Foraged Greens & Feta Salad with Improvised Confetti

There is suddenly a lot of green out there and it is a shame to let it go to waste. Right now is a forager's paradise. Out of my weedy patch out back I harvested tender young dandelion greens, robust chives, and some garlic greens (sprouting up from some leftovers from last year). I could have also scooted over to the side yard for some of that pesky but reportedly tasty garlic mustard. To make the potentially chewier leaves more dainty, I chopped them up in the food processor just a bit. Add to the greens a couple dollops of local feta cheese and top with something bright from the fridge: shredded carrots and chopped red pepper. Then garnish with some sunflower seeds and ground pepper and you've got a salad of fairly complex tastes. If you are find it too earthy...just add vinaigrette. Think of the vitamins in this beauty! ~Jackie

One new salad every day, that's the rule. Why? Because salads are easy and sexy, complete and tasty, the perfect food for any season. Follow me in this journey where health and sustainability meet taste and pleasure. Check out the Salad Pride Blog.

Oh, sure...you don't turn and run the other way when you see me coming with 8 zucchini this time of year...great photo from Cooking Light, August 2010.

Winter Hibernation

Good time to catch up on reading when not cruising the seed catalogs, trying to make important decisions.

Checking out the competition (well, not really)...at the Saratoga Farmers Market. Bravo to them for keeping the local produce coming this late in the season...and for providing a nice, warm indoor venue!

NYTimes: Getting the Crunch From Cilantro http://nyti.ms/f6Jevu

Sorting Onions