Wednesday, May 29, 2013

CSA Week 2 and a Salad Dressing Recipe

We joined a CSA for the first time this year.  This is our second weekly box of vegetables:

  • spinach 
  • radishes
  • dill
  • lebanese cucumbers (3)
  • field cucumber
  • tomatoes (3)
  • yellow pepper
  • orange pepper
  • asparagus (2 bunches)
  • green onions
  • bag of spring mix
  • strawberry jam

The first week I was worried we wouldn't get through all the vegetables so we went through them pretty aggressively... and ended up running out around day 5.  So the good news is receiving the box has accomplished what I was hoping it would: that we would eat more vegetables just by having them.  I was worried it would be like having a gym membership, where you end up paying lots of money but it doesn't actually motivate you to go to the gym (yeah, about that...).

Going through all the vegetables efficiently does take some planning though.  I'm hoping it won't all fall apart when I have a newborn in the house.

Financially it is probably more money than we would normally spend on produce.  Some of it goes towards the good feeling of supporting a local farm.  Some of it goes towards actually eating healthier.  But I'm hoping most of the real value will come out of our eating out budget since we will be cooking more meals.  Full report at the end of the year!

So we started last night with a big ol' salad (spring mix, dill, tomato, yellow pepper, lebanese cucumber).  Here's a great dressing recipe from - we like to use about half the sugar recommended because well, that's a lot of sugar.

Spring Mix Salad Dressing


2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion


In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

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