CSA Share for 2011 Week Two

Even though I wasn’t able to pick up my share this week, I see from reading our newsletter online that we got more of those beautiful greens which means you’ll be making more salads this week.  So, you need my essential Summer Dressing recipe.  I posted about it early on last season, and it bears repeating:  this is a GREAT recipe for summertime.  Quick to make and lasts a long time in the fridge, you really need this right now while we’re getting all of our early-summer fresh lettuce (but don’t forget to add some of the smaller spinach leaves to your salads).  I also see that the delicious Haikurei turnips are here, so be sure to scrub, slice, and add them right into your salads, too.

Also, if it looks like you won’t be able to get to all your spinach (or any of your greens, except lettuce, throughout the year), remember to freeze what’s left before it goes bad; you will really appreciate having some farm greens in your freezer in the middle of the winter.

Try a Grains and Greens Salad Wrap

So I’m driving home last night listening to a food show on the radio, and they’re talking about how to liven up summer salads.  One of the ideas was to add grains.  Great idea!

When I got home, I made a salad wrap with lots of our farm lettuce and spinach, some leftover brown rice, edamame, walnuts, and dressing.   Fantastic.  Next time I’ll add a few dried cranberries and maybe a little shredded cheese.  These are going to be very good when the really hot weather comes to New England.

CSA Share for 2011 Week One

Week One is finally here!  My son and I had a great visit with our farmers at pickup last night, and the farm looks so good.  I cannot believe the cherry tomatoes are planted and already flowering, AND I even saw a tiny cherry tomato starting.  In our share this week:

• spinach
• green leaf lettuce
• red leaf lettuce
• garlic scapes
• eggs

These are big heads of lettuce and a big bunch of spinach.  If you have a busy week ahead of you, wash all your lettuce at once and then store in bags in your veggie drawer; if it’s all ready and waiting for you, you’ll be much more likely to eat it up.  As mentioned in this week’s farm newsletter, just fill your sink or a bowl with water and let the leaves sit in it for a bit, allowing the dirt to settle, before fishing them out.  Then spin dry (I don’t have too many kitchen gadgets, but I do love having a salad spinner during CSA season).

For a very easy lunch, try simply sauteing some of the spinach in olive oil with minced garlic scapes and then adding an egg or two.  If you take lunch to work, just make it in the morning and then wrap it up in a wrap to take with you.  Garlic scapes can be used anywhere you would use garlic cloves.

Throughout this year’s season, if you ever want more ideas, just go to the Archives section on the right and explore posts from similar months from last year.  You can also hit the Search this Blog section up on top to get more info on a particular veggie.