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Week 16 CSA Farm Shares + Recipes/Mark’s Apple + Bibb Lettuce Salad

10672287_10152963389815935_2872129088790716652_nSuch an amazing share this week!


Meat – Mark has finished rummaging in the freezer. Remember if you hate it, you can swap it, just let me know.

In addition I have: lamb leg, beef tenderloin, pastured turkey, pork fat for lard rendering.

Here is our featured recipe today, from Mark! Mark as you may know, is an accomplished chef, and has gone head to head with some of Richmond’s celebrated chefs onstage in competition at Richmond’s Broad Appetit festival.

applesBibb Lettuce and Apple Salad

  • 1-2 heads bibb lettuce, chopped
  • 1/2 apple, chopped (more or less to taste)
  • couple thin slices red or yellow onion – sliced or diced
  • we also like an assortment of nuts and seeds – walnuts, pecans, pistachios, sunflower seeds, chia, flax or pumpkin seeds.

Assemble the above in a bowl.

Dressing – swir/sprinkle to the top of your salad

  • good quality olive oil – a couple swirls over the bowl
  • Balsamic or red vinegar – we love the Bombolini or Agri berry Razzle Dazzle vinegars – ½ to ¼ swirls around the bowl, depending on level of acidity desired.
  • dried or fresh herb (basic, or thyme or oregano) – sprinkle handful
  • salt and pepper – to taste (we like to use diferent salts like smoked sale, pink salt, sea salt)
  • We also like to add a splash of Farmstead Ferments kraut juice, for the Je ne c’est quoi.

Lightly toss and enjoy.

If you love us, please give us a review on Local Harvest, and on our Facebook page – we are trying to sell our Spring season, and good reviews help tremendously! Thank you so much.


Suzi + Mark Lilly


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