I’ve decided to name my bi-weekly post Counter Culture for several reasons. First off, these posts are meant to be about what is going on in my kitchen, and thus on my counters. Second, I often feel as though what does go on my counters is often very counter-culture to the way the general population of America is eating these days. So what is happening in my kitchen at the moment?
I’ve signed up for my very first CSA (Community Supported Agriculture). For those unfamilar with that term, what it essentially means is that I’ve paid a certain amount to a local farmer and in return I will be getting a share of what his farm produces over the 25 week growing period in our area.
I’m really excited about this new adventure. “My” farmer provided a list of all the vegetables, herbs and fruits he grows and when I might expect to receive them. I cannot wait until the season starts in May and I begin to collect fresh greens, herbs like applemint, organo and peppermint, as well as asparagus. I’m planning to keep you up-to-date with how the CSA works for our family and what ideas we come up with for using our produce.
I’m also planning to get some peas, swiss chard and spinach planted in my garden any day now. We don’t have a very big plot, since we live in the suburbs and our yard is small. But, having a garden of any size is a great way to help the children learn where our food comes from and how much hard work it takes to actually grow it!
This week I’ll leave you with my new favorite recipe: a spring salad made with fresh, mixed berries. A friend brought it to our spring tea and we all couldn’t get enough of it. Admittedly, it is a rather expensive salad, but if you are having a special occassion, and need something stunning, this is the salad to make!
SPRING BERRY SALAD
(Heather, as passed on to me from Heidi and Michelle; dressing is from Country Living)
Print this recipe
spring salad mix
fresh strawberries, sliced
Mix salad ingredients in whatever proportions you prefer. Toss with dressing just before serving.
3 Tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 clove garlic, crushed
1/2 cup extra-virgin olive oil (or canola oil if you prefer a milder taste)
Combine all dressing ingredients in a bowl or jar and mix well. Remove garlic and serve. Store refrigerated up to one week.