Thursday, June 24, 2010

eating in season


i've been eating a lot of this salad lately.  i have several types of lettuce/greens in my garden and they are abundant.  rather than plant in rows i just mix all the varieties together and broadcast the seed in a bed 4' x 8' and cover with a thin layer of compost.   it grows in nice and thick so i don't need to worry about weeding much and i either just snip the leaves off and let the plants continue to grow or pull a whole head out if it looks a little crowded.

it's also strawberry season here in new hampshire so i try to eat as many fresh strawberries as i can this time of year.  i add cheese to the salad (here it's blue) and use my current favorite poppyseed dressing from this cookbook.   i really like this cookbook a lot.  if you eat tofu the "no egg salad" is a great recipe and the spreads and chutneys i've tried are all versatile and tasty.   not to mention there is a nice fat section of cookies and sweets.  

here is the poppyseed dressing recipe. 
if you try the salad let me know what you think.

1/2 cup honey
6 tablespoons cider vinegar
5 tablespoons olive oil
2 small shallots, minced
4 teaspoons dijon mustard
2 teaspoons poppyseeds

whisk all ingredients together in a small bowl   

3 comments:

**WE BLOG ARTISTS** said...

That sounds perfect...do you think if I took a big tub and sprinkled some lettuce leaves in it I would have lettuce in a few weeeks?
The salad looks YUMMY!!!
Have a lovely day.
HUGS
Char

NewDominionBlues said...

Lovely! I may have to try the dressing recipe. I have meant to tell you that when you posted about the asparagus and dill soup you made, I tried it out and it was fabulous. :)

Lisa said...

that salad sure looks scrumptious. i loove fresh foods. looks like your garden work is really paying off. and that cookbook's pretty cool too. i've been cutting way back on meat and am looking for alternative tasties. (i always feel better when i eat lighter:)