It is a good food box happening this week. Let’s get right into it.
Bag of Lettuce Mix
Fresh Local Black Walnuts
Bunch of Greens. “Either Kale or Chard”
2 Mexican Zucchini Squash
2 Pasilla Peppers
Last Pomegranate of the Season
Some local, multi flower honey
Let’s start with salad.
A fresh spinach salad, with sweet persimmons, Jicama and Avocado is paired with a salty-sweet miso dressing. Recipe
Staying on the topic of salad, we can add to what we already have here, by opening up to a Mediterranean influence. So keep the recipe above, drop the dressing. And bring in some orange segments. Some pomegranate. Those walnuts. And maybe some feta cheese. For dressing, I like to use a few items already going to be in the salad to start. Say, 1/2 an orange and a persimmon. Chop them both up and drop them a blender. a tablespoon of honey. 1/3 cup olive oil. A pinch of Meyers lemon rind, a pinch of course black pepper. And 1/4 cup of cider vinegar. Or the vinegar you like. Now, if you go all the way with this salad, you have used almost half of the CSA box to do it. So remember to keep it sustainable. Keep all the chopped fruit, nuts and veggies in one container. Whenever you want salad , pull some greens out of the bag, splash them on a plate, a bowl or a take away container for work, put a few couple spoon fulls of the chopped ingredients on top. And then drizzle the dressing you made earlier over it.
Still on the topic of salad! Let’s add some cooked things to salad with Salad with Roasted Pumpkin and Creamy Pumpkin Vinaigrette.