We hope you’re still hankering for greens, as that is what we have in abundance thanks to this very wet spring. I suppose we have much to be grateful for; at least we’re not flooding like some of our other farmer friends! The Spinach especially loves this cool wet weather and is growing like gangbusters. This is our normal spinach season anyway, but there’s way more than usual out there which means there’s lots going into your shares. We should have spinach for at least 2 more weeks, but then we won’t have it again until October. So really get to know it, try new recipes, and enjoy it while it’s in the peak of it’s season!

In Your Share This Week:

Lettuce, Red Sails, Black Seeded Simpson & Blushed Butter Cos

Kale & Chard mix, White Russian & Winter Red Kales, assorted chards

Salad Mix, 8-10 different types of lettuces

Spinach, Space

Shallot Scapes

Thyme

We’re also heavy into Salad Greens this time of year, so for the next several weeks look for recipes for home made salad dressings. Much better than store bought, much less expensive, and you control the ingredients that go into your meals, particularly the sugar and salt.

The Shallot Scapes are something new for us as this is the first time we’ve had shallots that were planted last fall. The scapes can be used raw in salads or cooked lightly as a vegetable or added to soups. Even the flowers can be used and eaten as a garnish.

“When in doubt, use Thyme” is the herbal rule of thumb offered for cooks by the Grass Roots Herb Society Newsletter, according to Rodale’s Encyclopedia of Herbs. “Leaves and springs are used in salads as garnishes and most famously in clam chowder, bouquets garnis and French, Creole, and Cajun cuisines.” It goes with dozens of foods including meats, fish, poultry, stews, soups, breads, herbed butters, flavored vinegars, mustard and any number of casseroles.

First in the Make Your Own Salad Dressing Series: Zesty Onion

1/2 onion                                          1 cup salad oil

1/4 cup apple cider vinegar                      1/4 cup tamari

2 Tbsp nutritional (or brewer’s) yeast         optional: tahini, parsley

Put onions in the blender first, then add the rest of ingredients. Blend all in blender or food processor.

Harriet’s Tasty Tofu & Spinach Salad

from Harriet Fasenfest

The Marinade

1/2 cup toasted sesame oil                                          1/2 cup peanut or other light oil

1/2 cup lemon juice                                                    1/2 cup soy sauce (light)

1 tsp salt                                                                     1 tsp sugar

1 Tbsp grated onion                                                 1 Tbsp toasted sesame seeds

Mix all above. Pour over 1 lb. of cubed, firm tofu. Marinate for at least 1/2 hour.

The Salad

Drain tofu, and set aside marinade. Toss spinach (all you have or as much as you want). Top with grated carrots or sprouts or radishes or any other favorite salad fixings. Add marinated tofu, extra toasted sesame seeds and chopped cilantro. The marinade makes excellent dressing.