CSA Cooking {Community Supported Agriculture} Week 2

Week two of Sweet Beet Farm's CSA bushel is here and boy, oh, boy is it abundant! Even as I find myself in my third year participating as a CSA member I'm feeling a leeeeetle overwhelmed I've learned to battle vegetable abundance into submission! So, come close, let me talk us all off the ledge because, look... as I type these words my kids are about finished polishing off two pounds of strawberries in a matter of 39 seconds. Other plans for vegetable abundance: Summer Herb Salad for friends of the co-op (tomorrow night - come see me!). And if becoming more svelte is a side-effect of eating 4 heads of lettuce for the next 6 days (until next week's harvest), I'm game! Today I've got some outstanding recipes you'll want to use for your own CSA cooking and some quick tips to keep produce fresher longer. 

Have you determined a way to keep herbs fresh? This herb keeper submerges the stems in water which really prolongs their shelf-life. Get a similar one here, but PS - the herbs will freeze if you keep them in a really cold spot of the fridge, so keep this baby in the fridge door.

Another simple tip - keep moisture loving veggies, like radishes, in a tightly sealed baggie with a slightly damp paper towel. 

And sometimes you gotta go REALLY simple by wrapping up lettuce in a Target bag.  

Stick Around Here for MN Foodie Recipes:

• Try Grilling Lettuce (Surprisingly Delish!)
• Use up Green Onions in Korean Beef
• Charred Sesame Broccoli & Asparagus

Recipes from Around the Web to Inspire:

• Saveur's Carrot Ginger Dressing
• Fellow MN Blogger, Fresh Tart - Coconut Pork Lettuce Wraps
• Emeril's Beef Lo Mein

1 Year Ago: CSA Week 2

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Printable Recipe Here

Summer Herb Salad


recipe inspired by Asparagus to Zuchinni

4 cups mixture of fresh herbs, like Italian parsley, cilantro, lovage, mint
1/2 small red onion, sliced thinly
3 soft-cooked eggs, chopped
3 green onions, chopped
1 15 ounce can garbanzo beans, rinsed
Juice of 1 lemon
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons chives, chopped

Chop enough herbs so you have about 4 cups (you can add in other herbs and go heavy on the herbs here, like you would a lettuce salad), layer in the bottom of a serving bowl. Lay red onion, eggs, green onion, and beans over herbs. Squeeze lemon juice into a jar with a tightly fitting lid, pour in olive oil, season with salt and pepper, cover and shake until combined. Pour dressing over salad, toss to combine. Garnish with chives. Serve. 

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