• Feeds

allandale farm csa, week 3 (+ recipes!)

Another week, another trip to the farm to pick up our CSA, and another great recipe using the goodies!!

This was an exciting week – lots of new stuff.

More sugar snap peas!  More kale!  Herbs!  And broccoli!  Can you tell I am excited?!

Garlic Scapes

Green Garlic & Scallions





Mesclun Mix



Sugar Snap Peas


Collard Greens

After everything was washed and put away, I decided to make up a delicious dinner using my CSA goodies!

Wheatberry, Kale & Apple Salad

(recipe adapted from Gena at ChoosingRaw.com)

  • 2 cups sprouted wheatberries
  • 1 cup chopped or shredded carrots
  • 2/3 cup chopped dried apples
  • 1/4 cup toasted walnuts
  • 3 cups chopped kale (CSA)
  • 2 tsp pure maple syrup
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp hemp oil
  • 1 tsp sea salt

Throw everything into a bowl and mix!

I served my wheatberry & kale salad with roasted sugar snap peas.

Roasted Sugar Snap Peas

  • 1 lb fresh sugar snap peas (CSA)
  • 4 scallions, chopped (CSA)
  • 1/4 cup fresh dill, chopped (CSA)

Start off by blanching the peas in boiling water for 1 minute while your oven is preheating to 400°F.

Then, spread the peas out on a cookie sheet.  Brush with olive oil, sprinkle with your chopped scallions, fresh dill and a pinch of sea salt.  Bake at 400° for 10 minutes until warmed and a little browned on the bottoms.


This was a great meal.  Both the salad and peas were a bit sweet, but not overpowering.

The best part?  Leftovers for lunch today!