During the summer here in the Southwest, we don’t really get too much in the way of salad items. The sun and the heat are just too much for lettuce of any sort. Think about what happens to your lettuce if you leave it out for too long, then imagine if you left it in the sun where it breaks 100°F by 10am. Yep, wilt city!
So, it’s exciting to get the various greens for salads once again; we’re sure that this will continue until frosts start hitting the farm.
This week’s share consists of:
- Spaghetti squash (1)
- Red LaSoda potatoes (4)
- Onions (3)
- Salad mix (1 bag)
- Basil (1 bag)
- Easter Egg radishes (1 bunch)
- Mustard Greens (1 bunch)
- Arugula (1 bunch)
For the spaghetti squash, we’re trying a new casserole, recipe courtesy of a family member; since we already have one squash in the cupboard, we’re probably trying a spaghetti squash slaw that we tasted at the CSA pickup. It was delicious, so watch for that. As for the radishes, the part most people eat, the roots, we’ll munch through the week, either plain or on salads, but we’re thinking of making radish top soup out of the greens. Those peppery mustard greens probably have a date with some lentils to make a batch of dal saag. Let’s wait and see.
Update 20 November. We did make dal saag, which made a great lunch while using up a bunch of mustard greens. The salad mix, along with some arugula, made a large lunch salad. More arugula went into toppings for sandwiches. The radishes we just ate out of hand as a nice crisp and crunchy treat. Most exciting, well as exciting as you can get with these ingredients, was the batch of pesto we made with the basil: a cashew and blue cheese pesto, which was perfect on fresh, crusty bread.