Happy New Year from the farm!
We hope your toes are thawing from that recent cold spell, and that your spirits are happily chugging along as we roll into the second half of January!
We've put together our 2013 class schedule- adding lots of requests from our wonderful customers.
Worth a Read...
Rest assured, we're here to help with those kinds of challenges!
New Year - What's in your Garden?
Spear-This! If you're Planting Asparagus...
This week we asked our amazing community for recipes for simple and quick sauces and dressing to accompany home-grown veggies.
Here's one from Robin, who, like us, fondly remembers Kung Food in Bankers Hill (it was located on 5th & Quince).
Kung Food-Style Tofu Salad Dressing & Dip
- 14 -16 oz silken or medium tofu (medium gives it a bit more body for dip)
- ¼ cup water
- 1.5 T cider vinegar
- 2T lemon juice
- 2 tsp soy sauce (or to taste)
- ½ tsp salt
- 1 heaping T tahini (you can use a bit more for richness)
- 2 green onions, chopped
- 1 T fresh parsley (you can use less or none)
- 1 large clove garlic
Throw it all in a blender and blend till smooth. Lasts about a week in the fridge. Dee-lish!
Add your suggestion here - and see the other mouthwatering (and simple!) brilliance from other city farmers.
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