This week's share of the harvest included asparagus, zucchini, mushrooms, spinach, lettuce, salad mix, radishes and potatoes.
We had quite the early summer feast for dinner last night:
Sauteed *mushrooms and onions
Moroccan-Inspired *Carrot and *Parsnip Salad (recipe below)
*from our CSA share
Local strawberries with vanilla ice cream
(I was dismayed to see that the local strawberries were priced $1.00 higher than the U.S. imports!! Please buy them anyway!)
I will use the spinach to making more Lemony Chicken and Spinach Pasta - for which my husband will thank me profusely! I think the zucchini may become zucchini bread - or possibly chocolate zucchini cake, depending on how ambitious I feel on the weekend.
Moroccan-Inspired Carrot and Parsnip Salad
This is mildly spiced - if you like it hot, add more paprika and cumin. I used green onions in this dish because I still had plenty on hand from last week's CSA share, but you could use 1/4 of chopped fresh parsley instead.
Time: 20 minutes
Serves: 4-6 as a side dish
5 medium carrots, peeled and sliced into coins
2 parsnips, peeled and sliced into coins
3 green onions (scallions), chopped
2 tbsp olive oil
2 tbsp orange juice
1-2 cloves garlic
1 tsp honey mustard
1/4 tsp paprika
1/2 tsp cumin
1/4 tsp each salt and pepper
1. Cook carrots and parsnips in boiling water until carrots are tender-crisp (don't overcook the carrots - they should still have a bit of "crunch" to them; the parsnips will be a bit softer). Drain.
2. While carrots and parsnips are cooking, combine remaining ingredients. Pour dressing over cooked vegetables and mix well.
3. Chill before serving (tastes best if refrigerated overnight to allow flavours to blend).