CSA Diary: Week Three

What I Got:

• Spinach
• Escarole
• Green Leaf Lettuce (or Romaine?)
  
• Kale
• Field Greens

How I Used It:

• Spinach: Tossed in a salad with olive oil & red wine vinegar dressing, salty pepitas from Trader Joe's and dill cheddar curd from Blue Jacket Dairy.
• Spinach & Mint: Cooked up a box of Near East's Toasted Pine Nut Couscous, then mixed in half a can of pineapple and a bunch of chopped mint. Cooled to room temperature and served over a bed of spinach. (Thanks, Lynn for the idea!)
• Field Greens: Topped with cajun-seasoned peanuts and blue cheese dressing.
  
• Escarole: Sauteed with olive oil, minced onion and red pepper flakes. Tossed with spaghetti, artichoke hearts, a bit of mushroom broth and Meadow Maid's feta cheese (found at the Worthington Farmer's Market.)
• Kale: TBD