If you follow me on facebook then you saw my post last week about getting our first CSA (community supported agriculture) delivery for the year! It seems like SO many people I know have been getting CSA shares for years and I kept wanting to jump on the bandwagon but never got my act together in time to sign up early in the season. That plus I have been planting my own garden for a few years now (but not this year since we will be moving!). This year I was on top of things and found RJR 100 Acre Farm, a pesticide free farm very close to my office. I rounded up a few coworkers and we each put in an order. The idea is, that we pay up front for our ‘shares’ in the farm and every week during the growing season we get farm fresh produce as the return on our investment!!
Our Week 1 share included spinach, kale, rhubarb, broccoli, strawberries and chive blossom vinegar.
As a theme for this summer I thought I would share each week what I made with our goods! No recipes were needed for the strawberries, those were devoured as is. The spinach has been making it’s way into my daily smoothies and the broccoli is going into tonight’s stir fry (so I’m sure you’ll see it pop up in the Week 2 recap next week 😉 ). Here are links to some of the recipes I tried out last week.
Rhubarb muffins (gluten-free/vegan) – http://www.nourishingmeals.com/2009/05/gluten-free-vegan-rhubarb-muffins.html
Chive vinaigrette – http://growagoodlife.com/chive-vinaigrette-recipe/
And now for my favourite recipe. I’ve been making this for a while now and haven’t been able to get a decent picture of it until now (and it’s just barely meeting the ‘decent’ rating but it will have to do!). This super quick salmon curry has been a favourite around here for a couple months now. I am not a salmon fan. I just can’t get past the fishy taste. Plus, I will only purchase wile-caught Pacific salmon (all the Atlantic salmon available fresh around here is farmed) and let’s be honest, frozen fish is pretty low on the palatable scale of things. I discovered this recipe on The Detoxinista blog (you MUST check out her site!) and not only can I tolerate it….but I love it!
- 1 tablespoon coconut oil
- 1 large leek, thinly sliced (or onion if that's what you have on hand)
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 can full-fat coconut milk
- ½ cup water
- 1 Tbsp Patak's or other curry paste (original recipe calls for 2 tsp curry powder)
- 1 Tbsp liquid aminos
- 1 (5 oz.) bag mixed greens (baby kale, spinach, and chard) *I used ½ bunch of chopped kale from my CSA share
- 1 pound wild salmon, cut into cubes
- Cooked rice or quinoa for serving.
- In a large pot, melt the coconut oil over medium heat and sauté the leek, garlic, and ginger until tender, about 5 minutes. Add in the coconut milk, water, curry, and liquid aminos, and bring the mixture to a boil, stirring well to break up any clumps.
- Reduce the heat to medium, and add in the salmon and greens. Simmer until the salmon is cooked-through and the greens are wilted, about 5 minutes. Serve immediately, over cooked quinoa or rice!