Four Nights A Week

Clark Farm CSA, how we have missed you!

This was our first week of the Clark Farm Summer CSA (more info on the CSA here); the difference in produce we get from our CSA share and those we find in local food stores is indisputable. This week’s share includes leafy greens (kale, lettuces, arugala), radishes, beets, and carrots, as well as a new one for me: green garlic. Stay tuned.

Because we support and participate in Clark Farm’s CSA we have a commitment to try everything and incorporate the produce from our share into weekly meal planning.

Tonight’s meal reflects the sweltering heat we’ve been living with in our condo. Over the winter, the building’s cooling tower needed replacement which revealed the supply piping needed replacement which then revealed that the heat exchangers needed replacement. Besides being impressed that I have a working knowledge of what those are, it means our condo has had no AC and won’t for some time still while things get fixed. A recent heat wave warmed up our old brick mill building quite nicely and hasn’t quite let go despite a change back to more seasonal temperatures.

So in dealing with the inside of our home where temperatures haven’t gone below 83 degrees, I have had an aversion to turning on our range. So Hetty Lui McKinnon‘s no cook salad was just the thing. That it uses some of the fresh organic kale from our CSA share was a delightful bonus.

Because I have a subscription to the NYTimes Cooking column, I’m able to gift this recipe. Take my advice and download it now for upcoming summer days when the heat of a kitchen makes getting dinner together difficult.

Kale, Couscous and Tofu Salad with Carrot-Ginger Dressing

Hetty Lui McKinnon in the NYTimes

Ingredients for the Couscous and Salad

• Couscous
• Olive oil
• Kale
• Package of baked tofu
• Cilantro

Ingredients for Carrot-Ginger Dressing

• Olive oil
• Carrot
• Rice vinegar
• Shiro (white) miso paste
• Fresh ginger
• Garlic
• sugar