New Box 4/31 and Power-Up Salad

I’ve been a bit M.I.A. lately. We’re on Spring Break and have been very busy gallivanting around town. ūüôā We picked up our new CSA box last Saturday. It’s taken me a whole week to put up this post!¬†There was green garlic at the farm stand this morning! Hooray!

Our new box¬†was a beautiful melange¬†of greens. We made a¬† delicious salad to fully encompass the freshness and surprise– I got my family to eat beets!! My daughter even had seconds! I tried to keep my mouth closed as I watched her eat the sliced beets, one in each hand. My husband ate them, but didn’t say a peep about them, that’s progress right? ūüėČ The farm stand also¬†had¬†some insanely red,¬†mouth-watering¬†strawberries that we¬†purchased. I made jam, I put some on this salad, and my husband snuck a few which he turned into mojitos!¬† The night before we pick up a new box, I like to scour my fridge for any remaining veggies to be used up. I made a delicious broccoli soup with a few of those stragglers. Recipes on those¬†later!

Kale (I am not sure of the variety, but it is purple! And beautiful!) If anyone knows what kind this is, please let me know!

Beautiful red lettuce

More beets! The beet greens are delicious!

CSA Box 4/31 Contents

Savoy Cabbage
Red Beets
Lettuce (Red Butter Variety)
Green onion
Micro rainbow greens
Mint (Very fragrant and fresh! I can’t believe I forgot to get a picture!)

Power-Up Salad

I didn't take an individual picture of the micro greens, but you can see them sprinkled around the salad. I topped it with my husband's favorite vinaigrette recipe.

The contents of my CSA box this past weekend were so fresh and beautiful I couldn’t help but want to eat them all raw. I thought about just shredding the beets raw but remembered my family probably wouldn’t eat any of the salad that way so I just barely cooked them through, sliced, and then marinated them in a vinaigrette of sorts. The result was fabulous! It made me wonder if my daughter might like beet pickles. Anybody make those before? I will be preparing this way again. The vinaigrette I used to dress the salad is one I got from a nephew’s ex-girlfriend. The only change I made to it is the addition of Dijon¬†or honey mustard to help emulsify it. My husband loves this dressing and will never complain about having to eat a veggie if it has been dressed in it. After eating the delicious salad, I wondered why I didn’t chop up some mint to go on top.

For the salad:
red butter lettuce, torn into bite size pieces
shredded Savoy cabbage
shredded kale
shredded beet greens
2 beets
micro greens
a big handful of pepitas (pumpkin seeds)

Prepare the beets first to allow time to marinate. (see below)
Shred all your greens and place into a bowl. You can toss the salad with the vinaigrette or dress it once it’s on your serving plates. Place all your greens onto individual serving plates and top with sliced strawberries, microgreens, marinated beets and pepitas.

Sliced and marinated beets.

To prepare the beets for the salad:
Peel the beets with a potato peeler. Place in a small saucepan and just barely cover with water. Place over med-high heat and bring to a boil. Reduce heat and simmer for about 10 minutes or until you can pierce the beet about 1/4 inch through with a fork. Remove the beets from the water (you can save it to dye easter eggs!), allow to cool until you can handle them. Slice into rounds and place in a bowl. Sprinkle them liberally with red wine vinegar, the juice from half a lemon, a drizzle of olive oil, salt and pepper. Place into the refrigerator to marinate for a bit while you prepare the salad and dressing.

For the dressing:
4T olive oil
2T balsamic vinegar
2T cider vinegar
juice from 1 lemon
1T pure maple syrup
1T Dijon or honey mustard
salt and pepper to taste
Put everything in a jar and shake til combined.