Empress Green Salad CSA – Weeks 2 & 3

Totally forgot to take a pic of the Week 2 haul. I’m a week into this new feature, and I *already* dropped the ball. Oops!

The Backstory

Not content to only have a monthly meat subscription, we joined the summer salad CSA from Empress Green in Staten Island. Empress Green is really something cool – it’s the first commercial farm grown within a residential development in NYC (it’s located in the space between two buildings in the Urby complex in Staten Island’s Stapleton neighborhood) and the farmers, Zaro and Asher, are committed to building something great for the community while providing educating about food and farming.

Aside from a salad CSA, Empress Green offers a flower CSA starting next month, holds a weekly farm stand open to the public, hosts a number of special events and activities (including farm-to-table dinners) and keeps bees. I’m looking forward to seeing more of what they have to offer in the coming months.

Week 2

Braising mustard greens
Bacchus radishes
I also bought some kale for smoothies
Week 3


Mixed kale & spinach

Lettuce mix

Hakurei turnips



What I Made – Week 2

I used chives in pretty much everything during week 3. A standout: that Gold Sauce I made for steaks & Week 1’s radishes.

I made a simple salad of arugula, radishes & yuzu dressing with chicken for dinner one night.

I made butter chive zoodles with shrimp & bacon & lots of butter one night.

I accidentally dropped the mustard greens in a smoothie instead of the kale – oops – wasn’t bad, though.

I made smoothies almost every day with the kale and some leftover spinach I had.

I braised the rest of the kale and served with bourbon steak.

This week, I had most of the radishes, a couple chives, and some random lettuces left over.


What I Made – Week 3

I used the kale + spinach mix in smoothies (made 6 smoothie servings).

I dropped a third of the cilantro in one day’s smoothies.

I made a bigass salad for lunch one day with all the lettuce and some of the leftover radishes.

Later that day, I had the last of the radishes as a snack dipped in butter and sprinkled with salt.

I had a chicken and radish salad with last week’s leftover lettuce greens.

I used some more cilantro in dinner one night as a garnish.

I chopped up the turnips and created a little honey and lime juice salad for a snack.

This week, I had a little cilantro left over.

Week 1

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