It has been a rainy week here in Philadelphia. Luckily the rain let up long enough yesterday afternoon so that I could walk over and pick up this week's veggie half-share. Our current pick-up location is located over a mile away in South Philly. Good news is that next week we're switching to a closer pick-up location in Rittenhouse Square. (The new spot is at Metropolitan Bakery; I have a feeling I'll be picking up a loaf of bread along with my weekly veggie share!)
This week's box from Lancaster Farm Fresh Cooperative included:
2 oz. Micro Radish Greens - from Eastbrook Produce
1 Head Green Leaf Lettuce - from Green Valley Organics
1 Bunch Red Scallions - from Sweetaire Farm
1 Bunch Rhubarb - from Little Brook Organics
1 Bag Mesclun Mix - from Echo Valley Organics
1 Head Green Romaine Lettuce - from Riverview Organics
1 Package Cremini (Baby Bella) Mushrooms - from Mother Earth Organics
1 Bunch Mint - from Noble Herbs (hello mojitos!)
Looks like we'll be eating a lot of salad over the next week! Good thing we bought a $3 salad spinner the last time we were at Ikea. I'm also excited that we've got another bunch of rhubarb this week; I'm becoming a little obsessed with making the perfect rhubarb bread.
I opted to start using up our share in a big ol' salad for last night's dinner. The inspiration for the salad comes from one I've had a few times at Tria Cafe. My version of the salad included a base of mesclun greens that was topped with crumbled organic goat cheese, fresh organic raspberries, and chopped praline pecans. I whipped (er, whisked) together a fresh dressing using lemon juice, dijon mustard, and balsamic vinegar (recipe below). I love a salad with a crunch, and though I usually go for savory croutons, I wanted something a little sweeter in this salad. The pralines so totally hit the spot. Yum.
Lemon Balsamic Vinaigrette
makes about 1/3 cup
3 T fresh lemon juice
2 T dijon mustard
1 T balsamic vinegar
1/4 t garlic pepper
1. Whisk together all the ingredients.
2. Use immediately or store in an airtight container in the fridge.
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