We are so excited to be participating as bloggers with The Kansas City Star on their Chow Town Blog. Our first entry was lots of fun and for those of you who have attended our cooking classes, you are familiar with our salad making technique.
Start shopping for your favorite pillowcase. Buy a pillowcase in a fun color, or one that matches your kitchen, or at least in a print that sets it apart from those other pillowcases in your linen closet. It will be easier to keep it separate. Then visit the Chow Town Blog and see what on earth that has to do with salads and spring greens.
You can read about the first trip to the farmers market here. Plan to use the fresh greens within a few days and certainly no later than a week after purchasing. To help keep them fresh, wash the greens, layer with paper towels, then seal tightly in a plastic food bag.
Visit the farmer’s market often and you will discover an array of greens. You will find the salad favorites–lettuce, spinach, butter lettuce, arugula, mache, watercress and other “greens” such as the Southern, or old-fashioned collard, turnip or mustard greens. In fact there are hundreds of types of greens available and what is popular in your market, at any time, varies with the region of the country and climate. The greens will also change, almost weekly, as the cooler days of spring creep into the warmer days of early summer.
Most of all, just visit the market. Pick up those greens and spin them! Then serve a fresh, flavorful salad. The vinaigrette recipe that we shared is an old standby that is sure to make any salad a favorite.
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