Grapefruit Salad in February

Today we received our Farm Share box with things back to "normal" (e.g. no "emergency" box and some produce from Florida).  Here are a couple pictures of the goods:

Yellow turnips, beets, arugula, baby spinach, apples,  grapefruit, avocado, sweet potatoes, red onion, russet potatoes...great box!!

Tonight we made a salad using a recipe suggested by our weekly Farm Share Newsletter (see recipe below).  Grapefruit and other non-winter produce are a part of our winter share through co-ops Enterprise Farm has with growers in the Southern United States.  Through Enterprise Farm's communication (like the newsletter) we are more aware of what produce is in season when.  This has helped us to be a bit more mindful when shopping for off-season produce in general, and I actually now realize how much produce at the grocery store is imported from outside the U.S.  There's nothing wrong with that except a lot of energy (and pollution) is used to get that produce here!  The co-ops enable us to receive produce we wouldn't from MA in the winter, yet go so far as South America to find it.

Anyway, the grapefruit was both gorgeous and delicious.  The spinach was from this week's share, too.  It was a perfect combination of sweet yet tart fruit with mild avocado.








Salad with Baby Spinach, Grapefruit and Avocado

Vinaigrette:
1 1/2 c. pomegranate juice, cooked over medium heat until it reduces by 1/3, then cooled
Whisk together with 3 tbs. red wine vinegar, 3 tbs. sugar, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper.
Continue to whisk the vinaigrette ingredients, while slowly adding 1/4 c. olive oil.

Salad:
Toss together the following with half of the vinaigrette:
~ 8 c. baby spinach
1 avocado, cut into large cubes
1 grapefruit, peeled and pith removed, cut into sections

Pass the remainder of the dressing at the table.