This year I proudly joined the CSA, which stands for Community Supported Agriculture. How it works, is the CSA members pay the farmer a one time fee before crops are grown in order to help the farmers pay for all their initial costs involved in growing crops. Then throughout the season they deliver family shares or single shares of produce to a community pickup area weekly. This reduces the waste involved in blindly growing crops for an undetermined number of people! This is an excellent opportunity to not only receive freshly picked farm-raised food, but to support local farms, the community and the environment.
As you can tell I am quite excited about this, every week is a new surprise and I was thrilled with my first pickup which was a couple weeks ago now. I meant to post about this sooner but was having technical difficulties with my site. Now I am up and running and wanted to share what I made with just my first pickup from the CSA program. Even though this package was a little smaller than what is to come, since it is the beginning of the season, they did make up for that by giving us a dozen free-run eggs and organic honey.
I always like to challenge myself by working with what I have and using up everything in the fridge. In this case I didn’t have much in the fridge and the farmers share was a great excuse to see what I could make from it. I got a beautiful assortment of green lettuce, colourful carrots, fresh strawberries, eggs, honey and garlic scapes. Not sure what garlic scapes are? I didn’t know at first so I gave my mom a quick call 🙂 They are the flower part of a garlic bulb and they usually are out earlier in the season. They are then cut off the garlic to help it grow – so they need to be used up too! They taste like garlic but not as intense and a little sweeter. Sort of like a mixture of a green onion and garlic and can be used anyway you would use either of those.
I used them to make the dressing in this salad, blended it with olive oil, lemon, and garlic scapes, with honey! Then simply roasted my carrots on the side, poached my eggs, drizzled on the dressing et voila! Simple, healthy, nutritious and delicious!
Here’s the recipe, I hope you enjoy 🙂
1 bunch of green lettuce
about 5 carrots
about 10 strawberries
sprig of thyme
1 tbsp of white vinegar (for the poach egg water)
salt and pepper
For the dressing
2 garlic scapes
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp of honey
Heat oven to 475°
For the dressing, in a small blender, blend the garlic scapes, then add the olive oil, honey and lemon juice.
Prepare your produce, rinse and rip apart your lettuce. Cut the strawberries in half and drizzle the carrots with half of the dressing.
Time to poach some eggs! Bring a shallow pot of water to almost a boil, more like an aggressive simmer, then add about a tablespoon of white vinegar to it. This helps keep the egg whites all together.
Gently crack 2 eggs into the water. Be sure to get your timing right by roasting the carrots 30 minutes already before you start your eggs, these won’t take long.
Cook the eggs until they are white all over, about 3-4 minutes, then gently take them out with a slotted spoon. I like to place them on paper towel when I am putting them on a salad to soak up any excess water.
When slicing into the egg they should be perfectly cooked and hard all around, then runny in the middle. This is something that takes practice! One thing I notice about free run eggs verses eggs by the volume in a grocery store is the yellow yolk. Largely produced eggs, with the chickens in their small spaces I don’t even want to think about, have a much paler yolk because they lack the nutrients free run chickens have. This honestly makes an egg so much better and how it should be!
Once everything is ready assemble it all together! I like to toss my dressing on the lettuce well before I put it on the plate, then add the eggs, strawberries, your carrots on the side and the extra garlic scape was purely for decoration :).