When I’m preparing meals for the week, I almost always have some sort of grain salad on the list. They’re like a heartier version of the typical garden salad and in the winter, much more appealing. For this version I’ve combined protein-rich quinoa with roasted broccoli and kale. Lemon and cilantro lend a bit of brightness while toasted pumpkin seeds provide a nice crunchy element. For a dose of healthy fats and potassium, avocado is tossed in at the end. This recipe was created with the farm fresh veg I get in my CSA share from Loam Agronomics. You can find the recipe here.
One of my favorite things about supporting local farms is the plethora of new vegetables I’ve been able to try over the years. You can’t walk into a grocery store and find wasabina mustard greens, papaloquelite, or fresh green coriander seed. With these new variants comes inspiration and an ever-expanding knowledge. And some damn tasty dishes, too.
After Harvey a lot of our farms in Texas were hit pretty hard. And while weather is always part of the gamble with farming, nobody ever thinks 53 inches of rain from one hurricane is in the cards. But nonetheless, we persist. You keep moving forward because there is no other option. You keep pushing and grinding. And eventually, you make it through to the other side.
After 3 months of recovery and countless man hours, my favorite local farm Loam Agronomics is re-starting their CSA program this week! I was able to get some veggies in advance of the official start so that I could develop a couple of recipes to get people excited about their share. This one involves a type of mustard called tendergreen or Komatsuna. As the name suggests, it is tender like spinach and has a mild flavor compared to that of traditional mustard greens. Since it has such a tender leaf it can be eaten raw. Check out the recipe for this holiday-inspired salad over on their blog, and maybe sign up for a CSA share while you’re at it 😉