June Blog

This is my second year to witness the way June rolls into Region Roots. Our winter and spring months always have everyone busy working on projects, visualizing the way we will handle the bounty of the coming seasons. And then June comes in and shakes things up, offering us, our families, communities, and environment all its glory. We get to see the hard work of these lands and all of its offerings. I am a big fan of our seasonal weather and love to take the time to give thanks as I stand in front of Lake Michigan, steering out at what looks like the endless waters. Taking the time to thank the sun, clouds in the sky, birds, sand and anything else I lay eyes on.

But, this month, this June, I take the time to look at the new growth of this season on my plate, on its way to nourish my body as well as those that I love and I give thanks. I give thanks to the land, the microbes, the sun and water, the farmers' hands who tended to and plucked when ready all of the food that we are honored to eat.

My hope for you is that you take a moment to take in the beauty wherever that is

Anna Martinez, Food Hub Coordinator

Spring Salad

Ingredients

-Bunch Spring Salad Greens

-Asparagus (raw or cooked)

-Walnuts (or any nut of choice)

-Fresh Strawberries

-Goat Cheese

Balsamic Vinaigrette

-½ C Olive Oil

-¼ C Balsamic Vinegar

-1 garlic clove (or as much as you like)

-1 tsp Mustard

-Salt and Pepper

Put all ingredients in a mason jar and shake until well combined.

Place salad greens and all ingredients in a large bowl and toss with vinaigrette when ready to serve.