Greens of July
In the summertime, our plates are heaping with green. We find ourselves in the grocery store for little more than lemons and seltzer, since we come home from the farm every Saturday afternoon arms loaded with greenery. Here are some of the most delicious meals that have come from our CSA this month:
Goat Cheese and Greens on Toast
This sandwich is a new spin on the labne and arugula wraps I wrote about last summer.
whole wheat toast + goat cheese + homemade arugula and basil pesto + green onion + sliced zucchini + arugula + nasturtiums (for beauty and spice) + lemon juice + olive oil + salt + pepper
Fattoush
As soon as we got some purslane in our share last week, I knew I’d be making fattoush. That night, Brooklyn Grange hosted a potluck, and sure enough, one of our fellow CSA members brought a big beautiful bowl of this Lebanese salad featuring purslane and tossed with pieces of pita bread. It just confirmed for me that this is a delicious dish that I needed to run home and make right away.
purslane leaves + arugula + romaine lettuce + cucumbers + tomatoes + scallions + parsley + mint + toasted pita triangles tossed in olive oil and za’atar + sour dressing made from olive oil, vinegar, sumac, lemon juice, pomegranate molasses, minced garlic, and dried mint + a dollop of labne, because of course
Post-pick-up Microgreens Salad
As we were bagging up our CSA share, Jon said “it looks like we should just take everything home and put it in a bowl for lunch right now.” So we did! These brassica microgreens, a mix of a micro- arugula, kale, choi, and mustard greens, were so irresistable I couldn’t stop eating them as I was washing and preparing lunch. Luckily, enough remained to make a quick salad tossed with our first cherry tomatoes of the season, a chopped cucumber, and some extra lemon lime dressing leftover from a weeknight dinner. (Ahem. + a dollop of labne, because again, of course.)
We were also thrilled to buy some big red earlier-than-ever tomatoes from the farmstand and I immediately knew we had to make my love Megan’s garlicky bruschetta, loaded up with our farm fresh garlic and Genovese basil. (Recipe here!)
In short, it’s been a lovely few weeks of eating, that farm potluck being the most glorious evening I’ve had in a long time. It was a night of not only great eating but also of learning about the farm and making wonderful new friends.
82 feet off the ground, but we might as well have been on top of the world.
A lot of folks at the potluck asked about Jon’s hummus, so he’s writing up something for me to share here very soon. Get excited. Trust me; to get into this man’s head is a special thing. THERE’S A GRAPH INVOLVED. In the meantime, here’s his recipe to tide you over. Add whatever your heart desires.
