I think about those packages of Spring greens and "fresh" herbs that I pick up at the grocery store with "best before" dates that are a week out and am truly bummed out when they don't actually make it past day 2. But if you think about it. Vegetables and fruit are picked, then sorted, crated, picked up for shipment, shipped (often across a continent) to a more local distribution center, then shipped to a store near you, placed on shelves and... voila! Not exactly fresh from the garden or field.
I know....not everyone has a garden (or a daughter/friend who does and shares), but most of us do have a local farmers market. Admittedly when I go to my market, my eyes are way, way bigger than my stomach. I just can't resist all those glorious, fresh ... and very seasonal delights and so I buy more than the two of us could possibly eat in a week. When I do that in a grocery store, I'm ashamed to admit, I throw out more than I use. Produce from the farmers market, on the other hand, looks and tasted like I just picked it myself... even a week later. Just food for thought... pun intended.
And because you did read to the bitter end, here's the non-recipe recipe for the salad:
Fresh Greens from the garden/farmers market (use as much of a mix of young greens as you can) mezzuna, mache, baby spinach, kale....As for the photo at the top of the post... local Nova Scotia lamb chops from Wood 'n Hart Farm with an exotic recipe ( Grilled Lamb Chops with North African Chermoula) from my latest cookbook acquisition - Mediterranean Cookbook (my review). Global recipes + local ingredients = best meals ever!
Fresh herbs (whatever your favorite are) this time it was cilantro, parsley, chives and a little fresh mint too.
A handful of crunchy nuts ( I used Kirkland brand Pecan & Cashew Clusters with dried fruit from Costco)
Your favorite vinaigrette. I love variations on this one - often with some local Apple Cider Vinegar from Boates Farm, right here in the Annapolis Valley.