The Sylvester Manor crew made our first meal together, and it set some pretty high standards. After a day of wondering where I was going to get my fresh vegetable fix – I found it in our high tunnel. Greens upon greens! A dozen different varieties! This is every girl’s dream, right??
I should have written down all their names, but in my excitement, I didn’t. I’ll be more diligent in the future.
The star of our dinner was the Seven-Green Salad. Two different mustard greens, sorrel, red leaf lettuce, tatsoi, chicory and cilantro. I saved the spinach for a delicious lunchtime smoothie. The arugula went into an Almond-Arugula Pesto. The salad dressing was made in the same blender as the pesto with some olive oil, balsamic, salt & pepper.
We also had some chickpeas and chard in tomato sauce leftover from last year’s Manor crew. And we had to try their Roasted Red Pepper dip as well. And what dinner would be complete without a few beets? These had been sitting in a makeshift root cellar, so they were a little dry, but we finished them up anyway.