Update: While we’re on the topic, check out David Lebovitz’s blog post about his CSA experience in France.
…A.K.A. Jenn’s pick-up day for her CSA box (I promise not to write this entire post in 3rd person 
). This month’s box couldn’t have come at a better time as I neglected to do any grocery shopping this past weekend in midst of all the Thanksgiving madness. Oh yeah, happy belated Thanksgiving, everyone!
Anyway, for those of you still on the fence about whether to join a CSA program, let me entice you a bit with a snapshot of what you, too, could receive on a weekly, bi-weekly or even monthly basis. Here’s what I came home to today (remember, it’s all locally-grown organic produce):
- Colorado rose potatoes
- Savoy cabbage
- Red onions
- Cameo apples
- Cucumbers
- Broccolette
- Ruby grapefruit
- Mangoes
- Pomegranates
- Hass avocados
- Zucchini
- Roma tomatoes
- Red romaine lettuce
And from the “field-to-table” recipe list included in the box, I definitely plan to try the Avocado & Grapefruit Salad with Pomegranate Seeds (adapted from a Food Network recipe).
Ingredients
- 1 Tbsp Dijon mustard
- 3/4 tsp freshly ground black pepper
- 1/2 cup pomegranate seeds
- 1 bunch red romaine lettuce
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tsp salt
- 2 ruby grapefruits
- 2 ripe avocados
Directions
- Place the mustard, lemon juice, salt and pepper in a small bowl.
- Slowly whisk in the olive oil until the vinaigrette is emulsified. Set aside until needed.
- Before serving, cut the avocados in half, remove the pit and carefully peel off the skin.
- Cut each half into 4 thick slices.
- Toss the avocado slices in the vinaigrette to prevent them from turning brown.
- Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefuit segments.
- Remove avocado slices from vinaigrette.
- Ross the lettuce with just enough of the remaining vinaigrette to lightly coat the leaves (you may have some left over), and place it on a large serving platter.
- Top with the avocado and grapefruit, add a few grinds of fresh ground pepper, then sprinkle the pomegranate seeds over the salad.
- Serve immediately and enjoy!
OK now everyone go to Local Harvest’s website to find a CSA program nearest you and sign up. Trust me, once you go CSA, you’ll never go back
