In your farm share this week: Tomatoes, Summer squash, Lettuce, Peppers/ Eggplant, Kale/ Chard, Potatoes, Cherry Tomatoes, Basil/ Cilantro

First, let’s talk storing potatoes. This week we have adirondack blue and red potatoes, they are purple and pink all the way through, adding some fun colors to your meal! You can treat them just like you would any potato. You want to store potatoes in a cool, humid, and dark place. Keep them out of the light (the light causes them to begin sprouting).  In perfect conditions they can last up to 3 months. On your counter, out of the light, they can last 3-4 weeks! If they start getting shriveled this means they are lacking humidity.

Second, let’s talk about salads. According to Joel, “The key to a great salad is a great dressing. The best place to start learning how to make your own dressing is with a vinaigrette.” This is a quote straight from his Everyday Recipe Guide, which is also where our recipes below come from! With all the colorful vegetables in this week’s share, you can make a delicious and beautiful salad!

Simple Vinaigrette

  • 1-2 tsp. Mustard (your favorite kind)
  • 1 small clove Garlic, finely minced (optional)
  • ½ tsp. Salt 1 tsp. Honey or sugar to taste Fresh herbs (optional)
  • ¼ cup Quality vinegar (wine, cider, or rice) or citrus juice (lemon or lime)
  • ¾ cup Quality oil (olive, vegetable, or peanut) to taste Pepper

Blend mustard, garlic (if using), salt, sweetener, and herbs (if using) together with the vinegar in a food processor if you have one. You can also whisk by hand in a mixing bowl. As the food processor runs, slowly add the oil. Start very slowly at first to insure proper emulsion, and then you can speed up towards the end. Extra dressing will last several weeks in the fridge.
*replace vinegar with equal amounts of fruit vinegar to make fruit vinaigrette, or add small amounts of fresh fruit or fruit juice after adding oil

Summer Vegetable Salad

  • 5-7 cups Lettuce, mixed greens, or spinach, shredded or diced or ripped
  • 3-4 cups Hearty greens (kale, spinach, etc.), diced
  • 1 cup Cooked summer vegetables (summer squash, corn, peppers, etc.), diced
  • 1 cup Raw summer vegetables (tomatoes, peas, cucumbers, etc.), diced to taste
  • Favorite dressing

Combine all ingredients and toss in a large bowl to incorporate dressing. Serve with boiled eggs, tuna and olives for a mediterranean taste. Try grilled chicken, crushed, and dried ramen noodles, and soy sauce for a more East Asian taste.

A couple additional recipes to try this week:

Cherry Tomato Ketchup (Half Pint Farm)

Heirloom Tomato Salad with Rosemary (All Recipes)