The first CSA distribution has come, can it be so? Exciting comes to mind, but it’s deeper than that, truly. It’s the entrance of life and food. Meals shared, meals given. It’s the pattern of harvest, sinks full of crisp greens and tables of beets waiting for a spray down anointment, then to be polished and grouped, cheeks together squished-up smiles- CSA BASKET! MARKET! GRUB CLUB! They’re off!
The fields are REcovering from last month’s frost. With some crops there has been a complete loss, a row of proud peas still fairly stunned, stalled and burned. Many of the beds however, are coming back, their confidence a bit shaken, but it gathers momentum as the days prove their warmth over and over again.
One of the farm frost-free champions has been the lettuce bed, which now glows and I’m not personifying this one! Salad time! A farm fresh salad is one of my all time favorite foods! Big leafs of lettuce crunchy and hydrating, not the typical ‘soul food,’ but you can’t tell mine otherwise.
Here are some lovely ‘go-to’ dressings- Little Black dressings if you will, the dress I never actually understood; why wear black when you could be in color! ENJOY!
*Make a jar full and keep in the fridge for up to two week.
3 Tablespoons of lemon juice
Lemon zest from half a lemon
1 small garlic clove, finely minced
1 teaspoon fresh thyme or lemon thyme, minced
3 teaspoons honey (or a bit more if you have a really sour lemon) – Meyers are wonderful!
2 teaspoons white balsamic vinegar
½ cup extra virgin olive oil
Salt and freshly ground pepper to taste
1. In a small bowl whisk together all of the ingredients except the olive oil, salt, and pepper.
2. While you are whisking, add the olive oil in a slow, steady stream. Continue whisking until the vinaigrette is emulsified. Correct the seasonings (sometimes I add a bit more vinegar or honey) and add salt and pepper to taste.
Ashley’s Sweet Miso Ginger Sauce!
This recipe is from my dear friend Ashley of Root and Wings Jewelry. I’m pretty sure we put this on everything that special summer in Arcata.
1/2 cup olive oil
1 tsp toasted sesame oil
2 cloves garlic (or more)
2 tablespoons ginger
1 tablespoon apple cider vinegar or lemon juice
1/4 cup honey or maple syrup
2 tablespoons miso paste
1 tablespoon tamari or Braggs
1/8 teaspoon cayenne to taste
(Makes 1 1/2 cups)
Blend in a Food Processor or whisk until creamy! YUM!
Yum! I’m so happy to see my Miso Ginger Sauce here!:) (or as Fiona called it, Liquid Gold:) Glad to hear the crops are reviving themselves. Thanks for the shout out friend!
Liquid Gold indeed! I think of you every time I make a Red House inspired salad!
GORGEOUS! That Miso dressing is *so* happening in my house soon. Awesome.