Local dinner #2

I just made the best salad. Ingredients:

  1. pea sprouts (farmers’ market)
  2. sunflower sprouts (farmers’ market)
  3. dandelion greens (back yard)
  4. violets (back yard)
  5. mint (back yard)
  6. lemon balm (back yard)
  7. sorrel (back yard)
  8. chives (back yard)
  9. scallions (farmers’ market)
  10. carrots
  11. celery
  12. walnuts
  13. hard-boiled eggs (Nebraska Food Coop)
  14. stilton with lemon peel
  15. baby lettuce thinnings (back yard)
  16. majoram (back yard)

The dressing? A vinaigrette:

  1. homemade mustard
  2. extra-virgin olive oil (de Valencia, courtesy of Joaquin y Ana)
  3. tomato paste
  4. balsamic vinegar
  5. salt
  6. pepper

And served with homemade rhubarb muffins–made with rhubarb from the farmers’ market, eggs from the Nebraska Food Coop and flour from Kansas.

Okay, this one was a little more intentionally local. And it was a salad dinner that literally took 90 minutes to prepare (including baking the muffins and gathering edibles from the yard). Still delicious.

Up next? Local lamb chops and sugared asparagus. With Nebraska chevre and homemade bread.


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3 Responses to “Local dinner #2”

  1. Anotheryarn Says:

    mmmm, my mouth is watering reading this. I can’t wait until our mint plant is flourishing and our nastirtiums are flourishing (right now I just hope they germinate).

  2. Dixie Says:

    I’m so jealous that you have an already flourishing garden. Of course, I am too lazy to plant one. : ) Sounds so, so good.

  3. m Says:

    hi, we live in London, UK and have a lot of beautiful local produce here via organic markets, coops, etc. I’ll try your salad for a taste of Nebraska, thanks!

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