It’s awfully nice to go to the garden to shop for supper rather than to the grocery store. As the garden’s production starts to ramp up, this will happen (I hope) more and more often. This broccoli and spinach went, all raw, into a salad dowsed with homemade Russian dressing. I picked the spinach and broccoli about 5 p.m. when it was still warm out, so I went straight to the kitchen, washed everything in cold water, and dunked it in a sink filled with icewater to chill. You can’t be too careful with that kind of freshness.
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I am so jealous. ☹ As you probably know we are still receiving winter weather here in Northern California, and my beans, peas, tomatoes, potatoes and squash are just waiting for the hot weather – I may get a late and poor crop.
I want to share this salad recipe with you: (I hope you’ll try it – got the idea at Whole Foods)
Sweet Balsamic Vinaigrette
1/4 cup fresh squeezed lemon juice
1 1/2 TBLS Dijon mustard
7 cloves, garlic, peeled
2 TBLS aged balsamic vinegar (use as genuine as you can afford)
2 TBLS maple syrup
1/2 TSP sea salt
1/2 TSP freshly grd blk pepper
2/3 cup Udo’s or Olive oil
Place lemon juice, mustard, garlic, vingar, maple syrup, salt/pepper in a blender – process until well combined. With motor running slowly add oil until emulsified. It will keep for a week or so.
Best to you
H
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