Long-time recipients of my newsletter will notice the new look of this week’s email. New links below will allow you to forward this newsletter to friends and to subscribe to the weekly Farmers’ Market Update and Recipe of the Week. I want to assure you that each recipe will still have been pre-tested in my kitchen.
The best way to support organic farmers and their sustainable agricultural practices is to increase demand for their products. This week, a survey will go out to 2,200 Kaiser Permanente employees working in the 1800 Harrison building in downtown Oakland to assess their interest in the weekly delivery of organic fruits and vegetables directly to their workplace. The organic farmers currently serving our Oakland Medical Center would bring extra food for subscribers at 1800 Harrison. The food would be distributed in boxes or bags in the lobby during the hours of operation of our Friday Fresh Farmers' Market. This has the potential to significantly leverage the farmers' time and greatly benefit our employees’ health and wellness. Who knows, maybe 1950 Franklin, Ordway and Kaiser Center would be next?
This week's recipe is a simple salad recognizing the end of stone fruit season and the beginning of citrus season. Either oranges or tangerines work well in this vinaigrette. I completed the personal nutritional analysis in the Lifestyles section of the Thrive website and it told me to eat spinach with tasty vinaigrettes.
This is so simple and so tasty.
- Enough fresh spinach to feed your family and friends
- 1/4 red onion, thinly sliced
- 2 tsp orange or tangerine zest
- 2 Tbsp freshly squeezed orange or tangerine juice
- 2 tsp grated ginger (I peel it and freeze it so I always have some available to use with a grater.)
- 2-1/2 Tbsp rice wine vinegar
- 2 Tbsp extra virgin olive oil
- 1 Tbsp dark sesame oil
- 1 tsp soy sauce
- 1/4 tsp salt
Mix the dressing. Toss with the spinach, red onion and maybe pieces of citrus fruit and toasted sesame seeds.