Specialty salads
Regina Murphy
Wednesday, June 3, 2009
About a month ago Roger Heineken stopped me at the Farmers Market and pointed out a lady standing by a table piled with small packages of greens.
“She’s making single-serving specialty salads!” he whispered conspiratorially.
I usually know a hint when I hear one, but it took me a few weeks to get myself in gear. This time I’ve almost waited too late.
The lady in question is Emporian Janet Brassart. She’s lived in Lyon County since 1974 and recently retired from teaching. Janet taught English and Spanish in the schools in Hartford and Olpe.
“I’m not fond of tending grass,” she said,” So I’ve pretty much planted my entire backyard in raised beds and flowers.”
Not a bad idea if you don’t like mowing, I say.
Janet’s backyard has been bringing market shoppers a plethora of tasty spring greens, which she mixes and matches in small bags to create fantastic salads.
“The bag of salad you buy at the store is so big. I end up throwing half of it out,” Janet said. “So, I thought maybe smaller sizes and some different things might do well here at the market.”
JANET’S HERBED
VINEGAR
1 cup vinegar, your choice
3-4 sprigs fresh herbs
Lightly bruise the herbs to help release the flavor. Place the herbs in an airtight container (glass or plastic).
Heat the vinegar — Janet microwaves it for about one minute. Pour the vinegar over the herbs, making sure to cover them completely. Seal and set aside to steep.
Check weekly until vinegar has reached desired flavor. Drizzle vinegar over salads and fruit, use it in cooking or mix with extra-virgin olive oil to make a vinaigrette.
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