This is the first post in our summer CSA series for June from Kelsi Windmiller.
This month I would like to share some ideas for what to make with your summer CSA! I am very lucky to have part of a beautiful CSA from Greensgrow Farms. I had so much fun coming up with recipes that use all of the produce. Pickling is a quick process that can add extra flavor to a salad or any other dish – try it out with some of your CSA! If you are lucky you will get some interesting things you don’t normally see at the market, like candy striped beets or maroon carrots. I recommend serving them raw or blanched to enjoy their natural flavor and show off their beauty. Have fun!
Pickled Rhubarb and Raw Chioggia Beet Salad with Minted Pistachio Dressing
1 Head of Romaine
2 cups Strawberries
1 Bunch Asparagus
1 Bunch Rhubarb
1 Large Chioggia Beet
½ cup Pistachios
½ cup Olive Oil
1 cup White Vinegar
¼ cup Apple Cider Vinegar
1 tsp Mustard Seeds
3 Whole Cloves
1 cup Sugar
1 tbsp Honey (or Agave Nectar)
To make the pickled rhubarb: Clean all of the dirt from the rhubarb and slice into matchstick sized pieces. Set aside in a small glass container. In a small saucepan combine the white vinegar, ½ cup water, sugar, and one teaspoon of salt and bring to a boil. Immediately add the mustard seed and cloves to the pan, then pour the hot mixture over the rhubarb. Set aside to cool. This step can be done a few days ahead of time.
To make the dressing: Combine a handful of parsley, a handful of mint, ½ cup pistachios, ½ cup olive oil, ¼ cup apple cider vinegar, ½ cup water, 1tbsp honey, 1 tsp salt, and come cracked black pepper in a blender or food processor for a chunky salad dressing. Save for later.
To prepare the salad: In a large pot bring water to a boil. Have a large bowl with ice and water close by. Add the asparagus to the boiling water and blanch for 2 to 5 minutes depending on how large the asparagus stalks are. When finished, quickly remove asparagus and place in ice water bath to shock. Once cooled, slice asparagus into four pieces on an extreme bias. Rinse strawberries, remove their tops and slice into quarters. Cut the top and bottom from the beet and peel its skin. Cut the beet in half, then lay flat and cut into thin slices. Chop the romaine into ½ inch thick pieces and set in a large bowl. Add the pickled rhubarb, beet, strawberries, asparagus, and some of the dressing. Gently toss until well coated. Serve immediately and enjoy!
More healthy recipes from the BLDG 25 Blog.