Eating the Thinnings

June 20, 2017

If you are eating what the garden produces or

 comes in the community supported agriculture (CSA) share box or

 is purchased at a farm stand,

 you are not only eating real food,

 but you are eating local!

Ah, so much fresher, do you agree?


There are those times when necessity IS the mother of invention -

 when the garden is producing asparagus by the pound

 or when salad greens are adding up by the bagful in the fridge!


One recent time involved the thinning of pea plants that had come in too thickly to be grown for the season that way. They would have become spindly and not produced so well. And with dry weather, all competing for the same water, some would have died.


It did seem a shame to throw those plants to the chickens...and with the strawberries just starting, here's a great recipe adaption of the traditional Spinach and Strawberry Salad -


Spring Salad

(makes about 1 1/2 quarts)

1 quart freshly picked small pea plants

(or any other salad greens)

1 pint strawberries, sliced

1/2 cup green onions, chopped or sliced



Cut or chop the greens into a 2-quart bowl. Arrange sliced strawberries on top in a layer with green onions in the middle. The onions are not really part of the original recipe but what onion-lover in the spring can resist the wonderful taste of green onion?


For the dressing, a light vinaigrette works well. We use one of our own making from the fruit syrups! This one is apple strawberry, using crab apple syrup. You can purchase this syrup at Ludlow Farmers' Market or by contacting us.


Apple Strawberry Dressing

(makes 3/4-1 1/3 cups)

1/4 cup crab apple fruit syrup

1/4 cup strawberry puree

1/3 cup apple cider vinegar

1/4-1/2 cup salad oil (optional)


Mix the syrup and puree together with a whisk, then whisk in the vinegar. Add oil if desired, shake well before serving. Note: This recipe will make more than used for one salad.


This made a very nice salad, the pea greens staying much crispier than many lettuces. Try it and Enjoy!

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