What We've Made with Our CSA (So Far)

June 27, 2015

We asked you what we should make with our Local Roots' CSA and you had a lot of great ideas. You told us to roast, to grill, to grind, and to boil. But the vegetables were too good (and too bright!) not to eat raw. And so we made salad. We made a lot of salad. 

Here's what we've done so far (and we promise we'll try be more creative next week...maybe): 

Salad 1:

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  • Shaved beets (Chiogga and yellow), cucumbers, and radishes
  • Mint 
  • Diced rainbow chard stems
  • Sliced avocado
  • Dressing made from shallot yogurt thinned with olive oil and lemon juice
  • Plus, Merrill's Chard Salad with Garlic Breadcrumbs and Parmesan, made with our rainbow chard


Salad 2:


  • Roasted broccoli and garlic
  • Croutons made from old miche
  • Ricotta salata
  • Sliced carrots
  • Pesto dressing made of carrot tops, garlic scapes, Parmesan cheese, almonds, and savory yogurt
  • Hard-boiled Good Eggs eggs
  • Peter Miller's Lentils Folded in Yogurt, Spinach, and Basil—leftover from a shoot—on the side


Salad 3:

  • Kale
  • Chopped scallions that had been macerated in lemon juice
  • Julienned kohlrabi
  • Shaved squash
  • Romesco vinaigrette made with leftover romesco sauce thinned with olive oil and lemon juice
  • Leftover pita fried in oil

What are you making with your CSA share? Tell us in the comments below!

See what other Food52 readers are saying.

  • Khadija
  • WenJay Ying
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  • Sally Zehmisch
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  • Ella
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Khadija July 23, 2015
Kale pesto all the way! Add to your pasta, pizza, sandwiches, or just eat out of the jar!
WenJay Y. July 8, 2015
julienned kohlrabi - love that on salad.
Sally Z. June 29, 2015
sautéed spring onions with garlic scapes. Added water and steamed kale and beet greens/stems. Added apple cider vinegar and splash of pepper vinegar and 1 TB brown sugar. Roasted beets whole then sliced and added to greens. Gonna do the leftovers tonight on toasted baguette slices with goat cheese.
Ella June 29, 2015
We had a lot of kale and cabbage in our last box and I came up with a lovely salad to share with my vegan friend: thinly slices white cabbage, mixed with a few shredded carrots, green onions, thinly sliced mint leaves and garlic scapes, topped with crispy kale. The dressing consists of lime juice, balsamic vinegar and olive oil. The obvious salt and pepper to taste.
Ella June 29, 2015
Correction on the vinegar: White Balsamic Vinegar.