Top | Brooklyn Supper

bitter greens with radish and egg

(post, Elizabeth Stark)

primary-image, l

I am happy to tell you that my abundant CSA anxiety has already set in. It's early this year, but we have more leafy greens, lettuce, and radishes than we know what to do with. We went with Paisley Farm for our share and, 3 weeks in, their food is fantastic. So far, we are thrilled with everything, and trying to eats greens as fast as we can.

As a means to consume all this roughage, I've resorted to very well-dressed salads. I usually prefer my dressing on the light side, but these days I need sogged leaves so I can fit more into our salad bowls. Must. Eat. Salad.

It's a nice time of year for big salads, and the one pictured above was really satisfying. This is hardly a recipe, more like a salad suggestion. Use what you have around the house and at the market. Taste as you go for salt and acid levels.

Continue to Brooklyn Supper for recipe.