recently, our csa share switched seasons. we went from spring to summer! we are still getting a ton of leafy greens, but now they are mixed in with radishes, turnips, lots of herbs, zucchini and green beans. we have taken to mixing up a giant salad on sunday nights to eat with dinner, and then grazing on it all throughout the week for lunch, dinner, etc. here’s this week’s:
cabbage, green onions, parsnips (sliced thinly on our mandoline), red onions (sauteed with just a bit of olive oil in a pan), green beans, celery, zucchini, sunflower seeds. we dressed it with a homemade concoction: olive oil, balsamic vinegar, mustard, apple cider vinegar, fresh squeezed lemon and chia seeds. we served our initial salads alongside some fresh caught lake trout from the farmer’s market. this is a weekly tradition i can definitely get into.