Welcome to Week 2 of the Farm Share
Week 1 is in the books, and we're excited to kick off Week 2. A big thank you to everyone for your patience as we worked through the first delivery. The logistics can be a little tricky, but we made it through with just a couple of minor hiccups.
A quick note about the online store:
We apologize for the confusion last week. We posted an update on the blog on Saturday, but unfortunately, the correct notification setting wasn’t enabled, so it didn’t go out to everyone. To make up for it, we're keeping the online store open through Wednesday at 12:00 PM, so you still have time to shop!
This Week’s Salad Club Share Includes:
5 oz Bag of Salad Mix
Zucchini
Kale
Baby Carrots
Salad Prep Tips from the Farm:
On Sundays, we like to prep most of our weekly salad ingredients so they’re ready to go. We slice up what we can (except for tomatoes and cucumbers, which are better fresh) and store it all in the fridge to quickly toss into a salad throughout the week.
This week, we prepped:
Turnips
Snap peas
Zucchini (trust us—it’s delicious raw in salad!)
Candy onions from St. John Produce (soaked in cold water to mellow the bite)
Grated carrots
We try to keep everything a consistent size—thin, but with a nice crunch. A mandolin slicer makes quick work of it. This way, all your veggies mix well with your greens and you get a bit of everything in each bite. Just add dressing, cheese, and a protein, and you’ve got a fast, healthy weekday meal—without dirtying the kitchen every time.
Quick Breakfast Tip:
We love sautéing kale to add to scrambled eggs or a frittata. It’s a simple way to get your greens in early!
Dinner Idea: Cheeseburger Salad
This week, we’re making one of our favorites: cheeseburger salad, using burger patties we batch-grilled over the weekend. We're sharing the recipe for Joshua Weissman’s burger sauce, which we tweak by substituting some of the mayo with Greek yogurt. We also add a splash of neutral oil and a bit of pickle juice to thin the sauce into more of a salad dressing. Then we toss our salad mix and prepped veggies, add the burger sauce dressing and chopped cheeseburger, and it’s ready to enjoy!
Burger Sauce Recipe:
2 onions
2 tbsp (28g) unsalted butter
2 dill pickles, finely diced
3/4 cup (180g) mayonnaise
1/2 cup (130g) ketchup
1/3 bunch chives, finely chopped (about 15g)
2 tbsp (27g) Worcestershire sauce
Salt and pepper to taste
Method:
Dice the onions and sauté them in butter over medium heat with a pinch of sugar and salt until deeply caramelized (about 30 minutes).
In a medium bowl, whisk together mayo, ketchup, chives, Worcestershire sauce, and a pinch of salt.
Stir in the finely diced pickles and caramelized onions.
You can find the original recipe here:
Joshua Weissman’s Burger Sauce
Thanks again for joining us this season. We’re grateful to grow for you!
Matt and Allie Baker
That One Farmer Guy