Salad for The Season

Posted on July 10, 2014  /   Posted in Cheryl Dishes

In our King Hill Farm CSA box this week there was a delicious abundance of vegetables; lettuce, salad mix, carrots, salad turnips, kale, chard, broccoli, summer squash, arugula and strawberries! For those not familiar with a CSA or Community Supported Agriculture, the concept originated in Japan in the 1960’s, where Mothers, concerned about a safe and healthy food supply for their children, contracted with local farmers to grow vegetables for them. They would pay the farmers at the beginning of the season, and each week, would receive a “share” of the harvest.

In 1984, Jill Agnew of Willow Pond Farm in Sebattus brought this marketing concept to Maine. Today there are over 6500 Maine families supporting Maine farms and producers, and enjoying their “share” of Maine food. We have been CSA members of King Hill Farm since Jo Barrett and Dennis King were tilling the soil, and are so grateful that the next generation, Amanda Provencher and Paul Schultz, now offer both a winter and summer veggie CSA, meats and winter storage roots.

Amanda includes a newsletter in our box every week with notes about happenings on the farm, and recipe ideas. The recipe for Strawberry and Arugula Salad is her suggestion. I must confess that I have never been much of a fan of arugula, the bitterish, aromatic salad green with a peppery, mustard flavor. Italians love this green; using it in salads, stir-fries and soups.

But since Amanda noted the lovely combination of sweet from the strawberries and peppery from the greens, I had to give it a try. My additions were some chopped asparagus and the few sugar snap peas from our garden, and a blue cheese smoked by Grindstone Neck. When dressed with a maple mustard marinade, this salad is a rock star! Easy to prepare, delicious to eat, low in calories, and highly nutritious, I’ll never say no to arugula (and strawberries) again.

Strawberry & Arugula Salad

Cheryl Wixson
The sweetness of strawberries matches with the bitterness of arugula, although any assertive green will work. Try with this luscious salad with handcrafted local feta, or goat cheese.
Servings 4 people

Ingredients
  

  • 2 cups strawberries hulled
  • 4 cups arugula may use salad green of your choice
  • 2 ounces crumbled smoked blue cheese
  • 1 cup chopped fresh asparagus or sugar snap peas
  • 4 tablespoons Downeaster Maple Mustard Marinade

Instructions
 

  • To prepare the salad: Add the arugula, asparagus and crumbled smoked blue cheese to a bowl. Slice the strawberries and add to the bowl. Toss with the Downeaster: Maple Mustard Marinade and serve.

Notes

Nutritional analysis per serving: 118 calories, 5 grams protein, 13 grams carbohydrates, 6 grams fat, (0 grams trans fat), 232 mg. sodium, 2.5 grams fib

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