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LJWorld.com weblogs Eat Your Vegetables

Cooking away the CSA, week 28: Soup and salad

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Don't go, leafy greens! Don't go!

Don't go, leafy greens! Don't go! by Sarah Henning

Last week, I hit the major personal parenting goal of getting the kiddo to eat salad. It was marvelous.

While I basked in the glow of that achievement for the rest of the following week, I also tried to recreate it. And I did. Multiple dinner times in a row.

Because, even though it finally got cold enough to turn on the heat, I really don’t want to believe summer’s over.

My strategy for this? Salads for everyone! All the time! Salad, salad and more salad.

I might be in denial.

So, anyway, my possible denial turned into a soup and salad night, using nearly all local ingredients.

We made our favorite butternut squash and apple soup using Rolling Prairie CSA squash and local apples from the Lawrence Farmers’ Market and then pieced together a delicious salad using delicate CSA salad greens plus local clover sprouts.

It was a delicious pairing, even if those lovely greens are about to go on hiatus.

Straight-Forward Seasonal Salad

Per each salad:

Two handfuls microgreens/baby salad mix

Several slices cucumber

Handful chopped carrots

10 olives

10 almonds

Sprouts (to taste)

Balsamic vinegar (to taste)

Mix all the ingredients together and serve.

What’d we get this week? One giant sweet potato, cucumber, peppers, bok choy, salad mix, green beans, eggplant.

One giant sweet potato, cucumber, peppers, bok choy, salad mix, green beans, eggplant.

One giant sweet potato, cucumber, peppers, bok choy, salad mix, green beans, eggplant. by Sarah Henning

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