This week's CSA includes: 

Carrots, 1 bunch
Pac Choi, 1 bunch
Red Russian Kale, 1 bunch
Butterhead Lettuce, 1 head
Chives, 1 bunch
Dill, 1 pint
Spinach, 1 bag
Asparagus, 1 bunch

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

Letterbox CSA Week 5, May 23, 2019

Shaved Asparagus Salad


This recipe has just the right amount of sugar, so that the rhubarb still maintains its distinct tart flavor, without being too overpowering.


Shaved Asparagus Salad

From She Wears Many Hats


2 pounds thick asparagus
2 ounces thinly shaved Parmesan
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey
2 garlic cloves, grated
Salt and ground black pepper to taste


To make vinaigrette, whisk together lemon juice, apple cider vinegar, olive oil, honey, and grated garlic. Add salt and pepper to taste. Set aside.

Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.” Add asparagus ribbons to a large bowl, add vinaigrette and toss to coat. Serve with thinly shaved Parmesan. Serve right away.

View the original recipe