When Mother Nature and local farmers get together, the recipe writes itself.
I opened this week's bushel, and the reddest, sweetest, tastiest Texas strawberries teamed up with greeeeeeeeeen sugar snap peas, spring lettuce blend and a handful of mint from the garden. They then hollered for some walnuts and a simple balsamic vinaigrette and called it done.
I had the nicest Friday, listening to some impactful percussion honoring upcoming global Earth day (I got so carried away the beans broke loose from my tambourine), making garden instruments, sharing fellowship discussing Ecology curriculum for the school garden, and enjoying fresh-from-the-garden potluck creations.
I can't think of a more pleasant way to usher in the weekend.
Spring Bushel Salad
sugar snap peas
spring lettuce mix
handful of mint
handful of walnuts
Create your palette by resting your lettuce blend in a shallow bowl. Next, add sliced strawberries, sugar snap peas (sliced on the diagonal to show off all those handsome peas inside that pod), a handful of toasted walnuts, and a handful of garden mint. Finally, toss with a simple balsamic vinaigrette.
For the vinaigrette: Add to a jelly jar 1/2-3/4 cup olive oil (I use 1/2 cup), 1/4 cup balsamic vinegar, a squidge of dijon mustard, squidge of honey, one grated clove of garlic and salt and pepper to taste. Shake, shake, shake. Call it done.