September 4, 2012 - Morning Song Farm

Curly endive Salad Recipe

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Ingredients:
24 pimiento-stuffed olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons minced fresh oregano
1 tblespoon minced fresh mint
1/4 t of salt
1/8 t of freshly ground pepper
2 ounces crumbled feta cheese

Directions:
In a salad bowl, toss your endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Tpop with cheese.

from tastofhome.com

Farmer Donna Heading out of Town

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OK, I know it’s uncool to publish an unharvested harvest ticket; but I’m heading out of town on the worst possible day of the week to head out of town; (yet another stab at trying to get my ongoing divorce handled; 4.5 years and counting) and wanted to have some sort of post available. So, yeah, I may have some items wrong–I’m hoping to get basil in boxes this week; but the heat has made our field iffy–I watered well last night and hope to get at least small bunches in boxes this morning in my absense.. Also, we have a couple new items: curly endive which is spicier, and tougher than regular lettuce; and escarole; which is amazing boiled in chicken or veggie broth; but can be consumed raw as well.

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