Wandering through local farmers market as the growing season begins, one can’t help but notice tender young salad greens practically vibrating with aliveness. From the brightest chartreuse to the deepest emeralds, spring greens are surprisingly diverse. To those who love to cook, the variety and availability in the Inland Northwest is inspiring and exciting. Once the heat of summer arrives, some will become unavailable – so be sure to enjoy these little guys while you can. There are the old standbys, of course: baby spinach, Swiss chard, arugula, baby bok choy, red and green leaf lettuces, a mesclun mix. But eventually, you’ll stumble across something a little more esoteric that will give...
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