Immune Booster Week 3, April 4, 2020

Tantre Farm CSA Newsletter
IMMUNE BOOSTER (Week 3) SHARE
April 4, 2020

If needed, please contact Richard Andres & Deb Lentz at 2510 Hayes Rd. Chelsea, MI 48118 e-mail: tantrefarm@hotmail.com phone: 734-475-4323 website: www.tantrefarm.com.

WELCOME TO THE “IMMUNE BOOSTER” (Week 3) SHARE!
It’s amazing what a difference two days of sunshine will do for the land and us after a long, cold winter.  There is such a cheerful uplift when looking over the brown hills and barren branches to the greening  of the wheat fields and sprouted garlic.  After three inches of rain, the rhubarb is thrusting it’s bulbous leaves up out of the brown, moist earth, and each branch is swollen on the fruit trees and the raspberries with buds fattening in the afternoon sun.  The sultry, relaxing, gentle warmth is punctuated by the sound of geese and cranes in the sweet air that surrounds us.  It is hard not to feel content in spite of the dire human predicaments we face each day.  This week has been wonderful to share with our farmer friends and workers out on the land.  Sharing the good food and clean air and the abundance of nature.  It’s almost impossible to imagine a greater joy than this in the face of our mutually shared catastrophe.  We are hoping that everyone can enjoy a little space in the sunshine these days.

It is with sunshine and hope for a brighter tomorrow that we bring to you this week’s food of the season with the collaboration of our good friends at Garden Works Organic Farm, the Brinery, Harvest Kitchen, Raterman Bread, Ginger Deli, Zingerman’s Creamery, Kapnick Orchards, and Goetz Family Farm.  Thanks to our hardworking crew of Donn, John, Mark, Peter, Annie, Andy, and welcome back to Geoff, Jbird, and Chizo,  who helped pull these shares together for you!  Hope you enjoy this community effort of health and sustenance!

**PLEASE READ THIS!!  We will be distributing your share in 1 box that is 1-1/9 bushel.  Due to concern about contamination from the coronavirus, we are asking for you to take and keep the box at home for now.  From our research, the virus does not last for more than 3 days, but there are so many unknowns about it, that we are thinking it is the best option for now.  We definitely are hoping that you can return them to us sooner or later.  Please ask for assistance, if you need any help in loading your share, and it is especially helpful if you are patient and kind with our volunteers as you wait your turn to be checked off for curbside pick up of the boxes. This is a time, like no other, to slow down and be as understanding as possible.  Also, if you have sent a check in the mail, please be patient, since we may delay in entering check payments. We will let you know if we are missing your payment some time in the next few weeks.  If you paid with PayPal or Venmo, you are all set.  You may drop off checks and cash (only in a labeled envelope) at the Food Hub and the Farm and place in a labeled Payment Bag.  We have also recently acquired VENMO, so if you have that app, please feel free to send money that way to @Deb-Lentz, with 6748 as the last four numbers of the phone number. Please give Deb a courtesy email/text/call at 734-385-6748, if you can’t make it to your scheduled Distribution Site on time, so we know what your situation is, so that we don’t have to track you down. More storage tips can be found on our website under CSA Info>Veggie Id or Recipes>Produce Information Organized by Parts of the Plant.

THANK YOU SO MUCH for supporting your local farmers and local food artisans as we travel together on this journey of health and mindfulness as we continue to face a myriad of unknowns in the coming days.  Also, if you have time to support or thank the businesses that are helping us provide you with convenient Pick Up Locations, please express your gratitude to ROOSROAST, PURE PASTURES, and AGRICOLE FARM STOP.  We are happy that we may continue to feed you and keep you healthy with so many wonderful partners in our community.  We wish you safe passage as we strengthen our immune systems with good local food and hopes for more sunshine!              
–Deb and Richard

WHAT’S PART OF YOUR SHARE

“The Brinery’s” GALAXY ROSE SAUERKRAUT:  This jar has green cabbage,
Tantre red heart radish, filtered water, and sea salt.  A gorgeous and deeply pink sauerkraut with a whimsical sweetness and pleasing texture. Red Heart Radish (commonly know as “watermelon radish”) is an heirloom variety, prized by our ancestors and modern chefs alike for its flavor and its beauty. The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by long time Tantré farmer/alum (2001+), David Klingenberger.  Their products are available in many stores in the area, including Whole Foods, Plum Market, Arbor Farms, the Argus Farm Stops in Ann Arbor, and Agricole in Chelsea, etc.  For more information, please visit https://thebrinery.com.  
-How to use: use as a condiment with any dish, especially a perfect topping for tacos and other meat dishes, roasted vegetables, sandwiches, and salads.  
-How to store: Must be REFRIGERATED and will last up to 3 months or longer depending on how you like the flavor.

“The Brinery’s” TEMPEH:  a traditional Indonesian soy product, that is made from fermented soybeans. The Brinery’s tempeh is made with non gmo organic soybeans, and is an excellent source of protein and fiber; contains some B vitamins which we need to help us break down and get energy from our food, as well as support our nervous system, and a good selection of minerals including calcium, magnesium and phosphorus and zinc. “THE BLACK SPOTTING IS NORMAL, SAFE, AND DELICIOUS!  It’s also a HARMLESS sign of a fully ripened tempeh”.  Please go to https://keepitvegan.com/vegan-quick-tips/how-to-tell-if-tempeh-has-gone-bad/ for a really helpful link to give you further information about tempeh with pictures, descriptions, and recipes.
-How to use:  good sauteed, fried, crumbled as a taco filling and on salads, great on sandwiches such as a tempeh reuben, and as your center of the plate protein main course for any meal!
-How to store: Thawed tempeh should be used within 5 days in your refrigerator.

“Garden Works Farm’s” SUNFLOWER SHOOTS: Researchers have found that most microgreens can contain up to 40 times higher levels of vital nutrients than their mature counterparts.  They help to alkalize your body, support your immune system and ensure proper cell regeneration.  You will receive 1/4 pound of sunflower shoots (which are extremely high in vitamins A & C and calcium) from Garden Works Organic Farm.  They are a certified organic 4.5 acre truck garden and greenhouse farm in Ann Arbor operating year-round with several types of heirloom vegetables, and wheatgrass, sunflower shoots and other microgreens available throughout the year.  Visit Rob MacKercher at both Argus Farm Stops, Peoples Food Coop, and the Ann Arbor Farmers Market or contact gardenworksorganic@gmail.com for more information.
-How to use: use as a salad, blended with chopped radishes, turnips, and cabbage, excellent garnish as a soup, so yummy and tender!
-How to store: store in the refrigerator for up to a week.

“Goetz Family Farm’s” RANCHERO ONIONS:  You will receive 2 bulbs; large Spanish type yellow onion, delicately textured flesh.  Goetz Farm is a 3-generation family farm in Riga, MI.  You can find their produce at both Argus Farm Stops, Ann Arbor Farmer’s Market, Downtown Farmington Farmer’s Market and Chelsea Farmer’s Market.  See https://www.localharvest.org/goetz-family-farm-M56215 for more information.
-How to use: good in French onion soup, great for salads, soups, sandwiches, slices, grilled, roasted, stir-fried, etc.
-How to store:  can last for 3 to 6 months if kept in a cold, dark place, but remove any ones starting to go soft from the others.  Just cut out the bad part, chop up the rest of the onion and freeze in bag.

“Goetz Family Farm’s” SALAD MIX: leafy, herbaceous flavors with a mixture of any of the following: red or green mizuna, green wave mustartd. Red giant mustard, kojima tatsoi, Avon spinach, gray sugar, pea shoots, and black sunflower shoots; rich in calcium, iron, and vitamins A and C
-How to use: raw in salads, sandwiches, or lightly braised or added to soups.
-How to store: refrigerate in plastic bag for 3-5 days.

“Goetz Family Farm’s” BRIGHT LIGHTS SWISS CHARD: close relative of garden beets; multi-colored, large veined, semi-crinkly, dark green leaves; mild flavor with slight sweetness at this time of year, since it is hoop house grown; good source of vitamins A, E, and C, as well as iron and calcium.
-How to use: greens can be prepared like spinach, and stalks like asparagus; good steamed, sauteed, stir-fried, and in soups.
-How to store: wrap in damp cloth in a plastic bag and refrigerate for up to 2-4 days.  

“Goetz Family Farm’s” RIVER RADISHES (or Tantre Watermelon/Daikon Radishes):  Some of you will receive River Radish (hoop house grown, smooth, bright red roots with short green, edible tops and a sweet/hot taste) or Tantre Daikon Radish (looks like an overgrown white carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut) or Tantre Watermelon Radish (an heirloom Chinese variety; large, 2- to 4-inch, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste).
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens. (excellent source of vitamins A, C, and the B’s) delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.

“Harvest Kitchen’s”  OLD SCHOOL FLOWER CHILD GRANOLA:
Their Flower Child combination is made with Ferris Farm’s organic oats, cashews, coconut, cinnamon, and sweetened with Lesser Farm’s Honey.  Harvest Kitchen (https://harvest-kitchen.com) produces their products in the kitchens at the Washtenaw Food Hub and sells at the Ann Arbor Farmers Market, Whole Foods, both Argus Farm Stops, and Agricole in Chelsea.  For more details about meal plans or gift ideas, contact Magdiale  at info@harvest-kitchen.com .
-How to use: mix with yogurt, salad topping, bake in bread or muffins, roll in bananas and freeze, toss it with oatmeal
-How to store:  Store for many days in an airtight container at room temperature.

“Raterman Bread’s “ MULTIGRAIN SOURDOUGH BREAD: This sourdough bread is provided by Washtenaw Food Hub kitchen tenant, Nick Raterman of Raterman Bread, using non-GMO flour. The sourdough is a prebiotic and probiotic and is made fresh with no preservatives or additives by fermentation of dough with naturally occurring lactobacilli and yeast making it more nutritious and easier to digest. Other varieties and sizes are available at the Saturday Ann Arbor Farmers Market and Webster Farmers Market on Sundays.  You can reach Nick at Nick.Raterman@gmail.com or on Facebook @RatermanBread.
-How to use: roast it with chicken, good as toast or sandwiches, use as a bread bowl for soup, make homemade croutons or stuffing
-How to store: lasts for 4 to 5 days at room temperature

“Kapnick Orchard’s” RED DELICIOUS APPLES: one of the most well known commercially grown apples in the United States;  medium-sized and broadly round at the top and tapered at the base with  fine-grained, creamy white flesh; crisp and juicy with a mildly sweet taste and hints of melon.  Excellent source of vitamin C, which helps boost the immune system and higher in antioxidants than many other apple varieties. Kapnick Orchards (http://www.kapnickorchards.com) supply apples and other products year-round at their farm market in Britton, MI.  They can also be found at the Argus Farm Stops and Agricole Farm Stop, the Ann Arbor Farmers Market, the Saline indoor Farmers Market, and 3 winter markets in Canton. For more information email kapnicks@tc3net.com.
-How to use: used mostly in fresh preparations, so good in chopped salads and on sandwiches, quesadillas and burgers, but can be slow cooked and pureed to make sauces and for soups  
-How to store: can be stored for a month in the refrigerator

“Zingerman’s Creamery” MOZZARELLA CHEESE:  Their fresh mozzarella is crafted from a cow’s milk curd.  They hand stretch the curds into balls of beautiful mozzarella every day for a truly fresh and delicious experience.  Zingerman’s Creamery specializes in making cow’s and goat’s milk cheeses, gelato, and sorbets, and are located at the Cheese Shop on the South Side of Ann Arbor.  For more information you can go to their website at https://www.zingermanscreamery.com/about-us or call them at 734-929-0500.
-How to use:  Perfect with a ripe, juicy tomato and great on sandwiches, pizza, and manicotti.
-How to store: refrigerate for up to a week

“Ginger Deli’s” KOHLRABI SALAD: This salad is 100% vegan and gluten free.  It can also be nut-free, if you choose not to add the crushed peanuts and dried shallot cup.   This salad is featuring Tantre Farm’s shredded kohlrabi, carrot, daikon radish, and a pickled Tantre watermelon-radish rose or carrot, along with shredded green papaya and a dash of cilantro, mint, chives, and mango with a dressing in a separate cup of water, lime, minced garlic, chili flakes, vinegar, and new this week– Northern Michigan maple  syrup.  This salad is created by Ginger Deli (www.gingerdeli.com), a tenant at the Washtenaw Food Hub producing Vietnamese cuisine that packs colorful flavors with a dash of style. Usually found with prepared sandwiches, pho soup, etc. at University of Michigan hospital and Argus Farm Stops in Ann Arbor, and Agricole in Chelsea.
-How to use: when ready to use, take dressing out of cup and toss with shredded vegetables and top with cup of nuts and shallots
-How to store: in refrigerator for 5 days

“Tantre Farm’s” CARROTS:  You will receive 2 kinds of carrots in a plastic bag.  Chantenay (orange root that is shorter than some, but have greater girth with broad shoulders and taper towards a blunt, rounded tip; most commonly diced for use in canned or prepared foods) and Napoli (a specialized orange variety with a sweet taste; 7” roots are cylindrical, smooth, and blunt with edible, green leaves).
-How to use:  Can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store:   Refrigerate dry and unwashed roots in plastic bag for up to 2 weeks

“Tantre Farm’s” POTATOES:  You will receive a net bag of 4 varieties of potatoes including Adirondack Blue (round to oblong, slightly flattened tubers have glistening blue skin enclosing deep blue flesh; moist, flavorful flesh is superb for mashing or salads; very high in antioxidants!), Kerr’s Pink (very pale skin and cream flesh; mealy, cooked texture, so makes a good specialty/salad potato variety; good roasted, mashed, or in salads), Mountain Rose (rosy-skinned inside and out, these versatile, all-purpose spuds are deliciously moist, but not waxy textured. Excellent baked, mashed or fried), and  Yukon Gold (yellowish brown skin with yellow dry flesh and pink eyes; long storage and good tasting; perfect baked, boiled, mashed or fried).
-How to store:   keep unwashed in cool, dark place in paper bag or breathable container

“Tantre Farm’s” SPINACH: You will receive this crisp, hoop house grown, dark green leaf bunched in a bag; best eaten raw or with minimal cooking to obtain the beneficial chlorophyll,  rich in of vitamin K, vitamin A, manganese, folate, magnesium, iron and a plethora of other nutrients and antioxidants. The appearance of spinach also marks the official beginning of spring!
-How to use: delicious flavor when juiced, toss in fresh salad, add to sandwiches, saute, steam, braise, or add to crepes, quiche, lasagna, and soups.
-How to store: refrigerate with a damp towel/bag for up to 1 week.

ANNOUNCEMENTS

1. SUMMER CSA 2020:  If you are interested in our 18-week Summer CSA, please sign up for $630 on our online registration at http://tantrefarm.csasignup.com.   The first pick up begins the week of May 24-30.  The last week is Sept. 20-26.

2. HARVEST KITCHEN “PREPARED FOOD” OPPORTUNITIES:
Harvest Kitchen is a food service that produces delicious, farm-to-table meals delivered to your home, your office, or picked up in some other convenient location with various meal plan options available.  Harvest Kitchen wants to reassure their current and future customers that Harvest Kitchen complies with the highest sanitation standards throughout their production process and is a facility that is inspected by both the USDA and MDARD.  Also Harvest Kitchen will be shifting their focus and expanding their menu options during this critical time. They will be offering more freezable family-style meals and an immune support category of prepared meals.  We have worked closely with the executive chef, Magdiale, to continue to consult and advise as Harvest Kitchen works in close partnership with Tantre Farm’s seasonal produce list. All dietary needs can be accommodated as well.  Harvest Kitchen will also be reducing their delivery charges until the crisis passes, and they welcome any feedback and suggestions that will help them better serve you.  Please contact them at info@harvest-kitchen.com for more information or visit them at www.harvest-kitchen.com.

3. GRASS-FED BEEF:  Just to let you know, if you are interested in frozen beef, we still have Tantre Farm pasture-raised beef available for sale, so please feel free to send us an email order.  In general, they will be sold in bulk or by the cut, since we have USDA slaughtered beef.  Please let us know if you would like the Beef Pricing Guide sent to you. Pick up can be arranged at the Food Hub or Tantre Farm, but by appointment only. Please email us with BULK BEEF in the Subject line to get specific details.

4. “IMMUNE BOOSTER” MULTIFARM SHARE NEXT WEEK:  If you are still interested in receiving more local produce and local food artisan products after this share’s distribution, please watch for another email in the next few days, since we are planning to continue providing you with healthy products with easy pick up.  If you are stocked up for the week or uninterested for now, please look for Tantre Farm and our partners on Facebook, Instagram, or Twitter.  Tantre produce will continue to be available at the People’s Food Coop, the Argus Farm Stops of AA, and Agricole Farm Stop in Chelsea  year-round, and eventually hopefully at the Chelsea and Ann Arbor Farmers Markets again this summer.

RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up.  Have fun searching!

WINTER GREENS SOUP (from Fields of Greens)
A hearty, nourishing winter soup with full flavors and a smooth texture.  The kale will take longer to cook than the spinach or chard, so be sure it’s tender before you puree the soup.
4 cups vegetable stock
1 Tbsp light olive oil
1 large yellow onion, thinly sliced, about 3 cups
Salt and pepper, to taste
4 garlic cloves, finely chopped
1 cup Swiss chard stems, thinly sliced
1 medium sized potato, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
1/4 cup dry white wine (not cooking wine)
1 bunch kale (stems removed) or 1 bag Goetz’s Salad Mix
1 bunch of Swiss chard (stems removed and leaves washed)
1 bunch of spinach (stems removed and leaves washed)
1/2 teaspoon salt
several pinches black pepper
1 Tbsp fresh lemon juice
Garlic croutons
Grated Parmesan cheese or Zingerman’s Mozzarella cheese
Make the stock and keep it warm over low heat.  Heat the olive oil in a soup pot and add the onions, salt, and several pinches of pepper.  Saute over medium heat until the onion is soft, 5-7 minutes.  Then add the garlic, chard stems, potatoes and carrot.  Saute until the vegetables are heated through, about 5 minutes.  Add 1/2 cup stock, cover the pot and cook for about 10 minutes.  When the vegetables are tender, add the white wine and simmer for 1-2 minutes, until the pan is nearly dry.  Stir in the kale, chard, 1 teaspoon salt, a few pinches of pepper and 3 cups stock.  Cover the pot and cook for 10-15 minutes until the chard and kale are tender.  Add the spinach and cook for 3-5 minutes, until just wilted.  Puree the soup in a blender or food processor until it is smooth.  Thin with a little more stock if it seems too thick.  Season with lemon juice and salt and pepper to taste.  Garnish each serving with homemade garlic croutons (can be homemade with Raterman Bread) and a sprinkle of grated Parmesan or Zingerman’s Mozzarella cheese.  Serve with Raterman’s Bread and Ginger Deli’s Kohlrabi Salad.
Note: A small handful of French sorrel leaves may be added for their lemony flavor or garnish with Garden Work’s Sunflower Shoots.

KOREAN POTATO SALAD WITH APPLES (https://www.thespruceeats.com/korean-potato-salad-2118849)  Serves 6.
4 small to medium potatoes (peeled and cubed)
1 small carrot (cut into small chunks)
2 eggs, hard-boiled (yolks removed and cut into small chunks)
1/2 small cucumber (thinly sliced)
1/2 small yellow or sweet onion (thinly sliced and diced)
1 Kapnick’s apple (cut into small chunks)
3/4 cup mayonnaise
Optional: 1/4 cup ham or Canadian bacon (diced)
Salt, to taste
Pepper, to taste
Boil potatoes until tender, about 10 minutes. Add carrot (and eggs if not yet hard-boiled) for the last 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes.  Remove potatoes and carrot (and eggs) and let cool. If necessary, cut egg whites into small chunks. Rinse cucumber and onion lightly and squeeze out excess water with paper towels. In a large bowl, add mayonnaise and all of the other ingredients and mix gently. Taste and add salt and pepper as   desired. Add slices or grated fresh Zingerman’s Mozzarella Cheese. Serve as a side dish or as a sandwich filling with Raterman Bread.

GRILLED BUFFALO TEMPEH & MOZZARELLA SANDWICH (https://veganyackattack.com/2013/04/18/grilled-buffalo-tempeh-mozzarella-sandwich/)
2-3 oz . Brinery’sTempeh, cubed
3 Tbsp . Water
1 C . Kale (or Spinach, Salad Mix, Swiss Chard), Chopped
1 1/2 Tbsp . Buffalo Sauce Adjust to your preference (I use Frank’s Red Hot Buffalo Sauce)
1/3 C . shredded Mozzarella Cheese (or Vegan Cheese)
1 Tbsp . Vegenaise or Mayonnaise
2 Slices of Raterman’s Sourdough Bread 
Warm a small pan over medium heat on a stove. Place the tempeh cubes and water into the pan, cook covered for 5 minutes; then start breaking up the tempeh with a spoon. Cook uncovered until the water is mostly evaporated and add the kale to the pan, along with the buffalo sauce. Saute the mixture until the kale wilts, and in the meantime take the two slices of bread and spread a thin layer of vegenaise onto both sides of each slice. Carefully place the buffalo tempeh onto the bread and top with the vegan mozzarella. Top the sandwich with the other slice of bread and put it into a panini press, George Foreman grill or onto a skillet. Cook until the cheese shreds have melted and the bread is golden brown. Serve warm!  Add some dollops of Brinery’s Sauerkraut to this sandwich.

TEMPEH AND RADISH STIR FRY (https://sereneearthrecipes.com/rawmarkable-vegan-snacks/vegan-eats/tempeh-and-radish-stir-fry/)
8 oz. organic Brinery’s tempeh, cubed into 1/2 inch pieces
1 cup sliced radishes
1/4 cup sliced onion
2 large garlic cloves
about 3 tbsp organic coconut oil
1 tbsp Worcestershire sauce
1 tbsp sesame seeds
2 tbsp soy or tamari sauce
1/4 tsp turmeric
1/4 tsp onion powder
pinch of black pepper
1 bag of any salad greens (Goetz’s salad mix, Tantre spinach, kale, baby greens, etc)
Saute the garlic, radish and onions first with 2 tbsp of coconut oil until golden, then add the tempeh, Worcestershire sauce, tamari, turmeric, onion powder and pepper. Cook with the last tbsp of coconut oil until tempeh is brown on all sides, about 2 minutes.  Once the tempeh, radish and onions are fully browned, remove from heat and let cool a bit. Take your salad greens, put in a bowl, and add the tempeh stir fry. Top with sesame seeds and  Garden Work’s Sunflower Shoots!

TEMPEH, CABBAGE, CARROTS AND SAUERKRAUT (https://www.thesuppersprograms.org/content/tempeh-cabbage-carrots-and-sauerkraut)
1/2 tempeh (cut in 1″ cubes)
2 tablespoons safflower oil
sea salt (optional, add to taste)
filtered water
1 onion (medium-sized)
2 carrots (julienned)
1/2 head of cabbage (or Salad Mix, Swiss Chard, Spinach ), finely sliced
1/2 cup Brinery’s sauerkraut (plus juice)
mirin (optional splash)
shoyu (optional splash)
Boil tempeh in water for 5 minutes, then drain. Saute pre-boiled tempeh in safflower oil until lightly browned.  Set aside.  Saute onion in safflower oil for several minutes, adding water as needed to generate a light, steaming effect. Add carrots and sautee for several minutes.  Add water as needed to generate light steaming effect.  Add cabbage to onion and saute several minutes more.  Season with salt as necessary.  Add tempeh, then add water to almost cover the vegetables  Cover and cook at low for 15 minutes.  At the end of the cooking process, add sauerkraut and its juice, and cook for 2 minutes at low so as not to damage the beneficial probiotics of the kraut.  OPTIONAL: Finish with a splash of mirin and shoyu and serve with Ginger Deli’s Kohlrabi Salad. 

APPLE SPINACH SALAD (https://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/)
10 ounces spinach, chopped
2 large apples, cored and thinly-sliced
half a small red onion, peeled and thinly-sliced
1 cup walnut halves, toasted (or pecans)
2/3 cup dried cranberries
5 ounces goat cheese, crumbled (or feta cheese, or blue cheese, or Zingerman’s Mozarella)
1 batch apple cider vinaigrette (see below)
CHAMPAGNE VINAIGRETTE INGREDIENTS:
1/3 cup extra virgin olive oil
1/4 cup champagne vinegar (or apple cider vinegar)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, peeled and minced
a generous pinch of salt and black pepper
(optional) 1 tablespoon honey or maple syrup, to sweeten
Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl.  Drizzle with the vinaigrette, and toss to combine.  Serve immediately, garnished with the remaining cheese and add a crunchy topping of Harvest Kitchen’s granola.
TO MAKE THE CHAMPAGNE VINAIGRETTE:
Add all ingredients together in a bowl and whisk to combine.  Or, add all ingredients to a mason jar, cover, and shake to combine.