First Week's Delivery: Saturday March 5, 2011

Here we are. Ready?

Store In The Fridge

Kale- Hartland Farms, VA

Red Leaf Lettuce- Hartland Farms, VA

Spring Mix- Path Valley Farms- PA

Carrots-Breezy Hill Farms-PA

greens need to be washed.

Store In A Cool Dry Place

Yellow Dutch Shallots-PA

Wildflower Honey-Golden Angels Apiary-VA

Also Available

Local Humanely Ground Rose Veal $6.99/pound

Local Grass Fed Bison Roast $6.99/pound

Whole Organic Pastured Amish Chickens $4.25/pound

Whole Organic Pastured Amish Chicken Eggs $4/dozen

Last year I typed up a whole mess of things you might want to have around the pantry and kitchen for the season. If you're interested in reading that post, here it is.

We are very lucky to get greens this early on-hooray!

Right off the bat I need to share this recipe for a raw kale salad. I tasted this recently at Mom's Organic and then searched the internet for the recipe. The recipe calls for currants and pine nuts but I save money by using raisins and walnuts or almonds or pecans...No need to marinate overnight either, a few hours should do it.

Kale Salad With Pinenuts, Currants And ParmesanBon Appétit | February 2009

by Dan Barber

Makes 3-6 servings 1 tablespoon dried currants 3 1/2 tablespoons white balsamic vinegar, divided 1/2 tablespoon unseasoned rice vinegar 1/2 tablespoon honey 1/2 tablespoon extra-virgin olive oil 1/2 teaspoon salt 1 bunch kale (about 1/2 pound), center ribs and stems removed, leaves thinly sliced crosswise 1 tablespoon pine nuts, lightly toasted Parmesan cheese shavings Place currants in small bowl; add 2 tablespoons white balsamic vinegar. Let soak overnight. Drain currants. Whisk remaining white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Time To Start Making Your Own Salad Dressings!

Here's a basic vinaigrette.

Dice one small shallot and add to a jar

Add 1 tsp of Dijon Mustard.

Next you have a choice of what to add next to the shallots in the jar:

2 tablespoons of freshly squeezed lemon juice PLUS 1 tsp of lemon zest

OR

2 tablespoons of apple cider vinegar

Add one 1 tsp of salt and 1/2 tsp of pepper to jar. Stir with spoon.

Add one 1 tsp of chopped fresh Italian parsley (optional)

Add 1/2 cup of GOOD olive oil to the jar. You will begin to see the olive oil and vinegar separate. Once you have double the amount of olive oil to your vinegar solution, you are ready to shake.

shake. use some. keep the rest in the fridge for next time. yum.

Questions? Let Us Know. We're here for you.

with thanks,

christy and tom