September 30 was the fifteenth week of our CSA (Waldingfield Farm, pick-up point Sandy Hook Organic Farmer’s Market behind St. John’s Episcopal Church).
We scored:
- three heads of lettuce
- mustard greens
- broccoli rabe greens
- two bags of potatoes
- several mini eggplants
- green beans
- assorted tomatoes
- butternut squash
- acorn squash
In honor of all of those greens, I made my own salad dressing from local (according to my statement) and regional ingredients (except, of course, the olive oil). Until I can think of a better name, I’m calling it:
Northeast Autumn Salad Dressing
1/4 cup olive oil
1/4 cup apple cider vinegar (from Gingerbrook Farm, S. Washington, VT; discovered at LACE in VT)
2 T apple cider (Rose’s Berry Farm)
2 T maple syrup (Bluestone Farm)
1 minced shallot (Cherry Grove Farm, Newtown, CT)
3/4 tsp of Sr. Catherine Grace’s habenero sauce
1 tsp dried basil (Shortt’s Farm)
pinch salt (Maine sea salt)
Mix all the ingredients except the oil, then whisk the oil in, with a slow steady stream so that the mixture emulsifies. Keep refrigerated. It tastes better the second day.