Spring Salad

cholla 2016

Amy collecting cholla buds

Some years, spring seems to last about a week in the desert, going from winter to summer too fast. When the weather is beautiful, we know to celebrate these days outside!!!!

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Romaine hearts and assorted red lettuces

Winter lettuces are still around for a short time more, and the weather is finally warm enough that I feel like eating a salad. Here is a salad made with ingredients I had on hand. I traded for most items, the exceptions being the items I made. I hope this serves as an inspiration to go to a farmers’ market, use little bits of what you have in the refrigerator, go into the desert near your home, and forage in your yard.

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Hakurei turnips, Chioggia and Golden beets, Carrots, Kholrabi, , and French Breakfast Radishes.

Hakurei “salad turnips” are so sweet and tender, they can win over stubborn turnip haters, and are a treat raw for turnip lovers.

I steamed and sliced the beets, peeled and sliced the kholrabi, and simply sliced the turnips, carrots and radishes.

I'itoi onions and dill.

I’itoi onions and dill.

For fresh herbs, I used dill and I’itoi onions. I like the green tops as much as the white parts.

Crusts of Small Planet Bakery Cottage Wheat make excellent croutons. Just chop, drizzle with olive oil, salt, and garlic powder (my guilty pleasure), then toast in a skillet until crunchy.

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Heels of Cottage Wheat.

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Cast iron skillet croutons.

 

 

 

 

 

 

 

 

 

 

 

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Brined goat feta.

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Mango Salsa.

Last fall, I goat/house sat for a friend, and this is the feta I made from the milk. Mango the goat has mellowed over the years since I first learned to milk and she first learned to be milked.

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The heard on the grassland.

 

 

 

 

 

 

 

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Fresh cheese curds draining whey.

Solar cured olives from Bean Tree Farm.

Solar cured olives from Bean Tree Farm.

Pickles! Cholla buds and nopalitos en escabeche.

Pickles! Cholla buds and nopalitos en escabeche.

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Fresh flowers for garnish.

 

 

 

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Desert Honeysuckle, Anisacanthus thurberi.

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Foothills Palo Verde, Parkinsonia microphylla.

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Chuparosa, Justicia californica.

Prickly Pear Cactus flowers are a fleshy, vegetal garnish. Opuntia engelmannii

Prickly Pear Cactus flowers are a fleshy, vegetal garnish. Opuntia engelmannii

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Dress with olive oil and lemon juice. Enjoy!

 

 

 

 

 

 

 

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Categories: Cooking, Edible Landscape Plant, Gardening, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , | 2 Comments

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2 thoughts on “Spring Salad

  1. Bean Tree Farm

    So beautiful and delicious, Amy!! xoxo b.

    Barbara Rose Bean Tree Farm Tucson, Arizona http://www.beantreefarm.com

    *Bean Tree Farm supplies desert foods and inspiration to the community, integrating conservation, sun power, water harvesting, permaculture and eco-logical design. We partner with schools and organizations to provide engaging, hands-on experiences for students, volunteers and participants.*

    On Fri, Apr 15, 2016 at 5:52 PM, Savor the Southwest: wrote:

    > Savor Blog Partners posted: ” Some years, spring seems to last about a > week in the desert, going from winter to summer too fast. When the weather > is beautiful, we know to celebrate these days outside!!!! Winter lettuces > are still around for a short time more, and the weathe” >

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