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Cooking away the CSA, week 19: Summer by the forkful
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'd say that pretty pic right there equals success.
Spoils of Summer Chopped Salad
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.