Week 6 2014 CSA

Produce This Fifth Week of July 2014

Summer Crisp Lettuce,  Beets with Greens,  Lemon Basil,  Korean Perilla Leaves,  Swiss Chard,  String Beans

If you have radicchio left over from last week, you can add it to this week’s featured salad recipe:

Summer Salad with Lemon Basil Vinaigrette

1 head lettuce

1 small head radicchio or 1/2 head larger radicchio

1/2 cup steamed green beans, cut into 1/2 inch pieces

1/2 cup slivered almonds, toasted until golden

1/8 cup freshly squeezed lemon juice

2 tsp Dijon mustard

3 cloves garlic, minced

1/4 cup olive oil

1/4 cup fresh lemon basil leaves, finely chopped

Toss together first four ingredients.  Whisk lemon juice, mustard, garlic, olive oil, and basil together.  Drizzle over vegetables.

Korean perilla leaves are traditionally eaten with a bean paste spread on them and then topped with a spoon full of chopped meat, rice or fish.  We like to use humus.  Eat them raw.  Simply trim off the stem and spread humus over the leaf.  Add your topping of choice and roll up like a wrap.  Enjoy!

 

 

 

 

 

 

 

 

 

A happy customer at our Peekskill Market on Saturday, showing off her escarole purchase.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Next week……….more string beans, red leaf lettuce and hopefully…broccoli!