CSA 2014: Week 5*
Mixed Vegetable Grill
*** 2019 Update ***
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Week 5 Included:Kale
Radishes
Parsley & Cilantro
Head Lettuce
New Potatoes
Spring Onions
Fresh Garlic BulbAnd here's what we did with our fresh goodies...
Mexican SaladTossed together torn
Head Lettuce, shredded cabbage, chopped
Radishes, chopped tomatoes and avocados, crushed
tortilla chips with a quick dressing of Blood Orange Fused Olive Oil and balsamic vinegar (from
Blue Ridge Olive Oil Company), pinches of cumin, chili powder, sea salt and a spoonful of jalapeño salsa. Topped with a leftover chicken enchilada from local bodega.
Fresh Spring RollsTossed torn
Head Lettuce, shredded cabbage and
Spring Onions with a bit of sesame oil, fish sauce,
tamari and rice vinegar. Lined rice papers with the greens mix, chopped
Radishes, carrot sticks, crushed toasted almonds and sesame seeds and folded them up. Served with a quick satay sauce of peanut butter, water, Sriracha and
tamari.
Mixed Veggie Grill over LentilsTossed
Garlic Scapes (from
Week 4),
Spring Onions,
Scallions (also from
Week 4), carrots, and mushrooms in olive oil, lemon juice, herbs, salt and pepper and grilled. Served on a bed of slow-simmered lentils tossed with oil and vinegar, chopped
Parsley,
Cilantro and feta cheese.
Green JuiceJuiced
Kale, celery,
Fennel Fronds (from
Week 4),
Parsley, carrot, apples.
Lentil Salad with Salt & Vinegar Crispy New Potatoes + Grilled Free Range Pork ChopsBoiled then low simmered quartered
New Potatoes in apple cider vinegar, kosher salt and water until tender, strained and patted dry. Added to hot skillet with grass fed butter and sliced
Spring Onions until browned. Tossed with leftover grilled vegetables and lentils from above. Served with
grilled Oaxacan chile-marinated pork chops
from
Mountain Valley Farm.
Mavenjoy Tip: This Tortilla Espanola, Frittata-style recipe is another great choice for your New Potatoes!Cecina Adobodo WrapsTossed shredded
Head Lettuce,
Kale, and cabbage, sliced
Spring Onions,
Radishes, grated carrots with
Blood Orange Fused Olive Oil and balsamic vinegar, jalapeño salsa, and leftover grilled pork, cut into strips. All rolled up in gluten free tortillas.
Thai Stir FryStir fried chopped
Spring Onions, broccoli, red cabbage,
Garlic, ginger, mushrooms,
Radish Greens, leftover grilled pork and tossed in a quick homemade Thai-style sauce of peanut butter, Sriracha, fish sauce, maple syrup and water. Served over
brown rice.
Kale Mushroom OmeletSautéed
Spring Onions,
Kale and mushrooms in a little grass-fed butter. Folded kale mix into an omelet.
*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.