A huge salad for lunch has got to be one of my guilty pleasures in life. Curling up into a chair with a book, a bowl and a fork is a daily source of joy and nourishment.
Today my salad consisted of baby greens, salad turnips, radishes and carrots from my back yard and my CSA box. Topped with chopped walnuts from our Rancho Vignola order. My dressing was made with Made with Love Crimson Love, kombucha and sunflower oil. I haven’t figured out yet what to use in place of the fancy oils we buy for salad dressings.
While I chop greens for my salad I learn a new song. I try to learn one a week but sometimes I am slow. This week it is The Dreamer by The Tallest Man on Earth because the man I love thinks it’s a fun one to play on the guitar.
June sees the return of many of my vegetable favorites baby carrots, beets & potatoes first come out of the ground this month. Green onions can be found in abundance with radishes along side them. If you have had a warm enough spring peas make their first appearance at markets sometime this month and are a fleeting treat that is well worth the cost. We have never bothered freezing peas but do enjoy them when they are in season. Lettuce increases in variety and in size and the cabbage lover will probably find a small fresh head in someone’s stand.
Strawberries are the highlight of this months fruit basket with those delicious tender fruits appearing just as the last of the asparagus fades away.
I always find June a tricky month for cooking as it’s not quite warm enough for summer salads but no longer cool enough for winter soups and heavy dishes. Grilled vegetables becomes a quick favorite with the fresh baby vegetables bringing a new taste to the tired roasted root vegetable casserole of winter. We opt for lighter quicker cooking cuts of meat than the roasts from a few months prior the first batches of spring chickens are often found at market this month.