CSA 2013 – Week 2

We had just barely finished our vegetables from Week 1 when it was already time to pick up Week 2! I guess that’s what happens when you go on vacation. All that was left was half a head of lettuce, and the kohlrabi, which I plan to make disappear this coming week – that is, if I can find the time to hang out in my kitchen for an hour or so.

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I sent my husband a picture of this, and he responded with a picture of rabbit!

  • green romaine lettuce
  • red butter lettuce
  • green butter lettuce
  • curly kale*
  • red romaine lettuce*
  • bok choy
  • GARLIC SCAPES!!!!
  • beets*
  • basil
  • kohlrabi

*I added these items to my box on my own; our CSA now lets you pick a few more veggies of your choice to throw in.

As you can imagine, we have quite a few salads planned for lunches/dinners, as well as a stir-fry. I’ve cooked up some of the beets already – but would like to pickle the rest this coming weekend. And, of course, I’ll be making pesto! πŸ™‚

In addition to our CSA, our garden has been growing quite steadily; we barely have received a drop of rain up here, but the garden is loving the summer weather! We harvested some radishes on Wednesday, which were a good addition to a veggie tray that we set out for our impromptu 4th of July gathering.

My question of the day for you: What are your favorite homemade salad dressings to make?

**Shared with Inherchuck’s CSA/Recipe Round-up!**

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5 thoughts on “CSA 2013 – Week 2

  1. I love this one that Sarada taught me:

    http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe/index.html

    Ingredients
    1/4 cup balsamic vinegar
    2 teaspoons dark brown sugar, optional*
    1 tablespoon chopped garlic
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup olive oil
    Mesclun salad mix or favorite greens, for accompaniment
    Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
    Blue cheese, for garnish
    Directions
    Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
    Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
    If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
    *If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

  2. Jenny,
    Lately I’ve been thinning some of my put up pestos as dressings. Aimee of Simple Bites has some delicious-looking salad dressings on her site, I especially want to try the buttermilk herb.
    Thanks!

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