June 16th CSA Newsletter

Salad in a Jar
Salad in a Jar!

This week we are enjoying the hard-won fruits of our labor as we haul in the greens!  In our CSA share we are happy to share:

  • Lettuce Mix (with “johnny jump up” blossoms!)
  • Spinach
  • Siberian White & Russian Frills Kale
  • Bunched Arugula
  • Basil
  • Radish Bunch
  • Rhubarb

One way to enjoy the abundance of greens this time of year is to create your own, unique “Salad in a Jar.”  Use a quart mason jar for a large salad or a pint for a small one.  Dressing goes on the bottom, along with anything in big pieces, like chopped ham, radishes, carrots or cukes.  On top of that, add things like cheese, nuts or croutons that you don’t want to get soaked.  On the top add your fresh greens, cut the size you like.  When you are ready to eat your salad, shake the jar and pour into a large bowl.  The dressing will be last so it won’t soak your salad until you are ready to eat it.  Salad in a jar can be made the night before and stored in the fridge.

Also this week we have rhubarb from my two generous aunts who share our farm.  If you don’t have a tried-and-true rhubarb recipe, try a strawberry (or raspberry) rhubarb cobbler, strawberry rhubarb pie, or the traditional rhubarb sauce.  You can search for a recipe online, but it’s your basic sugar, water and rhubarb boiled down, with cinnamon added at the end.

Enjoy your bounty and we will see you next week!

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