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Cooking away the CSA, week 9: (Early) summer in a bowl
The official start of summer is just over a week away. But that doesn’t mean we can’t pretend it’s already here.
I think we totally deserve some pretend summer action after having to deal with snow and frost in May. Right? Right.
So, we put our CSA salad greens from last week to work by taking a practice swing at a basic summer salad.
What makes it a basic summer salad, you ask? Tomatoes.
Yes, it’s not really tomato season, but the kiddo really, really likes grape tomatoes and so we bought some for him the other week. They aren’t as good as the ones we get in the height of summer, of course, but the kid will take what he can get. (Tomato monster: AHHHHH!)
We asked his permission for a few and put them on a bed of the beautiful salad mix we’ve been getting all season from Rolling Prairie. Added in some carrots and some garlic-stuffed olives, added a bit of EFA oil and balsamic and we were off to the races.
Delicious, easy, healthy and a sign of things to come.
As for everything else? In addition to the salad greens, we also got strawberries, Swiss chard, mushrooms, head lettuce and asparagus.
As you can imagine, the strawberries were pretty much finished the second they got home (thanks, kiddo). The asparagus was steamed, the chard and head lettuce juiced and the mushrooms stir-fried in one similar to last week.
Basic(ally) Good Salad
For each serving:
2 handfuls salad mix, baby spinach or chopped head lettuce
1 handful grape or cherry tomatoes
1 handful carrots
1 handful garlic olives, green olives or kalamata olives
Drizzle EFA or olive oil
Drizzle balsamic vinegar
Place all ingredients except oil and vinegar in a bowl. Toss. Top with oil and vinegar. Enjoy!
What’d we get this week? Strawberries and snap peas (gone before I could take a picture), green onions, head lettuce, asparagus and Swiss chard.