Boil some penne rigate. Spread one of Daily Bread’s Italian loaves with Apple Ridge Farm’s Garlic Spread and pop it in the oven. Heat a jar of Truly Italian a la Vodka pasta sauce. Drain and toss the pasta with the sauce and serve with garlic bread and grated cheese. How long did that take… nine, ten minutes?
Take home homemade soups from Race Farms and Apple Ridge, salad greens from a selection of our farms, a block of Cranberry Creek artisan cheese, a loaf of gluten free multi-grain bread from Sweet Riley’s Bakery , and you’re good to go!
Try one of these Vinaigrettes for your salad:
Makes 2 cups
1/2 c Mountain View Vineyard dry, red, Noiret Wine
1/4 c Rolling Hills Farm Garlic Vinegar
1 tsp Shallot, minced
2 Tb Blue Ridge Herb Farm Basil
1 tsp Sugar
Salt & Pepper to Taste
1-1/2 c Extra Virgin Olive Oil
Combine all ingredients except oil. Using an immersion blender add the oil slowly until it has emulsified into a nice, light dressing. This will keep several weeks in the refrigerator.
Have the rest of that wine with dinner!
Makes about 2 cups
Any number of fresh herbs can be added or substituted to change the flavor profile of this dressing. It makes a great crudite dip, too!
2 Tb fresh Dill
2 Tb fresh Parsley
2 Tb fresh Basil
2 oz fresh Spinach
1/4 small Onion
1/4 Anchovy Filet (optional)
2 Tb Rolling Hills Garlic Vinegar
1/2 Tb Dijon Mustard
Salt & Pepper to Taste & a pinch of Cayenne Pepper
1 Egg Yolk
1/2 c Toy Cow Creamery Sour Cream
1/2 c Toy Cow Creamery Buttermilk
3/4 c Extra Virgin Olive Oil
Now, you can omit the anchovy, but you will be sacrificing umami. Promise: you won’t taste the anchovy. Combine all ingredients except oil in a food processor and pulse to chop. With the motor running add the oil in a thin stream and emulsify into a smooth, creamy dressing. This is best refrigerated overnight. It will keep a week refrigerated.
SUMMER HOURS:
May to October 8 am – 12 noon
HOLIDAY HOURS:
November to December 9 am – 12 noon