CSA week 1-2 recipe. . .
Welcome back returning and new CSA members! For those of you who have been with us before, you might have enjoyed our recipe cards that we leave down with the shares on pickup day. In addition to the cards, we are now blogging a recipe every week featuring veggies from your share in a fun pictoral way that makes it easy to use things that you may otherwise neglect or just use in the same ole way. We hope that this inspires you in the kitchen for the next 26 weeks! Check back on Tuesday/Wednesday to see how to use next week's goodies...
Asparagus and Radish Salad
From the Sang Lee Farms Kitchen
Time: 20 minutes
1 bunch of medium to thin sized asparagus (about 15 stalks)
1 bunch of french radishes (small before they get watery and too crunchy) (about 9-10)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rice vinegar
zest of 1 lemon
juice of half a lemon
pepper to taste
Directions Gather your fresh vegetables and wash thoroughly. Cut the bottoms off the asparagus and remove the greens from the radishes.
Thinly dice the scallions and make sure not to waste the white or green parts! Thinly julienne the asparagus, two at a time. Then, slice the radishes very thinly. Combine the vegetables in a medium sized bowl. Zest the lemon into the bowl. Squeeze the juice of the lemon into the salad. Add your oil, vinegar, and pepper to taste. Toss until combined. Enjoy this refreshing spring salad for lunch or for a dinner side!
*Tip for home gardeners/Sang Lee farm stand shoppers: Anxious to try those peas that are slowly creeping upward in your garden? Try adding pea shoots to the salad! Want to cut that cilantro before it bolts? Add some to this salad--adds a nice burst of freshness (if there isn't enough of that already).
Until next week!