Now that summer’s in full swing, I’m suddenly faced with having to use what I have, quickly. Unlike winter’s cabbages, which are perfectly happy if you ignore them for days or weeks, summer greens are best when just picked. So when the box from Plan B arrives with a ton of lettuce and salad mix, that means a few days solid of salads. (Not that I’m complaining. The latest batch of salad mix has some yummy spicy mustard greens mixed in.)
And strawberries? Better eat those within 5 minutes of picking, if you can.
I just made a lovely mostly local salad: greens, some green onions, *ahem* avocado, and halloumi, red peppers and strawberries that I picked up at the market this morning. I made a dressing suggested by a besthealthmag.ca reader (in the comments): just sprinkle on some olive oil, balsamic vinegar and maple syrup, and toss. And with that, I don’t think I’ll make a “proper” salad dressing for a long time – it’s super easy and delicious.
I also accidentally made these little fried green things. Their official name is “subrich”, which is Piedmontese for “how to fatten up your grandchildren”. I say accidentally because I was looking for something to make that included greens and eggs – I picked up duck eggs at the market today too – and was already halfway through the recipe before I realized how fried they are. Not that they don’t taste good, but I wouldn’t eat the whole batch by yourself. I used a mixture of beet greens and spinach, and some basil, parsley, thyme and chives from the backyard planters.
And speaking of beet greens, pickling beets has suddenly moved to my to-do list. The beets I planted in the community garden are big now and I’m going to have to do something with them soon. I got my mother’s basic pickled beet recipe and I guess I’ll have to freeze some of the greens. I also picked a few handfuls of peas and a couple of carrots today, but somehow they didn’t make it home…