Today, I received my inaugural CSA basket from our local farmer Donna and spent my first hour at home this evening “breaking it down” for the remainder of the week – I’m trying for no waste/no spoilage.
What I got:
What I did with it:
I made a huge salad for tomorrow’s lunch with a combination of baby spinach and spring mix and added cucumber, celery, green onions and some torn basil. To that, I added a few of my nectarines, fresh from my tree.
I tossed the purple beans with sesame oil, soy and a little green curry paste and oven- roasted them. The dragon beans, which seemed big and tough to me, just needed about 10-12 minutes of steaming and a sprinkling of white truffle salt. As I write this, I’m eating them chilled, dipped in white bean hummus – delish.
I sliced the Swiss chard in a chiffonade and sautéed it with some chopped green onions and garlic in a little olive oil and finished it with a sprinkling of salt.
My plans for the zucchini, which I’m hoping will keep for a few days, is a Greek inspired grain salad – perhaps farro, with shredded zucchini, tomatoes, feta, oil cured black olives, green onions, fresh dill, mint and squeeze of lemon juice.