the Friday Feeding; VOL. 41

It’s been a L I T T L E humid around here with the storms and the heat.  Steam, drip, evaporate, repeat. The plants love it; it’s a jungle out there.  But it is no wonder we all just want to eat salads and sandwiches.  Although our freezers are full of meals to take home and reheat, Dinner Lite it is. 

Our famous Smashed Potato salad, Three (mystery) Bean Salad, Asian Sesame Rice Noodle Salad, Artisan Pasta Salad with chokes and S.D. tomatoes topped with a farm fresh local egg.  Fresh local greens with blueberries, sliced long sweet peppers from our garden and our summer creamy dressing specialty; fresh herbs from our gardens emulsified with vinegars and oil.

And Daves sandwiches continue to sell out each day…fresh made daily, interesting bread and all the colors to eat from for a total meal.  Our house-made rhubarb bar-b-Que sauce & chicken wrap, house-made focaccia bread with burrata mozzarella and heirloom tomatoes with 18 year old balsamic drizzle; and all the favorites of local egg salad, chicken salad, turkey, Italian, roast beef.

And Daves pizza; in the freezer to bake at home or live on Wednesdays either at the Farmers Market or in store 4-6:30. Order ahead to assure you get one!

In groceries…

New from our friends that we partner with right here…

New from our old stomping grounds…partnering with their local farmers back there.  All organic.

New from where Dave went to school and where my sister lived (till she got burned out in one of those terrible fires!)…these organic tomato farmers made it through. Mary Ellen and Ollie visited here most years with family.

Making a classic vinegarette

The simplest of salad dressings–that also dubs as a marinade–is the vinegarette. Simple to make yet scientifically speaking complex, the addition of mustard creates a chemical reaction to hold the emulsification together. Try it with a variety of vinegars and mustards to have your own unique dressing each time. I have made it here with our hard-to-find Sherry Wine vinegar; a white wine vinegar with a lovely aged flavor that is not synthetic. Beware of some grocery vinegars; they are simply acetic acid with flavor additions.

In a small bowl combine:

• 2T Sherry wine vinegar
• 1-2T purified water to cut the acidity of the vinegar
• 1T mustard of any kind
• 1/2 cup good olive oil
• 1/2 tsp white sugar
• 1/2 tsp kosher salt
• ground pepper if desired but the mustard already adds a peppery taste.

Whisk all these together until they form a a smooth “sauce”. Use immediately or refrigerate for later use. NOTE: the olive oil will solidify a bit in the refrigerator so it may be necessary to let the dressing sit out for 15 minutes or so before using once chilled.

Have a great week,

Jane and Dave