It's always exciting to receive the first harvest of organic veggies from the garden at the farm. From their dirt, to our table, in less than 24 hours! This is our third year as members of a CSA (Community Supported Agriculture) at a local organic farm, and every week I pick up our box of weekly vegetables that includes a variety of 8-12items. We pre-pay for the season, and receive a weekly box of organic veggies during the harvest season June through October.
This week's spring bounty includes:
The seedlings are basil, tomato and parsley. So tall and healthy.
Everything is fresher-than-fresh, and makes dinners easy. This recipe is so easy and tasty, you might like it too.
Spinach salad (Be sure to seek out the strawberries at your local farms!)
1 bag fresh spinach torn into pieces
1 pint strawberries halved
1/2 cup slivered toasted almonds
Dressing:
1/4 sugar
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1 1/2 tsp. Worcestershire
1/2 cup oil
1/4 cup cider vinegar
Look for my weekly posts with recipes on Tuesdays during the harvest season.
I forgot I had these Oneida dinner plates with strawberries, so of course, I had to use them for the salad!
Thanks for stopping by!
