Pardon the blurry photo, but I was so hungry and managed to rush the photo in order to devour the meal. Week three, and we’ve hit strawberry season! I went out and picked 12 pounds of berries at a local farm – Walnut Springs Farm – the majority of which went into the freezer for a batch of jam later, and possibly for a batch of mead at a later time. The meal is a salad, but with lots of fun toppings. On top of the lettuce and pea shoots are strawberries, goat cheese, smoked chorizo, garlic scapes, spring onions, and the homemade dressing which also included strawberries. It was REALLY filling, and a perfect late lunch. I have just enough leftovers for another!
Spring Salad with Chorizo and Goat Cheese:
Lettuce – Jack’s Farm
Pea Shoots – Charlestown Farm
Chevre – Shellbark Hollow Farm
Strawberries – Walnut Springs Farm
Chorizo – Countrytime Farm
Garlic Scapes – Jack’s Farm
Spring Onions – Jack’s Farm
Non Local – Balsamic vinegar, olive oil