- Arugula
- Spinach
- Green leaf lettuce
- Boston lettuce
- Radishes
- Beets
- Scallions
- Chives
- Tomato
- A cilantro plant
Are you intimidated by all the leafy greens yet? It definitely takes some work, but there are a bunch of reasons why it's worthwhile.
Non-iceberg lettuce is more healthful and more flavorful - and it looks nicer in your good salad bowl of a Shabbos. Fresh lettuce - as opposed to bagged - lasts longer in the fridge, which is not a small thing. Properly stored (ie: washed, dried, wrapped in paper towels inside a ziploc bag), you'll get at least a week, probably more.
Non-iceberg lettuce is more healthful and more flavorful - and it looks nicer in your good salad bowl of a Shabbos. Fresh lettuce - as opposed to bagged - lasts longer in the fridge, which is not a small thing. Properly stored (ie: washed, dried, wrapped in paper towels inside a ziploc bag), you'll get at least a week, probably more.
Lettuce is low in calories, but that doesn't mean it's low in nutrients. You can load up on vitamin A, vitamin C, vitamin K, folate, and phytochemicals with a bowlful of the right crunchy stuff. The right stuff is pretty much anything but iceberg: red leaf, green leaf, romaine, arugula, spinach, whatever turns up.
In light of recent lettuce-related news in the frum world, you've got even more reasons to stick to farm-fresh greens. After the buggy Alei Katif romaine that ruined a lot of people's Pesach, and R' Shlomo Amar's declaration that Gush Katif stuff is too pesticide-laden to be considered kosher (more or less), there's really no point in messing around and trying to avoid ever having to check lettuce ever. Embrace the process. Come on over to the dark green and leafy side!
So here's CSA Tip #3: EAT ALL THE LETTUCE.
It's too hot for cholent anyway: make grilled chicken or steak salad for Shabbos lunch instead (or alongside). There's a great Asian Steak Salad in Kosher By Design Short on Time that uses up some of your radishes too. Don't get hung up on matching exact greens to exact recipes: if it says to use romaine, feel free to try red leaf. Use Boston instead of spinach. Leave out the peapods but add in some cucumber. Omit the cilantro, or add extra. Or just stick whatever you have in a bowl and add some random stuff from the fridge/cabinet. Don't think too hard about following a recipe, just make and eat!
It's too hot for cholent anyway: make grilled chicken or steak salad for Shabbos lunch instead (or alongside). There's a great Asian Steak Salad in Kosher By Design Short on Time that uses up some of your radishes too. Don't get hung up on matching exact greens to exact recipes: if it says to use romaine, feel free to try red leaf. Use Boston instead of spinach. Leave out the peapods but add in some cucumber. Omit the cilantro, or add extra. Or just stick whatever you have in a bowl and add some random stuff from the fridge/cabinet. Don't think too hard about following a recipe, just make and eat!
If you're looking for inspiration, here are some interesting salad recipes, most of which involve other fruits, vegetables, and/or herbs that you're likely to see over a CSA season. Yes, I know some involve milchig dressing ingredients or whatever: use your head and either leave things out or come up with substitutes as needed.
- Strawberries, mango, red onion, craisins, slivered almonds or pine nuts
- Sesame chicken with mandarin oranges, almonds, and scallions
- Apples, walnuts, and cranberry dressing (although for the love of Mike use real apples, not Red Delicious - and feel free to use sugared walnuts)
- Avocado and sunflower seeds
- Grilled chicken, red grapes, celery, and pecans
- Cantaloupe, feta cheese, red onion, tomato, and basil
- Avocado, corn, and tomatoes
- Steak with fingerling potatoes, cucumber, and radishes
- Beet and radish
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