ARTfarm Saturday Supersalad!

When your farmers are tired after a long day and don’t have the energy to cook dinner, and we still have a bag of salad greens, we prepare a Supersalad. We take a bag of sweet mix, a handful of seeds, a handful of nuts, and crack open a can of beans and toss in about half. If we have any leftover cooked grains, we throw in a handful. If we have any leftover cooked veg like steamed beets or sweet corn or sweet potato we throw that in too. Dried fruits like apricots or figs are great, or we might open a can of sardines. We toss all that in a bowl, throw in a little salt and pepper, pour on some olive oil and apple cider vinegar, and sprinkle the whole thing liberally with folic acid-rich nutritional yeast.

It’s not the most elegant dish you’ve ever seen, but it’s delicious and quick and requires no cooking and almost no cleanup.

The South Shore is drying up rapidly this month. Our wattle fence has been rebuilt since Hurricane Maria but the ARTbarn gallery beyond it remains underfunded for repair.

I am sitting here on Friday afternoon surveying an abundance of sweet salad mix that we harvested early in the morning from a field of rapidly drying earth, and recalling the nearly five months that we went without the electrical power which makes this delicious treat possible to produce and store. I hope we are not all lulled back into taking for granted both the old and new fangled technology that makes our modern farming and food distribution system possible. We hope that all of our readers and customers will continue to conserve energy, shop local, reduce and reuse, fly less, and vote for policy change that will reduce climate change. If nothing else, then conserve because you love our sweet salad mix and tomatoes: because climate change makes it harder to produce.

Saturday, 10am – 12 noon: Sweet salad mix, teen arugula, teen spicy salad mix, cucumbers, cherry tomatoes, some tomatoes and heirlooms, assorted cooking greens, garlic chives, a few root veggies including sweet potatoes, beets, onions and carrots, cilantro, dill, parsley, Italian basil, lemon basil, holy basil, new young radishes, lettuce heads, rat tail radishes, loads of ginger and turmeric, lots of beautiful seasoning peppers, Serrano peppers, small poblano peppers, assorted butternut squashes, Jojo plums and zinnia flowers.

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