Broccoli Salad Recipe | Wickham Farms CSA Share Week 4

I just picked up my fourth Wickham Farms CSA share and I am finally feeling like we’re in the swing of things. For some reason, once I start seeing broccoli and zucchini, it really starts to feel like we’re getting a substantial amount of produce every week.

CSA Week 4-2

Red Kohlrabi, Radishes, Zucchini, Broccoli, Greens (including lettuce, kale, and arugula), and assorted herbs (on the plate)

Last week all four of us trekked out to the U-Pick fields (a perk of CSA membership) in the rain to pick sugar snap peas, kale, and snapdragons.  The peas were gone in 24 hours. I just wash them thoroughly when we get home, pop them in the refrigerator, and we devour them raw. They are so sweet, fresh, and delicious.

CSA Share

Pick Your Own Snap Peas – We eat these raw, by the handful!

Here’s the thing about the U-pick, though — wear proper footwear! I made the mistake of wearing my crocs out there in the mud last week and it was awful. My shoes were squishing at the end. I think Mason was wearing flip-flops, and they kept getting stuck in the mud. Of course, right in front of us was a mom whose 3 children were all wearing proper footwear — boots — and rain attire.  My marginally-shod children looked pretty scraggly next to them. Lesson learned – wear boots!

Muddy Shoes

In honor of our first week with broccoli in our share, I decided to make a festive Broccoli Salad. How is broccoli salad festive? Simple — BACON.

This is not the first time I’ve added bacon to my savory – and sweet – cooking. A couple weeks ago I did the Mashed Turnips with Bacon & Chives recipe, and I concocted  Peanut Butter Bacon Beer Brownies for Father’s Day. Any dish with bacon is going to have salty, savory delectability added to it.

What? Delectability isn’t a word?  Now it is, because bacon made it so.

Broccoli Salad Recipe

Broccoli Salad Recipe – with Bacon

  • 2 Broccoli crowns, washed and cut into bite-size pieces
  • 1 medium red onion, diced
  • 1/2 cup raisins (or craisins)
  • 10 slices bacon, cooked, cooled,  and diced
  • 3/4 cup mayo (more or less depending on your taste)
  • 2 tbsp apple cider vinegar
  • 2 tsp sugar
  • sunflower seeds

Directions:

1. Combine the first 4 ingredients in a large bowl.

2. In a small bowl, whisk the mayo, vinegar, and sugar together. Drizzle over the salad.

3. Refrigerate for at least 1 hour before serving. Sprinkle with sunflower seeds.

Note: I get my produce from Wickham Farms. You can Learn more about Wickham Farms here and check out all my favorite CSA-friendly recipes.

Wondering what to do with all that fresh produce? Here are some resources that may help:

8 Ways to Use CSA Veggies.

CSA Recipe Pinterest Board 

Wickham Farms CSA Pinterest Board

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