Published: May 07, 2008 11:26 am            

Farmers' Market 05-07-08

Greenhouse tomatoes, squash and cucumbers are here, but you have to get here early because they go fast. Other items to look forward to are asparagus, lettuces, kohlrabi, salad greens, spinach, radishes and Swiss chard.

There will be fresh herbs like mint, sage, parsley, and chives, tomato and pepper plants, potted herbs and other bedding plants, along with beautiful potted flowers, lavender items, lotions and soaps, fresh eggs, buffalo, Southwest cuisine, soups, breads and more.

Stillwater Farmers’ Market is open Wednesdays and Saturdays from 8 a.m. to 1 p.m. through Oct. 29 in Strickland Park, 309 N. Main.

Did you know it’s National Salad Month? Come celebrate by making your own fresh salad with local grown lettuces, greens and vegetables.

Look for fresh, crisp lettuces. Be sure to soak lettuce in cold water to remove any grit (repeat if necessary). A salad spinner is a nice gadget to have around if you eat a lot of salads. If lettuce happens to go limp before you can get it put in the fridge, place it in cold ice water to restore it.

Lettuces do best when stored in a plastic bag in your refrigerator crisper. Depending on the variety, it will last from a few days up to two weeks. Use lettuces immediately for the best flavor and texture.

One cup of shredded leaf lettuce contains only 5 calories and 0 grams fat. Lettuce is a good source of protein, calcium, magnesium, and phosphorus and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, riboflavin, vitamin B6, folate, iron, potassium and manganese.

I’ve had inquiries from people wanting the recipe for basic vinaigrette from the kitchen of Jacqui’s Herbs Naturally again from last year so here it is.

The secret to making a salad that people will rave about is in the preparation. The greens must be completely dry (a salad spinner does a great job). If you don’t have a salad spinner, rinse the greens in cool water, lay them on a clean tea towel, roll up and pat gently. Unroll and repeat if the greens still have moisture on them, be sure and use another clean dry towel.

The salad can be made with any fresh leafy lettuce, spinach or greens like tender beet tops. Break the lettuce into bite size pieces and place in serving bowl.

The creativity begins with the fresh herbs. Pick from a variety like nasturtium, tarragon, basil, mint, salad burnet, thyme, marjoram, fennel and parsley. Do not use more than three different kinds. About six sprigs for a salad for four will do.

Gently bruise them with your fingers, discard all stems and tear the large leaves into small pieces. Toss into the salad. Sprinkle the salad with some good extra virgin olive oil, about 5-6 tablespoons, a small amount of salt (sea salt is good) and freshly ground black pepper. Toss gently to coat the greens with the oil.

If desired, add some chopped green onions or leeks and shredded radishes. Sprinkle with 2-3 tablespoons white wine vinegar or an herbal vinegar. Toss again. Add tomatoes for a garnish and serve immediately.

Options: Mix 1 teaspoon Dijon mustard into the vinegar or omit 1 tablespoon of the vinegar and add 1 tablespoon balsamic vinegar before pouring on the salad.

Sprinkle some garlic flavored croutons just before serving.

        

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