May 29 or June 1 CSA

Share contents:  2 pints of strawberries, 1 bunch of red scallions, 1 bunch green garlic, 1 bunch carrots, 2 heads of lettuce, 1 bunch of kale, 1/2 pound Chinese broccoli.

The strawberries are waning but we have some for you this week!  As it heats up out here the squash is starting to ripen and cucumbers are blooming.  There are a few tomatoes starting to show on the plants and the corn is germinating.  Yeehaw!  Now, though I can’t believe I’m saying it, we could use a little rain.

Broccoli Salad

  1. 1/2 pound of Chinese broccoli cut into bite sized pieces (use stem and leaves too), blanched and cooled.
  2. 4 red scallions sliced in thin circles.
  3. 1/4 cup dried cranberries or cherries or currants.
  4. 1/4 cup sunflower seeds.
  5. 1/2 cup bacon broken into small pieces (optional).
  6. 2 tablespoons cider vinegar or lemon juice.
  7. 1 teaspoon sugar or honey.
  8. 1/2 cup mayonnaise, sour cream or plain yogurt (or a combination of the 3).


    1. Whisk together cider vinegar, sugar, mayonnaise, salt and pepper in a medium bowl. Set aside.

    2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.

    3. Refrigerate for an hour before serving.

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