30/06/2025
SOLD OUT - thank you !! FLASH OFFERING - ONLY A FEW SHARES LEFT !!
Ready for Doorstep Delivery TOMORROW, TUESDAY 7/1
to North Seattle, Puyallup & Sumner:
Click this link to place your order by TODAY at 5pm
https://jonthefarmer.com/farm-store.html
Bing Cherries (2-lbs!!),
Salad mix,
Green Onion,
Garlic Scapes,
Hazelnuts,
Radish Seed Pods,
Early Hungarian Hot Wax Peppers (mild-medium)
and a Sunny Day Bouquet
= $50
This week we'd like to suggest a spicy little number to really bring this share to life!!
🌿 Spicy Garden Salad with Roasted Hazelnuts & Garlic Scape Vinaigrette
Ingredients (Serves 2–3):
4 cups salad mix
¼ cup hazelnuts, toasted and roughly chopped
½ cup radish pods, trimmed
1–2 Hungarian hot wax peppers, thinly sliced (adjust to spice tolerance)
1–2 green onions, sliced thin (optional, for extra crunch and color)
Garlic Scape Vinaigrette:
2 garlic scapes, finely chopped
2 tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp honey or maple syrup
Salt & pepper, to taste
Instructions:
Toast the hazelnuts:
In a dry skillet over medium heat, toast hazelnuts for 4–6 minutes, stirring frequently until fragrant and golden. Let cool, then roughly chop.
Make the vinaigrette:
In a small bowl or blender, combine chopped garlic scapes, olive oil, vinegar/lemon juice, honey, salt, and pepper. Blend or whisk until emulsified. Taste and adjust seasoning.
Assemble the salad:
In a large bowl, toss together the salad mix, sliced peppers, radish pods, and green onions (if using).
Dress and finish:
Drizzle vinaigrette over the salad just before serving. Sprinkle with chopped toasted hazelnuts for crunch.
Eat Well, Be Well,
Dawn & Jon Larson
