For the lemon dressing
- Juice of 1 lemon (about 3 tablespoons
- 1 teaspoon Dijon mustard
- 1-2 teaspoons of pure maple sugar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- pinch of sea salt
To prepare the dressing, combine everything in a glass mason jar and shake well to emulsify. Adjust the flavor to your taste
For the salad
- Assorted baby kale, spinach, or chard, as desired
- 1/2 ripe pear sliced, per serving
- 1 oz. crumbled feta, per serving
To prepare the salad toss each serving of salad with 1-2 tablespoon of dressing and allow to marinate for about 10 minutes. top each serving with pear and feta cheese and serve immediately.
A good variation of this would be to grill the pear.
HAPPY FALL Y’ALL! Whew the was a cold rain we got caught in while picking produce for shares. But on the plus side I don’t have to water anything today. Some of you told me that you liked variety in the baskets and we are doing are best to deliver just that for you. Of course there is also repeat items (because that’s just what is growing in the garden right now) like tomatoes and peppers. Also before I forget to mention it to you, the pears that you are getting this week are ripe and very delicate so please be careful when you transfer items to your bag so they don’t bruise. plus the parsley and sweet stevia are in the same bag (cut down on plastic waste this way).
What’s in you share this week:
- Handful of stuffing peppers
- Sweet potato
- Delicata squash
- Mixed bag of lettuce
- 2 varieties of baby kale
- ruby lettuce
- butter crunch lettuce
- romaine lettuce
- Bell pepper
- Green onions
- Red pears
- Bay leaves
- Sweet herb stevia
We would love to hear what fantastic recipes you use with the produce you get.