Interim Salad with Apples, Red Onion and Goat Cheese: It’s So Hard to Say Goodbye to Cold Storage Fruits and Vegetables
Have you ever upgraded to a nicer version of something and then missed the old one a little bit? The new video games are impressive but I do occasionally miss the days when Mario and Luigi were two-dimensional. My father recently got a Smartphone and remarked that it had ‘an awful lot of buttons compared to the old one.’
Most of the farmers markets in the US are about to be flooded with what most people consider the best vegetables of the year. It will start with pea shoots and some greens and then move into peas, asparagus, and artichokes. The corn and tomatoes will come in for the finale and stay for some time before local eaters go back to cold storage fruits and vegetables.
I’ve certainly eaten my fill of parsnips and potatoes this year and I was ready to splurge on some of the beautiful greenhouse greens at the market to tide me over until the spring veggies come out. In a way, I wanted to speed up the arrival of spring. I found amazing microgreens and fresh goat cheese from Lynnhaven, my favorite goat cheese producer in NY. But on the way out of the market, I started to notice the bins of onions and apples. They weren’t as pretty as the greens I had in hand but I couldn’t get myself to leave without some cold storage action.
Together, they make a ‘sort of spring’ salad that is fresh and light but with a little nod to the delicious fruits and vegetables of fall and winter. The apples and onion also add a more serious crunch that really holds up to the richness of the goat cheese.
I am very excited for the spring foods to come out but in the meantime, I plan to enjoy the comforting local foods of the past few months. I may even try to unlock the lost levels in the 4-4 fire world in Super Mario Brothers. Does anybody remember how to do that?
Interim Salad with Apples, Red Onion and Goat Cheese
Farmers Market Bill $12/4 Servings= $3/Serving
Mince small clove of garlic and place in mixing bowl
Add 2 tablespoon of balsamic vinegar and a half a teaspoon of Dijon mustard
Whisk in a 3 tablespoons of good olive oil
Add a pinch each of salt and black pepper
Peel and slice a large red onion
Core and slice 2 tart apples (granny smith work well)
Place onion and apple in bowl with dressing and add 6 oz. of baby greens
Toss to coat well and plate
Check salad for seasoning again and adjust if necessary
Break apart 3 oz. of local, fresh goat cheese and spoon on top of salad