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Cooking away the CSA, week 6: Salad season

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This salad is local in more ways than just my CSA.

This salad is local in more ways than just my CSA. by Sarah Henning

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.

I've been buying greens through Rolling Prairie (my CSA), the Lawrence Farmers' Market and even at the grocery store, because I just can't get enough.

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.

Lebanese beans make for a great salad addition.

Lebanese beans make for a great salad addition. by Sarah Henning

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.

Asparagus, salad greens, spinach, eggs, radishes, green onions and head lettuce.

Asparagus, salad greens, spinach, eggs, radishes, green onions and head lettuce. by Sarah Henning

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