CSA Week 2

This Week:
  • 1 1/2 pounds Ranier Cherries
  • 2 Beefsteak Tomatoes
  • 1 head Romaine Lettuce
  • 2 pounds Whole Wheat Flour
  • 1 bunch Basil
  • 1 bunch Carrots
  • 1 bunch Scarlet Kale

June 15, 2015
Well, you couldn’t have asked for a better strawberry season. Three weeks with hardly a drop of rain and heat like it’s mid-July. This is the longest run of the prettiest strawberries I can recall. Sadly, all good things must come to an end and our strawberry season is no exception. You should be able to find a few in at that farm stand this week, but get there early! And fortunately, we have cherries from Jim and Shirley Reese on the east side with which to console ourselves, heaps of other beautiful vegetables coming on strong, and even a few raspberries and blueberries ripening (like those strawberries) way ahead of schedule.
Watch for more peppers and cucumbers in the weeks ahead. We also have some carrots for you in the box this week from the fine folks over at Ralph’s Greenhouse. Enjoy!
Here is a salad recipe calling for some of those sweet cherries in your box that I couldn’t pass up. While we don’t have the arugula or spinach it calls for here, that lettuce in your box will do nicely too.

Green Salad with Cherries, Goat Cheese, and Pistachios
via: myrecipes.com
http://www.myrecipes.com/recipe/salad-cherries-goat-cheese-pistachios

Ingredients
For the salad:

  • 4 cups arugula
    2 cups baby spinach
    1/3 cup thinly vertically sliced red onion

For the dressing

  • 1 1/2 tablespoons fresh lemon juice
    1/2 teaspoon Dijon mustard
    1/2 teaspoon honey
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 small garlic clove, minced
    2 T extra-virgin olive oil
    1 C pitted halved fresh cherries
    1 oz crumbled goat cheese (about 1/4 cup)
    1/4 cup salted dry-roasted pistachios

Preparation
1. Combine arugula, spinach, and onion in a large bowl.
2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat.
Of course, if you don’t want to play against type and go the salad route, you could always double down and go the pie route. While in some circles that’s a blasphemy of the highest order, don’t knock it ‘til you try it.
Sweet Cherry Pie via Smitten Kitchen: http://smittenkitchen.com/blog/2008/06/sweet-cherry-pie/
Nom, nom, nom
-the chardmonger

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