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Dear <<First Name>>,
We had another beautiful week on the farm, with milder weather and the rain we needed. Things are looking beautiful! These spring days seem to keep flying by, with plenty going on to fill the hours. We continued on planting, filling our field up with what will be this summer's bounty. Melons, squashes, plus more corn, greens, and other crops went in the ground. Back at the garden, we are harvesting some lovely produce that will be displayed on our market stand this weekend. Leafy bunches of kale and swiss chard will be piled high, plus a truly gorgeous array of fresh, sweet head lettuces will be featured. We are also excited to be bringing a bundle of crisp, delicious bunched onions. Before these onions are full-sized, but once they have a decent bulb on them, we start picking them fresh to sell at market. Fresh onions have a slightly less sharp flavor than cured storage onions and are great for eating raw. I like to use the tops to make soup stock- they really add a great flavor and richness. We will also have a few *drum roll* strawberries *applause* on the table for those who are able to make it early. They are so sweet and juicy!
Take a look at the sights from the farm this week:
Top left- Sweet, crisp head lettuce on display at the market. Top right- Tight heads of napa cabbage standing at attention. Bottom left- Our fresh onion will be on the market table this weekend. Bottom right- Plenty more transplants, mostly lettuces here, waiting to go out.
The recipe this week is a bonus double recipe. I am sharing two simple, delicious homemade salad dressings that are healthy, fresh, and really easy to make. Store some homemade dressing in the fridge and you will likely start eating more salad!

Creamy Garlic Dressing
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
3-5 cloves garlic (crushed)
3 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp Dijon mustard
1 tbsp unfiltered honey or raw agave nectar

Place all ingredients in a blender or food processor, and blend for 30 seconds or until well mixed. Store in an airtight container in the refrigerator. Be sure to shake it well before using.

Ranch Dressing
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp pepper
1 tsp fresh or ½ tsp dried parsley
1 tsp fresh or ½ tsp dried dill
1 cup plain greek yogurt

Make at least one hour before serving. Combine ingredients well, and stir again before using. Store in an airtight container in the fridge.

Seriously simple, seriously delicious.
Please stop by and see us at the market, or come visit us at the farm. We'd love to share some of the fun with you. Wherever you wind up this weekend, I hope you enjoy it! 'Til next week,

Reeves

Copyright © 2016 Fresh Take Farm, All rights reserved.


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