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Last week was week number 2 for our CSA (community shared agriculture) from Local Motive Farms and it came chock full of delicious goodness

  • Strawberries
  • Salad Mix (a rainbow of crisp greens)
  • Scallions (AKA green onions)
  • Dried Tomatoes
  • Cilantro
  • Storage Onion
  • Summer Turnips (Hakurei, Purple Top, and Scarlet Queen)

The strawberries were to die for and didn’t last long in our house (and by didn’t last long we mean they lasted approximately 3.2 minutes). We have the option of swapping items out when there is something in our share that we more than likely won’t use and for this particular week we swapped out the cilantro. We opted to grab an extra bunch of turnips and see what we could come up with.

Summer is finally upon us so wanting to spend hours cooking in the hot kitchen is less than desirable (unless of course you’re making desserts!) so we are using our CSA goodness to make some pretty amazing salads as you’ll find below. There won’t be any back links to original recipes because we pretty much just took some veggies, cut them up and used lime to enhance the flavor of the vegetables. No extra dressing required.

The Rhubarb Strawberry mini pies were inspired by one of our favorite paleo food bloggers: PaleOMG and the only recipe change we made was we added raw cane sugar to the topping to sweeten it up (the rhubarb was pretty tart) and we used a mix nut combo for the crust (cause walnut bits are freaking expensive right now!)


Avocado Cucumber Salad with Lime


  • 1 Avocado (keep the shell for decorative use)
  • Handful of Grape/Cherry Tomatoes, quartered or halved
  • 1/4 Sweet Onion (Red would also work well), sliced or chopped
  • 1/2 Cucumber or 2 mini, chunked
  • 1 Lime

Cut avocado in half and remove the pit. You can either scoop out the halved avocado and cut it into bite size pieces or if your like us (read: don’t like to make more of a mess than necessary), you can cut the avocado into pieces right in the shell and then scoop into bowl.

Remember to keep the shell so that you can use it as a decorative dish (read: less mess to clean up!). Gently scoop both halves into bowl. Cut, chop, chunk onion, cucumber and tomatoes and mix. Be gentle so that you don’t squish the avocado.

Squeeze lime juice over the mixture and scoop back into avocado shells. If your lime is a little hard (as most limes are) here’s a little tip: Before you cut it open, roll it around on the counter while pushing down to loosen up the pulp.

Carrot Cucumber Turnip Slaw with Lime


  • 3 Medium Carrots, Peeled then Peeled again
  • Handful of Summer Turnips (they look like radishes), sliced into thin strips
  • 1/2 large Cucumber or 2 mini Cucumbers, sliced into thin strips
  • Lime juice
  • Scallions for garnish.

Here’s where you get to put your knife skills to work. The carrots we just peeled the outer layer of skin off then continued to peel so that we got nice thin slices without having that “carrot salad” cut to it. Makes it that much more fancy and looks like you know what you’re doing in the kitchen!

The turnips / cucumber we sliced using a hand held mandolin then went one step further and sliced them into strips.

Squeeze fresh lime over veggies and mix it all together!

We served it on a bed of local greens which added to the kapow-ness (yes we did just use that word) of the slaw and garnished with scallions. This would be good served over a few slices of tomatoes (so fancy) or just in a bowl on it’s own…

Strawberry Rhubarb Mini Pies

Ingredients (The Crust):

  • 1 C. nuts (we used walnut, cashew, macadamia)
  • 2/3 C. unsweetened shredded coconut
  • 1 Tbsp raw honey
  • 1 Tbsp coconut oil
  • 1 Tsp vanilla extract
  • 1 egg white, whisked
  • pinch of salt

Ingredients (The Filling)

  • 2 large stalks of rhubarb, ends removed, diced
  • 15 strawberries diced
  • 1 Tbsp raw honey
  • 1/4 C Raw Cane Sugar (optional)
  • 1 Tbsp coconut oil
  • 1 Tsp vanilla extract
  • 1 egg white, whisked
Preheat oven to 375F.


(we forgot to get a player picture with the coconut but you’ll see it in a bit)

In a glass baking dish, mix rhubarb, strawberries, 1 Tbsp honey, 1 Tbsp coconut oil and 1 Tsp vanilla. Coat fruit well then pop into oven for about 20 – 25 minutes.

The rhubarb will get soft and everything will become almost jam like when you stir together (break up rhubarb with fork if needed). It was after everything cooked together that we discovered the topping to be too tart for our liking and added the 1/4 C of raw cane sugar. This is purely optional since you might like it more tart or even more sweet than we do.

While the fruit baking get to working on that delicious nutty crust!

In food processor, pulse nuts until they break down into very small pieces (the nuts will start to cling to the side). Add the rest of the crust ingredients (including egg white) and continue to pulse until you get almost a dough like consistency.


Side note: The crust was amazingly good. So much so we think it would make an excellent snack option as well. Either mixed without the coconut and rolled into balls then coated with shredded coconut or just all mixed together as is and made into little bite size balls.

Once everything is all mixed together, press 1 Tbsp of mixture into lined cupcake /muffin tin. The original recipe said it would make 10 and it did but after everything was said and done we think we could have easily made 12-14. The mixture will be very sticky so have bowl of warm water for fingertips to help press mixture into tin.

When rhubarb is cooked thoroughly remove from oven and break up the fruit until you get a jam like consistency (this is where you would add the sugar if needed). Remember it’s freaking HOT so be careful if you are tasting for tartness. Pour mixture into another bowl and let cool for a few minutes (2 – 3 ish). Add whisked egg white and mix well.

Spoon filling into each muffin tin evenly (this is where we realized we could have made 12 – 14) but not over full as the mixture will boil up a little as it continues to cook. Pop back into oven for another 25 – 30 minutes.

Remove from oven and allow to cool thoroughly.

These turned out pretty freaking amazing. There is a lot of things you can do with them once they are cooked. Melt a little dark chocolate or add a little coconut milk topping. Add pineapple chunks or a little frozen banana paleo ice cream for delicious “pie ala mode”…However you eat them they are going to be good!

This week’s CSA is full of veggies and something neither of us have tried before: Garlic Scapes which we both found very good (think scallion but with garlic taste). We experimented with a carrot ginger dressing and it turned out pretty amazing! We can’t wait to make yummy salads this week!

~ Now that’s good eatin’ folks!