I have a confession to make. I’m giving up on growing summer veggies. I feel kind of bad about it, but I wasn’t having very good luck. I really want to enjoy locally grown, organic veggies during the summer; I would just rather someone else grow them for me.
So I decided to buy a small CSA share from Community CROPS. I opted in for the fresh eggs, too. This week we got kale, mixed greens, salad greens, mint, green onions and radishes. I think I’m going to have to invest in a salad spinner!
I’m going to try and keep track of what we get and what I make. Here’s what I’ve got planned:
- roast the radishes and toss with a mint/yogurt sauce. Idea via NYT.
- make kale salad from Super Natural Every Day
- substitute radish greens for dandelion greens in the chickpea salad
from Super Natural Every Day
- use the onions in stir fry
- eat lots and lots of salad!
My favorite salad right now: toss mixed and salad greens with raspberry vinaigrette, chopped tomato and avocado, crumbled goat cheese and a sprinkle of sunflower seeds.
What are some of your favorite recipes using fresh greens?
resource: Heidi Swanson’s Super Natural Every Day is my favorite summer cookbook. You can find my previous posts about her book here and here. She has a recipe sampler available here. You can find the above recipes in her book when you “search inside” on amazon.com.