Here is another reminder that the fall volunteer work party/potluck is next week. We will meet at the farm at 9 am Saturday the 17th of January. Everyone will get a chance to do some harvesting, planting and seed starting. If you cannot make it as early as 9, but you want to come, please try and make it when you can. At around 11, we will wrap up under the pine tree, on the picnic tables. There we will enjoy a fresh farm salad and some refreshments. Along with the salad, we will have some some light “snack like” pot luck sides brought by members. For an extra special treat, Ingrid Coffin, the founder of Blue Sky Ranch has offered to do a brief talk for us about the land and the community. I hope you all can make it. It is always such an energizing way to start a Saturday. Please RSVP.
sweet young carrots
cara cara oranges from our friends ranch in Hell hole canyon
dancy tangerines from Hell hole canyon
sugar snap peas
big bag of lettuce
Well, it is before 5:30 Saturday morning. We have not even packed the boxes. I can tell that this one is going to be a colorful box though.
One thing about making the newsletter before we pack the boxes is that sometimes we do not always do exactly what we say we are going to do the way we said we were going to do it. Last week, we made a big deal about calendula being in the salad mix. Was the calendula in the salad mix? No. Will it be this week? Yes.
One bunch of kale
A large wedge of a purple cabbage
One large apple
1/2 garlic clove, crushed
2 tbsp tahini
zest and juice 1/2 a lemon
1/2 tsp honey
2 tbsp olive oil
salt and pepper
Cut the stalks out of the kale leaves, then finely ribbon the kale. Very finely chop the cabbage, with pieces about 3 inches long (cut the long strips in half if they’re much too long). Quarter the apple, then cut into thin pieces. For the avocado, cut in half, then make a line in each half lengthwise. Then make many cuts perpendicularly and scoop out each half.
In a small jar, combine all ingredients for the dressing then shake vigorously. Or, combine garlic, honey and 1 tbsp oil in a bowl, whisk with a fork until combined, then add the rest of the ingredients and mix.
Combine all ingredients in a bowl, then toss with the tahini dressing. This salad can sit for up to an hour in the fridge before serving, and actually gets a little better after at least 20 minutes.