As much as I love the East coast and my Jersey roots there are a few things in California that I would find very, very, very hard to leave behind… the weather (obviously!), the year-round outdoor activities (especially the hiking!), and of course the Farmers markets (aka the availability of amazing, seasonal, top-notch ingredients).
But since having Katie and Jachs, I have found it much harder to peruse the farmers markets like I once did. Rather, I often find myself b-lining it straight to my favorite vendors and buying the same old produce week after week… until now… because I finally decided to join a local CSA (and I am absolutely giddy about it!).
For those of you not familiar with CSA’s it stands for Community Supported Agriculture and basically it’s like buying a ‘produce subscription’ to a local (or several local) farms.
I joined a CSA here in CA called Abundant Harvest (based on a dear friends recommendation) and here’s how easy it was:
- I went to the website and subscribed to be a member. I paid a one-time only $30 fee for the reusable crate that my produce will be packed in.
- I chose the size of the produce box I wanted (small or large) . I opted for the small box, figuring if I needed more I could always upgrade! The small box costs $21.80 per week and is automatically charged to my credit card.
- I Chose a few additional items from a list of ‘add-ons’ my CSA offers (these are ingredients that are not in the box). I tagged on some raw milk for Katie, pastured eggs, heirloom avocados that have edible skin (can’t wait to try them!), a 5lb bag of oranges to make fresh oj with and a few herbs.
- And the final (and most exciting step) was going to pick up my produce on delivery day. It was so exciting… the idea of picking up a box of local, seasonal produce and not knowing what was going to be inside was better than Christmas morning!
My box was stuffed with fruits and veggies including; Persimmons, Pomegranates, Red Leaf Lettuce, Green Beans, Kale, Fresh Mint, Kabocha Squash, Bell Pepper, Zucchini, & Patty Pan Squash. I just loved the surprise of opening the box and discovering all that was inside!
I now have a kitchen full of local, seasonal ingredients that will inspire me to get creative in the kitchen again! And this salad was the first thing I came up with. You see, when you have a box full of fall produce with 80 degree weather, moving in the direction of a Fall salad is an easy decision to make.
The measurements I give in the recipe are ‘guestimates’ so feel free to adjust things a bit to your liking!
Oh and if anyone is interested in finding a CSA for themselves, you can pop over to LocalHarvest.org to help locate one in your area!
Persimmons Pomegranate Salad with Butter Lettuce and Arugula
- 2 handfuls of arugula
- 2 handfuls of Butter lettuce
- 1 tbsp olive oil
- 2 tbsp balsamic or red wine vinegar
- 1 persimmons cut into half moons
- 1/2 pomegranate seeded
- 1 ounce feta cheese crumbled
- 2 tbsp pumpkin seeds
- Salt and pepper to taste
- Place Arugula and Butter lettuce in a large bowl and toss with olive oil and vinegar. Season with some salt and pepper and divide lettuce among two large plates.
- Evenly divide persimmons, pomegranate, feta cheese, and pumpkin seeds on top of each salad. Sit back and enjoy!!
- Serves 2.