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- Category: Past Issues
Greetings. We are up to our elbows in garden soil by now, doing a lot of weeding, and enjoying the harvest of spring greens, peas, early turnips, and radishes. We have also had several hot days when the thought of cooking anything makes me wilt. At the store I spotted some fresh figs, which I believe are available in our area of the country for a very limited time each year. If you have never tried them, I urge you to do so. Simply rinse, slice off the stems, and they’re ready to go. Here is how I used them.
Summer Salad
I composed a salad with:
Bibb lettuce
Arugula
Pea pods, sliced diagonally
Feta cheese, crumbled
Fresh figs, quartered
I put everything into a big bowl, then added
the dressing ingredients, and mixed it all up.
Salt, to taste
Lemon juice, freshly squeezed
Olive oil
This was so simple to make. If I had one on hand, I would have added the seeds from a pomegranate. I think that orange slices or grapes would also have been a nice addition, but I didn’t have those, either. Happily, there are plenty of greens out there to try these other combinations next time.