Opening Day and First Cooking Demo Pics

                                                  
We had a great time today meeting new members and old alike and distributing this week's shares. Click the break for more pics and for this weeks's recipe! Also, stay tuned for the next cooking demonstration in two or three weeks, which will be on Vietnamese salad rolls with a peanut dipping sauce!

Thanks to our volunteers for the week who were doing their hours, Melissa and Jonathan, who helped with set-up, breakdown, and the cooking demo!

Our beautiful produce ready to be picked up!

Jeanne Fox, CSA manger for  Rogowski farm (in green) talking to folks about today's veggies!

CSA chef Johanna (okay, me!), taste-testing herbs with members and showing folks how to make salad dressings using different kinds of herbs.

The finished product: finely chopped kale and beet tops with radises and beets, dressed with a garlic and tarragon/thyme dressing!

And here is the recipe:

                          Garlic Herb Vinaigrette Dressing
Recipe by Community Chef Madea Allen
Ingredients:
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar or lemon juice (balsamic vinegar makes this a balsamic vinaigrette!)
½ Cup extra virgin olive oil
1 clove garlic, minced
1 tsp freshly chopped thyme (or other herb)
Pinch sea salt and ground black pepper.

1.)In a small bowl mix mustard, vinegar, garlic thyme, salt and pepper with a whisk.
2.)While continuing to whisk or stir, add olive oil to bowl in a stream until oil is well mixed or emulsified.
3.)Pour over greens and add-ins of your choice (we used finely chopped kale and beet tops, radishes cut into match sticks, and sliced raw beets) and enjoy!