Cooking away the CSA, week 27: Salads for the whole family (including the kiddo)
My kid really does eat amazingly well for a pre-K child. I’ve discussed many times that he does a pretty good job, even if he’s just like any other kid in that he’d take cookies over carrots any time.
That said, if there’s one thing I’ve barely ever gotten him to try, it’s salad.
I’m sure most parents have this problem. In fact, I’m pretty sure if I had a salad before age 13, it was probably just iceberg lettuce drowning in Dorothy Lynch. Totally healthy, of course.
So, I’m not one to expect a 4-year-old to eat salad. Even mine, who, like I said, does a really good job of eating his fruits and vegetables.
Therefore, I was quite surprised when the kiddo wanted to make salad as part of his dinner this week, we were all for it. His version of salad? Sliced CSA cucumbers, carrots and celery. Not a single leafy green in sight, but I’ll take it. His quote, while making sure I tried it: “Don’t put dressing on it, Mommy, it’s delicious.” And it was.
Meanwhile, we made our own Mommy/Daddy salad using more goodies we got from Rolling Prairie last week: Roasted sweet potatoes over CSA salad greens, topped with CSA roasted peppers, garlic olive oil and a bit of Landeria goat cheese.
What’d we get this week? Butternut squash, salad greens, new potatoes, sweet potatoes, radishes and bell peppers
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