SALADAY: The gift of healthy food

We all lead busy lives. And sometimes it’s difficult to take time for a healthy, nutritious lunch, isn’t it? At DFW Aquaponics Farms, we understand that all too well!

And we offer a solution. One day a week, you can have that healthy lunch delivered right to your door. You don’t have to go out; you don’t even have to take the time think about what you want! It’s as simple as signing up on a monthly basis for our “lunch club.”Every week, when SALADAY rolls around — Monday, Tuesday, SALADAY — you can work right through the lunch hour, take your lunch with you to a meeting, enjoy a day at the park with the kids, or catch up on paperwork and projects at home.

Whatever it is that’s keeping you busy just got easier as you enjoy a hearty, nutritious salad loaded with the great flavors of our naturally grown lettuce, other greens and fresh, organic fruits and vegetables.Every salad is hearty, wholesome and nutritionally balanced with seasonal ingredients; sometimes they include grains, nuts, crumbled cheese or other toppings. Your salad box comes with dressing on the side and utensils. You can also add salmon, tuna or chicken.  And we are happy to accommodate vegan diets and special requests with advance notice.  We’ll include a bottle of water and a sweet treat (a freshly-baked cookie, muffin or a slice of pound cake), or order only the salad.20171129_094920What could be sweeter than that?

Our fresh salad lunches are a great idea for “Secret Santa” gifts or for a holiday office party or special holiday luncheon at your home or school. (For large groups, ask about special pricing on a salad bowl that will serve 8-10 as part of a potluck meal.)

Standard delivery is to addresses in Burleson only. However, during December, we’ll deliver to locations within 10 miles; call 214-662-9767 to discuss your needs, or email

December 2017 Menu

Wednesday, December 6 – Light, Fresh and Delicious

Who needs a heavy lunch? Especially now, between Thanksgiving and Christmas, a selection of our crisp, light salad greens topped with the fresh goodness of naturally-grown veggies and oh-so-good fruit is a real treat. We’re serving this one with traditional Organic French dressing, a topping of mixed nuts on the side, and a delicious muffin. Sound good? We think so!

Wednesday, December 13 – Simply Full of Natural Flavor!

A heaping serving of our mixed lettuces, heightened with tri-color pasta, cherry tomatoes, bell peppers, tiny green beans, chopped purple onion and Italian parsley. This one’s totally natural; simple, colorful, flavorful, filling and delicious! Traditional Italian dressing on the side, along with cheese bread in lieu of a sweet cookie.

Wednesday, December 20  —  A Colorful Treat

In addition to our beautiful lettuce, we’re adding rainbow chard, sliced radish, multi-colored sweet peppers, green peas and purple cabbage, along with sliced bamboo shoots, green onions and chopped fresh cilantro. Honey mustard dressing and blanched, slivered almonds add unique flavor to this unique salad that draws on many cultural traditions. Along with a special cookie, it’s a holiday treat!

Wednesday, December 27 – Simply Satisfying

To end the year in style, we’re bringing back one of our favorites: Red lentils join English cucumber, grape tomatoes, diced sweet onion, chopped fresh parsley and sliced Kalamata olives. On the side: a light garlic herb vinaigrette, and a bit of crumbled herb cheese. Happy New Year!

Remember, the best day of the week — SALADAY — comes in the middle of the week!

Bring holiday salads to the backyard

Cooking up a celebration isn’t only about firing up the grill and chilling the drinks. Why not bring a healthy variety of salad, fresh veggies and seasonal fruit to the mix. Colorful red, white and blue is as deliciously edible as it is appropriate for summer gatherings from Memorial Day through Labor Day, but they’re especially welcome on the Fourth! Here’s how to do it right without spending all day in the kitchen:

Whether you pick fresh from your own garden or shop at your neighborhood market, choose a variety of lettuce and other greens, fresh herbs that can include mint, lavender, tarragon or sage. Then shop for perfectly ripe watermelon, grapes, cherries or berries — wherever your taste buds lead you. Toss your ingredients together at the last minute, drizzle with a raspberry vinaigrette or a white balsamic vinegar and oil dressing, and top with crumbled feta or herbed goat cheese. It’s a sweet take on traditional; it’s a great side with brisket and fried chicken, or it can be a welcome palate pleaser between the meat course and the brownies.


For another non-traditional option, create a lighter version of traditional potato salad using leafy lettuce in colors ranging from pale green to deep purple. Add miniature boiled potatoes (skin on) in a mix of white, red and purple, and then choose at least three different tomato families to add zest and more color. Rather than a creamy, mayonnaise-based dressing, whip up a light, flavorful vinaigrette of oil and vinegar, Dijon and either German or deli-style mustard and simple spices. Garnish with fresh parsley and you’ll have guests clamoring for seconds.

We sampled these recipes and have to testify that they’re both good enough to eat! They can also be the base formula for healthy food any night of the week. Just add a hamburger, grilled chicken or fish, and ice cream and cookies. Use what you have at hand; keep it simple and fresh and it’s sure to please. 100_5628

The garden bounty is all around us now — cucumbers, red and daikon radish, leeks, avocado, squash, zucchini, cauliflower and a whole host of others. If you get tired of salad, toss a few vegetables on the grill!

Pull out your colorful linens and serving pieces, and your favorite grilling book, and move to the backyard for a homemade feast, for a special occasion or just for a weekend with the family. It’ll lift your spirits and satisfy your appetite!


If you’ve been out to The Farm recently, or visited us at either Grand Prairie Farmers Market or Tyler Street Market, you may know that we have two greenhouses with lettuce and other greens in various stages of growth. We are discontinuing our kale and chard for a bit — there hasn’t been a lot of call for them at the markets and they don’t much like the heat. We’ll plant new varieties in the fall.

We also have tomato vines that we’re vining in the demonstration greenhouse. Stay tuned for further information about our “Training Day.”

For now, though, the news we’re just bursting to share is all about salads. Watch for the big announcement next week. Until then, we hope your holiday was safe, and filled with friends, family and good food. Enjoy the rest of the week.