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IMG_4433This Week’s Share:

  • Delicata Winter Squash
  • Spanish Roja Garlic
  • Leeks
  • Potatoes
  • Mixed Carrots
  • Cucumbers
  • Ukrainian Eggplant
  • Mixed Sweet Peppers
  • Mixed Hot Peppers
  • Fennel
  • Broccoli
  • Winterbor Kale
  • Rosemary

 

Field Notes from Farmer Drew:

Fall is here andIMG_4426 with it comes a whole new round of community-based events we would love to have y’all be a part of. First, Zenger Farm is proud to welcome Margret and Leslie to our Youth Education team. The whole team, including our new teachers, have been gearing up these past two weeks to kick off the fall semester of field-based education aimed at teaching Portland youth where exactly food comes from. The farmers have been missing the sound of a hundred excited kids running from station to station eager to participate in the production of our organic goodness. You can help us in this endeavor by making sure your local teaches are aware of this wonderful program.

IMG_4442In other news, grab your calendar and save the date for Zenger’s farm to table event on Saturday October 12th, hosted at University of Portland. The event is being held to help raise funds for our new urban grange–a building meant to bring local farmers together and provide a place for community agricultural education. Portland’s own Chef James Green of Bon Appetit will be serving up locally sourced, family style appetizers, a three-course meal, and local libations to boot. So, bring your smiles and don’t forget your wallets. Find more information about the event and how to reserve your tickets here.

 

In the Kitchen:

Julia Child’s Classic Potato Leek Soup (slightly adapted) Ingredients:  

  • 3 cups sliced leeks
  • 3 cups peeled and roughly chopped potatoes
  • 6 cups water
  • 1 & 1/2 teaspoons salt
  • freshly cracked black pepper to taste
  • 1/2 cup creme fraiche or sour cream
  • small handful of chopped fresh herbs (optional)

Instructions: 

Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree (see below), and/or top each portion with a dollop of the cream.

To Puree a Soup: To use an immersion blender, set the machine upright in the center bottom of your soup pan, turn it on and move it around, but do not bring it to the surface. To use the food processor, strain the soup and turn the solids into the processor, adding to them a little of the liquid, then process, adding a little more liquid as needed. To use the vegetable mill, strain the soup and add the solids gradually to the mill, passing them through with small additions of the liquid.

Carrot Spice Cake!cc
Ingredients:  For the Cake:

  • 1 tablespoon unsalted butter, softened
  • 1 & 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1 & 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon freshly nutmeg (ground or freshly grated)
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs, lightly beaten
  • 4 cups of carrots–peeled, trimmed, and grated

For the frosting:

  • 12 oz cream cheese
  • 7 tablespoons unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 3 cups confectioners sugar

Instructions:  

1. For the cake: Preheat oven to 350º. Grease two 8″ round cake pans with butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.

2. Combine the remaining flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt in a large bowl. Add oil and eggs and stir until smooth. Add carrots and mix well. Divide batter between prepared pans. Bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside to let cool on a rack, then remove cakes from pans.

3. For the frosting: Beat cream cheese, butter, and vanilla together in a mixing bowl with an electric mixer on high speed until smooth. Reduce speed and beat in sugar.

4. Put 1 cake round on a cake plate; spread one-third of the frosting on top. Set the remaining cake round on top; ice cake with the remaining frosting.

MAKES ONE 8″ CAKE

web_chardThis Week’s Share:

  • Carrots
  • Cucumbers
  • Leeks
  • Sweet Pepper Medley
  • Eggplant
  • Romano Beans
  • Red Chard
  • Garlic
  • Winter Savory
  • Corn Meal from Bob’s Red Mill

Announcements:

Thanks for bringing us your leftover paper bags! Keep ‘em coming!

Farmer Bryan & the weed-whacker!

Cute creatures in the field!

Farmer Jen displays a beautiful leek flower!

In the Kitchen….Recipe Ideas from your Farmers:

Quick Dill Pickles, adapted from Arthur Schwartz’s “Jewish Home Cooking”Ingredients:4 quarts water5-10 cucumbers (depending on size), halved6 tablespoons coarse white salt (kosher, if available)

8 cloves garlic, unpeeled and lightly-crushed

2-4 tablespoons pickling spices*

6 bay leaves

1 large bunch of dill

*   *   *

1. In a large pot, bring 1 quart of water to boil with the salt, stirring until the salt is dissolved. Remove from heat and add remaining water. This will be your brine.

2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them through the dishwasher or filling them with boiling water, then dumping it out.

3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.

4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars loosely with the lids. Store in a cool, dark place for 3 days.

5. After 3 days, taste one. The pickles can ferment in 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.

*some ideas for pickling spices include: coriander seed, fennel seed, whole allspice, whole, fennel seed, mustard seed, whole black &/or white peppercorns … just to name a few options!

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If this week’s “Bob’s Red Mill”–cornmeal!–gives you pause, check out acclaimed chef & foodie, Mark Bittman’s NY times article about the joys of making polenta:http://www.nytimes.com/2010/02/17/dining/17mini.html

September 13 and 15, 2013

This Week’s Share:

  • photo(2)Red Lettuce
  • Rainbow Kale
  • Fennel
  • Sweet Peppers, mix
  • Ancho (mild hot) Peppers
  • Serrano (hot) Peppers
  • Romano Beans
  • Purple Potatoes
  • Diva Cucumbers
  • Onions
  • Fresh Thyme
  • Petite French Green Lentils

Announcements:

Thanks for bringing us your leftover paper bags! Keep ‘em coming!

Field Notes from Farmer Olivia:

photo(3)

Despite these last blissful days of summer & the inevitable surprise sunny days that are sure to spring up during the next few months, the season is undeniably changing. On the farm, that means chilly mornings, fewer tomatoes, lunch indoors, and an increasingly greener colored farm share. I sense the change most intensely in the colors and textures of produce on the farm — it seems like everyday I find myself handling fewer juicy, crimson-colored fruiting bodies and more crisp, shiny, dark green leaves. Curious about how the rest of the crew was feeling the changing tides, I took a little poll and came out with some pretty awesome responses:

photo(4)Farmers Bryan and Jen, when asked how they were feeling about the coming fall, responded with concise, sagacious fragments: “For everything, turn, turn, turn” chimed Bryan happily. Jen said mysteriously and aptly that fall for her meant “golden angles.” Work party educator and dedicated volunteer, Margret, exclaimed with her usual joyous candor “Goodbye tomatoes and sunbathing, hello mushrooms and puddle jumping!” Farmer Sara composed a brief poem “Spiderwebs holding dew and turkey gobbles, too — where the heck are my long johns!” Farmer Gareth followed her up with a thought-provoking haiku: “Fall’s fecundity / bears fortune’s fallen fruit / a lark leaves her nest.”

In the Kitchen with Farmer:

Last Dregs of Summer Panzenella (Bread Salad): Loosely Adapted from Ina Garten

  • 3 tablespoons olive oil
  • 1 small loaf of bread, slightly or even very stale bread is preferable
  • 1 teaspoons salt
  • 2 large tomatoes cut into large cubes
  • 1 cucumber, sliced
  • 2 large or 4 smaller sweet peppers, seeded and cut into large cubes
  • 1/2 to 1 whole onion, thinly sliced
  • 1 generous handful of basil, coarsely chopped
  • 3 tablespoons capers, drained
  • 1 teaspoons finely minced garlic
  • 1/2 teaspoon good mustard
  • 3 tablespoons vinegar (apple cider, white or black balsamic, & red wine vinegar are some options)
  • 1/3 cup of olive oil
  • 1/2 teaspoon salt
  • 1/3 teaspoon black pepper
  1. Heat the oil in a large pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients in the bottom list.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
  4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

September 6th/8th, 2013

This Week’s Share:

IMG_3768

  • Red leaf lettuce
  • Collard Greens
  • Garlic
  • Rainbow Carrots
  • Italian Prune Plums
  • Cucumbers
  • Eggplant
  • Hot Peppers: Czech Black & Serrano
  • Green Peppers
  • Sweet Corn
  • Heirloom tomatoes

Announcements:

Please bring us your left-over grocery bags! Thank you in advance!

Farmer Gareth’s Diaries From Internment:

jen and g

Day 1: I arrive on the farm. The soil is rocky here and the air is wet and heavy. I peek inside the living quarters and am immediately chased to a seat by a vicious canine, whose master calls “Skeeter.” The other two interns slowly lumber into the Farm House. I look up at them, but we can only communicate through sketches scribbled onto recycled paper. Farm Master Sara and Crew Master Bryan quickly put us into “rotation;” I start on irrigation.

Day 2: Crewmaster Bryan tells intern Drew joking is not permitted at Zenger Farm.

IMG_3980Day 6: I’ve barely survived my first week at Zenger. My hands are blistered from hoeing and my knees ache from not yet acquiring those nice, squishy insoles for my “Made in America” neoprene-lined boots.

Day 15: Cold and tired, I grasp onto row cover for warmth but hear “break’s over!” and slog back to work.

Day 24: The interns are instructed to build a fence around the property. I’m told that it’s purpose is to keep the geese out but suspect it is really to keep myself in.

Day 46: Farm Master Sara and Crew Master Bryan happily crunch on their Salt & Vinegar Kettle Chips while I eat peanut butter and jelly for the fourth day in a row.

 Day 65: Crewmaster Bryan demands the interns dig 300 holes for his tomato plants. “One foot deep and one foot wide,” he cracks. The noon day sun swelters as we grind shovel after shovel into the hard, rocky soil. Intern Jen tries to hide in the brooder, but is quickly identified as “not being a turkey” and is put back to shoveling.

 Day 83: Intern Drew staggers onto the field with a black eye. Wearing a dazed expression, he mutters something about being hit by an amendment spreader. I cower behind the kale in fear.

IMG_3938Day 108: I’m parched, my mouth dried by the dust upturned by the BCS, and I crave a tomato. Operated by crewmaster Bryan, the tiller roars as it tears up the earth. With his gaze fixed on the clutch, Bryan doesn’t notice as I sneak past into the hoop house. Crawling on all fours I am careful not to get caught in the irrigation lines and await behind a prized Black Krim tomato plant. Making sure the coast is clear, I anxiously pluck the ripe heirloom off the vine and pop it into my mouth. With my thirst quenched, I savor the sweet sugars of the Solanum before returning to my labor.

*   *   *

In all seriousness, I really love my internship and Farm Manager Sara and Crew Leader Bryan will often share their kettle chips with us beloved interns.

Farmer Gareth’s Notes from the field:

IMG_4058

- This week we started our summer orchard pruning. In order to maintain fruit trees, you’ll want to get at them with a good pair of pruners at least twice a year. In the Winter, the idea is to cut back branches to encourage new growth in the spring, while in the summertime the goal is to “train” trees. This means cutting back unruly branches to encourage growth only in certain directions. Not only does this means cutting out dead, diseased, and disoriented branches, but also sculpting the tree into a healthy, balanced shape that lends itself to an easy harvest.

IMG_4071

-The Squawk Choi roosters are starting to crow! If you’ve walked between the barn and farmhouse, you might have noticed the three strapping young lads inhabiting the immobile chicken coop. The “Squawk Choi Boys” are the sons of the late rooster Bawk Choi and the rightful heirs to the Zenger Rooster Throne. When in the presence of a hen, roosters are likely to claw each other to the death, but when kept in single-sex dorms they are quite content with each other’s company.

 IMG_4089

Curried Eggplant With Tomatoes & Basil: Recipe from Patrick Farinholt 
  • 1 cup white basmati rice
  • kosher salt & black pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic, chopped
  • 2-3 large, ripe tomatoes, peeled and chopped
  • 1 large eggplant or 2-3 Japanese eggplants
  • 1/2 teaspoons curry powder
  • One 15oz can of chickpeas
  • 1/2 cup fresh basil
  • 1/4 cup pain, low-fat yogurt (Greek is especially good), OPTIONAL
  1. In a medium saucepan with a tight-fitting lid, combine rice, 1/2 cups of water, 1/2 teaspoon of salt and bring to a boil. Stir the rice once, cover, and reduce the heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4-6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon, and 1/4 teaspoon of black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if desired.
Roasted Tomato Soup with Corn Salsa: Adapted from David Lebovitz 
IMG_4022

  • 2 pounds tomatoes
  • 6 cloves garlic, peeled
  • 2 tablespoon olive oil
  • salt and freshly ground black pepper
  • 2 cups water (or low sodium chicken stock)
  • 1 teaspoon minced fresh thyme, savory, or fragrant herb of choice
  • 1 tablespoon sugar
  • 2 cups fresh corn kernels
  • 1 tablespoon olive oil
  • 1 small tomato, diced
  • 1 small red onion, diced
  • 1/2 sweet pepper, diced
  • 1 small fresh chile, chopped
  • 1/2 cup flat leaf parsley or cilantro
  • generous pinch of ancho or chipotle chili powder
  • juice of 1 to 2 limes
  • salt
  1. Preheat the oven to 400 degrees
  2. Cut the tomatoes in half horizontally, toss with olive oil and garlic on a baking sheet, seasoning them with salt and pepper. Turn the tomatoes so they are all cut-side-down, and bake for 20 to 30 minutes, until the tomatoes are completely soft and beginning to char on the bottoms.
  3. Warm the water or stock in a saucepan with the roasted tomatoes, garlic (and any juices on the pan), and herb of your choice. Once warm, simmer for 10 minutes, remove from heat and let cool to room temperature, then blend the tomatoes with water or stock, and then the sugar. (At this point, you can chill the soup for up to 2 days).
  4. Make the corn salsa by warning the corn kernels in a skillet with olive oil until barley soft, about 2 minutes. (if you have a grill, you can char them there instead). Scape the kernels into a bowl and mix in the diced tomatoes, onions, and peppers, as well as the chopped chile, parsley, chili powder, the juice of 1 lime, and some salt. Stir together and taste, adding additional lime juice and salt if desired.
  5. Warm the soup in a saucepan and divide into bowls, adding a generous heap of the corn salsa to the center. Note that you want to warm the soup pretty well so that the heap of salsa doesn’t cool it down.

This Week’s Share:

  • web_brocCosmonaut Volkov Tomatoes
  • Poblano Peppers (mild spice)
  • Green Leaf Lettuce
  • Parsley
  • Broccoli
  • Russian Kale
  • Marketmore Cucumbers
  • Asian and Ukrainian Eggplant
  • Baby Whole Fennel
  • Long Yellow Beans
  • Carrots
  • Garlic
  • Quinoa from Bob’s Red Mill

Announcements:

Calling all paper grocery bags! We’ll take your entire collection and put them to good use!

Field Notes from Farmer Sara:

web_frogThough the afternoons have been Summertime hot, signs of Fall’s approach are undeniable. Cool, crisp mornings; spider webs clinging to tomato plants and stretching across eves; powdery mildew creeping through the cucumbers; red wing black birds in flocks adorning patches of sunflowers throughout the farm; the grass, finally, completely dead; and turkeys ecstatic at the opportunity to clean up the summer squash field.

web_turkeys 2Zenger Farm’s mixed flock of turkeys spends their days grazing on bugs and enjoying the bounty of leftover produce from the fields. They are fed an organic mix of grains to keep them gobbling and growing. The quirky birds also play a role in educating youth and adult visitors about the process of growing food from field to fork.

If you are interested in reserving a Zenger Farm turkey, contact Sara, at sara@zengerfarm.org for more information.

In the Kitchen, recipe ideas from Patrick!

Chile Relleno
Recipe courtesy Carla Rodriguez, owner of Mom’s Tamales in Los Angeles, CA.

(serves 4)

Ingredients, Peppers:

  • 4 poblano chiles
  • 1 pound queso fresco cheese
  • Toothpicks
  • 3 eggs
  • 1 tablespoon all-purpose flour
  • 1 cup oil

Ingredients, Tomato sauce:

  • 4 medium tomatoes, halved
  • 1 cup water
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon chicken broth powder
  • 1/4 cup oil
  • 1 teaspoon all-purpose flour
  • 1 tablespoon chopped oregano leaves

Peppers, Directions:

  1. Heat grill to medium.
  2. Grill and char the chiles on both sides.
  3. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds.
  4. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  5. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks.
  6. Beat the egg whites with an electric beater until the whites fluff up.
  7. Add in the flour and the egg yolks and mix until completely incorporated.
  8. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato Sauce, Directions:

  1. Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  2. Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
  3. Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  4. Serve with rice and beans if desired.

 

Stuffed Poblano Peppersby: a Couple Cooks

Ingredients:

  • 4 poblano peppers
  • 1 cup uncooked brown rice (or 4 cups of any cooked grain)
  • 1½ cups salsa
  • 1 15 oz. can of black beans
  • 1½ cups frozen or canned corn kernels
  • 3 green onions (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Cayenne to taste
  • Salt and freshly ground pepper
  • Shredded cheese (we used a Mexican blend)
  • Chopped cilantro for serving (optional)

Directions:

  1. Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
  2. While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don’t ask).
  3. Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
  4. Chop the 3 green onions (if using), and drain and rinse the black beans.
  5. In a large microwave safe bowl, combine: beans, onions, 1½ cups salsa, 1½ cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
  6. Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
  7. Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
  8. Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1½ to 2 minutes.
  9. If desired, garnish with chopped cilantro and serve with sour cream.
  1. Step 1
  2. Step 2
  3. Step 3
Something Else?Don’t forget you could describe a cooking technique (i.e. how to pop popcorn or how to soak beans) or you could talk about a veggie in the share (the natural history of garlic from Egypt to pizza). You could even insert a youtube video (of yourself!).

  • Ingredient 1(place cursor at the end of this sentence to insert small photo right justified)
  • Ingredient 2
  • Ingredient 3
  1. Step 1
  2. Step 2
  3. Step 3

This Week’s Share:

  • Rainbow Carrots

    Rainbow Carrots. Did you know that the original cultivated carrots were purple?

    Rainbow Carrots. Did you know that the original cultivated carrots were not orange? The first orange carrot appeared in the Netherlands back in the 17th century.

  • Rainbow Potatoes
  • Red and White Onions
  • Collard Greens
  • Yellow Beans
  • Cucumbers, Armenian and Marketmore
  • Eggplant, Asian and Diamond
  • Heirloom Tomatoes
  • Czech Black Peppers
  • Chives
  • Basil
  • Garlic

Photo Notes from your Farmers:

Farmer Gareth was surprised to find how big the winter squash is getting over at Furey Field (our other property). Can't wait for your fall shares!

Farmer Gareth was surprised to find how big the winter squash is getting over at Furey Field (our other property). Can’t wait for your fall shares!

Mother Nature sometimes ties her cucumbers into knots... Still delicious!

Mother Nature sometimes ties her cucumbers into knots… Still delicious!

Farmer Drew takes a cat nap at lunch. Work out in the fields can be so tiring, but also very rewarding.

Farmer Drew takes a cat nap at lunch. Work out in the fields can be so tiring, but also very rewarding.

In the Kitchen with your Farmer:

More recipes to come next week.

August 16th/18th, 2013

web_cornThis Week’s Share:

  • Beans
  • Sweet Corn
  • Cucumbers
  • Eggplant
  • Tomatoes
  • Carrots
  • Winterbor Kale
  • Parsley
  • Garlic

Announcements:

Bags: We will gladly take and re-use any paper grocery bags. Thanks!

Snapshots from the fields:

Farm crew takes a tasting tour of our tomato trial - 25 different varieties!

Farm crew takes a tasting tour of our tomato trial – 25 different varieties!

 

Cucumbers of 2013: (Clockwise from top left) Armenian, Diva, Diva, Marketmore

Cucumbers of 2013: (Clockwise from top left) Armenian, Diva, Diva, Marketmore

 

Summer camper builds a house, for a mouse?

Summer camper builds a house, for a mouse?

 

Chicken glamor shot, by Cathy, Farm Share and Egg Co-op member extraordinaire

Chicken glamor shot, by Cathy, Farm Share and Egg Co-op member extraordinaire

In the Kitchen…recipes from Patrick:

Pico de Gallo

  • 4 ripe tomatoes
  • 1 small white onion
  • ½ cup cilantro
  • 1-2 jalapeno or Serrano peppers, de-seeded
  • juice of 1-2 limes
  • salt and pepper to taste
  1. Chop all ingredients and mix together (some or all of the pepper seeds can be added, depending on the level of heat desired).
  2. Add salt and pepper to taste.
  3. Cover and refrigerate or serve immediately best served within one day of preparation.
Tomato Feta Salad

Greek dressing:

  • ½ cup olive oil
  • ¾ cup red wine vinegar
  • 1 small shallot or 1/4 onion, minced finely
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • pepper to taste
  • optional: 1 tsp. Dijon mustard

Salad:

  • I head romaine or other lettuce
  • 4 ripe tomatoes
  • 1-2 cucumbers
  • 1/3 cup pitted kalamata olives
  • ½ cup sheep or goats’ milk feta (sheep is generally less expensive)
  • Optional: mint leaves and/or fresh basil.
  1. In a small jar with a sealing lid, mix all the dressing ingredients, close the lid tightly, and shake vigorously.  This is best done at least an hour before creating the salad so that the flavors can mix together.
  2. Wash lettuce and slice or break into desired size pieces.  Chop tomatoes and cucumbers, cut kalamata olives in half, and mix in a bowl with lettuce.  If using, chop a small amount of mint and/or basil leaves and mix with the rest.
  3. Crumble the feta cheese on top of these.  Shake the dressing again vigorously, remove lid and pour the desired amount on the salad, toss and serve.
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