This week, our members will enjoy the following produce from our farm:
- Rainbow Carrots
- Baby Green Cabbages
- Sweet Corn
- Baby Fennel Bulbs with Fronds
- Romaine Lettuce or Arugula
- Bunched Dandelion Greens
- Cured Sweet Red Onions
- Murasaki Sweet Potatoes
- Stone Fruit Medley – Peaches, Nectarines and Plums
Tomato Peach and Corn Salad – Southern Living
Ingredients
- 2 beefsteak tomatoes, each cut into 8 wedges
- 1 peach, diced (about 1 cup)
- 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
- 1/4 teaspoon kosher salt
- 1/4 cup Honey Vinaigrette
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 teaspoon black pepper
Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.
- ½ cup canola oil
- ⅓ cup white balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons minced red onion or shallot
- ¼ teaspoon kosher salt
- ¼ teaspoon black peppery Vinaigrette
Directions
- Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.
Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms
Ingredients
- 1 Head Romaine Lettuce
- 1 Handful Dandelion greens about 4-6
- 1 Whole Lemon seeds and all
- 2-3 Fuji Apples cored
Directions
Place the ingredients into a juicer for a delicious and healthy green lemonade.
Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine
Ingredients
- 1 pound green cabbage, cored and thinly sliced
- 1 fennel bulb, cored and thinly sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 2 oranges, peeled and chopped
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
- Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.
Ground Turkey Sweet Potato Skillet – Life, Love, Liz
Ingredients
- 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
- 1 pound ground turkey
- 1 yellow bell pepper
- 1 cup onion, diced
- ½ cup mozzarella, shredded
- ½ cup water
- ¼ cup cilantro, chopped
- 2 tablespoons olive oil
- 1.5 tablespoons ground cumin
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.