Happy 4th of July everyone! This means a steady flow of sunshine starts July 5th right? 
I hope you all have a joyous and safe celebration of our Independence Day! Enjoy!
Small Share:
- Salad Mix: ½ lb
- Spinach: ¼ lb
- Baby Carrots: 1 bu
- Walla WallaOnions: 1 bu
- Broccoli: ¾ lb
- Sugar Snap Peas: ½ lb
- Rainier Cherries: ½ lb
Medium Share:
- Salad Mix ¾ lb
- Spinach: ½ lb
- Baby Carrots: 2 bu
- Walla WallaOnions: 2 bu
- Broccoli: 1 lb
- Sugar Snap Peas: 1 lb
- Rainier Cherries: 1 lb
- Forno Beets: 1 bu
Large Share:
- Salad Mix: 1 lb
- Spinach: ¾ lb
- Baby Carrots: 3 bu
- Walla WallaOnions: 3 bu
- Broccoli: 1 ½ lb
- Sugar Snap Peas: 1 ½ lb
- Rainier Cherries: 1 ½ lb
- Forno Beets: 2 bu
- Lacinato Kale: 1 bu
- Red Crisphead Lettuce: 1 bu
Recipe of the Week:
Strawberry Spinach Salad
Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
½ cup olive oil
¼ cup distilled white vinegar
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
¼ cup almonds, blanched and slivered (optional)
Directions
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
*Recipe courtesy of http://allrecipes.com
First Fruits Info (cherries): http://www.first-fruits.com/index.php?option=com_content&view=article&id=46&Itemid=27