When I talked about doing things simple this year? I really meant it. Hooray for salads! It’s still early in our growing season, so a lot of what’s available is leafy and green. Of course by the time summer comes, lettuce and leafy greens become scarce, so I might as well enjoy it while I can! There are three types of greens in that salad – romaine, mesclun mix, and some turnip greens which I found to be particularly delicious. The other ingredients are crimini mushrooms because I’m a firm believer that there should be fungus in every meal, sliced turnips because the turnips are more than just greens, and some goat cheese because, well, CHEESE. Sadly, the dressing isn’t local, but you’ll forgive me for that if I tell you that I grew the mesclun all by myself, right? I am very much open to salad dressing recipes, but they’d have to not contain oil in order to be local.. possibly something yogurt based? I can get goat’s milk yogurt locally, and we have a variety of herbs that I either grow myself (dill, sage, cilantro, basil) or can obtain at the market. I’m also looking for a good use for the saffron I harvested in the fall from my crocuses. How does saffron polenta sound?
Spring Salad:
Romaine – Charlestown Farm
Turnips & Greens – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Mesclun – My Garden
Goat Cheese – Shellbark Hollow
Non local – Dressing
