Delivery: May 27th - June 2nd

61g microgreens
167g salad greens
33g komatsuma (?)
67g baby chard
196g peas (in pod)
153g fiddleheads
43g chives
217g asparagus
249g yellow onion
238g sweet potato
225g portabello mushrooms

Spring Meal

Tonight for supper:

steamed fiddleheads

wild rice with garlic

wilted spinach salad

broiled stuffed portabello mushrooms

fresh rhubarb cobbler

The only thing I would change is the dressing for the wilted spinach salad--I'd never made one before, so found a dressing recipe in one of my cookbooks. It was much heavier on the oil and much lighter on the *zip* (vinegar, citrus, mustard, etc) than I prefer.

I know summer is coming fast when I've had my first feed of fiddleheads. :o)

Delivery: May 20th - 26th

211g salad greens
46g microgreens
189g peas in pod
156g fiddleheads
37g morels (? need to check my mushroom book)
203g portabello mushrooms
525g broccoli
328g swiss chard
111g green onion

Delivery : May 13th - 19th

472g portabello mushrooms
92g spinach
211g baby salad greens
55g microgreens
11g rosemary
176g swiss chard
260g peas (in pod)
779g broccoli
400g sweet potato

More broccoli salad this week! And rosemary chicken!

Broccoli salad!

Here's the recipe for the broccoli salad--it sounds a little odd, but is actually incredibly yummy!

Broccoli Buffet Salad

3 C broccoli florets
1/2 C chopped red onion
1/4 C sunflower seeds
1/2 C raisins
1/2 C feta cheese, crumbled

In salad bowl, combine broccoli, onion, sunflower seeds, raisins and cheese.

Dressing:

1/2 C low-fat yogurt
1/4 C light mayonnaise (or mayo substitute--sour cream, ricotta, etc--and add an extra tbsp of sugar)
2 Tbsp granulated sugar
1 Tbsp lemon juice
salt and pepper, to taste

In measuring cup, stir together dressing ingredients. Pour over salad and toss to mix. Season with salt and pepper. Cover and refrigerate for 2hrs or up to 2 days. Makes 6 servings.

Leftovers and Cobbler

We ate leftover portabello meat pie tonight--I made it last night from last week's portabellos. I'd post the recipe, but I winged it so I really haven't a clue! LOL

I made a plain pasta salad to go with it, and harvested the first of this year's rhubarb from the backyard to make a really yummy rhubarb cobbler.

Delivery : May 6th - 12th

186g salad greens
71g microgreens
35g baby red chard
504g broccoli
282g white radish
171g snow peas
128g turnip
197g portabello mushroom
408g sweet potato
587g fingerling potatoes

If nothing else, I can guarantee that I'll be making broccoli salad sometime this week as we've still some broccoli left from the last order (so I actually have enough to make the salad! LOL).