Hello friends! I am so excited to be sharing this recipe with you and how it came to be. If you follow me on instagram, you may notice that I have started working on a farm part time. Why? Well I’ve always desired to work on a farm, so until I find a full-time dietitian job, I get the privilege of harvesting vegetables and learning what farm-to-table truly means.
So this all started when I was at a farmers market here in Seattle and after have a conversation at a stand, I found out a farm 30 minutes north was hiring farm hands. After an interview where they asked my experience in farming and I proceeded with the answer of, “I have read all the Laura Ingalls Wilder books”, by some miracle I got the job and had by hands in the dirt by the next week. At the farm we spend our days harvesting, weeding, transplanting, grabbing cherry tomatoes as snacks, and catching glimpses of Mount Rainier from the fields. Each day I am taken back at how much work every little plant requires, but all the while fall in love more and more with this idea of watching a tiny little seed become vegetables that are harvested for our community. Even on the days where I am asked if I want to be hosed off before getting in my car, I am so grateful that Tonnemakers Farms allows me to be a small part of all that they do (and that they take the time to answer my millions of questions because I am still learning each day).
Last Friday was an all-out harvest day- which are my favorite. From kale to corn, herbs to carrots, the farm is bursting with color this time of year. I ended up getting to take home a lot of produce that we had harvested in the morning, so of course I had to make something. Drew and I had dinner plans with friends, so I took all the fresh produce from the farm and made something beautiful. This salad is bursting with flavor and color. I whipped up a super simple dressing (thanks to my sister-in-law for the help on what to add) that I created to compliment the salad and not overpower it. But best of all, once the salad was made, it was shared with friends around a table. Harvested in the morning and shared that evening- now that’s the real meaning of farm-to-table.
I hope the rest of your week is filled with joy and next time you are in the grocery store or a farmer’s market, step back and realize how incredible all that fresh produce is. Also for my friends in Seattle, Tonnemakers has a Farm Stand that is open daily from 10-6pm 7 days a week! There is a u-pick section of produce and flowers as well! You can find the address here.
makes: 4-5 servings
1 bunch kale
2 small heads lettuce
6 rainbow carrots
1 ear of corn
1 green bell pepper
5 mini sweet peppers
10 cherry tomatoes
1/3 cup manchego cheese, shredded
for the dressing:
1/3 cup olive or avocado oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
s & p to taste
1 tsp lemon juice (optional)
to start off, make the dressing. simply add all ingredients together, stir, and set to the side. I like to make the dressing in a mason jar so it can be shaken up and easily stored if there is leftover.
wash all vegetables. next, chop kale and lettuce and set to the side in a large bowl.
to blanch the carrots, boil a small pot of salt water. submerge the halved rainbow carrots in the boiling water for 1-2 minutes. with a slotted spoon, take carrots out of boiling water and put them directly in a bowl of ice water to cool.
halve the ear of corn and place in the boiling water for 5 minutes. after corn is cooked, cut corn kernels off the cob.
dice the cherry tomatoes, bell & sweet peppers
add vegetables, cheese, and dressing to bowl with kale and lettuce. toss salad, and enjoy!
adding avocado, red onion, chickpeas, or tree nuts would be tasty as well!