June 14, 2019

From Terra Stone Greens, our Microgreens provider. Find more at https://terrastonegreens.com/

Ingredients:

  • 1c Microgreens

  • 1c Arugula

  • 1c Blackberries

  • 2Tbsp Pine Nuts

  • 1 ear Red Corn, cut off the cob

  • 1/2 bunch Asparagus

  • 2Tbsp EVOO

  • 1 Tbsp Red Wine Vinegar

  • 1 Clove Garlic, pressed

  • 2Tbsp chopped Caper Berries (stems removed)

  • 1 1/2 Tbsp of Mint, finely chopped

  • Sea Salt & Black Pepper

Directions:

  1. Rinse microgreens.

  2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.

  3. Trim ends off of asparagus - coat spears with EVOO and cook on medium heat or on your grill until seared to your preference. Cut into 1/2 inch pieces.

  4. Assemble the salad by adding microgreens, corn, asparagus, blackberries, and pine nuts in a large bowl. Add salad dressing, toss well, and serve.

July 26, 2018

This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on allrecipes.com, and comes highly recommended (with modifications) from one of our members this week!

Ingredients:

  • 4-6 ears of sweet corn, shucked and cleaned

  • 15oz of shelled beans , cooked

  • 3 large tomatoes, diced

  • 5 green onions, finely sliced

  • 1 small red onion, finely diced

  • 1 sweet pepper, seeded and finely diced

  • 1 clove garlic, minced

  • ¼ cup lime juice

  • 1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)

  • 1 avocado, peeled/pitted and diced (optional)

  • 1 bunch cilantro (optional)

  • Salt & Cumin, to taste

  • 2 Tbsp Extra Virgin Olive Oil

Directions:

  1. Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use...

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