My Adventures at our Local C.S.A --- Mulberry Creek Herb Farm

By
Real Estate Agent with Russell Real Estate Services

 

My First Weeks adventure at our local C.S.A at Mulberry Creek Mulberry Creek Herb FarmHerb Farm... involved a bag of Things Green.

 

swiss chardSpecifically,in my tote was a bunch of Rainbow Swiss Chard, Dinosaur Kale, Asparagus, a few fresh Bay Leaves, Garlic and a Good Luck Plant (Oxalis).

Now, what to do, what to do with all that green….

 

Iceberg lettuce was a staple in most salads when I was growing up.  We had other green salads from time to time including kaleSpinach, Endive, Dandelion and Mint Salads, so I luckily had a chance to develop a few more sophisticated green taste buds.

 

So, determined to eat what I paid for, I turned to the internet for recipes.

 

I decided on a salad recipe that incorporated the Swiss Chard and some of the Kale.

 

Here is this weeks success story recipe

 

Avocado Massaged Swiss Chard Salad,

compliments of Alison Spath.


                                                                                                                                                  Swiss Chard Salad Recipe

 

Greens:

1 bunch of Swiss Chard, stems removed
Other salad greens as desired
(This is where I used the Kale)

Dressing:

1 avocado (mash one half for dressing, other half set aside for salad topping)
2 – 3 Tbsp olive oil
2 – 3 Tbsp balsamic vinegar
Juice from 1 lemon
salt and pepper

Salad Toppings:

2 carrots, shredded
1 tomato, deseeded and diced
1/2 cucumber, sliced and quartered
1/4 c hemp seeds
(Did not use)
1/2 c walnuts
(Did not use)
Reserved half of avocado, diced

Tear chard and other salad greens, rinse well and spin/paper towel dry.  In a large bowl, mix mashed avocado, oil, vinegar, lemon juice and salt and pepper.  Add salad greens and stir, completely coating greens with dressing mixture.  A wooden spoon works well to combine, so do your hands!

Add and stir in all desired salad toppings, some of my favorites are listed above (and are what are pictured).  I use hemp seeds for a source of vegetable protein, but hard boiled egg or cooked chicken could work as well.

Allow salad to “marinate” in dressing mixture for 10 – 15 Swiss Chard and Kale in a Saladminutes before serving.  The avocado and olive oil soften the greens up nicely, making it very easy and enjoyable to eat chard (and kale!) raw in a salad.

                                               

Serves 2 – 4, depending on if salad is used a meal or as a side.

Posted by

 

Mary M. Kandell                                             
ABR, CNE                                               
Russell Real Estate

It Starts With the Heart 
       heart

 

6203 Milan Rd. Sandusky, OH   44870

 419-239-4140  Cell

 mary.kandell@gmail.com

 

Comments (0)