get your yummy back

musings from a health supportive culinary artist

CSA Summer Salads July 9, 2009

Filed under: how to make it,where to get it — chezdesblog @ 11:03 am
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We belong to the Chubby Bunny Farm CSA, which means that in exchange for having purchased a share in the farm, we receive a portion of the weekly bounty from June – October. The farm is located in Connecticut. Every Tuesday, the farm fresh goodness is delivered to the heart of Manhattan.  I strike out from my apartment, bags in hand, anxiously anticipating the week’s goodies. Recently, I’m rolling in kale, rainbow chard, mixed greens, arugula, kohlrabi, radishes, turnips, fresh herbs, green onions, beets, and this week – both sweet and sour cherries. Yummy!

This is a great way to shake things up and I love the challenge of using my fruit and veggies during the week before the next pick up comes around. Of course, the fact that we’ve been travelling every weekend doesn’t make it easy. This week, I’ve made some great summer salads including tangy beet saladtabouli, and a sugar snap pea salad with radishes, mint and ricotta salata.

For dinner tonight, we’ll be having whole wheat pasta with some delicious pesto I made using arugula and pecans, and a mixed green salad. What’s your dinner plan?  

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One Response to “CSA Summer Salads”

  1. JT Says:

    Try also two other root vegetable for salads (all to be thinly sliced) lotus root and daikon. Lotus root is fabulous for both cold and warm salads. During the summer, I par boil lotus root, thinly slice it and dress it with a bit of vinegar, soy and a touch of sugar. The crispness is refreshing as is consider a “cool” qi dish.

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