The wait is over for beautiful, packed-to-the-brim baskets from Bloomsbury Farms to fill my kitchen countertops. It’s officially CSA season. Wrangling the kale, putting away the radishes, and finding new recipes for the week—yes, CSA season is here!
CSA stands for Community Supported Agriculture. It’s a great way to commit to eating healthy and supporting local. In Tennessee, CSA season typically runs from May-October, a peak growing season for this area of the country.
I fell in love with Bloomsbury a few years ago because of their variety of produce and gorgeously packed baskets. It's a real treat to join in. Plus this year I’m teaming up with 2 other Nashville food bloggers to share bi-weekly recipes that use the produce contained in the baskets. I’m happy to debut the first Bloomsbury Farm CSA Recipe: Strawberry Asparagus Medley… It’s a crowd pleaser and easy to make.
1 cup buckwheat groats
2 cups vegetable stock
1 tbs honey
1 bunch of asparagus
1 small radicchio, thinly sliced
1/2 dandelion leaves, chopped
1 quart strawberries, diced
2 slices Jewish rye bread
2 tbs extra virgin olive oil
1 lemon, juiced
Parmesan-reggiano cheese, shaved
Salt & pepper
METHOD: Prepare buckwheat according to package using vegetable stock for extra flavor.
Drizzle asparagus spears and rye bread with olive oil. Grill asparagus until cooked and slightly charred. Grill or broil rye bread until toasted. Set aside to cool.
Toss radicchio, strawberries and dandelion leaves with olive oil, honey, and lemon juice. Gently fold into buckwheat groats and asparagus. Top with rye bread broken into small pieces and parmesan-reggiano. Add salt & pepper and more lemon juice to taste.