Some years, spring seems to last about a week in the desert, going from winter to summer too fast. When the weather is beautiful, we know to celebrate these days outside!!!!

Winter lettuces are still around for a short time more, and the weather is finally warm enough that I feel like eating a salad. Here is a salad made with ingredients I had on hand. I traded for most items, the exceptions being the items I made. I hope this serves as an inspiration to go to a farmers’ market, use little bits of what you have in the refrigerator, go into the desert near your home, and forage in your yard.

Hakurei “salad turnips” are so sweet and tender, they can win over stubborn turnip haters, and are a treat raw for turnip lovers.

I steamed and sliced the beets, peeled and sliced the kholrabi, and simply sliced the turnips, carrots and radishes.

For fresh herbs, I used dill and I’itoi onions. I like the green tops as much as the white parts.

Crusts of Small Planet Bakery Cottage Wheat make excellent croutons. Just chop, drizzle with olive oil, salt, and garlic powder (my guilty pleasure), then toast in a skillet until crunchy.

 

 

 

 

 

 

 

 

 

 

 

Last fall, I goat/house sat for a friend, and this is the feta I made from the milk. Mango the goat has mellowed over the years since I first learned to milk and she first learned to be milked.