I think this is one of my favorite times of year when we can enjoy fresh greens from the garden. My body seems to crave the rich nutrients after a long cold winter of deprivation.
And, strawberries! Words can't describe the most wonderful sweetness and flavor that bursts from this heart shaped fruit from Sustainable Harvest Farm! I'm sure Finley has been busy as a little bee picking these just for us! Thanks, Fin!
In shares this week...
|Item||How to store it||How long will it last?|
|kale (Thursday pu)||washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag||1-2 weeks|
|spring mixed salad greens (Saturday pu)||washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag||1-2 weeks|
|sweet potatoes (Th + Sa pu)||unwashed in fridge||1-2 weeks|
|strawberries (Th + Sa pu)||unwashed in fridge||2-5 days|
|cornmeal (Th + Sa pu)||store in fridge, sealed in container or plastic bag||weeks|
This week your share contains the perfect combination for a stellar salad! Everyone will be receiving some type of spring green (kale or spring mix) along with sweet potatoes, strawberries and cornmeal.
spring strawberry salad from www.pickycook.com.
If you’d like a hearty side to go along with your salad, you can use the cornmeal to whip up your very own polenta like this recipe from the same website: Soft Polenta with Grilled Vegetables.
A similar salad recipe with crisp fries can be found on our blog from this 2013 post: Tatsoi, Sweet Potato, Feta and Walnut Salad. This one used a green called Tatsoi but you can use any spring green as a base for this hearty salad!
Fellow CSA member, Amy Rose Karr, wanted to share how she and her husband also enjoy the strawberries. From Amy...
"My husband and I receive a weekly CSA share and I noticed you asked for recipe ideas for how we use our shares. Well, I thought I would pass along this one (which isn't really much of a recipe). The strawberries are really hard to not just gobble up all by themselves, but one thing my husband and I enjoy doing with them is making strawberry basil water. Simply cut up a few strawberries, drop them in a pitcher with some basil leaves and fill the pitcher with water. I try to press the leaves against the side of the pitcher with the back of a spoon to help muddle the leaves or release the basil flavor a little. Refrigerate for a few hours and it's ready to go. It's refreshing and delicious. You can also refill the pitcher one or two times, depending on how fast you drink the water and how strong you want the strawberry basil flavor. Anyway, not sure if that is something you can share on the blog or not. People probably don't need very many ideas on how to eat more strawberries. Haha."
Thanks Amy! I'm definitely going to make this!
Feel free to share more ideas and photos!
Enjoy the Memorial Day weekend!