CSA Box Strategies + a Farmhouse Salad Recipe

This Farmhouse Salad is a vibrant celebration of seasonal produce, bursting with crisp textures and fresh flavors that sing of summer. Each bite combines the earthy crunch of root vegetables, the juicy sweetness of ripe tomatoes, and the creamy richness of avocado. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it an ideal way to make the most of your CSA box. The tangy vinaigrette ties it all together, adding a zesty brightness that elevates every ingredient.

Not only is this salad a feast for the senses, but it’s also a smart strategy for using up those farm-fresh finds. The mix of hearty greens and colorful veggies ensures a satisfying meal that’s as nourishing as it is delicious. Whether you’re a CSA veteran or new to the farm-to-table lifestyle, this recipe is a simple, flavorful way to enjoy the best of the season. It’s a dish that feels both rustic and refined, perfect for sharing or savoring solo.

Fresh & Flavorful Ingredients

• 6 small or 3 large carrots (thinly sliced, preferably with a mandolin)
• 6 radishes (thinly sliced, preferably with a mandolin)
• ¼ cup quick pickled onions (see recipe below for preparation)
• 2 tablespoons fresh lemon juice (adjust to taste)
• 1 teaspoon fresh orange zest (for a bright, citrusy note)
• Extra-virgin olive oil (for drizzling, adjust to taste)
• 1 bunch Bibb, butterhead, or gem lettuce (washed, dried, and torn into bite-sized pieces)
• 1 tablespoon pine nuts (toasted if desired, for added crunch)
• 1 tablespoon hulled sunflower seeds (for a nutty texture)
• 2 tablespoons crumbled feta cheese (optional, for a creamy tang)
• Sea salt and freshly ground black pepper (to taste)

Simple & Satisfying Steps

1. Prepare the vegetables: Thinly slice the carrots and radishes using a mandolin for paper-thin slices. Place them in a large bowl.
2. Add flavor: To the bowl, add the quick pickled onions, lemon juice, orange zest, a drizzle of olive oil, and a few generous pinches of salt and pepper. Mix well and let sit for 10 minutes to marinate.
3. Prepare the lettuce: Tear the larger pieces of Bibb lettuce into bite-sized (but not too small) pieces. Add them to the bowl with the marinated vegetables.
4. Toss and season: Gently toss everything to coat the lettuce with the dressing. Taste and adjust seasoning with more salt and pepper, if desired.
5. Plate and garnish: Transfer the salad to a platter. Top with pine nuts, sunflower seeds, crumbled feta cheese (if using), and another drizzle of olive oil.
6. Serve immediately: Enjoy this fresh and vibrant salad right away for the best flavor and texture!

Time-Saving Tips for a Quick Farmhouse Salad

To save time, prep your carrots and radishes in advance using a mandolin or food processor with a slicing attachment. Store them in an airtight container in the fridge for up to 2 days. You can also make the quick pickled onions ahead of time—they’ll keep in the fridge for up to a week. If you’re in a rush, skip toasting the pine nuts or use pre-toasted seeds for added crunch.

Recipe Variations to Mix It Up

Swap out the Bibb lettuce for spinach, arugula, or mixed greens for a different flavor profile. If you’re not a fan of feta, try goat cheese or omit it entirely for a dairy-free option. For a nut-free version, replace the pine nuts with roasted chickpeas or pumpkin seeds. Add fresh herbs like dill or parsley for an extra burst of flavor.

Serving Suggestions for a Complete Meal

This salad pairs beautifully with grilled chicken, roasted salmon, or a crusty loaf of bread for a heartier meal. Serve it alongside a bowl of soup or a grain like quinoa or farro for a balanced lunch or dinner. For a picnic or potluck, pack the dressing separately and toss just before serving to keep the greens crisp.

Equipment Guidance for Perfect Slices

A mandolin is a game-changer for getting those paper-thin carrot and radish slices, but use the guard to protect your fingers. If you don’t have a mandolin, a sharp chef’s knife and a steady hand will do the trick. A microplane or fine grater works best for zesting the orange without getting the bitter pith.

Storage and Reheating Tips

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the nuts and seeds separate to maintain their crunch. Avoid reheating, as the greens will wilt—instead, enjoy it cold straight from the fridge.

CSA Box Strategies + a Farmhouse Salad

Amy

This Farmhouse Salad is a vibrant celebration of seasonal produce, bursting with crisp textures and fresh flavors that sing of summer. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it an ideal way to make the most of your CSA box.

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Servings 0

Ingredients

  

• 6 small or 3 large carrots
• 6 radishes
• ¼ cup quick pickled onions* see below
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh orange zest
• Extra-virgin olive oil, for drizzling
• 1 bunch Bibb, butterhead, or gem lettuce, washed & dried well
• 1 tablespoon pine nuts, toasted if desired
• 1 tablespoon hulled sunflower seeds
• 2 tablespoons crumbled feta cheese, optional
• Sea salt and freshly ground black pepper

Instructions

 

• Thinly slice the carrots and radishes. I like to use a mandolin to get paper thin slices. Place them in a large bowl with the pickled onions, lemon juice, orange zest, a drizzle of olive oil and a few generous pinches of salt and pepper. Mix and let sit for 10 minutes.
• Tear the larger pieces of the Bibb lettuce into bite size (but not too small) pieces. Add to the bowl with the radishes and carrots and toss to coat. Season to taste with more salt and pepper, if desired.
• Transfer to a platter and top with the pine nuts, sunflower seeds, feta cheese and another drizzle of olive oil, as desired. Serve immediately.

Keyword CSA recipes, farmhouse salad, fresh ingredients, meal planning, seasonal produce

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