Here’s how you make a hyper-local salad.
Start with gorgeous lettuce of different hues.
Add fat radishes. (The carrots aren’t quite ready.)
Cut up some whole peapods into bite-sized chunks.
Hard-boil an egg from the backyard. Throw on some leftover veggies: cauliflower, bought at the farmer’s market and steamed for dinner a couple nights ago. And maybe some of those roasted beets from the CSA.
Serve with homemade bread (thanks, Mr. Green Scene) and local sausage.
And that’s one of my very favorite dinners.
