Happy 4th!!!!!!!

Happy 4th of July everybody! We hope you have a safe and wonderful day celebrating with your friends and family. In the spirit of patriotic reflection we hope you also celebrate your freedom to choose how you source your food, and our ability to grow and raise it for you!

So here's a few sweet Holiday weekend BBQ salad recipes!


Sweet and Sour Kale Salad

What you will need:
1 bunch of Kale
2 nectarines
1/4 lb. of dried cranberries
1/4 lb. pine nuts
1/4 cup extra virgin olive oil
1/4 cup organic apple cider vinegar
salt and pepper to taste

Directions:
The key to any kale salad is to chop it as finely as possible, so spend some time chopping, it’s worth it!
Cut the nectarines into small chunks.
Add the pine nuts and cranberries
Add the olive oil and vinegar
Add some salt and pepper
Toss the salad and enjoy!

The great thing about kale is that it holds up a lot longer than lettuce once it’s dressed, so if your end up getting a late start to dinner the salad won’t be soggy…still delicious!




Salt and Vinegar Roasted Potatoes

Ingredients
5 cups water
3/4 cup white vinegar
1/4 malt vinegar, plus more for serving
Coarse salt
1 + 1/2 pounds potatoes, cut into 3/4 inch cubes
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 teaspoon cornstarch
fresh black pepper

Instructions

In a large saucepan bring the water to a boil. Remove from heat and stir in both vinegars and 1 tbsp salt. Stir to dissolve the salt then add the potatoes and cover with a lid. Let sit 1 hour.
After an hour preheat over to 425F. Grease a large baking sheet with oil or line with parchment first then grease.
Drain potatoes and blot dry with paper towels. Add them to the baking sheet and sprinkle with cornstarch. Toss
Drizzle 2 tbsp of oil over top and massage into the potatoes with your hands. Spread them out in one layer and sprinkle generously with salt and lightly with pepper.
Bake 20 minutes then toss and spread out again. Bake 15-20 minutes more until for tender and lightly golden.
Serve with additional malt vinegar if desired.





 Kale Chips (Jamie’s favorite!!)

Heat your oven up to 425F, get the kale ready (washed, chopped into 1” squares, coated with olive oil and salted or seasoned). Spread out over a cookie sheet. Then the minute you put the kale into the oven turn the over OFF.
Let the kale sit in the oven for 15-20 minutes. Result: Delicious, perfect evenly cooked crisp kale chips. Nothing burned.

What is your favorite summer salad recipe?