Hello Everyone! These weeks are flying by! We are into our 5th week already and starting off with a bang! Each week we are growing more crops and more members! I think a lot of us (that includes me) are realizing the importance of "what" we eat and getting more aware of "where" it comes from. It is interesting that we know our Doctors, teachers, mechanics that work on our cars etc... and yet we do not know who grows the food we eat daily. I am starting to read the labels on food products, becoming more interested in "is it REAL food"? Do I know what each ingredient is? Can I even pronounce it? Well with our fresh fruit and veggies that worry is NOT there....I know where and how it was grown. Which is making it a whole lot easier to feel good! Eat good! This week's box will contain: bananas, sweet and/or russet potatoes, celery, carrots, iceberg lettuce and swiss chard & strawberries from McClellan Organics who is busing planting this week yellow squash, zucchini, peppers etc... so we have so much to look forward to!
Recipe: Greens and strawberry salad
Prep time: 10 minutesServes 4 This recipe may remind you of those spinach-strawberry salads with poppy seed dressing that were popular a while ago. You can make this salad with lettuce, spinach, arugula, tender young Swiss chard leaves or whatever leafy green you prefer, alone or in combination.The addition of other spring greens and walnuts and the lighter dressing update this gorgeous salad. Roasted fresh beets would be another springtime addition.Adapted by the Atlanta Journal-Constitution from a recipe provided by Margie Thorpe, www. vegetablehusband.com.INGREDIENTS1/2 cup chopped walnuts 4 1/2 teaspoons extra-virgin olive oil, divided 1 stalk green garlic, thinly sliced 2 cups sliced strawberries 1 bunch small green onions, thinly sliced 1/2 cup (2 ounces) shaved and crumbled Parmesan1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 2 teaspoons aged balsamic vinegar 4 cups butter lettuce, leaves torn into bite-size pieces INSTRUCTIONSIn a small dry skillet, toast walnuts over medium-low heat, stirring frequently, until lightly browned, about 4 minutes. Transfer walnuts to a salad bowl and allow to cool.In the same skillet, heat 1 teaspoon olive oil over medium heat and add green garlic. Sauté just long enough to bring out the aroma, about 1 minute, and add to the walnuts in the salad bowl.In a medium bowl, combine strawberries, green onions, Parmesan, pepper, salt, vinegar and remaining 3 1/2 teaspoons olive oil. Toss gently to combine.Arrange greens on serving platter. Top with strawberry mixture and sprinkle with walnut-green garlic mixture. Serve at once.Per serving: 220 calories (percent of calories from fat, 67), 9 g protein, 10 g carbohydrates, 3 g fiber, 17 g fat (3 g saturated), 8 mg cholesterol, 257 mg sodium.
Read more here: http://www.sacbee.com/2013/05/29/5453413/recipe-greens-and-strawberry-salad.html#storylink=cpy
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