From Mama Made:
I'm peddling as fast as I can these days here on the farm. Amber is gone to Ohio taking care of Mama Robin, so I'm here as a substitute. For a pace car with a flat tire, I'm doing OK. Some of you may have seen me recently at the HappyDay table at the Laytonville Farmers Market, if not, I hope to see you soon!
Although the pickin's have been thin recently after taking the deep winter off, we've managed to bring a little something to share. This week we have the last of our overwintered beets, still amazingly sweet. I juice them everyday, but also gave some a quick roasting the other night and they were still great. We'll also have some chard, a little lettuce, and some spring red onions.
One thing I do have a lot of now are fresh spring herbs. Lovely tender tarragon, chives, french thyme and parsley. So for this week's recipe I will share a prett easy salad dressing to dress those beautiful greens that will start hitting the market table in a couple weeks.
6 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp white wine
2 tsp dijon mustard
1 clove garlic pressed or finely minced
1/4 tsp sea salt
fresh ground black pepper to taste
a little honey or a pinch of sugar
1 tbsp chopped fresh herbs. Right now I'm using tarragon, chives and parsley
Combine everything except the olive oil in a small bowl.
Whisk in the olive oil.
Toss with fresh greens of your choice. You can mix it us as more herbs become available in season. If you like your dressing a little on the tart side, add more lemon juice.
I'd be happy to answer any questions you might have about cooking with fresh herbs or how to use any of our produce. See me at the market on Mondays.
- Mama Made :)