Another year, another season of eating locally. I’m pleased to be taking part in One Local Summer once again this year – a blogging event where participants pledge to eat as locally as possible for one meal per week. This year, as well, I’m acting as a regional coordinator for the West region, so it should be fun!
I’m a bit slow getting out of the gate – my contribution this week is a salad that I made quite a few times last week. Unfortunately, it’s only mostly local, as neither the pecans or the dressing ingredients can be found locally. Nonetheless, it’s probably the best tasting salad I’ve ever had, and a perfect use for those beautiful strawberries in season right now.
The lettuce mix is from Bridgman Farms, and was purchased at the North Market Farmers Market. The strawberries were picked by us from Hann Farms in Obetz. And the feta cheese is from Blue Jacket Creamery, and purchased at the Worthington Farmers Market.
Now that I’ve got a full stock of local food, next week’s contribution should be a bit more elaborate.
Strawberry Mixed Green Salad
recipe modified from Recipezaar
1 lb. mixed baby greens
1 pint strawberries, sliced (set a few aside)
1/2 c. pecans, toasted
1 c. crumbled feta cheese
1/3 c. raspberry vinegar
1/2 c. sugar or sugar substitute
1 tsp. dry mustard
3/4 c. vegetable oil
2 tsp. poppy seeds
Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Toss salad mix, strawberries, and pecans, dress with dressing and garnish with reserved sliced strawberries and feta cheese. Serve immediately.