box of the week
We didn't get a chance to take a photo of the produce this week. Though I still might try to get caramida to photograph the adorable sprigs of oregano for a usericon or something. :)
But here are the contents for those of you following along:
Broccoli, Carrots, Celery Root, Red Russian Kale, Fennel, Salad Mix, Onions, and Oregano
I could've used that fresh oregano last weekend when I made my "CSA Salad" for the DAHLie awards. Oh well, I had some nice dried oregano on hand to use instead. The salad idea was based on a beet & feta salad I had made last April with some FullBelly beets.
In a rectangular baking dish I arranged thinly sliced pieces of roasted beets, then a column of feta, then thinly sliced pieces of celery, then more feta, then (again thinly sliced pieces of) carrots. It was quite pretty as well as tasty and got some nice compliments. The vegetables had been dressed with a combination of honey, olive oil, apple cider vinegar, deli mustard, minced garlic, dried oregano and salt. I kept them in separate containers until arranging them in the dish so that everything didn't turn that lovely beet purple/red color. And also in case anyone, like caramida, wanted to avoid one of the veggies. I was going to sprinkle pine nuts over top, but in case of allergy issues, I left them in a small container next to the salad.
As we showed up a little late to the awards, most people had already stuffed themselves with Zachary's pizza, and so, despite the rave reviews, we ended up with some leftover salad. I will probably toss it with this week's salad mix for our lunches tomorrow. :)
But here are the contents for those of you following along:
Broccoli, Carrots, Celery Root, Red Russian Kale, Fennel, Salad Mix, Onions, and Oregano
I could've used that fresh oregano last weekend when I made my "CSA Salad" for the DAHLie awards. Oh well, I had some nice dried oregano on hand to use instead. The salad idea was based on a beet & feta salad I had made last April with some FullBelly beets.
In a rectangular baking dish I arranged thinly sliced pieces of roasted beets, then a column of feta, then thinly sliced pieces of celery, then more feta, then (again thinly sliced pieces of) carrots. It was quite pretty as well as tasty and got some nice compliments. The vegetables had been dressed with a combination of honey, olive oil, apple cider vinegar, deli mustard, minced garlic, dried oregano and salt. I kept them in separate containers until arranging them in the dish so that everything didn't turn that lovely beet purple/red color. And also in case anyone, like caramida, wanted to avoid one of the veggies. I was going to sprinkle pine nuts over top, but in case of allergy issues, I left them in a small container next to the salad.
As we showed up a little late to the awards, most people had already stuffed themselves with Zachary's pizza, and so, despite the rave reviews, we ended up with some leftover salad. I will probably toss it with this week's salad mix for our lunches tomorrow. :)