Week of June 18th, 2017
Produce for this Third Week of June 2017
Arugula, Salad Greens, Red Leaf Lettuce, Dill, and Spinach
After the seesaw weather this winter and spring, it looks like summer is finally here!! We have lots planted in the fields, and will continue to plant all summer into the fall for continued veggie harvesting.
It was so great to get the cows out grazing. The rainfall this spring (so different than last year) made for some beautiful pasture! After repairing weather torn fences, it is always so rewarding to turn the animals out into the fields!
Creamy Yogurt Dressing
This delicious dressing goes wonderfully with any kind of lettuce, arugula and also on grilled meat!
2 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
1- 1 1/2 tsp sugar
1 tsp minced garlic
plain yogurt, strained, to yield 1/2 cup
1/3 cup extra virgin olive oil
1/2 tsp sea salt
1/4 tsp pepper
1 bunch fresh dill, minced
Combine all ingredients in a bowl and whisk to combine. Refrigerate until ready to serve.
adapted from onceuponachef.com
Baby Bright Lights Swiss chard about to be transplanted into the field this May. Look at the amazing and colorful root system of this seedling. It is as beautiful as the mature chard plant will be!
1 bunch arugula
1 cup walnuts
1/2 – 3/4 cup dried cranberries
1/2 cup – 3/4 cup crumbled cheese, such as blue, gorgonzola or Roquefort
sea salt and pepper
Lay walnuts on baking sheet and place in oven at 400 for approximately 5-10 minutes, until golden brown and fragrant. Wash, drain, and rough chop arugula, and place in a salad bowl or into individual serving bowls. Sprinkle with walnuts, cranberries, and cheese. Drizzle with olive oil, vinegar, sea salt and pepper to taste. Serve.
Young heifer happy to be on the grass with the rest of the herd! She spent the winter in our new covered barnyard with the other 2016 born calves. It was the first winter we used the new barn and it was so nice to have; shielding the calves from the weather!
Next Week……..More Lettuces, Mint, Italian Dandelion Greens………