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Week 2

salad mix


The Tuesday pick-up in Manlius just wrapped up and I wanted to write a quick post about the veggies for this week. In the bags is a beautiful mix of different greens. Now I know many of us (myself included) don't have a lot of experience with the different varieties of greens or have a lot of great ideas with how to use them, beyond making a salad. But part of the fun of joining a CSA is learning how to eat new things and discovering whole new recipes and methods to prepare truly tasty greens. And if your mother is anything like mine, then you know that dark, leafy greens are oh so good for you!


What's in the bag:​​​​

Salad mix (every week the mix is different - enjoy the different colors!)

Arugula (light green leaves with a peppery flavor)

Asian Braising Greens (great in a stir-fry)

Swiss Chard or Spinach (Oh, the possibilities!)

Here are a few recipes and ideas to try:

Try making Arugula Pesto and serving it with pasta. It's zippy flavor goes well with olive oil, Parmesan cheese and walnuts or pinenuts, if you have them.

Moosewood Restaurant in Ithaca

​​If you're looking for more cooking guidance, I can't recommend highly enough the collection of Moosewood Restaurant cookbooks that are out on the market. ​​There are hundreds of excellent, delicious recipes that use normal ingredients, are quite healthy for you, and can help you learn to cook new or unfamiliar vegetables. I own and use constantly their Moosewood Cooks at Home and Cooking for Health.​​​​

​​Here are a couple Moosewood recipes:

This is more like a salad template. Spinach and strawberries go especially well together, especially with a poppy seed dressing, but adding different fruits, fresh or dried, nuts, cheese, meat or herbs are a great way to turn your side salad into a satisfying meal all on its own. I often use golden raisins, chopped up dried apricots, an apple, a pear, any kind of nut I have on hand, bits of cheese, a radish or a carrot - if it sounds good to you, give it a try!

from the Moosewood Restaurant Cooking for Health cookbook Yields 4 quesadillas

1 Tbsp olive oil 2 cups finely chopped onions 1 fresh chile, minced (or a sweet pepper, if you prefer) approx. 5 cups chopped fresh spinach (coarsely chopped with large stems removed) pinch of dried oregano ¼ tsp salt ¼ tsp black pepper 4 whole wheat tortillas, or your favorite kind 1 cup grated cheese (such as Monterrey Jack)

  1. In a large saucepan on medium-high heat, warm the oil and cook the onion and chiles for about 4-5 minutes, or until softened. Add the spinach, oregano, salt and pepper. Stir until the spinach had wilted, a minute or two. Remove from the heat and drain.

  2. Place one of the tortillas in a dry skillet on medium heat. Sprinkle on ¼ cup of the cheese. After about a minute, when the cheese has begun to melt, spread ¼ of the drained spinach mixture over half the tortilla. Fold the tortilla over the spinach and cheese to make a semi-circle and cook for a minute. Turn the quesadilla over and cook until the cheese is thoroughly melted.

  3. Remove tortilla, slice into wedges, and dip in your favorite salsa. Repeat with remaining tortillas.

If I have time, I'll try and add some more. All the best!

Sarah VanNorstrand

for Lucky Moon Farm

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