For Week #4 – June 27 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday:
BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané
HARTLAND NATURAL FARM – Jamie Whitaker
GUERRA FARM – José Antonio Guerra Martinez
Assorted Summer Squash: Zucchini, Yellow Sebring, White Magda and Green Dunji
ROCK RUN CREEK FARM – Francis Ngoh
TERRA STONE GREENS – Caroline Nicotera
The second delivery of Microgreens is this week.
This week’s harvest will be a delicious sweet Microgreen Sugar Pea Sprout + Black Oil Sunflower Sprout + Red Clover - perfect for a green smoothie or salad or sandwich- not so great for stir-fry - and the taste is so incredibly sweet and nutty flavored They are a delight to grow and require a little light, soil, water and love. If you are interested, I’d be happy to hold a class for budding Microg...
1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes
1 1/2 tablespoons Extra Virgin olive oil
1 1/2 tablespoons maple syrup
1/2 teaspoon kosher salt
1/2 cup pecans, lightly toasted or plain
2 cups brassicas microgreens
1 cup fresh Feta cheese
For the Dressing:
1 tablespoon minced shallots
1 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup Extra Virgin olive oil
1/4 teaspoon salt
dash of pepper
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.