Eating locally sounds appealing, but it's not always easy to do. Especially when, like me, your CSA has produced nothing but lettuce for three weeks straight. Lots and lots of lettuce. Last year I discovered that if I didn't have tons of flavorful recipes on hand to use with my produce shipment, I'd start giving away everything I had once I got sick of it.
(For example, last July I had my fill of yellow squash, so I started pawning it off on my fellow church members each week).
This year, I'm armed with a load of great recipes to ensure I use my entire shipment each week--even the beets and radishes. I hate beets and radishes--but I'm determined to use every bit of my weekly share.
So far, however, I'm in luck. I love salads--and I especially love them when I make them with CSA strawberries, feta cheese and candied walnuts. Check it out:
This time I used Romaine lettuce for the salad, but any variety will work. Usually my CSA produces butter crunch lettuce, spinach, loose leaf lettuce and even savoy cabbage, and I use all of it for my daily salad.
This is pretty much a no-brainer: Wash your lettuce, dry it and then add sliced strawberries, feta cheese and walnuts. I use poppyseed salad dressing, but if you're in a pinch, olive oil and red wine vinegar adds a nice flavor as well.
It sounds simple--it is simple. But I promise you won't be disappointed.
Also, after months of trying, I've finally found a radish recipe that suits my fancy. Slice your radishes and place them in a baking dish along with two tablespoons of butter, one tablespoon of honey and cinnamon to taste. Bake at 350 degrees for 20 minutes. The sweetness of the honey takes the bite out of the radish and you're left with a light dessert. It's a perfect addition to your salad!
Now, who has some beet recipes I can try?
