Saturday, March 19, 2011

It's Time!

The time has finally come for the first Spring CSA share pickup! Don't forget to check the pick up schedule for the time and place for your day's pick up. This first week will feature micro greens and  spinach. If you are like me you've been waiting for the fresh, green taste of spring, but did you know that greens do more than just taste good? They help your body cleanse and purify. Dark leafy greens and micro greens both contain a powerful mix of vitamins, minerals, and a large concentration of anti oxidants. These will help rebuild your immune system after a winter of hard work!Even better, they will taste delicious at the same time! If you are not familiar with micro greens we are sure that your first encounter will leave you wanting more. You can eat them straight from the bag or toss them in your favorite salad, or wrap. You might want to try this easy salad recipe.

Spinach Pasta Salad
Toss spinach, micro greens, chopped red pepper, and finely chopped green onion. Prepare 2 cups of your favorite pasta according to directions. Rinse well under cool water and let drain for several minutes. When room temperature toss pasta with the greens. You may add any other embellishments including croutons, olives, tomatoes, corn, any kind of rinsed and drained bean, grated cheese, broccoli, and the list goes on and on. We love this recipe because it is so easy to change depending on your mood! If you use corn and beans try topping with a lime cilantro dressing, or a spicy southwestern ranch. If olives, croutons, and mozzerella are your mix of choice, try topping with a simple italian vinaigrette or adding parmesan cheese and a Caesar dressing. Don't be afraid to experiment! If you want to stick to the basics the first time around try the greens and spinach mixed with this delicious dressing recipe. 

Raspberry Vinaigrette


  • 1/2 cup olive or vegetable oil
  • 1/2 cup raspberry wine vinegar
  • 2 tbs  sugar (we use evaporated cane juice)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper


  1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well. 

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