Fridays during CSA season are like Christmas at our house. We are a drop-off site for our CSA (LIFE Farm), and our share usually gets here around 2pm or so. I love the suspense of what surprises are in store in this week’s share.

For people new to eating seasonally, the spring is usually a little rough. There are typically lots of greens and vegetables that our grandparents ate but many of us have never heard of. Last week, our CSA share consisted of the following:

  • Green onions
  • Spring mix
  • Kale
  • Beets
Just to give you some ideas, here is how I easily (and deliciously!) used up our share’s bounty – by Tuesday!
I love green onions. I really could just eat them plain with sea salt and pepper (Grant says that’s weird, but it’s not, right?). Grant (and Jasper) don’t share my affection for raw green onions, so I did a little research and found this recipe for a homemade salad dressing using lots of green onions. The dressing was delicious – it reminded me of Green Goddess dressing. I think next time I would add a little honey to sweeten it up a bit. We used it for several spring mix salads, but we ran out of spring mix before we ran out of dressing.
I made some kale chips, which Jasper loves, but only when they are fresh out of the oven.
I sauteed the beet greens with olive oil and garlic for a fried egg sandwich (on the rosemary flax bread from Healthy Artisan Bread in Five Minutes a Day; recipe here if you don’t have the book yet). It took all of about three minutes to prepare, but I think it was the best thing I ate all week.
I used the beets for a little side adventure that I’ll share soon, but do you see how easy that was to use up all of those delicious, fresh, LOCAL vegetables?!
Share your favorite recipes for Indiana spring recipes in the comments.