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Cooking away the CSA, week 6: Salad season
It's officially salad season, my friends! Sure, we've been getting greens for weeks, but we're really rolling now. And, if you've been following this space for a few years, you know I couldn't be happier.
So you've been warned: We'll have a lot of salad posts in the coming weeks.
But now to this week. At our last CSA pickup, we received: Asparagus, spinach, green onions, whole-wheat flour, mustard greens and salad mix.
As you can imagine, we had steamed asparagus and lots of salad with our box of goodies. We saved the whole-wheat flour for more pizza. Meanwhile, I’m sad to say that we still haven’t used the mustard greens. They’re still healthy-looking, I just haven’t found a home for them as of this writing.
One of the best things we did with the salad mix was combine it with a local Mediterranean treat: Lebanese beans.
A mix of garbanzos, fava beans, herbs and spices, it’s a nice salad topper and pita filler. Mixed with CSA salad mix, avocado, olives and a little something sweet, it makes for a fantastic salad.
Mediterranean Flair Salad
2 large handfuls local salad mix
Half an avocado, cubed
10 to 15 kalamata and/or garlic-filled green olives, cut in half
1/2 cup Lebanese Flower Lebanese beans or other mixed beans
1/4 cup dried cranberries (optional)
Olive oil and balsamic vinegar to taste
Divide salad mix among two salad bowls. Add 1/4 avocado to each bowl. Divide the olives, beans and cranberries. Drizzle with olive oil and balsamic vinegar to taste.
This week we received: Asparagus, salad greens, spinach, eggs, radishes, green onions and head lettuce.