Homemade Croutons Are Where It’s At: Week #9 – 8/3/22

 In CSA Newsletter

Homemade Croutons are Where It’s At

Yep. That’s right. I’m going to write a whole newsletter about making croutons.

Store bought croutons are one thing. They are crunchy and salty, spicy and hard. This can be yummy.

Warm, homemade croutons are an entirely different thing. Meal worthy.

A warm, just-made, salty, herby, crispy on the outside, still bready on the inside crouton is delightful.  Making them at home is super fast, super easy, and along with some hard-boiled eggs, transforms any salad into an entire meal.

Just cube up any bread into one inch squares. It doesn’t need to be old. I typically cut up a sandwich-worth for each person. Throw them into a cast-iron pan on the stove top (or any big frying pan). Sprinkle them liberally with olive oil. Sprinkle them liberally with salt. Sprinkle them liberally with Italian herbs. You want to make these densely flavored.

Turn the stove on low, and while you chop up whatever else you want on your salad, use a spatula to mix these around so that they brown evenly and the oil gets dispersed.

Then throw the croutons on top of your salad with all your other fixings. Adding cheese and/or hard boiled eggs along with the croutons will turn this into a full meal.

Last night I made a salad with summercrisp lettuce, green bell, cucumbers, sungold tomatoes (which we are now circulating through the memberships a few sites at a time!), blue cheese, egg, croutons (I use gluten free bread), and a homemade caesar dressing.


My kids routinely request me to make this meal.

If you’ve never tried it, give it a shot!

Farmer Cassie