In an effort to avoid the grocery store and use up my CSA from last week, I quickly threw together this salad for lunch. Upon the first bite I realized:
This salad is amazeballs!!!!
If you find that term annoying then substitute any non-cloying superlative in its place that means “rocktastic” rather than “sucktastic.”
It’s super stellar qualities were further elevated by the ease with which I threw it all together.
- 1/2 head romaine lettuce
- 1 orange
- 1/4 Cup almonds
- Feta Cheese
- Balsamic vinegar
- Wash and chop up the romaine. Stick it in a bowl.
- Roughly chop the almonds. Throw them on top of the lettuce.
- Peel the orange. Cut each section into bite size pieces (I cut it into three pieces each). Throw the orange bits on top of the almond bits.
- Squeeze a zig zag of honey across the top of the salad.
- Sprinkle some feta on top.
- Drizzle a little balsamic vinegar on the salad.
- Stick a fork in it and shovel into mouth. Feel the “OMG amazeballs” love.
Yesterday evening I arrived home from a long day at the office to discover a HUGE mound of fresh veggies on the counter. The CSA season has begun! For those not in the know, CSA stands for “community supported agriculture.” I have me a CSA share, which means for the next 20 weeks I’ll receive a delicious bounty of fresh vegetables every single Wednesday compliments of my farmer man who I paid a sum several moons ago to be one of his “shareholders.”
This is my fourth year with my farmer man- Steven Parker of Parker Farm. It’s hard to believe it’s been so many years now. D thought this was year three, but an email search set the record straight.
Anyway, back to the food. Delicious delicious mass quantities of food. The first week of the 2012 CSA season didn’t disappoint. We got: pea shoots, arugula, bok choy, swiss chard, turnips, carrots, romaine, and cilantro. It’s been a while since I’ve had to strategize and menu plan, so I’m a bit rusty. Last year I was gone for most of the veggie season, so my share was eaten by others.
The arugula and cilantro will both be turned into their own respective pestos, which I’ve written about before. The cilantro pesto I’ll freeze for later use. The carrots were nearly devoured the day they were delivered and will continue to be eaten raw until gone. As I type, I’m roasting the turnips for tomorrow’s lunch. They’ll become the piece de resistance of a pea shoot salad. The bok choy and swiss chard’s days are also numbered. They’ll become a stir fry Friday night, cooked up with the steak I’m defrosting. That leaves me with romaine and turnip greens, which hopefully will also find their way into my belly. I just may get around to posting recipes.