Last spring I joined my first CSA (community supported agriculture), which is basically just a farm share (read more about CSAs – what they are and why you might want to join- here). I really enjoyed it and felt good about consistently supporting a local farm, but found it to be too much produce for one person (I can only eat so many leafy greens and potatoes!). There were also some weeks where I received things that I didn’t really care to eat (hello radishes and rutabaga) so I often gave them away, which seemed silly. After my small spring share had been used up, I decided it made more sense for me to stick to shopping at the farmer’s market, which I was perfectly happy to do.
But, this year when my roommate asked if I wanted to split one, I figured – hey why not? I’m guaranteed a box of fresh fruits and vegetables each week and I have someone to help me eat it all (and eat the things I don’t like – thanks Stephanie!). For less than $15 per week, I receive nearly all the vegetables I need (right now we’re not getting enough salad ingredients other than greens), plus some fruit. Serious win on the financial front, I think. Plus, it couldn’t be fresher. This year, we joined Stillman’s Farm CSA, which offers weekly pickups in my neighborhood (and many locations around Boston).
Since what I receive each week is a good representation of what produce is in-season, I thought I’d share a recipe each week that uses the contents of my box. If you aren’t part of a CSA this summer, you can find the seasonal ingredients at your local farmer’s market!
Our first delivery came last week and I couldn’t have been more excited to see what we received! In the box:
- Swiss Chard
- Golden Beets (with lots of beet greens)
- Green leaf lettuce
- Garlic Scapes (the
Lots of greens means lots of salads in my apartment! I also added greens to my smoothies for a nutrient boost and sauteed some greens with the garlic scapes to serve under grilled salmon. Everything I made was super simple, which allowed the flavors of the fresh vegetables to really shine!
Simple Summer Strawberry Salad
- 3 cups spinach, chopped into bite sized pieces
- 1/2 cup strawberries, sliced
- 2 tbsp crumbled goat cheese (or feta if you like the mix of salty & sweet)
- 1/4 cup slivered almonds
- 1/4 cup balsamic vinegar, reduced (keep it somewhat thin though)
- 1 tbsp olive oil
- salt & pepper (optional)
Distribute spinach to four salad plates. Top each with strawberries, goat cheese, and almonds. Drizzle balsamic reduction and olive oil over salad and top with salt and pepper to taste. Enjoy!
Makes 4 salads
Have you heard of a CSA? Are you joining a CSA this summer or do you prefer farmer’s market shopping?
Check back next week for another recipe!
- your food and fitness friend
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