We are big salad eaters and now is the season for some of the most delicious greens. As much as possible, we buy them from our local farm markets. Why? Because their greens have most likely been picked and washed the day before market – not washed in a processing plant and left to sit around in a prepackaged container. Once you get in the habit of not buying these types of prepacked greens, you will probably find it difficult to ever reach for them again.
A Few Salad Tips:
- Buy the freshest lettuce you can find – “baby” greens, available now, are especially good to use. Bruised and brown leaves will not make a good tasting salad.
- Wash and dry your greens as soon as you get home. If you don’t have one, a salad spinner is an essential kitchen item. Dry, clean leaves can be stored in the fridge for a couple of days; wrap in a dishtowel and place in the crisper drawer.
-Do not drown your salad in dressing. A little lemon, fresh herbs and good olive oil are often all you need.
Recipe: Grilled Sage Flatbreads with Sausage and Herb Salad
These flatbreads are really easy to make and are great for a crowd. Try them this weekend if grilling with friends or stop by the grand opening of the brand new Health and Human Services FreshFarm Market. We will be there demonstrating and giving out samples.
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