Here’s a fun pesto that is a seasonal favorite for summer solstice. It’s garlicky delicious without peeling any garlic! It uses the flower stem of the garlic called the scape (which we remove so that energy goes into growing a bigger, better bulb). The addition of sorrel brightens the taste with its lemony tang. Recipe:…
Category: Sides
Beets!
First fresh beet salad of the season coming! Gently wilt beet greens. Slice fresh beet into matchsticks and top with fresh onion greens, toasted walnuts and a bit of goat cheese. Dress with mustard dressing … I made mine with pickled beet juice and artichoke jar leftovers plus some mustard … a little wild, but…
Asparagus Season!
For this dinner, we just drizzled the asparagus with olive oil and added garlic and orange zest and a splash of orange juice and then roasted at 425 degrees for just a few moments. Yum!!!! And another wonderful recipe here for soup! Asparagus Soup with Cashews
Za’atar on Flatbread
One of our market customers shared his family’s tradition of serving Za’atar on flatbread. He said they would drizzle the flatbread with oil, top it with Za’atar and they would always add extra extra sesame seeds. He was happy to find a Za’atar blend in this area. Not all Za’atar blends use sumac. I have…
It’s Easy to be Green!
Early tomatoes make a wonderful salsa. For this version we used green tomatoes, baby red onions and corn we had frozen from last summer. For seasoning we used fresh cilantro, salt, pepper and lime juice. Simple but delicious and bright. We served it with corn tortillas that we buy in bulk and toast in our…
Red, White and Blue for July 4!
We do an early planting of potatoes inside so that we can have a sampling of new red, white and blue spuds in time for Independence Day. I found an awesome recipe for horseradish potato salad that gives these colorful taters zing. Of course, you don’t have to use multi-colored potatoes to enjoy this dish,…
Lucky Dog Greens (and more) 