For 5/27/16 WEEK #1: A UNIQUE & VALUE PACKED BOX
Miss Bʼs Sweet Viola Flowers - Try the Violet Salad & Balsamic Vinaigrette below
or “B” likes to park one flower on top of a chocolate cupcake with white frosting or
float a flower on your favorite smoothie or even a cocktail (my idea - not hers).
March Morning Maple Syrup - See the story under the Farm Fresh News tab on
our website. This is our very own and delicious in the vinaigrette. You may notice
some jars are light (1st run) and some darker (later season) - we selected randomly
for the shares - thereʼs no difference in taste - itʼs all wonderful!
See also “About Sugar Sand” and how to enjoy it.
Luscious Spring Lettuces - These are the first of a dizzying array of field varieties
weʼve selected for earliness (even in frosty weather), crispness, taste and visual
appeal, not to mention their nutritional value - more to come.
Micro-Green / Baby Leaf Mix - The nutritional powerhouse these tiny leaves
provide is impossible to overstate. You can throw away your synthetically produced
“multi-vitamins”. And, the variety of tastes they present makes them so versatile.
Burgundy Amaranth tastes like beets only better. Last year Suzanne Restaurant
on Seneca Lake sprinkled them on their pickled beet salads all season long.
Watercress has a mild, but distinct horseradish favor. Put a little pile on top of your
signature “grilled at home” burgers or steak. Pea Shoots! Kale Shoots! Iʼll go on in
weeks to come. Ohhh, and Salad Herb leaves and flowers - a whole different
catagory of tastes to explore.
Ahhh, Asparagus - The Spring Seasonʼs special treat. When you snap the tops
on these stand back! Then just toss in a tiny bit of olive oil, salt and pepper, spread
on a baking sheet, sprinkle with parmesian cheese and oven roast for a few
minutes at 325 - 350 degrees. Simple, elegant and delicious.
SWEET VIOLET SALAD WITH VINAIGRETTE DRESSING
Balsamic (or your favorite) vinager & olive oil in about a 1 to 3 ratio, 1-2 Tbsp. of
maple syrup, 1-2 Tbsp. Dijon (or your favorite) mustard, salt & pepper to taste -
whisk until it thickens. Toss lettuces, micro-greens (even slightly steamed, but still
crisp asparagus cut into pieces). Top with violets and drizzle with dressing.
AND OUR 1ST ORCHARD FINISHED ORGANIC CHICKEN - TRY IT!
And tell us what you think.
Second Wind Organic Farm
Miss Bʼs Sweet Viola Flowers - Try the Violet Salad & Balsamic Vinaigrette below
or “B” likes to park one flower on top of a chocolate cupcake with white frosting or
float a flower on your favorite smoothie or even a cocktail (my idea - not hers).
March Morning Maple Syrup - See the story under the Farm Fresh News tab on
our website. This is our very own and delicious in the vinaigrette. You may notice
some jars are light (1st run) and some darker (later season) - we selected randomly
for the shares - thereʼs no difference in taste - itʼs all wonderful!
See also “About Sugar Sand” and how to enjoy it.
Luscious Spring Lettuces - These are the first of a dizzying array of field varieties
weʼve selected for earliness (even in frosty weather), crispness, taste and visual
appeal, not to mention their nutritional value - more to come.
Micro-Green / Baby Leaf Mix - The nutritional powerhouse these tiny leaves
provide is impossible to overstate. You can throw away your synthetically produced
“multi-vitamins”. And, the variety of tastes they present makes them so versatile.
Burgundy Amaranth tastes like beets only better. Last year Suzanne Restaurant
on Seneca Lake sprinkled them on their pickled beet salads all season long.
Watercress has a mild, but distinct horseradish favor. Put a little pile on top of your
signature “grilled at home” burgers or steak. Pea Shoots! Kale Shoots! Iʼll go on in
weeks to come. Ohhh, and Salad Herb leaves and flowers - a whole different
catagory of tastes to explore.
Ahhh, Asparagus - The Spring Seasonʼs special treat. When you snap the tops
on these stand back! Then just toss in a tiny bit of olive oil, salt and pepper, spread
on a baking sheet, sprinkle with parmesian cheese and oven roast for a few
minutes at 325 - 350 degrees. Simple, elegant and delicious.
SWEET VIOLET SALAD WITH VINAIGRETTE DRESSING
Balsamic (or your favorite) vinager & olive oil in about a 1 to 3 ratio, 1-2 Tbsp. of
maple syrup, 1-2 Tbsp. Dijon (or your favorite) mustard, salt & pepper to taste -
whisk until it thickens. Toss lettuces, micro-greens (even slightly steamed, but still
crisp asparagus cut into pieces). Top with violets and drizzle with dressing.
AND OUR 1ST ORCHARD FINISHED ORGANIC CHICKEN - TRY IT!
And tell us what you think.
Second Wind Organic Farm