This is obviously cause for celebration. Where we live, when it comes to fresh local produce, we get it while we can. Winters are rough. Thank goodness there's no season for chocolate or March would be completely unbearable around here. For now though, we're wallowing like a bunch of baby rabbits in nature's bounty.
But where are we going to put all of this gorgeous organic produce?
Freshness IQ Challenge put together by the food storage gurus at Wolf and Sub-Zero. As an added bonus, they'll donate a dollar to FoodCorps for every completed quiz.
So how'd you do? I know enough not to ruin juicy summer tomatoes by putting them in the fridge but I admit to storing fresh fish in the main fridge compartment all these years. Who knew?
This is summer for lunch. Or dinner. Or breakfast for that matter. Starting the day off with a salad is a great way to meet your produce quota and helps ensure all those leafy greens get used. Forget Wheaties. Breakfast salad is where it's at. If you're a traditionalist and need a little more breakfast in your breakfast, try slicing a hard boiled egg on top.
For the dressing
1&1/2 tbsp sunflower oil (or canola, olive or grapeseed oil)
1 lime, juice and zest
1 tsp agave
1/4 tsp kosher salt
pinch freshly ground black pepper
For the salad
1 bunch kale, sliced into thin ribbons
1 avocado, cubed
4 medium radishes, thinly sliced
1/2 cup Cotija cheese, crumbled
1/4 cup pepitas
To make the dressing combine the oil, lime juice and zest, agave, salt and pepper in a small bowl. Whisk to combine.
In a large bowl, combine the salad ingredients. Pour the dressing over the top and toss gently. Let sit at room temperature for 15-30 minutes. Toss it again and serve. Garnish with more pepitas, a sprinkle of Cotija, and lime wedges.