July 12, 2018

5 Farm Fresh Salad Dressings


One way to motivate yourself to eat more salads this season is to have a tasty, homemade dressing drizzled on top. Freshly made avocado ranch dressing can turn a boring green salad into something exquisite.

The secret is using fresh, seasonal produce in combination with good quality oils, vinegars or dairy. We know that store-bought dressings are convenient, but homemade tastes better, costs less and is so much better for you. Plus, most of these dressings can be made in less than 10 minutes. So here are our top 5 favorite dressing recipes to get you prepping for a summer of lusciously dressed salads.


Avocado Ranch

Serves 12
Kids and adults alike will love this creamy ranch-style dressing. It also makes a great dip for veggies.

1/4 cup mayonnaise or Greek yogurt
1/4 cup sour cream
1 avocado, peeled, pitted and quartered
1/4 cup chopped flat-leaf parsley
2 cloves garlic, minced
1/4 cup of milk (add extra for a thinner consistency)
1 tablespoon olive oil
Juice from 1/2 lime
Salt and pepper, to taste

1) Combine all ingredients in a food processor or blender.  Pulse until creamy. Add additional milk if you would like a thinner consistency for your dressing.

2) Store in an air-tight container in the refrigerator for up to two weeks. Drizzle over salad or use as a dip for vegetables.

Click here for a print friendly version of the recipe.


Champagne and Herb Vinaigrette

Serves 6-8
This is the dressing that we use over our Arugula Salad with Grilled Peaches, however, it is one of those delicious dressings that will make you love anything you pour it over. Use it on salads or as a marinade for your meats and veggies.

2 small garlic cloves, finely minced
1 shallot, finely minced
2 tablespoons Dijon mustard
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1/2 cup olive oil
1/4 cup of champagne vinegar (or substitute with red wine vinegar)
Salt and fresh cracked pepper to taste

1) Combine all ingredients in a bowl and whisk together until combined.

2) Store in the refrigerator for 4-5 days.

Click here for a print friendly version of the recipe.

Lemon and Basil Vinaigrette

Serves 4-6
We are huge fans of everything basil right now and with summer in full force, the supply of basil is plentiful on the farm. Not only is this delicious on salads, but try drizzling it over some bruschetta for a new twist on a classic summer appetizer.

3 tablespoons fresh basil
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1-1/2 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
salt and freshly ground black pepper to taste

1) Place basil, garlic, Parmesan cheese, mustard and lemon juice in a blender.

2) Pulse a few times, then slowly pour the olive oil in the blender.

3) Continue to blend until vinaigrette is smooth.

4) Refrigerate for 1 hour before serving.

5) Store in the refrigerator for 4-5 days.

Click here for a print friendly version of the recipe.


Blueberry Balsamic Vinaigrette

Serves 8
The perfect summer salad dressing made with just 3 simple ingredients.

1 cup fresh blueberries
1 cup extra virgin olive oil
1/3 cup balsamic vinegar

1) Place blueberries in a small saucepan, add just enough water to cover the bottom of the pan.

2) Cook on medium low heat until berries are soft and thickened.

3) Place 1/2 cup of the berry mixture in a blender with the olive oil and vinegar. Blend on high until well combined.

4) Allow to cool, store in the refrigerator for up to 3-5 days.

Notes: You will have some of the berry mixture left over. You can use it in yogurt, on top of ice cream, or on toast.

Click here for a print friendly version of the recipe.


Roasted Red Pepper Vinaigrette

Serves 14-16
This one pairs well with just about any leafy green or veggie. Plus, it makes an amazing sauce for anything grilled! If you're feeling adventurous, try grilling your peppers instead of roasting in the oven.

1 large red peppers (1 cup roasted)
1/3 cup apple cider vinegar
1/4 cup water
1/3 cup extra virgin olive oil
2 cloves garlic, coarsely chopped
2 tablespoons honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley, or basil and chives


1) Cut the red peppers in half, remove the stem and seeds. Place the red peppers on a baking sheet with the cut side facing down.

2) Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 10-20 minutes.

3) Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off.

4) Blend the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper until smooth. Season with salt and pepper to taste. Pour into a jar and stir in chopped parsley. Store in the refrigerator for 3-4 days.

Click here for a print friendly version of the recipe.

How To Add Produce and Farm Products To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 pm, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.

July 5, 2018

Canyon Fire

County Fire 3

Farm News

With the summer harvest on us, we were watching the weather closely – hot, low humidity and windy. A note of caution was sent to the irrigation team as these are the conditions that are ideal for drying out crops. Late in the afternoon, rumblings of a fire up the valley were heard. The rumblings soon turned into fact and a huge plume of smoke could be seen rising into the sky; it looked like a cloud. Turns out the weather that dries out crops grows wild fires too.