We serve Farm Lunch to our staff three times a week on Mondays, Wednesdays and Fridays. Back in 2011, this lunch began as a way to entice volunteers to come out for the day to help us get the farm started. We ate it at Amy’s kitchen table in the house. Now it has become a meal that we enjoy sharing with the crew under the shade of a pear and a crape myrtle tree in the back yard as our crew has grown. Farm Lunch is all about what’s in abundance, and what’s easy and cost effective to prepare for a crowd. Try out this rice noodle salad recipe and feel free to substitute ingredients as you have them available.
1 package medium-wide rice noodles (usually found at Asian grocery stores)
Sliced cucumbers (we leave the skin on)
Cashews and/or sesame seeds (sliced almonds would be another option)
Chopped basil leaves – a little or a lot, depending on what you’ve got!
Lemon or lime juice – a squeeze or three
Toasted sesame oil
Optional: Fresh grated ginger or powdered ginger, Sriracha (hot sauce) – add to taste
Directions: Soak rice noodles in hot water according to package directions. Rinse well and drain. Rinsing is important so noodles don’t stick together too much. Whisk together all of the sauces/liquids, starting with approximately equal portions. Taste it and add a little more of salty, sweet or sour depending on your preference. Add grated ginger and hot sauce if you like. Toss noodles and veggies with sauce and it’s ready to serve! This dish holds well for pot lucks and can be served warm or cold. You could also top with tempeh, shrimp, chicken, etc.