Some closing thoughts…

Hello All,
What an amazing season of produce and hands on learning!  I was in absolute glee over this years share.  Thank you to Groundswell and their hard working staff for making it happen. Hats off to you! 

This 2013 Groundswell CSA blog page was my first opportunity to blog, and I have to say, wow….what a learning curve! I had taken an oath to myself promising to take all my own photos  and to not use any old standby recipes, but to try all new dishes.  I really wanted to push myself out of my comfort zone, although a few old favorites still made their way on to the page. Thank you for coming along for the ride!  I hope you found a few new favorites for your recipe book, along the way.
 To close out the year, I have included two new recipes that I have just lobbed on to and hope you will give them a run too! 

Cheers and best wishes to you!


Grated Carrot Salad with Dates and Nuts
serves 3 as a side dish

2 Tbs lemon juice
3 Tbs olive oil
1 tsp paprika
1 tsp honey
1/2 tsp salt

1 tsp cumin seeds
3-4 medium size carrots, grated in food processor
1/4+ cup pitted dates, chopped
1/3 cup shelled pistachios, walnuts or almonds, chopped
1 Tbs shredded mint

  • Using a dry skillet on low heat, toast the cumin seeds until fragrant, about 5-8 minutes. Turn off the heat and remove the seeds to a bowl.
  • Whisk together the dressing ingredients, add the cumin seeds and set aside.
  • Mix the carrots, dates, pistachios and mint together in a bowl. Pour on the dressing and toss till fully coated.


Cranberry/Cilantro Salsa
serves 4 as an appetizer

1 (12 oz.) bag of frozen cranberries
1 bunch of cilantro
2 scallions, thinly sliced
pinch of salt
1 jalapeno pepper, seeded, and finely chopped
2 limes, juiced
1/4 cup maple syrup

corn tortillas and sour cream for serving

  • Place all ingredients into a food processor and just pulse a few times until the berries are cut up to your liking.  Enjoy!  (I am sure not as much sour cream is needed as shown in my photo, but it is soooo tasty! Really balances the acidity of the berries.)
  • I made this numerous times over the last two weeks and noticed that if you over pulse, it goes from a salsa to a puree, which I didn’t enjoy.   Although,…the puree would be fabulous with leftover turkey for sandwiches, (think Thanksgiving!).
This entry was posted in Preserving!. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s