MORE SUMMER SALADS

In honor of a wedding anniversary we’re cheating this week and sharing a great re-run from July 2018. And who doesn’t like salad inspiration in these hot and humid summer days? Enjoy!

While many people automatically gravitate towards salads after the holidays, actually the hot days of summer may be the best time to take a break from grilling and take advantage of the season’s bounty. Salads are one of those versatile dishes that does not have to be dull or boring as there are many ways to make them interesting and satisfying.

Long gone are the days when main-course salads were pretty much limited to chicken or seafood concoctions involving mayonnaise or a virtuous (i.e., heavy and bland) effort composed of brown rice and not much else. These days, they’re far more likely to showcase interesting greens and other pristine seasonal produce, as well as staple ingredients from around the globe. Whether you favor a carefully curated classic like Salade Nicoise or a wonderful jumble of leftovers, main-course salads are an easy way to work healthy foods into your daily routine without being chained to the stove. Also, you get to channel your inner forager, whether you’re on the prowl at a farmers market or staring into your kitchen cupboard or refrigerator.

A word about beans: as far as beans go, we are all aware that legumes are an important (and inexpensive) source of dietary fiber and protein, and they also contain folate, iron, and potassium. In a perfect world, we’d all have a stash of cooked-from-scratch beans in the freezer, but if you don’t, it’s not an insurmountable hurdle. While some of us aspire to keep a stash of home canned beans in the pantry, there is no shame in using a store bought version. Canned beans, a genuine convenience food, will do; just remember to rinse them (to remove much of the sodium) and drain well before using. And for those who would bravely attempt to cook dried chickpeas, add a teaspoon of baking powder to help break down the protein chains and make them soft.

If you enjoy Mediterranean food, with most any combination of salad ingredients, if you add lots of flat-leaved parsley (which is sensibly treated as a vegetable in the Middle East), tomato, kalamata olives, red bell pepper, feta cheese, and lemony-garlicky vinaigrette you’ll have yourself dinner in no time flat.

GROWER & MARKET NOTES

NEW & RELISTED NEW – Figs from Avalon Farms Relisted Early Next Week – Casablanca Beef NEW – Vanilla Bean & Grape Vine Lip Balms from Bella Eden Farms * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

CASABLANCA RANCH: Sends word that they will be restocking and listing their Grass Fed Beef Monday and Tuesday of this order cycle. So you’re invited to make a 2nd order this week if you have been waiting for their return. Sherry and the family send their thanks for your understanding as they look forward to serving our Market family again.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

AVALON FARMS: You probably have noticed that many of my vegetable listings have very limited quantities or worse, have been removed altogether. It’s terrible, I know. The reason is the heavy rains we’ve been experiencing.  I should have a new planting of squash starting to produce, but I don’t. Due to the wet soil conditions I was not able to prepare the soil and plant. So when these old plants (the second planting of squash, actually) succumb to the mildew caused by heat and wet, I’m out of squash.

In desperation, I’m going to try some “creative” unorthodox planting methods to get more summer and a lot more winter squash going. I’m going to try planting seeds on the old broccoli/cabbage/greens rows. The plastic is still in place on those raised beds, I’ll just poke new holes and plant the seeds. Gotta try something.

It’s also time to start fall transplants. More broccoli, cabbage, kale etc that will be planted in the field late August, early September. These transplants will be started in the house where it is cool enough for the seeds to germinate well. Then I’m hoping I can move them out into the greenhouse to grow. Assuming I can keep the greenhouse cool enough. I gets complicated.

On the plus side, the figs are ripening and the trees are loaded. They will be listed this week.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *