{"id":713,"date":"2013-09-18T12:57:00","date_gmt":"2013-09-18T16:57:00","guid":{"rendered":"http:\/\/wfrs.itmwpb.com\/2013\/09\/18\/super-salad\/"},"modified":"2018-09-19T12:04:32","modified_gmt":"2018-09-19T17:04:32","slug":"super-salad","status":"publish","type":"post","link":"https:\/\/www.midwestfarmreport.com\/2013\/09\/18\/super-salad\/","title":{"rendered":"Super Salad"},"content":{"rendered":"
I’ve been fairly busy over the past couple of weeks – so I’ve shared our CSA with other staff in the building – which I think is one of the hidden benefits on this project.<\/span><\/span><\/p>\n Kathy at JenEhr was teasing me though that we’ve fallen a bit behind on keeping you up to date on how we’re using all the fresh goodies from the farm – so here’s how the Farm Babe used this weeks bundle.<\/span><\/span><\/p>\n Things that didn’t last long this time included:\u00a0 heirloom tomatoes; green beans and cauliflower.\u00a0 I didn’t have as much time as I wanted to properly use my cauliflower – so that’s been blanched and stored in the freezer for safe, fresh keeping.<\/p>\n Since my next pick-up is approaching, I wanted to capitalize on the fresh greens and some of the remaining CSA chicken that we grilled the other day.\u00a0 SO – quick wash of my greens,<\/p>\n <\/p>\n <\/p>\n Snag some of the fresh onions from JenEhr – and than some remnants of the grilled bird (beer can grilled if you’re really curious).\u00a0 Add a little Wisconsin shredded cheese – a little salt\/pepper – and we’re good to go!<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n That’s the cool part about this project – doing things you might not have done otherwise.
\nTil next time – Jahnke!<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"