June 15 Newsletter

Hello Lettuce Lovers,


This week is a very green week! It seems like all of the lettuce took advantage of our longer days and doubled in size. The early lettuce varieties are soft textured and have excellent flavor. The red lettuce was grown hydroponically and is a beautiful dark red butterhead that makes a stunning presentation. Of course, the mixed greens continue to march along and include a blend of shapes and colors.

There have been many activities on the farm this past week. A highlight includes the layout and a new cement pad for a small CSA cooler. In fact, the cooler has been put together and is looking quite handsome next to to the packing shed. If it all comes together it will be ready for the wave of strawberries that will be ripening within the next few weeks. We also added a cement skirt around the fuel tanks. Also, this past Friday evening we hosted the Fruit Council picnic at our farm. There was tidying up to do in the packing shed and the orchards were freshly mowed before the event.



What to expect to find in your bin this week:

Deer Tongue lettuce
Little Gem lettuce
Mixed lettuce greens
Skyphos hydroponic lettuce
White salad turnips
Cilantro
Honey
Dried HoneyCrisp Apple Slices


Beyond the Bin:
Mixed lettuce greens
Honey
Rhubarb

Below you will find some ideas for salad dressings.














Miso Ginger Vinaigrette


5 tablespoons rice vinegar
2 tablespoons red miso paste
1 tablespoon soy sauce
1 (2-inch) piece fresh ginger, peeled
1 small garlic clove, peeled
1/4 teaspoon cayenne
1/2 cup soybean oil
1 teaspoon toasted sesame oil

Process vinegar, miso, soy sauce, ginger, garlic, and cayenne in blender until ginger and garlic are finely chopped, 15 seconds.  With blender running, add oils and continue to process until smooth and emulsified, about 15 seconds.


Basic Vinaigrette

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
2 Tbsp. onion, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Whisk together the lemon juice, honey, and onion in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified.
Season with the salt and pepper.