…Is like the BEST FEELING IN THE WHOLE WIDE WORLD!
Ok, you get my excitement. But could you blame me? What if you had this sitting on your kitchen table?
The box was jammed pack with veggies galore. Just when I thought there couldn’t be any more left, I kept on pulling ’em out.
And dill, watercress, arugula, lettuce, kale, pea tendrils, radishes, and spring garlic. All right from here. Allandale Farm, Brookline.
So what did I use first?? I took out that big hunk o’ dill and made a lemon dill yogurt sauce to go with the wild salmon we had that night. Just Plain Chobani, olive oil, lemon zest and dill. Easy peasy.
For lunch, I used the lettuce, arugula, radishes, and leftover quinoa to make a beautifully delicious and simple farm fresh salad. Drizzled on top a dressing of balsamic vinegar, EVOO, dijon mustard, and S&P. Finished off w/ parmesan cheese.
What other creations did I make with my first CSA share? You’ll just have to check back in! The CSA tale to be continued…
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.