It’s week 2 of our CSA with Raub Rae Farm and all of that green produce just makes me happy. When I picked up my box, there were two ladies from the farmers market that wanted to know all about the CSA. I opened my box for them to look inside and one of the ladies pointed to the flat leaf parsley plant and asked me if I was going to plant it. I gave her an enthusiastic yes, while trying not to completely creep her out with my produce enthusiasm. Just look at how cute that little parsley plant is! I appreciated the pretty packaging on that little guy.
This week we received asparagus, mixed greens, young collard greens, heirloom black-seeded simpson lettuce and an Italian flat leaf parsley plant.
I am trying to make heartier salads for Marc with the beautiful greens from our CSA and I made Tracy’s Spinach Salad with Dates and Almonds. The toasted almonds and pita with sumac is something I want to put in every salad from now on. Marc came home a bit later than usual the night I made it and I was in very near danger of eating all of the toasted pita. The pita is toasted in a skillet with olive oil and then sprinkled with a touch of sea salt and a good dose of tangy sumac.
I’m mixing my collard greens into smoothies this week and it has a mild kale-like flavor. This morning’s smoothie contained 1 cup of collard greens, 2 cups of fresh strawberries, 2 cups of frozen pineapple, 1/2 of a frozen banana, 1 cup or so of water (if it’s too frozen, add more water) and a handful of ice. It makes enough for 2 smoothies that were around 12-14 ounces each. I have big plans for the asparagus, but I’ll keep that a secret for now. If it works out like I hope it will, you’ll be hearing about it soon, friends.