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CSA 2014: Week 4*

Week 4 Included:

Head Lettuce
Baby Kale
Spinach
Arugula
Asian Greens
Garlic Scapes
Radishes
Fennel Fronds

Here's what this week's produce made...

Green Juice
Spinach, cucumber, celery stalk and leaves, 2 small apples, 1/2 lemon topped with a super-sprinkle of cinnamon.

Lentil Dinner Salad
Simmered one cup of lentils in 2 cups of water until tender not mushy. Quick-marinated sliced Radishes in rice vinegar and honey. Tossed lentils and Radishes with Baby Kale, Arugula, Asian Greens, mint, Scallions (from last week), Fennel Fronds, chopped artichokes, and capers with a quick dressing of lemon, olive oil, Dijon, maple syrup, salt, pepper and herbs. And topped with quartered soft boiled eggs.

Peas & Scapes
Chopped Garlic Scapes into 1/2 inch pieces and sautéed in olive oil and grass-fed butter. Added peas, salt and pepper. Served with shrimp cakes over Lettuce Mix with homemade remoulade dressing.

Simple White Bean Soup
Tossed chopped Fennel Fronds and Radish Greens in this homemade soup recipe.

6 Lunch Salads
Leaf Lettuce, Baby Kale, Asian Greens, Arugula, Radishes in salads like these.

Spring Risotto
This baked risotto recipe with Garlic Scapes, mushrooms, Baby Kale, and peas.

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*And again...
Big shoutouts and gratitude to our lovely CSA farm this year, Sun Dog Farm and our pick up destination Blue Ridge Grocery. Give them your support and discover more local food sources to support wherever you live.