Wednesday, July 15, 2009

CSA Week 4: Lettuce Corn Salad with Pancetta

Well, this week certainly flew by! It's already Wednesday and I realized I'd better write up this week's farm haul before Thursday's upon us and we get a whole new batch of goodies.

Unfortunately, I didn't get to do much interesting cooking. In fact, I only made real dinners Thursday night and Friday night, neither of which got photographed. The tastier dish using farm ingredients was by far the simple salad I made Thursday night, so that's the rough recipe that will follow, but, really--sorry for not offering something more groundbreaking. I'll have to make it up to you next week.

Anyway, on to the CSA! Our vegetables were: 1 lettuce, 2 spring red onions, 1 bulb fennel, 1 napa cabbage, 1 bok choi and greens (kale and swiss chard). Also, our fruit share finally got started, so we also got a small container of black currants and one of cherries.

Lettuce Corn Salad with Pancetta
Remove leaves from lettuce and wash and dry well. Place corn in a small pot covered with about 1/4 inch water and simmer 4-8 minutes, depending on how fresh corn is. Drain and reserve. Fry up pancetta in a pan over medium heat until crispy. Mix lettuce, corn, pancetta and green onions in a large salad bowl.
Combine all other ingredients in a small jar to make the dressing. Shake well and pour over salad. Toss and serve immediately.
Links to other lettuce noshes:
A final note: welcome to any fellow CSA members! So glad you've stopped by and please feel free to leave comments about what you've been making with all our goodies.

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