The cold, slow spring is almost past. Even though some standard crops are not yet ready due to cooler-than-usual soil and air temperatures (e.g., radishes, turnips), we will have an abundance of greens for you! Expect the following in this week's basket:
Lots of lettuce, kale, chard, braising mix, bok choy or tatsoi cabbage, scallions, arugula, maaayybe radishes.
And here's my becoming-famous salad dressing recipe:
1 spoonful dijon mustard
1 spoonful honey from a local farm
1 bruised garlic clove from a local farm
big pinch of kosher salt
2/3 cup white balsamic vinegar
1 1/3 cup good extra virgin olive oil
Put all ingredients in a pint-sized mason jar and shake well before pouring onto your greens.
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