter on Thursday.

Salad Dressings

Submitted by Tiffany Thompson
50% olive oil (1/3 cup usually)
50% apple cider vinegar (1/3 cup usually)
~1-2 T soy sauce
~1-2 T tahini
Garlic (1-2 cloves?) and lemon juice (1 T?) to taste
—the official bottle calls for toasted sesame seeds, parsley, and chives which I usually don’t add…but would be excellent additions
+++
Basic Vinaigrette
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 cup olive or vegetable oil
1/3 cup vinegar
1/4 tsp. salt
1/8 tsp. white or black pepper
Directions:
Whisk together or shake in a jar. Serve chilled.
+++
Italian Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 1/3 cup vegetable oil
2/3 cup vinegar
1 clove garlic, split
1 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
Directions:
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving over tossed salads. Makes 2 cups.
+++
Honey Poppy Seed Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt
Directions:
In a small bowl or jar with tight-fighting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.
+++
Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder
Directions:
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.
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