Bard Family Market Garden CSA

May 29, 2014 - Week One

What's in your box

Gourmet Salad Mix

Corvair Spinach

Pink Beauty Radish

This weeks recipes

Homemade Balsamic Vinaigrette - My Whole Food Life

1/3 cup olive oil
2 T balsamic vinegar
1/2 T red wine vinegar
1 clove garlic minced or pressed
1/4 scant tsp ground mustard
1 T lemon juice.

Whisk all the ingredients together. That’s it. I store my dressing in a small mason jar in the fridge. It should keep for a couple weeks. Since there are no additives in this, it will solidify in the fridge. Pull it out a few minutes before you use it again. Or just make it as you need it.


Simple Sauteed Spinach - Eating Well

2 Tablespoons extra-virgin olive oil

4 cloves garlic; thinly sliced

16 ounces fresh spinach

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

Heat oil in skillet over medium heat. Add garlic and cook until beginning to brown, 1-2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3-5 minutes. Remove from heat and add lemon juice, salt and red pepper. Toss to coat and serve immediately.

What's going on at the garden this week

Transplanting Cherry Tomatoes, Cucumbers, Pumpkin, Summer and Winter Squash. Finishing installing our drip irrigation system, direct seeding Carrots and Spicy Greens. My Fair Lady Sweet Corn is emerging. Planting was delayed due to cold soil.