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LJWorld.com weblogs Eat Your Vegetables

Cooking away the CSA, week 19: Summer by the forkful

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Salad. Salad. Salad.

Salad. Salad. Salad. by Sarah Henning

Usually my family food goals revolve around attempting to plan meals and using up everything in our fridge, but last week it was something else entirely.

I was determined to get as many bits of our last CSA box from Rolling Prairie into a single salad as possible.

Hey, it’s good to have goals, right?

So, what was I trying to shoehorn? Summer squash, edamame, watermelon, peppers, tomatoes, a cucumber and green beans.

We wanted to save the watermelon for dessert and the summer squash later to grill, so I threw the rest of the ingredients into a salad and called it good. (This is after boiling the green beans and edamame a bit, because they wouldn’t have been very tasty if we’d just thrown them directly in a salad, unfortunately.)

I used a bit of all of our CSA veggies... almost.

I used a bit of all of our CSA veggies... almost. by Sarah Henning

I'd say that pretty pic right there equals success.

Spoils of Summer Chopped Salad

Baby spinach

1/2 avocado, chopped

One tomato, chopped, or 1/2 cup cherry tomatoes, halved

10 olives, halved

1/4 large cucumber, chopped

1/2 to 1 whole sweet pepper, chopped

Edamame, boiled and shelled

Green beans, boiled and trimmed

Dressing of choice

Optional: Chopped hard-boiled egg, goat cheese

Separate out all ingredients into two bowls. Enjoy. Serves two.

What’d we get this week? Tomatoes (slicing and grape), cucumbers, eggplant, melon and little sweet peppers.

This week's goodies: Two types of tomatoes, cucumbers, eggplant, melon and little sweet peppers.

This week's goodies: Two types of tomatoes, cucumbers, eggplant, melon and little sweet peppers. by Sarah Henning

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