This week’s beautiful harvest consists of:
– Red Russian Kale
– Rainbow Chard
– Head Lettuce
– Salad mix (mesclun + lettuce greens)
– Wild mint
If you don’t know what to do with that purslane (purs what?), here’s a recipe idea from CSA member Buffy Cardoza:
Introducing… purslane! Your backyard wonder green! High in protein, vitamin C, vitamin E and the best source of omega 3 fatty acids of any leafy plant!
Harvest Herb Dressing
1tsp fresh mint, finely chopped
1tsp fresh parsley, finely chopped
1tsp fresh purslane, finely chopped
Juice of 1 lemon
1 tsp honey/agave
1tsp dijon/coarse mustard
Generous pinch of ground cumin
Splash of orange juice
Pinch of cayenne (optional)
For oil-based dressing: 1/2 cup each e.v.o.o and cider/red wine vinegar
For yogurt dressing: 1 cup plain kefir/yogurt, and drizzle of e.v.o.o.
Shred 1 peeled kohlrabi, 1 bulb fresh fennel, 2 carrots. Toss with 3 TBSP yogurt-based dressing.
Toss grilled shrimp, fish, lamb, chicken, veggies or tofu with oil-based dressing. Add to fresh lettuce greens for a delicious dinner salad!
Drizzle dressing on black beans, chopped bell peppers and tomatoes, serve with quinoa or brown rice.
PS: Add your own recipes using the weekly harvest in the comments section below! We want your ideas and so do your fellow CSA members. Got a great recipe for fennel? A delicious way to prepare kohlrabi? Post it below, or email it to firstname.lastname@example.org and we’ll post it for you. Sharing is caring!