Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.
Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if not the morning of, you’re getting them within just a a few days of harvest. We’re talking serious freshness here, people. Which makes them perfect for a leafy salad.
If you’re looking for something specific, try these fall salad recipes from the farm blog: Kale Salad with Apples and Figs , Chopped Salad with Asian Greens, Green with Maple Apples and Onions.
But this post is less about giving a specific recipe and more about giving you ideas for how to make a salad of whatever you have in the house, Waste-Free-Kitchen-yet-still-super-tasty-style.
The most basic salad is a simple side salad made up of about an ounce of fresh greens and tossed with your favorite dressing. (Or, if you’re Farmer Dan, just greens. For real!)
We, however, often eat salad as our lunchtime meal, a time when we need more than greens to power through the rest of the day. In this case, I like to top 2-3 ounces of greens with some combination of the following:
fresh veggies, chopped or grated (peppers, cucumbers, beets, radishes)
cheese, grated or cubed (cheddar, havarti, pepper jack, mozzarella)
beans (garbanzo, black, kidney, pinto)
meat (usually leftovers from the night before)
hard-boiled egg, chopped
fresh herbs, chopped (thyme, oregano, basil)
tortilla chips, crumbled
dressing (sometimes store-bought; sometimes a quick, homemade-for-one vinaigrette)
fresh fruit, chopped or sliced (apples, pears, strawberries, grapes)
cheese (Brie, cheddar, Camembert, blue cheese, gouda)
caramelized onions and garlic
nuts, chopped (pecans, walnuts, almonds)
dressing, like poppyseed or a honey-mustard vinaigrette
Here we go. I’m going to make a salad here and now out of whatever’s in my fridge, pantry and garden, and show you what I come up with. Be right back!
This is what I came up with:
I used salad greens but you can use any type of green for your base–spinach, kale, mustard greens, tat soi, bok choy, beet greens–any kind of green! Each one will give your salad a slightly different taste and texture–yay for culinary adventures!
Later this week we’ll talk more about vinagraittes, the quick-and-easy salad dressing you can make in less than five minutes and that can truly make or break your salad’s flavor.
What are your favorite salad toppings?
Leave a Comment