Things to get on board with: fuzzy socks, reading, NPR, Pond’s Cold Cream and farmer’s markets.
Even if all of these things make you sound like you’re 60 years old and getting ready to order the blue plate special for your 5pm dinner. Blue plate specials are cool. So is eating dinner at 5pm.
Do you know where your farmer’s market is? Because if you don’t, it’s time.
It’s time to mingle with your local farmers. Get to know them. Especially the shaggy-haired guy shoving fresh leaves of arugula in your hand bright and early in the morning asking, “Have you had your arugula today?” And the bee man! Who can forget the precious 60-year-old man with the beehive hat on who, without fail, is at the market every.single.week.
It’s also time to get to know your in-season vegetables. Here in Wisconsin, we’re going crazy for radishes right now. Spicy, crunchy radishes. Best eaten plain with a sprinkle of salt. And baby rainbow chard. Asparagus. Spring onions. Not to mention, herbs, turnips and rhubarb.
And now that it’s spring, it’s time to get down with salads. And I mean low. Get down low.
Because it doesn’t get any better than salads made from fresh, local ingredients. Rob and Charlotte agree with me, I know it! That’s why they invited me back on the News 3 This Morning show for my 7th appearance.* They let me extol the wonders of vegetables (antioxidants! fiber! low in calories, oh my!), our amazing local farmers and artisans in Wisconsin and say the word ‘um’ as many times as I wanted. Although, I am still determined to banish ‘um’ from my vocabulary.
I love my TV family.
And you’ll love this Farmer’s Market Salad. With feta from Chula Vista Cheese, asparagus and greens from JenEhr Farm, radishes from Harmony Valley, spring onions and a lemon honey vinaigrette featuring honey from the Bee Man, this salad is all Wisconsin. But please, by all means, do feel free to sub in all YOUR local farmer’s goods!
If you can enjoy eating this salad wearing fuzzy socks and listening to NPR, all the better.**
Farmer’s Market Salad
Prep time: 15 minutes
1 t olive oil
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
1 bag (approx. 5- to 8-oz) mixed greens, baby chard or arugula
1 cup radishes, thinly sliced
2 to 3 heads scallions or spring onions, thinly sliced
1/2 cup crumbled feta cheese
1/2 cup pecans, chopped
Lemon Honey Vinaigrette
juice of 1 lemon
1 t lemon zest
1 t minced garlic
1 t honey
1/4 cup olive oil
salt + pepper, to taste
In a saucepan over medium low heat, saute asparagus in olive oil until slightly browned, about 4-5 minutes. Or, you could also roast the asparagus at 400 degrees for 20 minutes or grill until slightly charred.
In a large bowl, toss greens, radishes, onion, feta, pecans and sauteed asparagus. In a small bowl or jar, whisk together lemon juice, zest, garlic, honey, olive oil and a sprinkle of salt + pepper. Pour over salad and toss to evenly coat.
Makes 2-4 entree salads or 6-8 side salads
*If you are reading this post in Google Reader or via email subscription, the videos for my TV appearances do not show up. Please click through to the actual post to view the video.
**This salad is a total un-recipe. Add as many radishes or as least amount of pecans as you like. These are merely guidelines. The crafting of the salad is up to YOU!