Chow Local!
Summer salads for the Triangle locavore
By Brack Johnson
In summer, farmers' markets crop up in every corner of the Triangle. Some, such as the Carrboro Farmers' Market, have been around for a generation. Others have just blossomed. These outdoor emporiums provide locally grown fruit and veggies as well as other homespun products. To catch the locavore vibe, check out what's fresh from recent cookbooks.
The Whole Family CookbookCelebrate the Goodness of Locally Grown Foods
Published by Adams Media
Help your family think like a locavore:
- Plant something. Even if you don't have a patch of earth to your name, you can still plant a pot of herbs to garnish your kitchen window.
- Visit the farmers' market. Most farmers' markets sell food that was produced within a few-hours' drive.
- Take a field trip. Plan a family day to visit a local farm or a U-Pick location, where you can harvest your own produce.
- Can it. asweetness of peaches or tomatoes, preserve some in jars and save them for later, when they cannot be grown locally.
- Eat out. Show your support for the local food movement by eating at restaurants that buy their produce from local farms.
- Start small. Identify a short list of foods that you know you can get locally and begin there.
Carrot-Raisin Salad
What's not to love about carrots? They are colorful, sweet and crunchy. We sometimes take the carrot for granted -- it is available all year long and usually gets eaten straight out of the refrigerator, without adornment. In this recipe, carrots get a makeover and are transformed into something that feels brand new.
1 pound carrots (about 6 medium)
1 cup raisins
1 lemon
1-2 oranges, to taste
1/4 cup light brown sugar
Salt, to taste
2 tablespoons poppy seeds (available in the spice aisle)
Grate the carrots either with a rotary grater (to protect little fingers) or with the fine shredding blade on your food processor.
Put the carrots in a serving bowl. Measure the raisins and add them to the carrots.
Juice the lemon and orange into the carrots.
Measure the brown sugar and add it to the carrots.
Add the salt and poppy seeds to the salad, and stir to mix.
Store in the refrigerator until you are ready to eat.
As the salad sits, the raisins will plump a bit and the carrots will absorb more of the citrus flavor.
Makes 6 servings
The Best 30-Minute Vegetarian Recipes
Published by Robert Rose
Hearts of Palm Salad
Here is an original and delicious salad recipe. The hearts of palm are at their best in this salad. Apple cider vinegar is apple juice that has been aged in oak barrels. It is appreciated for its fruity flavor.
One 14 ounce can hearts of palm, drained
1-1/2 cups halved green beans
2 tomatoes, diced
1/2 cup black olives, sliced
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Fresh or dried basil
Cut hearts of palm into rounds and place in a bowl.
In a steamer basket set in a pot of boiling water, steam green beans for about 5 minutes or until tender-crisp. Rinse under cold water until chilled. Drain well and add to hearts of palm.
In a salad bowl, combine tomatoes, olives, mayonnaise, cider vinegar, olive oil and basil to taste. Add to bowl with hearts of palm and green beans just before serving.
Makes 4 servings
Legume Salad
This salad easily can become a complete meal when it's served with fresh bread and cheese. It can also be used to fill tortillas.
For the salad:
One 14 ounce can mixed beans, drained and rinsed
1 tomato, diced
2 green onions, cut into pieces
1/2 red or yellow bell pepper, diced
1/2 zucchini, diced
1 cup halved, trimmed green beans
For the dressing:
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Pinch herbes de Provence
Pinch salt and freshly ground black pepper
In a salad bowl, combine mixed beans, tomato, green onions, bell pepper and zucchini.
In a steamer basket set in a pot of boiling water, steam green beans for about 5 minutes or until tender-crisp.
To make the dressing:
In a small bowl, combine vinegar, oil, mustard, herbes de Provence, and salt and black pepper to taste. Pour over vegetables. Wait at least 15 minutes for flavors to blend before serving.
Makes 4 servings
Fine Cooking in Season
Published by The Taunton Press
Bulgur and Grape Salad With Walnuts and Currants
1 cup medium-grind bulgur wheat
1 cup seedless red grapes, cut in halves or quarters, depending on size, or Champagne grapes
1 cup small-diced celery
(about 3 ribs)
1/2 cup chopped, toasted walnuts
1/2 cup packed, coarsely chopped, fresh flat-leaf parsley
3 tablespoons dried currants
3 tablespoons walnut oil, preferably roasted
3 tablespoons white balsamic vinegar
2 tablespoons minced shallot
1/2 teaspoon kosher salt
Freshly ground black pepper
In a small saucepan, bring 1 cup water to a boil over high heat. Stir in the bulgur, remove from the heat, cover, and let sit until the water is completely absorbed and the bulgur is tender and cooled to room temperature, about 1 hour.
Transfer to a large bowl. Add the grapes, celery, walnuts, parsley, currants, walnut oil, vinegar, shallot, and salt; toss well. Season to taste with more salt and pepper.
Makes 6 servings
Cherry, Mango, Kiwi and Mint Salad
1 pound fresh sweet cherries, rinsed and pitted
2 large, ripe mangos, cut into 3/4- to 1-inch chunks
2 kiwis, peeled, each cut into 8 lengthwise wedges, and wedges cut in half crosswise
12 large mint leaves, cut in a chiffonade (stacked, rolled and thinly sliced crosswise)
1/2 cup dessert wine
2 tablespoons light brown sugar
1 teaspoon grated orange zest
Pinch of salt
Toss all the ingredients together and refrigerate for at least 2 hours and for as long as 6 hours.
Makes 6 servings
Quick recipe ideas from Fine Cooking In Season
Spiced Cherry Compote:
Make a cherry compote by simmering pitted sweet and tart cherries with some sugar, a little water, half a vanilla bean, a cinnamon stick ,and half a star anise. Serve over ice cream or pound cake.
Fresh Cherry Focaccia:
Press whole pitted cherries into the dough when making focaccia; sprinkle the top of the bread with coarse sugar before baking.
Green Grape Salsa:
Roughly chop green grapes and toss with finely chopped poblano or green bell pepper, some minced jalapeno, chopped scallions, lime juice, a touch of vegetable oil, and lots of fresh mint. Serve with grilled pork chops.