June on the Farm

by Laura FrerichsTastemaker in Residence

June on the farm is a whirlwind of long days, furious planting, dodging rainstorms (and some hail this month-yikes!), and eating lots of easy salads in between to enjoy the best fresh greens of the season.  As we approach the 4th of July holiday, we always breathe a sigh of relief as things start to slow down, the staff is getting trained and catching on, and we farmers are pretty beat from the intense months of May and June. With our 4th of July meal, we'll have grass fed burgers and organic brats on the grill, and throw on the first zucchini and summer squash on at the end. We also are in love with this delicious baby bok choi salad that our employee and salad maven, Katharine, put together. It's a wonderful time of year for fresh, local produce, and it's just getting better (tomatoes soon!!!).  Eat up!!

This is a dish from our employee Katharine who was tired of stir-frying the baby bok choi and instead decided to put it in a salad. The greens are tender enough to eat raw and are absolutely delicious!    
Baby Bok Choi Salad

Salad Ingredients
2 heads baby bok Choi’s shredded or 2 heads of lettuce or a combination
4-5 carrots shredded
1 bunch cilantro or parsley chopped
2 garlic scapes,  finely chopped
1 cup of prepared barely, farro or black rice
1/4 cup raw sunflower seeds
2 avocados chopped
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil


  1. Combine salad ingredients & mix well. Sprinkle with salt.
  2. Mix up dressing and combine over salad. Mix well.
  3. Taste…if needs more liquid create more dressing…if lacking flavor add more salt. 

Making Salad Dressings 101:
Standard Vinaigrette:

Combine below ingredients in a mason jar and shake well:
2 Tbsp balsamic vinegar
1/4 cup apple cider vinegar
2/3 cup extra virgin olive oil
1/2 tsp salt
Variations to the Standard Vinaigrette above add:
Creamy Garlic Dressing

  1. Remove the balsamic vinegar and add 2 tablespoons extra apple cider vinegar along with 1/4 cup yogurt & 1 minced garlic clove to standard vinaigrette.
  2. Maple Mustard Vinaigrette:
  3. Add two more tablespoons balsamic vinegar, 1/4 cup maple syrup & 1 1/2 tablespoons stoneground prepared mustard to standard vinaigrette.

Radishes with Chive Butter
3/4 stick (6 tablespoons) unsalted butter, softened to room temperature
2 Tbsp cream cheese, softened
1 Tbsp minced fresh chives
1 teaspoon fresh lemon zest
Salt and pepper to taste
Tabasco to taste
1 bunch fresh radishes, cut in half if large, left whole if small

  1. Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the chive butter. If you have excess spread you can also spread the butter on thin slices of pumpernickel and make open-face sandwiches!