CSA Delivery #1 Eating: Salad and Dessert

June 25, 2009 at 7:24 pm

This post is about some ingredients from the first delivery of my Homegrown Wisconsin CSA. Click here For the details about that delivery.

Craving a light dinner tonight, I decided to make a salad of the delivery’s most delicate component: red leaf lettuce.

Lately, I’ve been very fond of salads with a cooked component. The combination of warm and cool is nice, plus it’s a nice way to use vegetables that I don’t otherwise enjoy raw, in this case zucchini.

I dressed chopped red-leaf lettuce and chopped snap peas (for texture) with olive oil and vinegar. Meanwhile, I gave zucchini slices a very hot and fast sear in oil: just enough to brown the exterior without totally killing their texture. Chopped green garlic got a light sautee and all the hot components were added to the cool base with some shavings of cheese and a few grinds of black pepper. Dinner salad:

For dessert, my sweet wife whipped up the slam-dunk of the CSA delivery: A strawberry-rhubarb crisp.

Fortunately we have homemade vanilla ice cream in the freezer.



  1. seth says:

    Crisptastic! Same CSA= SImilar meals!

  2. When the ingredients are this good, you don’t need to do to much to them.

  3. chriswei says:

    I made something similar, although it came out looking more like yakisoba with zucchini, green garlic and spinach.

  4. gastro gnome says:

    Crisp recipe? I’m weighing a number of them. Happy with the results?

  5. We make crisps frequently and they’re pretty simple so we never use a recipe: toss fruit with a little flour and sugar, put in buttered dish, top with a mixture of brown sugar, butter, and flour of desired consistency, bake until golden brown and bubbly, let cool.

  6. and, yes, we’re always happy with the results!

  7. Kennyz says:

    I especially like your addition of chopped snap peas. Sounds like a textural element that takes an otherwise good salad to the next level.

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