Late spring, with the blessing of all the rain we’ve had, offers some of the first harvests of the season. Asparagus, radish, and crisp, mild Hakurei turnips are showing up in CSA shares and at our farmers’ markets. Why not try this springtime salad recipe – the recipe and the vegetables are local, and delicious!
Today’s recipe comes from the Cooks’ Circle Cookbook from Boulder County Public Health. The Cook’s Circle was an initiative to share learning through a meeting group format centered around integrating more local produce into menus, learning new ways to prepare healthy foods, and encouraging children to eat more fruits and vegetables. Cooks met quarterly to discuss ideas, recipes, challenges and successes. This e-book is full of seasonal, local recipes from some of our favorite people who participated in the Cooks Circle – including a crisp, springtime recipe from Kena and Mark Guttridge of Ollin Farms. The Guttridges and Ollin Farms continue to grow both food AND community in Boulder County!
OLLIN FARMS SPRINGTIME ORZO SALAD
Yield: 8 (1/2 cup) portions. CACFP creditable serving size*: Each serving provides 1/4 cup vegetable and 1/4 cup equivalent grains. Serve with milk, meat/meat alternate and fruit for a creditable lunch.
1 cup dry orzo
3/4 cup radish, sliced thin
3/4 cup hakurei turnip, sliced thin
½ cup asparagus, steamed and roughly chopped
1 tablespoon olive oil
¼ cup dill, chopped
salt and pepper to taste
1. Cook orzo according to package directions.
2. Separately, combine radish, turnips, olive oil, asparagus and dill in a medium bowl.
3. Stir in cooked orzo, add salt and pepper to taste.
4. Serve immediately at room temperature or refrigerate and serve cold.
This recipe was created by Kena and Mark Guttridge of Ollin Farms.
*CACFP Creditable Serving Size refers to USDA Child and Adult Food Program reimbursement qualification: this recipe qualifies.