I peeked under my row cover yesterday to see how the greens are doing. What could be better than a fresh salad from the garden in January?
Lettuce grows quickly. This variety, ‘Freckles,’ can be harvested in 55 days from seed. The critical thing is to ensure it has steady moisture. With our unending rain, that hasn’t been a problem.
I’m going to toss this with a tablespoon each of dried cranberries and pecan pieces. I’ll top it off with some parmesan cheese, and dress it with olive oil, red wine vinegar, salt, and pepper. I may throw in a few leaves of fresh thyme.
Try it. You’ll like it.
It’s a dreary, gray day today, but a visit to the farmers’ market brought all the color my eyes could want.
I had never seen pink oyster mushrooms before.
And hurrah! It’s peach season.
I’m fixing my favorite salad for lunch. Here’s the recipe.
Salad with Summer Peaches
- 2 cups leaf lettuce and/or mixed greens
- 1 ripe peach
- 1 T roasted pumpkin seeds (unsalted)
- 1 T dried cranberries
- 1 T crumbled queso fresco
- 1 T olive oil
- 2 Tsp red wine vinegar
- kosher salt
- black pepper
Wash the lettuce and greens and tear or cut them into bite-size pieces. Wash and halve the peach, removing the pit, then dice the peach. Add the peach, the pumpkin seeds, the cranberries, and the queso fresco to the greens.
In a separate bowl, whisk together the olive oil and red wine vinegar. Add kosher salt and pepper to taste.
Drizzle the greens mixture with the olive oil dressing (you may not use all of the dressing). Mix well but gently, using your hands to ensure a thorough coating.
Enjoy with a piece of crusty bread.