Uses from Broadwing Farm Share: cucumbers, garlic, sweet potato greens
U Pick at Broad Wing (bring your scissors! ) : Parsley, Basil
Shopping List: Mayo, bunched tarragon (or dry if fresh is unavailable), bunched mint, green onions, red wine vinegar, lemon for juice, Dijon style mustard, tahini (sesame paste)
Special Tools: Blender or Food Processor
Special Note: Make a delicious salad with any of your vegetables using this dressing!! Can also be used as a dip for a vegetable platter. Ingredients1 large or 2 medium cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Rough chop into med.-large pieces½ cup mayonnaise | ¼ cup tahini | 1 large garlic clove | trim, put end in your freezer bag1 cup (loosely packed) Sweet Potato Greens | save stems for veg sauté!About 3 tbsp plucked tarragon leaves | discard stems. 1 tsp if using dry leaves1/3 cup (loosely packed) parsley leaves | put stems in your freezer bagAbout 2 tbsp plucked mint leaves | discard stems¼ cup (loosely packed) basil leaves | discard stems4 green onions | cut into 1” lengths1 tsp red wine vinegar |1 tbsp lemon juice |1 tsp Dijon style mustard |Salt & Pepper |Extra Virgin Olive Oil |
Put all ingredients except olive oil in the food processor & blend on high until smooth & creamy. If you are having difficulty getting a smooth consistency, drizzle a bit of olive oil into the mix as you are blending. (If using a blender, chopping the herbs, green onions, & sweet potato greens will help the process.)
When blended, allow to stand for 15 minutes. Taste by dipping a vegetable into the mix, & adjust seasoning as needed.
This salad is even better after it’s sat a day. Hold in fridge, but bring to room temp before serving. Taste to adjust seasoning if needed, toss with microgreens, & serve.