Have I mentioned recently that it’s hot here? Some evenings it gets cool enough that I can think about turning on the stove, but the oven is pretty much out of the question. So it is, once again, salad time.
I’m having a bit of a Greek salad obsession (it it just me, or […]
If I were Michael Pollan and I were making up a motto for eating seasonally in New England in June, it would go something like this: Eat leaves. Mostly lettuce. All you can of it.
Summer and fall are the seasons of lettuce, as my first farmshare box attested: one bunch […]
We’re in a strange between-time in my part of the world: it’s warm enough that spring food is on my mind, but not warm enough for any that food to be actually growing yet. So my compromise position is grain- or legume-based salads, which seem lighter than my usual winter fare but rely more […]
It must be getting towards spring, even here, because I’m ready to think about salads again. But not green salads: every year in June, my farmshare delivers up so much lettuce that eating green salad every day — sometimes twice a day — is the only way to manage it, so I try to save up my green salad desires for that. Instead, I’m going for bean salads and salads like this one that combine grains and vegetables.
I didn’t go into this salad with a good attitude. The first batch of beans I tried cooking for it had their own attitude problems, and they pretty much all burst during cooking, which wasn’t good for this salad or my plans to do something other than scrub a pot that evening. But, as you’ve probably already divined from the fact that it’s appearing here, I ultimately triumphed and it was totally worth it.