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
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 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!!
Calories: 239; Total Fat: 13.3g; Saturated Fat: 2.8g; Cholesterol: 5mg; Carbohydrate: 28.5g; Dietary Fiber: 5.8g; Sugars: 18.4g; Protein: 6.8g