CSA Week One and a Buttercrunch Lettuce Salad with Strawberries and Spring Onions


Doesn’t that box of produce look amazing? My 3 year old could not wait to get his hands on those awesome strawberries.

I joined a CSA (community supported agriculture) this season and for 12 weeks I will get a box each week filled seasonal vegetables and fruits. The produce in each weekly box is grown within 2 hours of my home and picked within 48 hours of me getting it. Plus, the money I pay for the produce goes directly to the farmer. How awesome is that?

Today was the beginning of the season and I picked up my first CSA box at a location about 5 minutes from my home. I was super excited.

My box included:

2 heads of buttercrunch lettuce
1 head of romaine lettuce
1 bunch of spinach
1 bunch of arugula
1 bunch of collard greens
1 stalk of bok choy
1 large bunch of spring onions

What am I going to cook with all these interesting veggies? Well, tonight I made a nice salad with the buttercrunch lettuce, strawberries, and spring onions. It was wonderful!

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Buttercrunch Salad with Strawberries and Spring Onions

adjust amounts according to your needs

buttercrunch lettuce, washed, spun dry, and torn into bite-size pieces
fresh strawberries, washed, dried, and sliced
spring onions, washed, ends trimmed, and thinly sliced
pecan pieces (or almonds)
bleu cheese crumbles (or goat cheese)

1/4 cup sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
3 tablespoons white wine vinegar
1 tablespoon poppy seeds
1/2 cup oil (canola is fine)

To make the dressing, combine all of the ingredients in a Mason jar. Screw on lid and shake until combined.

Place torn buttercrunch lettuce in a serving bowl. Top with sliced strawberries, spring onions, pecan pieces (or almonds), and bleu cheese (or goat cheese) crumbles. Drizzle with desired amount of dressing and serve.

I can’t wait for my next CSA box!

If you are in South Carolina and are interested in joining a CSA, check into Pinckney’s Produce – http://pinckneysproduce.com/

Here is a similar salad made with spinach, spring onions, strawberries, goat cheese crumbles, and poppyseed dressing:

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Greek Salad

Greek Salad

This is a beautiful and yummy salad.  The recipe is basically a guide.  I don’t follow this recipe to a tee, ever.  I just start chopping and adding veggies.  The last time I made this, I didn’t have Kalamata olives, so I just added regular ol’ black olives.  I also added green bell pepper (diced).  I like to add some croutons to the salad for a little crunch.  The lemon-garlic dressing is a favorite of mine.

Greek Salad

romaine lettuce, cut into 1″ pieces
1 medium cucumber, peeled, seeded and dicediced
1 medium tomato, chopped
1/2 cup red onion, chopped
1/4 cup kalamata olives, chopped
1/8 cup pepperocini peppers, stem removed, seeded, and chopped
1/3 cup crumbled feta cheese
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 – 2 cloves garlic, minced
pinch of oregano
salt and pepper to taste

Combine lettuce, cucumber, tomato, onions, olives, pepperocinis, and feta cheese in large serving bowl.

Whisk together oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Pour over the vegetable mixture; toss until coated. Serve immediately.