This week’s Menu and Ingredient list – please note some tips on reheating the fritters.
Cucumber Mint Salad
Cucumber
Mint
Red Onion
Red Wine Vinegar
Olive Oil
Salt
Lemon
Toss before serving
Beet Hummus
Garlic
Lemon
Tahini
Chickpeas
Beets
Apple Cider Vinegar
Salt
Olive oil
Fava and Chickpea Fritters
Fava Beans
Chickpeas
Olive Oil
Buckwheat Flour
Garlic
Parsley
Green Onion
Apple Cider Vinegar
Mint
Salt
Directions for reheating: Place fritters on a baking sheet in a single layer, cook in a preheated oven to 400 degrees on convection setting for about 5 minutes or until heated – start checking at 5 minutes then pay attention not to burn. Serve with beet hummus.
Toasted Vegetable Salad
Garlic
Green Onion
Parsley
Basil
Apple Cider Vinegar
Olive Oil
Salt
Amaranth
Mint
Zuchinni
Turnips
Beet Tops
Green Salad With Dressing
Mixed Lettuces
Olive Oil
Dijon Mustard
Apple Cider Vinegar
Salt
Palm Sugar
Hello all,
This week we will have a lot of lettuce – so salads it is. I would like to try out a few new things with lettuce that will take me out of my comfort zone and thought this is the perfect place to try them. I am going to be using chapter 8 “How to Season a Salad” and chapter 16 “How to Snatch Victory from the Jaws of Defeat” – perfect for trying something new and having some encouragement to save it if it doesn’t work out.
Note a change in the schedule for this week I will be there on Tuesday instead of Monday so I can attend pasta making with Robin – so the food that I prepare will be ready for you to try on Wednesday for lunch.
I would also like to send my apologies for not having the ingredients list on this site last week due to technical issues, they are solved and each week you can find the recipes and ingredient lists here. I will also start printing out recipe cards to have at the farm stand beginning this week.
Thank you and please let me know anytime you have any questions, comments, requests or feedback.
Enjoy!
Jen