We have several exciting things in the CSA shares this week, including STRAWBERRIES! These are the first strawberries of the season and we are all so excited to have this spring/summer staple back in our lives. It’s been a long, hard winter and we are all ready for a little sweetness in our lives.
In ice cream!
Mulled with mint and put in a refreshing drink!
As they are!
Suzi recommends trying her salad recipe:
BusFarm Spinach Salad with Carmelized Pecans, Strawberries or Apples
serves 4. Prep: @15 min.
We love this salad — It is colorful and great for any season, just switch out whatever fruit is currently fresh in your area. It is easily made vegan and is naturally gluten-free.
4 cups Spinach and/or bibb lettuce washed, dried and torn into bite sized pieces
1 Apple or cup Strawberries– washed, cored, sliced or chopped into pieces (experiment with using other seasonal fruit which can be mixed with the apples or replace the apples all together)
½ cup crumbled cheese – optional (feta cheese, goat cheese are nice, but you can also grate cheddar or colby, or asiago)
2 TBS olive oil
2 TBS unpasteurized apple cider vinegar (Balsamic vinegar is nice too – more or less to taste. Europeans like less vinegar than Americans, who have a sharper palate. Chocolates by Kelly make a chocolate balsamic which is really good in this recipe.)
Salt to taste. We like a little sea salt.
Make the nuts:
½ cup pecans (halves or whole – try it with walnuts too)
1 tsp cultured butter, melted, coconut oil or olive oil (make it vegan)
1 TBS raw honey (can use maple syrup too)
Pinch of cayenne – if you like
Pinch of sea salt – if you like
· Preheat oven to 325 degrees. In a bowl mix pecans, butter or oil and honey together. Place coated nuts on a toaster oven tray or baking sheet. Bake for 8 minutes. Stir in the middle of the baking time.
To assemble the salad:
. Place spinach, fruit, cheese and onions gently in a pretty bowl.
· Add oil and vinegar and gently toss.
Put carmelized nuts on top!
This is a really fun and colorful salad. Play with your ingredients, it might be fun to add fresh mint also!
In our CSA this week:
Asparagus from Snead’s Farm
BusFarm mint! Grown right on our property! (We are very proud.)
Spinach from Flores Farm
Garlic chives from Flores Farm
Hydroponic Bibb lettuce
Shiitake mushrooms from Rob Woolfolk, a local nurse who’s true passion is growing mushrooms!
Pink Lady apples
Green onions from Sam Kirby in Hanover
Flat kale from Sam Kirby in Hanover
Ventana strawberries from Agriberry!
This week in MEAT:
Pork Chops from Green Fence Farms!
Drury Lane Sausages!
And one surprise item TBD!