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Member Farms>Who We Are>July 14, 2006
Newsletter -- July 14, 2006
Boxes today include: salad mix, dino kale, summer crunch lettuce, garlic, broccoli and or cauliflower, zukes, carrots, sugar snap peas, fennel, the first tender adora potatoes, oregano and rosemary for herbs and raspberries for the fruit shares. Here's a yummy grilled salad recipe that calls for using a grill basket or grill skillet, and investment completely worth making for your summer veggies. Hansen's has them, just ask Dave:
GRILLED POTATO AND SUMMER SQUASH SALAD AND OREGANO-LEMON VINAIGRETTE
- 3 Tbl fresh lemon juice
- 1 Tbl plus 2 tsp chopped fresh oregano
- 1/4 C plus 3 Tbl extra virgin olive oil
- 1 lb summer squash/zuke, cut on diagonal into 1/3" thick pieces
- 1 red pepper , cut into 1" wide strips
- 2 Tbl minced garlic or shallot
- 1 tsp finely grated lemon peel
- 1/2 lb small unpeeled potatoes, halved
Whish lemon juice and garlic/shallot, 1 Tbl oregano and lemon peel in samll bowl. Slowly whisk in 1/4 C oil. Season with salt and pepper to taste. Prepare your grill (medium heat). Place potatoes in large saucepan, add enough cold water to cover. Boil until just almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 tsp oregano and 1 1/2 Tbl oil; sprinkle with salt and pepper and toss. Combine squash and bell pepper in a large bowl; add remaining 1 tsp oregano and 1 1/2 Tbl oil. Sprinkle with salt and pepper. Arrange potatoes in grill skillet or basket in single layer. Grill until tender, 5 minutes per side. Transfer to large bowl. Brill squash and pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut pepper into 1" pieces, add to bowl. Add vinaigrette; toss, tast for salt and pepper and serve warm or at room temp. Enjoy!
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This page last updated on 7/24/2006.
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