Lettuce pick up our CSA

It’s Tuesday and that means it’s CSA pick up day for us. When school’s in session, it happens to be just one more errand for me to run. I pick it up in between my many other responsibilities. During the summertime, it becomes a moment for me and my girls to share. Today, my nephew was with us to tag along. If I asked the girls to join me on a supermarket run, I probably would have to beg and plead to get their company. But for some reason, it’s a much easier sell, if going to Hilltop Hanover Farm to pick our share is the errand of the day.

I always wonder too, why does it seem to be less of a chore/burden to pick up our CSA share than going to a supermarket to get maybe the same vegetables. Maybe  the hard work on the farm is evident in the careful laying out of the vegetables with the careful slate and chalk drawn displays and labels. Maybe it’s the idea that I know the faces that I expect to see and they know me, they know us. You know we live by this, “everyone wants to feel that they matter” I heard it from Oprah, as we do most of our spiritual words of wisdom 🙂 It does feel good when you walk into Hilltop and the people know we are the Joseph family. It feels good that I can help someone with identifying certain vegetables or sharing my two cents on how to use my turnips in an Indian lentil soup(Sambar) or my take on the fearsome green THE MIZUNA,  or I can ask a farmer about the funky looking cucumbers, that look like lemons. Funny enough, they are just that, lemony cucumbers.

Today, I was able to experience some of those wonderful moments. My 7 yr old nephew with my teenage daughters, choosing the best squash to bring home and weighing them so we would take the right amount home. In a supermarket, they probably would be so disconnected from the produce and the process. Picking up our CSA TOGETHER, helps us to engage and stay connected to each other, the food and the place where it’s grown. A true spiritual connection, if I must say so. So after our CSA pick up and a quick stop at a bookstore, we got home to prep dinner.

On the menu tonight, is baked (Indian)spiced salmon with Rachel’s farm fresh salad.

Ingredients:

Baked Salmon

  • salmon fillets 1-2 lbs), cut into 5-6 inch chunks
  • paprika
  • salt
  • garlic powder
  • coriander powder
  • cayenne powder( mine are dried cayennes from last year’s CSA and powdered in spice mill or crushed in mortar pestle)
  • dash of garam masala(optional)
  • EVOO

Salad

  • Panisse lettuce   shredded or chopped
  • 1-2 beets chopped into 1 inch chunks
  • goat cheese( to your liking)
  • walnuts( optional)
  • balsamic vinegar or other dressing of your choice

Instructions:

Salmon:

  1. Preheat oven to 395ºF Cut salmon in to 5-6 inch chunks
  2. Sprinkle with paprika( for color)
  3. Add 1 tsp of -coriander powder and cayenne powder( based on your spice tolerance) and salt
  4. Add a dash of garlic powder
  5.  Add EVOO( maybe 2 tbsp)
  6. Massage the salmon chunks with these spices. Let sit 15 minutes minimum( I have let it sit overnight too)
    • Another way is to make a paste of all spices first and then add salmon pieces and then massage, but for such a small amount of fish, either method works.
  7. Place salmon pieces on a foil or parchment lined tray. No additional oil or spray is required because the salmon has natural oils and so does your marinade.
  8. Cook oven in oven for 10 minutes. Flip the pieces if possible, making sure they are not sticking.
  9. Place on Broil for 2 minutes.
  10. Your fish will look like you fried it when really it was baked. YUM!

Rachel’s farm fresh salad

 

IMG_3921

  1. Chop lettuce and place in large bowl.
  2. Preheat oven to  375ºF. Place beets in foil and place in oven for 45 minutes( I did this the week before and so had some leftover roasted beets this week)
  3. Add roasted beets to bowl. Make sure the beets are peeled and cut into chunks. I would add more beets to my salad, but to ensure everyone would eat the salad, Rachel put in one for a half a head of lettuce.
  4. She broke up some goat cheese we purchased from our local Hemlock Hill farm . We love goat cheese so probably put in a quarter of a log of goat cheese. You can eliminate this completely but goat cheese goes really well with beets.
  5. Sprinkle in some chopped walnuts and drizzle some balsamic vinegar. We had some from Hudson Valley Olive oil.
    • Dressings depend on the individual. Some people hate it. Some people like their greens doused and some people need a drizzle. But in terms of health, little to no sugar in dressing and a drizzle is best.
    • But we just found a great video  made by TASTY and shared by Buzzfeed on different dressings in mason jars.  Choose one that speaks to you and shake away.

 

 

 

 

 

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