Yesterday was our first CSA pick up. And for being early in the season, I think we got a hella good share this first week. We got a large head of leaf lettuce, some mixed salad greens (as a substitute for something that was out of stock), radishes, cilantro, and basil:
So for dinner last night we had salad, an obvious choice for using up most of the share and which would generate leftovers so that lunch would be taken care of for the rest of the week. I chopped up both the head of lettuce and the mix, chopped up the radishes, added a few leaves of chopped basil, then I added from my own garden some dill, Johnny jump-ups, chive flowers, and bachelor buttons. And of course I boiled some eggs. I also scored a locally produced turnip, which was delicious–and this is coming from a gal who isn’t fond of turnips (but it didn’t have a strong turnip-y flavor, it was sweet!). I thought it turned out beautifully, too.
Hubby thinks it weird to eat flowers. Most people don’t know that many flowers commonly found in your garden are edible. I told him there’s nothing wrong with eating flowers; it’s not an abnormal thing to do, it’s just not mainstream (to which he replied, “Which means it’s abnormal!”). More people would eat flowers, I think, if more people knew that it is okay to do so AND they knew which flowers were edible. Some flowers are, in fact, toxic. But there are plenty of resources out there showing which flowers are edible. Maybe, if given enough boost, it would become more mainstream. Maybe even trendy, like how kale took over the world last year. In fact, I’m thinking more and more when I become a real farmer, I might develop a salad mix with greens and herbs and flowers like this one.
Finally, to top off the salad, I used a homemade ranch dressing. I made the ranch dressing last weekend, and if you like the commercially available buttermilk ranch dressing but you don’t want any MSG or other unpronounceable ingredients, then this dressing will suit your needs just fine. It tastes remarkably like the real deal, but with less salt and only natural ingredients. This recipe is for the dry mix like you find in the packets, so you can use it to make salad dressing or veggie dip. Enjoy!
Homemade Ranch Dressing Mix (recipe modified from Brown-Eyed Baker):
1 cup dried buttermilk powder (like Bob’s Red Mill)
2 tablespoons dried parsley
2 teaspoons dried dill
2 ½ teaspoons garlic powder
2 ½ teaspoons salt
2 teaspoons onion powder
2 teaspoons minced onion
1 teaspoon granulated sugar
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
Place the parsley, dill, and onion powder in a mortar and pestle or food processor and grind them into a fine powder. Add the contents of the mortar and pestle to a medium bowl and add the remaining ingredients. Whisk the ingredients together to distribute everything evenly.
The mix will store in the refrigerator for a few months or in the freezer for several months.
To make a veggie dip: stir 3 tablespoons of the mix into 2 cups of sour cream or Greek yogurt.
To make salad dressing: stir 3 tablespoons of the mix into 1 cup mayonnaise and ¾ cup buttermilk. If you want your dressing thinner, add up to ¼ additional cup of buttermilk.