On Saturday we picked up our CSA shares, which come from Garden of Eve farm. Each week they considerately
warn inform us ahead of time what we'll be deluged with receiving. This was actually very helpful, as it allowed us to plan ahead and to come to terms with the vast amount of salad we'd be eating all week. Our vegetable share included:
1 head red lettuce
1 head green lettuce
5 garlic scapes
1 bag arugula
1 bag mesclun lettuce
2 baby leeks
1 bunch asparagus
Additionally we signed up for an egg share (1 dozen per week); a fruit share, which included 2 quarts of strawberries and two stalks of rhubarb; and a flower share (I love getting flowers!) made up of sunflowers, snapdragons, rye, and oats.
After picking up the shares we wandered over to the Farmer's Market for rhubarb, cheeses, milk, bread, fish and meat. Then we stopped to say hello to Jessie of Cakespy, who was setting up her craft fair booth nearby, before staggering off home to start some serious greens cleaning and spinning.
And then we had lunch, which was salad. We fled the premises at dinner time to have dinner with Jessie, but we had salad for breakfast and dinner on Sunday and again for dinner Monday. Guess what we're having tonight?
This salad goes out to the current Heart of the Matter event, hosted by Ilva of Lucullian Delights. I'm very happy to be able to say that most of the ingredients were organic and locally grown/raised/produced-- I'm not willing to live without lemons, olives and olive oil, and I indulged myself with the out of season cucumber. Do drop by the HotM blog to look at the many round-ups of delicious healthy food!
Greek Salad with Grilled Lamb
Disclaimer: I know perfectly well that real Greek salad does not ever contain lettuce, but I'm taking liberties here so that I don't have to call this dish Not Greek Salad with Grilled Lamb, and because I have a LOT of salad greens to use, okay? So please do not argue with me. THERE IS A LOT OF GREEN STUFF IN MY CRISPER.
Marinate the lamb:
1/4 cup lemon juice
2 teaspoons olive oil
1 tablespoons dried oregano
3 garlic cloves, minced
1/2 pound boneless lean lamb, cut into thin strips
Whisk together the lemon juice, oil, oregano and garlic, and add the lamb. Let it marinate for at least 6 hours (overnight is even better). Just before serving, grill the lamb strips (we like them rare).
Make the Tzatziki:
1/2 seedless cucumber, grated and water squeezed out
1/2 cup plain Greek-style yogurt
1/2 teaspoon red or white wine vinegar
1 small garlic clove, minced
salt and pepper, to taste
Combine and chill, covered, until serving, the longer the better!
Compose the salad:
1/2 lb romaine or salad greens, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1/2 cup cherry or grape tomatoes, halved
1/2 seedless cucumber, cut into 1/4-inch-thick slices
Kalamata olives, as many as you like
1/2 red onion, thinly sliced
1/4 cup of crumbled feta
2 tablespoons fresh lemon juice
1/4 cup olive oil
Toss together in a bowl and then arrange on a dinner-sized plate, top with the hot grilled lamb and as much tzatziki as you like.