Certified USDA Organic

CSA Week 2

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In This Week’s Box:  Arugula, Chard, Kohlrabi, Bok Choi, Green Onions, Pea Shoots, Butterhead Lettuce and Cilantro

Today we bring you a box of abundant spring greens, perfect for salad and stir fry dinners.  Try combining butterhead lettuce with arugula and pea shoots, for a tasty spring salad.  These young kohlrabi are tender and sweet and I recommend eating them raw to fully experience their flavor.  Use a paring knife to peel away the tough skin and then slice them and either add them to your salad or just snack away on them.  They never last vey long in our house.  The leaves are similar to kale and can be eaten as well.

Enjoy the greens of spring, as we look forward to vegetables of other colors that are ripening in the fields.

Happy Eating,

The Calliope Crew

The House Dressing

This is the dressing that our family eats year round on salad.  We occasionally make a small batch of balsamic or tahini or honey mustard but always come back to this all time favorite.  If I were going to choose just one condiment to make at home, salad dressing would be it.  I am convinced that there would be more salad lovers out there, if only they had a homemade dressing to put on their greens. I make a quart at a time but have given smaller measurements here so you can decide if it’s the one for you.

1 tablespoon minced garlic

1 teaspoon dijon mustard

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Worcestershire sauce

2 1/2 tablespoons red wine vinegar

2 tablespoons lemon juice

3/4 cup olive oil

Combine all ingredients in a jar and either shake vigorously or use an immersion blender and blend until fully emulsified.