No, it’s not technically a salad. Right? They’re mushroom swiss turkey thigh burgers on a bed of lettuce with asparagus and mushrooms. Buns are not really local (locally made, but not from local ingredients), so, burgers without the buns! As far as the burger patties, I know that the mushrooms are from the same local vendor that I got my skewered mushrooms from, but I’m not sure about the swiss, and forgot to ask. Oh well. The asparagust was coated in olive oil and a little salt on the grill. The burgers were grilled, and of course the mushrooms too. I love being able to cook outside and not heat up the inside of the house!
Another salad, I know, but the greens, they call to me! Also, we still don’t have much else available in terms of vegetables. At least this one is a little more creative? I added a whole bunch of toppings to this one including some amazing bison chorizo. Our local bison farmer (rancher?) is super nice, and I enjoy cooking with bison over beef any day of the week. I’ll admit that my diet is skewed about 80% towards vegetables with about 20% meat in there, so while I’m not all vegetarian, I certainly appreciate vegetables in my dish. So, this salad is a mix of three types of greens (romaine, mesclun, beet greens), roasted beets, chevre, grilled turnips, and that yummy chorizo. I decided to pour myself a glass of homebrewed hard cider since it’s been a little warm this week, and since I cooked everything out on the grill and the evening was starting to cool off.. well it felt right. The beets were put in an aluminum foil package with some olive oil on the grill first. Then the turnips with some olive oil and salt in a slotted grill pan, and then finally the chorizo. The rest is fresh, so it was easy to put together.
Romaine – Charlestown Farm
Mesclun – My Garden
Turnips – Jack’s Farm
Chevre – Shellbark Hollow
Beets & Greens – Charlestown Farm
Bison Chorizo – Backyard Bison
Non Local – dressing, olive oil, salt
On the top above, is 14 Karat. The yarn is from the club I’ve been a member of for a while now, and is a colorway called “Sunken Treasure.” I figured a pattern referencing jewels would work nicely with a color referencing treasure. They were pretty labor intensive and required working from the computer with the chart, but they’re well worth it!
On the bottom above is Business Casual, using another yarn from the club, this time the colorway was, “Fathoms Below.” Easy to knit, and they worked up pretty quickly. These two pairs of socks were worked at the same time, but the Business Casual socks didn’t require looking at a chart and were taken along with me everywhere. The faux-argyle diamond pattern shows up more in person than it did in the photo, and I really love how they came out.
When I talked about doing things simple this year? I really meant it. Hooray for salads! It’s still early in our growing season, so a lot of what’s available is leafy and green. Of course by the time summer comes, lettuce and leafy greens become scarce, so I might as well enjoy it while I can! There are three types of greens in that salad – romaine, mesclun mix, and some turnip greens which I found to be particularly delicious. The other ingredients are crimini mushrooms because I’m a firm believer that there should be fungus in every meal, sliced turnips because the turnips are more than just greens, and some goat cheese because, well, CHEESE. Sadly, the dressing isn’t local, but you’ll forgive me for that if I tell you that I grew the mesclun all by myself, right? I am very much open to salad dressing recipes, but they’d have to not contain oil in order to be local.. possibly something yogurt based? I can get goat’s milk yogurt locally, and we have a variety of herbs that I either grow myself (dill, sage, cilantro, basil) or can obtain at the market. I’m also looking for a good use for the saffron I harvested in the fall from my crocuses. How does saffron polenta sound?