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I’ve recently started volunteering at a local organic farm near me, Fair Weather Farm, and love being so directly involved in aiding the local food movement. It’s amazing to be out on the farm breaking up the ground, pulling weeds, and planting a variety of vegetables, fruits, and herbs. So far I’ve helped plant potatoes and strawberries. I’ve harvested kale, and red lettuce and helped put the CSA shares together for pick up.

Needless to say, it’s immeasurably rewarding to have the sacred knowledge of planting and farming passed on to me so openly and with such warm, friendly smiles. I’ve only just begun to peel back the multitude of layers of the farm and sustainable living and I’m so hungry for more! If you live in or near Cecil County, don’t miss everything Fair Weather Farm has to offer you and your family! If you don’t live in the area, look up a local farm near you and go play in some dirt! Afterward, go home and build an amazingly delicious salad like the one below with crisp Buffalo fried tofu, FWF Spring salad mix,  and tomato Ranch dressing.

Ingredients:

FWF Spring Salad Mix

FWF Asparagus sliced on the bias

FWF Radishes sliced (note: remove the edible radish leaves and add them to your salad!)

FWF Chives, thinly sliced

1 cup Organic frozen Peas and Corn, thawed

1 fresh Tomato, diced

1-2 Tablespoons Organic Ranch Dressing (or dressing of your choice)

Method: 

Thoroughly wash salad mix and vegetables, I use a salad spinner. Once rinsed, toss salad with chopped veggies and dress lightly with Ranch (or dressing of your choice). Top with Crisp Buffalo Fried Tofu and additional dressing if desired. I like to add my chopped tomatoes to my dressing in a mixing bowl for at least half an hour to impart a refreshing tomato flavor. Also, feel free to omit the tofu or replace it with a protein of your choice if desired.

Crisp Buffalo Fried Tofu

Ingredients: 

1 pkg Organic, GMO-Free Tofu

4 tablespoons Tabasco or Frank’s Red Hot Sauce

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

Salt and Pepper (note: tofu is bland like potatoes and rice so season generously)

1 cup Masa flour

Grapeseed oil, about 1 inch of oil is needed in your skillet to fry the tofu

Method: 

Freeze the tofu the night before and thaw in the fridge the morning before you plan to fry it. I keep tofu on hand in my freezer at all times. Freezing the tofu gives it a firm, easy to cook with texture that I prefer. If you do not freeze it beforehand, be sure to press as much water out of your tofu as possible before continuing. Open the tofu and drain out all the water. Gently press additional water from the tofu. Cut the tofu into bite-size squares or any shape that you prefer. Place the tofu in a mixing bowl with the Tabasco, salt, and pepper. In a separate mixing bowl add the Masa flour, additional salt, garlic powder, and the smoked paprika. Mix well until the seasoning is combined with the Masa flour. After the tofu has marinated in Tabasco for at least 30 minutes, add enough Grapeseed oil to a cast iron skillet (or your favorite frying pan) and heat over medium/high heat until the oil is shimmering. Toss the tofu in the Masa flour until well coated. Fry the tofu in batches until all sides are golden and crisp. Set on paper towels to absorb additional oil and salt as needed. Once cooled slightly, top your FWF Spring Dinner Salad with the tofu and enjoy!