Recipe

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This my friends was my first crop of produce from my Crop Share. What is a crop share? Let me explain.

Crop Shares are when local farmers let you “invest” in them. For instance for a small cost Handsome and I invested in Embrass Farms here in Charleston. Then you’re in it with the farmer. I notice myself paying more attention to the weather and hoping the rain doesn’t wash away all the produce (that is miles away at a farm not in my back yard) and I look forward to each growing season. Then once a week you pick up your crop.

I love these first few weeks because they are loaded with lettuce. It is so so tasty. Last year I didn’t quite know what to do with them, but this year I’m munching on salad like a rabbit.

Exhibit One:
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Under all that cheese is my salad dressing I made from scratch (no high fructose syrup!) and my local produce of salad greens. There is Spinach, red lettuce, and other goodies I’m not quite sure. But it tastes so so good.

Which leads me to my next point.

Here is the recipe to make this wonderful salad dressing and please please do. And Please Please add parmesan cheese and maybe not as much as me, but definitely not that green can stuff. You deserve better just this once.

Balsamic Dressing

1/3 Cup Extra Virgin Olive Oil
1/4 Cup Canola Oil
1/3 Cup Balsamic Vinegar
1 TBS Rice Vinegar (Go Out and buy some! It adds a sweetness factor to the dressing. Yes totally necessary)
3 Cloves Roasted Garlic
5 Basil Leaves
1 Heaping Teaspoon of Honey
1 Heaping Teaspoon of Real Maple Syrup (If you’re not going to use the real stuff then add more honey please)

Mix in something that can really mix. Like a food processor, a baby chopper, or my favorite and immersion blender. Yes it needs to be mixed this way. Yes you can attempt with a whisk, but your best bet is something that can mix the olive oil and vinegar so well that the two don’t separate until a few days.

Yes this dressing lasts a few days in the fridge. Eat up!!

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