One Straw is among six Community Supported Agriculture (CSA) vendors on hand Thursdays through November 16 for Boordy’s Good Life Thursdays, which feature wine/food tastings, cooking demonstrations, and live music.
“CSA is a mutually beneficial relationship between farmers and the community. Participants provide funding for the farmer in advance of the growing season in exchange for produce when it’s ready,” explains Joan Norman, who co-owns One Straw with husband Drew. Their CSA allows participants to pay $450 in the spring to receive eight items per week from June 6 through November 18. Items vary by season and include whatever is ripe for picking.
ARUGULA & STRAWBERRY SANGRIA SALAD
FEATURED WINE:BOORDY VIVA SANGRIA
1/2 lb. arugula, de-stemmed, or mixed baby greens
1 c. strawberries, trimmed and quartered
2 oz. FireFly Farms Mountain Top Bleu cheese
1/2 c. Boordy Viva Sangria candied pecans (recipe below)
1/4 c. Boordy Viva Sangria dressing (recipe below)
BOORDY VIVA SANGRIA CANDIED PECANS
1/3 c. sugar
1 T. butter
1/4 c. Boordy Viva Sangria
1 c. pecan pieces
Pinch salt
Mix all ingredients in a saucepan and bring to a boil. Continue heating until mixture reaches soft-ball stage, about 250°F. Pour over pecans and cool on a non-stick surface. When cool, break into pieces and store in an airtight container. Keeps up to one week.
BOORDY VIVA SANGRIA DRESSING
2 T. red-wine vinegar
2 T. Boordy Viva Sangria
1/4 c. extra-virgin olive oil
1/4 c. hazelnut oil
1 tsp. sugar
1 T. garlic scapes or shallots
Salt and pepper to taste
Thoroughly mix all ingredients.
To assemble salad, place arugula and strawberries in a bowl. Toss with dressing. Sprinkle with candied nuts and bleu cheese.
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