Cultivating Sustainability

This is a really simple, yet delicious salad…and a great way to use up some of your CSA farm share cabbage.

INGREDIENTS

• 1 medium head of green leaf lettuce*
• 1/2 head of green cabbage, chopped*
• 3 scallions, chopped*
• 1/4 cup walnuts, chopped
• 2-3 tbsp lemon garlic vinaigrette
• 3 tbsp feta, crumbled

DIRECTIONS

1. Combine lettuce through walnuts in a large bowl.
2. Toss with lemon vinaigrette. Serve immediately and sprinkle with crumbled feta.

If you have a grill, this is the easiest burger you can make! Serve with a light salad, such as Dill & Cabbage Salad. (*Indicates Potomac Vegetable Farm (PVF) produce and ** Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 large portobello mushrooms**, remove stems
• 1 large onion, thickly sliced into 1/2 inch slices
• 4 leaves of lettuce*
• 4 small, high quality buns
• Slices of cheddar cheese (optional)

DIRECTIONS

1. Combine oil through pepper in a small bowl. Mix well. Using a brush, evenly coat each portobello mushroom and onion slice with oil vinegar mixture (you may need to mix more, depending on the size of your onion and mushrooms).
2. Grill portobello mushrooms for 12-15 minutes (about 6 minutes on each side) and onions for 8-12 minutes (about 4 minutes on each side), or until cooked through.
3. Serve 1 grilled portobello mushroom and 1 grilled onion slice on small, high quality buns topped with dijon mustard, mayo, cheddar cheese, and lettuce.

Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 small cabbage, finely sliced*
• 1/4 cup dill, chopped*
• 1 medium cucumber, thinly sliced*
• 1-2 scallions, chopped*
• 1 small head of lettuce, torn into pieces*
• 1/4 cup feta cheese, crumbled
• Lemon Garlic Vinaigrette

DIRECTIONS

1. Combine cabbage through lettuce in a large bowl.
2. Toss with 1-2 tbsp lemon garlic vinaigrette.

This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 head of red leaf or romaine lettuce*
• 3 green onions (also called scallions)*
• 3 tbsp dill, chopped*
• 1/4 cup sweet peas (shells removed)*
• 1-2 tbsp lime vinaigrette

DIRECTIONS

1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
2. Chop the scallions and dill.
3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 1 head of lettuce*
• 4-6 spring, salad white turnips, thinly sliced with skins*
• 3-4 green onions**
• 1/2 cup sugar snap peas, cut in half*
• 1 bunch of raw baby beets, thinly sliced with or without skins*
• 2 tbsp crumbled feta cheese
• 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.

This is such a simple, yet delicious salad. This recipe also tastes great with radishes, beets, and other spring vegetables. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 1 head of red leaf lettuce*
• 4-6 spring, white turnips*
• 3-4 green onions**
• 2 tbsp crumbled feta cheese
• 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
2. Thinly slice the turnips (no need to peel spring turnips – you can eat their skins too) and chop the green onion.
3. Toss lettuce through vinaigrette in a large bowl. Serve immediately.

This is the most local of salads – picked from my garden 10 minutes before I was about to serve, and hand washed on ensure there was no dirt or bugs.  I dressed it with a little of this vinaigarette dressing and it was a huge hit!

Salad greens from my garden

The salad, while simple, took center stage.

A simple recipe from Bon Apetit, I also added some tomatoes, white onion and olives to this.  To remove the sharpness of the onion, I soaked it in ice water for 5 minutes before adding it to the salad.  A nice, light side to go along with some of the heavier items.

Ingredients

• 1/2 cup plus 1 tablespoon olive oil
• 6 tablespoons fresh lemon juice
• 2 garlic cloves, pressed
• 16 cups torn romaine lettuce (about 1 large head)
• 1 English hothouse cucumber, cut into 2 1/2×1/4×1/4-inch strips
• 4 green onions, thinly sliced
• 1 pint grape tomatoes, halved
• 1 small jar kalamata olives, drained

Preparation

Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.

Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

This is a very simple, tasty dressing. Great for a simple green salad. Makes a great side dish for enchiladas.

INGREDIENTS

• 1/4 cup fresh or high-quality bottled lime juice (such as Santa Cruz Organic or Lakewood 100% Organic)
• 1/4 cup EVOO
• 2 tbsp honey
• 2 tbsp finely chopped cilantro
• 1 garlic clove, peeled and minced (or 1 medium shallot, minced)
• 1/2 tsp kosher salt
• Freshly ground pepper

DIRECTIONS

1. Combine in a small glass jar with tight fitting lid.
2. Shake vigorously. Let stand for 5 minutes. Shake again, until salt is dissolved.
3. Toss with a simple green salad.