Week 6 Newsletter 2016

Hello Everyone,


Cherry Season is marching on and we will start shaking tart cherries later this week. 

The other big news.... the garlic has been harvested.

Garlic is a crop with many steps. We last purchased seed garlic in 2010.  Which means we bought garlic bulbs from another farmer.  In October, we split the garlic bulbs into individual cloves and then we plant one clove every 9 inches in a raised bed.  Then we cultivate the garlic beds a few times in October to prevent any weeds from coming up that fall.  Once the ground freezes in November we apply a heavy mulch of straw over the garlic section.  This straw insulates the garlic and the soil during the spring to prevent the frost from shoving the garlic bulbs out of the soil.  When we have a warm fall/early winter the cloves start to sprout and the little green sprouts are sheltered under the straw over the winter.

In the spring as the weather warms the green sprouts shoot up out of the straw.  All spring the garlic continues to grow.  In early June the garlic we grow sends up a curly Q out of the middle of the plant.  These are garlic scapes. You may remember seeing garlic scape in one of the earlier bins.

In mid-July the garlic is ready to harvest.  If you wait too long the garlic begins to split in the ground which means it won't store very long.  We gently loosens the soil around the garlic bulbs making it easy to pull them out of the ground. We pull out the bulbs, gently twist off the roots and place them boxes.  Then they need hot, dry conditions to allow the bulbs to dry quickly to prevent any molds from developing.  The garlic you are receiving in your bin is fresh garlic and it has not been cured.

Garlic 2016

What to expect to find in your bin this week:

Cherries

Sweet Banana Peppers

Salad Greens

Banana Peppers

Carrots

Fingerling Potatoes
                                                                                      
Zucchini

Broccoli/Cabbage

Rosemary & Thyme

Fresh Garlic



Small share:

Cherries

Zucchini

Banana Peppers

Cucumber

Dill

Roasted Shrimp With Rosemary and Lemon

  MARK BITTMAN  YIELD 4 to 6 servings  TIME 25 minutes

INGREDIENTS

 Several rosemary branches
1 ½ pounds peeled shrimp
 Olive oil
 Fresh lemon juice
 Lemon wedges, for garnish

PREPARATION

Heat the oven to 500.
Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
Drizzle with olive oil and lemon juice.
Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes. Serve with lemon wedges.

Parsleyed or Dilled Potatoes

PIERRE FRANEY  YIELD 4 servings  TIME 30 minutes

INGREDIENTS

12 small new red potatoes (about 2 pounds)
 Salt and pepper to taste
2 tablespoons butter
¼ cup finely chopped parsley or 1/4 cup finely chopped fresh dill

PREPARATION

For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.
Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.

Week 5 Newsletter 2016

Hello Everyone,

It has been a busy week on our farm. We had a GAP (Good Agriculture Practices) audit as we were in full swing with cherry harvest. It went well and is an important step to take to continue to expand locations to market our fresh black sweet cherries.

The cherry crews have been working long days. This past week we were picking and packing fresh cherries and also mechanically harvesting cherries. It not only takes many people in the field but also folks to transport the cherries to the receiving area. Then there are the others in the receiving area where they unload the boxes of cherries from flat bed trucks and load onto semi-trucks. We have a small truck which makes steady runs moving small boxes of hand picked cherries from the field to the cooler. We have another crew who work the packing line. The hand picked fruit is sorted on a packing line, weighed and the boxes are assembled on pallets. Of course, we cannot forget the the people who keep all the spinning plates spinning! Everyday is different, it takes planning, scheduling and marketing to make it all happen.

Here are a few pictures I took late this afternoon as we were loading a refrigerated truck that is heading down state this evening to deliver cherries early tomorrow morning.

Wrapping pallets of boxes

Moving the pallet of cherries

Loading the pallet in the truck

What to expect to find in your bin this week:
Cherries - Ulsters (my favorite!)

Emperor Francis 

Cherries - Emperor Francis
Lettuce
Zucchini
Beets
Purple Onions
Kale
Parsley



Small Share

Cherries - Ulsters
Arugula
Zucchini
White Turnips
Parsley

Marinated Zucchini Salsa

 MARTHA ROSE SHULMAN  YIELD Serves four

INGREDIENTS

1 pound medium or small zucchini, preferably a mix of green and yellow
 Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

PREPARATION

Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Tip
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.

Yogurt Parfaits With Cherries and Pistachios

  MARTHA ROSE SHULMAN  YIELD 4 servings

Yogurt parfaits are easy to make, and they make great desserts and snacks.

INGREDIENTS

½ pound cherries, pitted and quartered or cut into eighths, depending on the size (about 1/2-inch pieces)
2 tablespoons sugar
1 tablespoons mild honey, like clover
¼ teaspoon almond extract
2 cups drained low-fat yogurt or low-fat Greek-style yogurt
3 tablespoons lightly toasted pistachios, finely chopped (1 ounce)

PREPARATION

Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight. The cherries should be slightly softer and sitting in a syrup.
Place a strainer over a bowl and drain the cherries. Divide the cherries into two equal portions. Stir the syrup into the yogurt. Add the honey and the almond extract and mix together well.
Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses. Distribute the first portion of cherries among the glasses. Sprinkle pistachios over the cherries. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve. Cover and chill for at least 1 hour. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

Tip

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.

Cherry Salsa

2 T apple cider vinegar
1 T sugar
1 tsp Kosher salt
1 – 2 jalapenos, very thinly sliced
2 Cup black sweet cherries split in half

Mix all together. This goes well with grilled fish.

Week 4 Newsletter 2016

Dear CSA Crew,

We have officially begun cherry harvest 2016! Now the chaos really begins. . . The storm that moved through the area on Friday did not reach the north end of Old Mission Peninsula, the equipment is put together and tuned up, the customers are calling for cherries. It feels like it is all coming together. We are very lucky to have a fabulous crew and are looking forward to a safe and successful harvest. As the season kicks-off, expect to taste your first Michigan dark sweet cherry of the year this week!

Here is the full line-up:

Black Sweet Cherries
Lettuce
Mixed Greens
Swiss Chard
Sugar Snap Peas
Zucchini
Kale
Dill

Small Share

Black Sweet Cherries
Lettuce
Snow Peas
Broccoli
Chocolate Mint

Morning Oatmeal With Cherries and Pistachios

 MARTHA ROSE SHULMAN  YIELD 2 servings

INGREDIENTS

½ cup steel-cut oatmeal, preferably the quick-cooking variety
 Salt to taste
1 ½ cups water
1 to 2 teaspoons honey, brown sugar or agave nectar
1 to 2 tablespoons pistachios, lightly toasted
3 ounces cherries 12 to 14, depending on the size, pitted and halved
 Milk or almond beverage as desired

PREPARATION

The night before you plan to make this dish, place the oatmeal in a large microwave-safe bowl or in a saucepan with the salt. Bring the water to a boil, and pour over the oatmeal. Cover tightly and leave overnight.
In the morning, stir in the honey, pistachios and cherries. Cover and microwave three to five minutes, or simmer for 10 minutes or so until the oatmeal has absorbed the liquid remaining in the bowl. Stir in milk or almond beverage as desired.
Tip
Advance preparation: I like to have this oatmeal cooked and ready in the refrigerator to reheat before I leave in the morning. It will keep there for three days.

Green Salad With Asian Vinaigrette

 MARK BITTMAN  YIELD 4 servings  TIME 10 minutes.

INGREDIENTS

⅓ cup peanut or other neutral oil
2 tablespoons rice vinegar or freshly squeezed lemon juice, or more to taste
1 teaspoon soy sauce
½ teaspoon sesame oil
 Salt and freshly ground black pepper
6 cups torn assorted greens, like mesclun or any lettuce

PREPARATION

Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.

Week 3 Newsletter 2016

   










Hello Everyone,

Happy Fourth of July!

It is time to celebrate with the Fourth of July and Cherry Festival week upon us once again. I hope that you are able to enjoy this time of year with your family and friends. This year we are celebrating the 90th year of the Cherry Festival with an emphasis on how the cherry industry has made our region so unique. When not working as a dietitian or weeding my garden, I also volunteer on the Cherry Festival Board. I am not a big crowd person and have to push myself during this week. The mission of the Cherry Festival is to celebrate and promote cherries and a special event that should support this is the return of the Heritage Parade.

The downside of festival week is all of the traffic. Hopefully your bins will save you a trip to the grocery store this week!

Chives

What to expect to find in your bin:


Strawberries
Purple/Green Snow Peas
Sugar Snap Peas
White Turnips
Mixed Greens
Radishes
Honey
Chives


Small Share

Strawberries
Arugula
Sugar Snap Peas
Radishes
Chives

Rat Tail Radish

Classic Deviled Eggs

ALEX WITCHEL  YIELD 12 halves  TIME 45 minutes



This recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.


INGREDIENTS

6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
 Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
 Paprika, for garnish
 Whole fresh chives, for garnish

PREPARATION

Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Week 2 Newsletter 2016

Dear Garden Pals,

I hope you are all enjoying the first tastes of your CSA bin or bucket. The full shares are packed in a 1/2 bushel black plastic bin and we are using an 8 quart sapphire blue bucket for the small share. Besides strawberries, there are a lot of good things to look forward to this week. Here is this week's list:

Week 2 Bin:

Strawberries
Romaine Lettuce
Mixed Greens
Garlic Scape
Butterhead Lettuce
Bok Choy
Sugar Snap Peas (edible pods)
Tarragon

Small Share:

Strawberries
Butterhead Lettuce
Garlic Scape
Bok Choy
Purple & Green Snow Peas

You might already be asking, what the heck do I do with taragon? Don't worry, we have you covered! At my house, I have even modified this recipe this time of year by substituting sliced pea pods for the celery.

Cherry Chicken Salad with Tarragon

INGREDIENTS

2 cups chopped, cooked chicken meat
1/4 cup dried cherries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
Salt and pepper to taste

METHOD

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a
tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad
sandwich.

The solstice marked the beginning of summer this week and the temperatures are beginning to rise. The garden is springing into life--the broccoli is forming buds, the sugar snap peas and snow peas are producing like crazy and the strawberries get sweeter by the minute.

The first pick-up seemed to go smoothly this year. There are no forgotten bins in the cooler, so I guess that is a good sign! Don't forget to bring back your empty bin/bucket when you come to pick-up this week.

So there you have it, CSAers. Now you know the bin/bucket pick-up drill and can begin to think about all the yummy things you will make with this week's bounty. Here are a few more recipes for you to try.

Stir-Fried Bok Choy or Sturdy Greens

MARTHA ROSE SHULMAN  

YIELD 3 to 4 servings as a side dish  
TIME 15 minutes

Featured in: The Last Of The Fresh Greens.

INGREDIENTS

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
¼ cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
¼ teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
 Salt to taste
¼ teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste

PREPARATION

If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Grilled Romaine with Lemon and Parmesan
 

Serves: 2


• 1 Large head of romaine lettuce
• Extra-virgin olive oil
• ½ teaspoon garlic powder
• Salt and pepper
• 1 Tablespoon lemon juice
• 1 Tablespoon Parmesan (grated or shredded)



If your romaine has extra loose leaves on the top and outer layers, remove these leaves and save them for a salad or another use. Rinse the romaine well, making sure to remove any dirt. Cut the romaine in half, vertically.

Place the romaine pieces flat side down on a large cutting board. Brush the rounded backs of the romaine with olive oil. Sprinkle with the garlic powder, salt, and pepper. Flip over and repeat on the other side.

Grill the romaine on three separate sides (like a triangle): first, place the romaine flat side down on a hot grill in direct heat. After about 1 minute, turn the romaine so it lays on half of the rounded side and grill for an additional minute. Complete on the final part of the curved side. Be careful - the romaine cooks quickly so do not walk away from the grill during this process.

Remove the romaine from the grill and place it on a large serving platter. Squeeze the lemon juice over the romaine and sprinkle with Parmesan. Serve immediately.

Week 1 Newsletter 2016

Welcome to the 2016 season of the Peak Season CSA!

The first delivery of the season is here!  It is also the time of planting, weeding and more planting. Then it is time to take a step back to see what is ready to put into the Week 1 bins. It is just the beginning of the season and the early boxes are a gradual build-up to the bountiful bins that come together in deep summer and the hefty crops that arrive in the fall.

Eating with the seasons, as well as eating locally, may be new to some of you. It can be frustrating, intimidating and overwhelming when you are just starting out with bins of fresh produce.
Hopefully, the weekly newsletter will provide you with information to make it easier and to inspire you to try some new things that will work for you and fit into your lifestyle.

We welcome your ideas and recipes so that we can share them with other members of the CSA.


It is important to us that you get to know our farm and get to know us as your farmers. This is partly what the CSA connection is all about. Of course, the other part is about great locally grown fresh produce! If your our headed out our way for any reason, please give me a call and stop by to visit our farm.

There are many ways to connect with our farm: the weekly newsletter, stop by, or visit with Adele or Leticia at the Sarah Hardy Farm Market on Saturday.

Green garlic (also called spring garlic) is one of the first seasonal items to pop up in farmer’s markets. The immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor that is great fresh or cooked. Substitute green garlic in recipes for onions, scallions or leeks. The young, tender cloves don’t need to be peeled before chopping. Slice and use in potato salad or mince and stir into salad dressings. Toss some in a stir-fry, on a pizza, or in soups. The light garlicky flavor enhances dishes without overpowering. One stalk and bulb of spring garlic is equivalent to a small onion, or a leek an one clove of mature garlic.

Here are the items to expect to find in the Week 1 bin:

Standard Share:

Strawberries
Rhubarb
Radishes
Deer Tongue Lettuce
White Turnips
Green Garlic/Spring Onion
Mixed Greens
Twin Maple Farm Syrup

Small Share:

Deer Tongue Lettuce
Strawberries
Rhubarb
White Turnips
Radishes

Here are a couple of recipe ideas for the items you will find in your bin this week.

Rhubarb Crisp 

MARK BITTMAN  YIELD 6 to 8 servings  TIME 1 hour

INGREDIENTS

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
¼ cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
 Pinch salt
½ cup rolled oats
½ cup pecans

PREPARATION

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Green Garlic Toast 

MELISSA CLARK  YIELD 8 servings  TIME 15 minutes

INGREDIENTS

 Slices of crusty bread
½ cup unsalted butter (1 stick), softened
½ cup grated Parmesan
2 ½ tablespoons chopped young green garlic stalks, white and green parts
1 tablespoon minced chives
¼ teaspoon black pepper
¼ teaspoon fine sea salt, more to taste
 Large pinch red chile flakes
1 regular (not green) garlic clove, halved

PREPARATION

Heat the broiler. Place the bread slices on a baking sheet and broil them, flipping them halfway through cooking time, until golden on both sides. Keep warm.
In a bowl, stir together the butter, cheese, green garlic, chives, pepper, salt and chile.
Rub the toast with the cut side of the regular garlic clove, then spread with the green garlic butter. Broil toast again for 30 seconds to 2 minutes, until the tops lightly brown and the butter melts. Serve hot or warm.

Week 18 Newsletter 2015

Hello Everyone,

Do you remember the first week of the CSA season with the spectacular chive blossoms? The purple chives are rallying with another bloom in October. Oh, what a wonderful growing season it has been this year!

This week your are invited to come to the farm and fill your last bin with the items below plus extra produce. We will be meeting in the Peak Season CSA garden. The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile,  then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road. You will also notice 2 long rows of posts where the tomatoes are located.

* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.

Also, confirm with me by email if you are planning to come to the farm  this week by Tuesday evening. I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags and brown paper bags available in the hoophouse. Of course, your own cardboard box/ tote bag would be ideal for this pick-up.

For those members who are unable to come to the farm I will put bins together in large brown paper bags and my son/daughter will be delivering the bags to the regular locations and times on Wednesday.

* Big Reminder*  -  Please return all black plastic bins this Wednesday.


What to expect to find in your bin this week:

Apples

Carrots

Ahhh, the first batch of tomato sauce

Tomatoes

Peppers

Lettuce

Onions

Garlic

Fingerling Potatoes

Winter squash

Here are a couple of recipes that include items from the last bin of the season.

Roasted Carrots With Parsley and Thyme

MARTHA ROSE SHULMAN  Time About 1 hour  Yield Serves 6

INGREDIENTS

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
 Salt
 freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
½ teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

PREPARATION

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.


Greek Tomato Salad

  DAVID TANIS  Time 20 minutes  Yield 4 to 6 servings

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.


INGREDIENTS

3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
 Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
½ teaspoon dried oregano
 Fruity extra-virgin olive oil, for drizzling

PREPARATION

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.