This week we're happy to feature a guest blog post from Cardo's intern Kari! It's such a special treat to get ideas on how to cook and eat your Cardo's veggies from one of the people working hard to grow and harvest the food on our tables! I hope you enjoy Kari's recipe!
Grapefruit & Pistachio Salad w/ Creamy Avocado Dressing
from Kari Meyercord-Westerman
One of the joys of working harvest day at Cardo’s Farm Project is dreaming
up what to do with the vegetables of our labor while cutting, plucking, and pulling at
the fields. We interns chat the morning away talking about this or that, but the
conversation inevitably turns to food and cooking. This is certainly because each
row of food holds new culinary inspiration, but also because let’s face it, farming is
hard work and creates hefty appetites. Cutting, plucking, and pulling require a
significant amount of squatting, bending, and tugging.
Harvest day would not be the same without what Amanda officially dubbed
“Snack Time.” About halfway through the day we convene under the oak trees or on
the porch for crackers, cheese, peanut butter, oranges, apples, and my own added
staple: grapefruit. Not everyone holds this bittersweet and juicy citrus to the same
esteem, but it has become something I eagerly look forward to while we are out in
the fields. This salad is a salute to the spring 2015 bounties of harvest at Cardo’s
Farm Project, all made possible by Snack Time.
2-4 handfuls mixed lettuce
1 grapefruit, cut into bite-size pieces
1-2 handfuls sunnies, or other micro-green
1/2 cup shelled, roasted pistachios
1 ripe avocado
1 handful fresh cilantro
2 Tbsps good olive oil
1 Tbsp plain almond or soy milk (optional)
Juice from half a lemon, to taste (about ½-1 Tbsp)
Salt and Pepper, to taste
- Build your salad: Lettuce, sunnies, grapefruit pieces, pistachios
- Make your dressing: Combine avocado, cilantro, oil, almond milk, lemon juice, salt and pepper in blender and mix until creamy and smooth. Add more oil or milk if too thick.
- Dress salad.