A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Sunday, May 29, 2011

Spring Greens

Nothing wakes your senses from Winter slumber like bright, crisp, fresh Spring greens.  Nature's plan is for these to act like a tonic, cleansing your system of winter fats (and holiday eating).  Our tastebuds are so eager for that first crunchy salad!  I like to make supper salads; lots of greens, chunks of any meat or fish and whatever fresh veggies are coming into farmers market.  This is one way to stretch your meat budget as half or less a portion of meat is plenty for a filling salad.

A good salad spinner is a must in my kitchen for drying greens well after rinsing in cool water.  Drying greens, and other veggies, allows for dressings to coat them better and keeps them from spattering when cooking them in oils or fats.

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