vinaigrette dressing

When Dan and I got married, dear friends gave us a wedding gift of a wooden salad bowl and tongs, as well as several favorite salad and vinaigrette recipes. Eventually the tongs took on multiple uses, such as a drumstick for banging pots and pans when my boys were toddlers, and sadly, one day the tongs broke.  But…

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Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.  Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…

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In the spring and fall, when fresh greens are abundant and delicious, I often eat a salad for a lunch.  I throw a bunch of Perkins’ Good Earth Farm baby lettuce or spinach in a bowl, then search the fridge for toppings.  I know some people aren’t big fans of leftovers, but I’m not one of…

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I’m going to conclude this spring salad series with a tart twist on the classic spinach strawberry salad by adding strawberry’s favorite foil: rhubarb. Growing up, my main experience with rhubarb involved eating my mom’s super-yummy, super-sweet strawberry-rhubarb jam.  In other words, my experience equaled an encounter with serious sugar, to the point where if I…

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In the winter I tend to cook hot dishes—chili with frozen peppers and tomatoes from our summer garden; stir fry with overwintered carrots, spinach, and green onions; hot soup with potatoes, kale, and garlic.  But in the spring, when I can see tiny little lettuce and carrot and spinach and beet leaves pushing their way out of the…

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