CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE & HOW WE USED IT
1. Bok choy: This got diced and dropped into a stir-fry with sugar snap peas and black bean sauce.
2. Celery: Some of the stalks got chopped for this week’s recipe (see below) while the leaves landed in homemade hummus.
3. Sunflowers: These brightened up our table all week long.
4. Summer savory: See number 6.
5. Blueberries: We froze most of these for waffles when our nieces are here next week but we couldn’t resist popping a few first.
6. Carrots: Some went into salad; others went into savory zucchini-carrot-onion pancakes.
7. Spring onions: See number 6 and this week’s recipe.
8. Cucumbers: Ditto number 7.
9. Zucchini: See number 6.
THIS WEEK’S RECIPE: CUCUMBER TOMATO SALAD WITH YOGURT-TAHINI-HARISSA DRESSING
This is my new go-to salad, the one I’ll whip up when I need a crowd pleaser for summer potlucks. (Speaking of dinner parties, have you seen Toni’s DIY turnip votives?) It’s also mega, super, crazy easy to make. So, in the spirit of the dish, I’ll keep this simple: The recipe’s below. Here’s to high-summer produce!
Feeds 2 well:
» 1 large cucumber, skinned and diced
» 1 dozen cherry tomatoes, quartered (I used sungolds from the backyard.)
» 1 spring onion, diced
» 2 stalks celery, diced (optional)
» 2 Tbsp plain Greek yogurt
» 1 tsp tahini
» 1 tsp harissa (Make your own!)
» 1 Tbsp summer savory or mint leaves, roughly chopped (optional)
» Salt and pepper to taste
Put everything in a bowl and mix well. That’s it: You’re ready to eat. (And I did. And did. I don’t think I’ve ever had so many helpings of a recipe I concocted myself. Let’s just say that if you’re not a little piggy like me, that “feeds 2” up top could read more like “feeds 4.” This keeps well in the fridge overnight but, honestly, why would you have leftovers?) Happy farm sharing!
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!