Posts from the “Seasonal Salad Ingredients” Category

As we say a sorrowful farewell to another summer and enter those beautiful days of fall, take advantage of two golden ingredients — nectarines and golden beets. Take advantage of your grill a few more times too. Grilled to perfection, your nectarines will dazzle your taste buds!

Organic Nectarine from Whole Foods Market, St. Paul, MN.

Nectarines are an aromatic, summertime stone fruit. When shopping, look for brightly colored, fragrant fruit. To check for ripeness of your nectarines, place the fruit in the palm of your hand, and squeeze it very gently. It should give slightly. Avoid nectarines with bruises or other blemishes as well as those that are overly green or hard. Ripe nectarines have a brilliant, golden-yellow, smooth skin with blushes of red. Nectarines that need to ripen a bit can be kept at room temperature for a couple of days. Refrigerate ripe fruit and use within 5 days.

You may want to buy organic nectarines. According to the research of the Environmental Working Group, imported nectarines rank #6 and domestic nectarines rank #17 on the list of produce with the highest pesticide loads, www.foodnews.org.

Golden beets have a sweeter, milder flavor when compared to traditional beets. The greens are edible too and contain twice the potassium as the beets, so save your greens for another time. Your beets may be refrigerated for a week if the tops are removed.

For an amazing treat, try making this Grilled Nectarine & Golden Beet Salad:

You’ll need the following ingredients — nectarines, golden beets, kale, Bent River Camembert cheese (or similar local cheese), dried blueberries or currants, and roasted pecans. This salad will be delicious with Salad Girl Organic Blueberry Basil, Pomegranate Pear, or Curry & Fig Dressing.

Roasting Beets: Place washed beets (save the greens for another recipe) on a large baking sheet that has been covered with aluminum foil. Toss lightly with olive oil and cover with another piece of aluminum foil sealing the two pieces of foil together. Roast beets for 1-1.5 hours at 350 degrees F on middle oven rack. Let the beets cool, peel off skin, and slice into 1/2 moon slices

Grilling Nectarines: Brush halved and pitted nectarines with olive oil. Season with sea salt and pepper. Grill nectarines (cut sides down) on medium-high until golden brown, about 2-4 minutes per side.

Combine your ingredients on a decorative salad platter or on individual plates and serve with your preference of the Salad Girl Organic Dressings mentioned above.

The Bent River Camembert is made by the Alemar Cheese Company in Minnesota. It is a creamy, delectable, artisan, organic, cow’s milk cheese. The cheese is named after the sharp turn of the Minnesota River just a few hundred yards from the production site. Alemar Cheese works with a local dairy farm called Cedar Summit to use fresh organic milk just hours from the cows, www.alemarcheese.com. Camembert cheese has a white, downy rind and a creamy, smooth interior. The cheese should thickly ooze when perfectly ripe. Select Camembert that is soft and plump avoiding those with hard edges. If you’re unable to find Bent River Camembert, ask your cheese monger for a similar local cheese. This autumn salad provides great nutrition and memorable flavor and texture combinations. Enjoy !!

Recipe by Pam Powell

Article and Photograph by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Watermelon Days

thesaladgirl

Posted on August 30, 2012

Fresh, organic watermelon from Whole Foods Market in St. Paul, Minnesota

It wouldn’t be summer without the amazing taste of sweet watermelon, but have you ever considered using it in a salad with greens? Check out these delightful ways to enjoy your watermelon, your greens, and your Salad Girl Organic Salad Dressing together.

1. Enjoy your cubed watermelon on a bed of arugula sprinkled with feta cheese and roasted watermelon seeds (see roasting instructions below). Lightly drizzle your salad with Salad Girl Organic Lemony Herb Dressing.

2. For a sweet and sour spin on your watermelon, try it with spinach, cucumber slices, scallions, and your Salad Girl Organic Honey & Ginger Dressing.

There are many delicious varieties of watermelon grown in the United States. Make sure you purchase a variety with seeds, so you don’t miss out on the crunchy goodness of roasting the watermelon seeds. Look for watermelon that is firm, symmetrical and free from bruises, cuts, soft spots, or dents. Give the side of the watermelon a slap. If it is ripe, you should hear a hollow thump. The rind should be firm barely yielding to pressure, dull (not shiny), and easy to scratch. Refrigerate your whole watermelon up to one week. If it won’t fit in your refrigerator, store it in a cool, dark place. Tightly wrap any leftover watermelon, refrigerate, and use within a day or two.

“Watermelon and Hidden Springs Feta Salad” on page 87 of Pam Powell’s Salad Days recipe book. Photograph by Paul Markert.

“Savor the flavor” and use the entire watermelon to minimize food waste. All parts of the watermelon can be used. The flesh and roasted seeds can be used in your salads. The rind may be used as a serving container for the salad by hollowing it out carefully so that you are still able to cut the flesh in symmetrical, bite-size cubes for your salad. You could also pickle the rind for another tasty treat. Check out www.cookitsimply.com and search “pickled watermelon rind”.

If you have a copy of Pam Powell’s Salad Days recipe book, you’ll find an amazing recipe for “Watermelon and Hidden Springs Feta Salad” on page 87 (pictured here). If you don’t have your copy yet, click on the header “Buy Salad Days Recipe Book” at the top of our blog home page.

Savor these last days of summer !

To roast watermelon seeds: Rinse and dry your seeds thoroughly. They will roast better if they are completely dry. Put the seeds, 1/2 tsp olive oil (optional), and 1/8 tsp sea salt in a mixing bowl and blend. Spread seeds out on a shallow baking pan. Roast seeds at 275 degrees F for 50-60 minutes stirring occasionally. They should be lightly browned and fragrant.

Recipe Ideas by Pam Powell

Article and Photo of fresh watermelon by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Plum”elicious” Summertime Salads

thesaladgirl

Posted on July 31, 2012

Ever have plums in a salad ? If you haven’t, you’re in for a really wonderful treat ! Plums are one of the sweetest fruits of summer. Their colors range from yellow, green, red, purple, and indigo blue. There are two to three hundred different varieties of plums grown in the United States today including: Golden Nectar with yellow skin and amber flesh; Black Amber with shiny black skin and deep red flesh; Satsuma with dark red skin and sweet red flesh; Santa Rosa with red skin, yellowish-red flesh, aromatic, and a very sweet plum flavor; Greengage with greenish-yellow skin and a tangy-sweet flesh. Ask your grower at the farmers market or your produce manager for selections and suggestions!

When purchasing plums, you want to pick the ones that are ripe and ready to eat. Look for the ones that yield to gentle pressure when you squeeze them carefully in the palm of your hand. Ripe plums will also be slightly soft at their tip. You may purchase plums that are firm and ripen them at home, but avoid those that are excessively hard as they will be immature and may not develop a good taste and texture profile. Good quality plums will feature a rich color and may still have a slight whitish “bloom” reflecting that they have not been over handled. They should be free of punctures, bruises or any signs of decay. You may store very firm plums at room temperature until they are slightly soft. Ripe plums may be refrigerated in a plastic bag for up to 4 days.

Create a lovely Asian Summer Salad by arranging some beautiful, ripe, pink-fleshed plum slices atop fresh garden greens. Add some shredded Sarvecchio Parmesan cheese, some roasted sesame seeds (I love the black) or some crumbled natural sesame sticks, and a sprinkling of cashews. Drizzle some of our new Salad Girl Organic Honey & Ginger Dressing over your salad and voila !

Another delightful option would be to feature a colorful variety of your plums on a lovely Midsummer Cheese Platter along with the wonderful, creamy wheel of Bent River Camembert Cheese made by the Alemar Cheese Company. Serve your platter with a small, decorative container of our Salad Girl Organic Curry and Fig Dressing to enjoy on a crusty bagguette with a luscious slice of ripe plum and cheese.

Additionally, savor your fresh plums on fresh arugula sprinkled with some grated Mount Sterling raw milk mild cheddar cheese. Top your salad with marconia almonds and our Salad Girl Organic Pomegranate Pear Dressing.

Enjoy the amazing flavor combinations and all the wonderful, local produce we have available during summertime.

Salad Suggestions by Pam Powell

Article by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Grow Your “Dill”-icious Summer Salads

thesaladgirl

Posted on July 19, 2012

Dill is an annual herb that provides a tangy addition to Summer salads. Dill weed, the leafy fern-like portion of the plant, has a sweet taste. Sprinkle a little fresh dill on any of your Summer salads to add a little zesty flavor. For a cool, summertime main course, try Salad Girl Organic Lemony Herb Dressing mixed with chilled, cheese tortellini and sprinkled with fresh dill and SarVecchio Parmesan (or another locally-made Parmesan-like cheese). Add any veggies that you’d like to take advantage of your farmer market purchases or your CSA (community supported agriculture – see below for more info).

SarVecchio Parmesan cheese has a long and interesting history in Wisconsin. A number of years ago, the Antigo Cheese Plant almost closed after 70 years of cheese-making, but people in Antigo, Wisconsin, combined their resources, bought the plant, and began making a 20-month aged, pasteurized Parmesan that has won numerous awards. They called it Stravecchio. A number of years later, the Sartori Family Company purchased the cheese plant and renamed the award winner SarVecchio Parmesan. SarVecchio Parmesan is described as light, fruit and caramel notes with a slight roasted nut undertone in a traditional, savory and robust Parmesan composition. It is rich and nutty but creamier and less salty than Parmigiano Reggiano. It is available free of the growth hormone rBST. If you can’t find the SarVecchio Parmesan, ask your cheese monger for a good, locally-made substitute.

Okay — back to the topic of dill. If you have a copy of the Salad Days recipe book, you can use your fresh dill to make the “Summer ‘Sea-sar’ Salad with Creamy Lemony Dill Caesar Dressing, page 55. If you still haven’t purchased a copy, check out the header at the top of the blog “Buy Salad Days Recipe Book”.

If you’d like to grow your own dill, it’s easy to grow in the ground or in container pots. It is a member of the Parsley Family and prefers full sun. The seeds are most popularly used to make dill pickles, and its leaves make a tasty addition to summer salads. If you are planting in containers, put 8-20 seeds per pot. Make sure that soil is at least 6 inches deep and that the container has drainage holes. If you are planting in the ground, space the seeds 12-15” apart in moderately rich, loose, well-drained soil. Plant in the early spring, and expect seeds to germinate in 7-10 days. Dill may be grown indoors most successfully with the use of high output fluorescent plant lights. In midsummer, cut the ripening heads to harvest the seeds. Only harvest the amount of dill leaves you need for the recipe as they are quite perishable and won’t last long refrigerated.

To store for a short time, wrap the dill in damp paper towel, and refrigerate 1-2 days. For longer storage, fresh dill is better frozen versus dried. To freeze, finely chop the dill and place in an airtight, freezer-safe container or bag.

Consult www.herbgardening.com for more information on growing your own herbs. If you’d like more information about CSA’s, go to http://www.localharvest.org and click on the “CSA” heading. For CSA’s in Minnesota, you may also check out www3.mda.state.mn.us/mngrown.

Article by Sarah Baron Sullivan

Photograph by Sarah Baron Sullivan taken at Whole Foods Market in St. Paul, MN

Categories: Eat Green, Live Green, Seasonal Salad Ingredients

Summer Blast of Blueberries

thesaladgirl

Posted on June 27, 2012

Salad Girl Organic Blueberry Basil Dressing with fresh, organic blueberries.

Blueberries are a delectable summer treat rich in antioxidants, fiber, and vitamin C. If you purchase extra blueberries during the peak season, you can freeze them and enjoy their juicy goodness into the fall and winter. When shopping, choose blueberries that are dry, plump, firm, and uniform in size. Blueberries should have a “bloom” (a soft, hazy white coating that provides waterproofing and protection from the sun). Store your blueberries unwashed in a single layer or between layers of paper towels in a moisture-proof container in the refrigerator for up to 5 days.

Domestic blueberries have the 11^th highest pesticide load for produce according to the research of the Environmental Working Group. The research is based on testing that is done on produce as it is typically eaten (washed, rinsed, peeled, etc…). For more information, go to www.foodnews.org or www.whatsonmyfood.com. Purchasing organic, local blueberries or growing your own would be the “greenest” options. You won’t find local blueberries (or raspberries) until late July or early August, but you’ll at least be able to find them grown within the U.S. To pick your own berries, check out http://www.pickyourown.org. To start growing your own blueberries, check out www.organicgardening.com or www.gardenguides.com .

“Red, White, and Blueberry Salad” on page 65 of Pam Powell’s Salad Days recipe book. Photograph by Paul Markert.

Try your blueberries with some delicious, greens (local frisee, red & green leaf lettuce, and mustard greens were on hand when I was shopping yesterday — dandelion greens were still available too). I love my organic blueberries with a mixture of greens, a mild cheddar goat cheese, some roasted almonds, and Salad Girl Organic Blueberry Basil Dressing — an 8 ounce bottle of this dressing contains the equivalent of 1 1/2 cups of fresh, organic blueberries ! Throw in some raspberries too. You’ll love it, and aesthetically it will provide a very patriotic salad for the 4th of July!

If you have Pam Powell’s Salad Days recipe book, try the “Red, White, and Blueberry Salad” on page 65. If you don’t have time to make the Pink Lemonade Vinaigrette the Salad Girl Organic Blueberry Basil Dressing is an excellent substitute. You can order a copy of the Salad Days recipe book right here on the blog (click on the top header Buy “Salad Days” Recipe Book). Have a fun, safe, salad-filled 4th of July !

Article by Sarah Baron Sullivan

Photo of blueberries and Salad Girl Organic Dressing by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Enjoy Summer’s Bounty with Salad Girl: Heirloom Tomatoes

thesaladgirl

Posted on June 20, 2012

Ahh, the first, official day of Summer. If you enjoyed our highlights of Spring salad ingredients the last couple of months, keep reading. We’re going to continue highlighting glorious fruits and veggies you can enjoy with your Salad Girl Organic Dressing as we head into Summer. We’ll start today with delightful and flavorful Heirloom Tomatoes.

Organic Heirloom Tomatoes at the Whole Foods Market in St. Paul, Minnesota.

About 25 years ago, some dedicated people started saving what they could of the remaining open-pollinated (without human intervention) seed varieties which have become known as “heirloom seeds.” An heirloom variety is one that has been around more than fifty years and can reproduce from seed. Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. For some foodie gardeners, there is a certain charm associated with gathering and saving seeds from the gardens and gatherings of family and friends. When you plant and harvest the same seeds of foods that you’ve enjoyed during a memorable meal, the fond memories continue year after year.

Aside from the charm and the nostalgia, heirloom tomatoes vary widely in size, shape, color, and taste. Additionally, their appearance is quite different from common tomatoes. Most have few seeds and are fragile with a thin skin which gives the tomato a higher sugar content and wonderful flavor. Try out heirloom vegetables whenever you get a chance (check your neighborhood Farmer’s Market, http://www.localharvest.com). If you’re interested in growing your own heirloom vegetables, check your local nurseries. If you can’t find heirloom seeds locally, try www.heirloomseeds.com or www.seedsavers.org. When you harvest your heirloom seeds, you can share the taste and the memory with other gardeners and friends!

Tomatoes don’t rank the highest (the “Dirty Dozen” list) or lowest (the “Clean 15″) for pesticide load according to the research of the Environmental Working Group, www.foodnews.org. However, buying or growing your own organic, heirloom tomatoes is always the “green” way to go.

Purchase ripe tomatoes glossy, firm skin if you will be using them within in a few days. If you will not be using the tomatoes for several days, it’s okay to select green to light pink tomatoes that are under ripe. For tomatoes to ripen the best, store them at room temperature in paper bag. Check on the tomatoes daily. Once ripe, the tomatoes will retain their flavor and firmness for 2-3 days so plan accordingly to take advantage of the excellent taste and nutrients.

Tomatoes are a great source of vitamin C. Produce loses nutrients and flavor with each passing day, so eat your tomatoes while they’re at their freshest best! Heirloom tomatoes would taste amazing with your Lemony Herb Salad Girl Organic Dressing, some local greens (kale, red and green leaf lettuces, romaine and Bibb lettuce), and a few other veggies of your choice. Check out page 55 of Pam Powell’s recipe book Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season. You’ll find a wonderful “Heirloom Tomato Salad” recipe.

Enjoy the fruits and veggies of Summer !

Article by Pam Powell and Sarah Baron Sullivan

Photo by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Savor Fresh Springtime Fava Beans

thesaladgirl

Posted on May 18, 2012

Despite the name, fava beans are actually a member of the pea family with an appearance similar to lima beans. They come in a large pod that is edible when the fava beans are very young. However, as they age, the pods are inedible. Fava beans can be purchased dried, cooked and, fresh in the Spring. Fresh fava beans are best with raw salads.

Organic Fava Beans at 7th Street Mississippi Market, St. Paul

When purchasing your fresh fava beans, look for pods that are not bulging with beans. This indicates older beans with subpar flavor. Fava beans will require blanching prior to use to remove their tough skin.

Try your fresh Fava Beans tossed with cooked and cooled jasmine rice, a sprinkling of roasted sesame seeds, some mixed radishes, chopped mint, and Salad Girl Organic Honey & Ginger Dressing. Another treat would be to sprinkle your fava bean onto fresh mache along with some raw walnuts, raw golden beet match sticks, and Salad Girl Organic Lemony Herb Organic Dressing.

“Baby Greens and Fava Beans Salad” from page 48 of Pam Powell’s recipe book, Salad Days. Photo by Paul Markert.

If you have a copy of Pam Powell’s recipe book, Salad Days, you’ll find a wonderful “Baby Greens and Fava Beans Salad” on page 48 of the Spring Salads chapter (pictured to the left). Salad Days is available online at Amazon and Barnes & Noble. It is also available digitally for Kindles and Nooks.

Savor your Springtime Fava Beans !

Article and Photograph of fava beans by Sarah Baron Sullivan

Salad Ideas by Pam Powell

Categories: Seasonal Salad Ingredients

Another Spring Treat: Pea Sprouts

thesaladgirl

Posted on May 1, 2012

Fresh pea sprouts, the young leaves and tendrils of pea plants, are available at your local Farmers’ Markets, some of our local co-ops and grocers, or in your garden in spring and early summer. They are usually harvested from snow pea vines. I found mine last week at the 7th Street Mississippi Market (St. Paul). If you purchase them as I did (see below), you can snip the top 2-6″ off for salads and continue to let them grow (see growing tip resources below).

When purchasing or harvesting pea sprouts, choose fresh, crisp shoots that include the top pair of small leaves (tip), delicate tendrils attached to the young stem, and maybe a few larger leaves or even blossoms. Pea sprouts are fragile and best used within one to two day of harvesting. They are a good source of vitamins A, C, and K and have a crisp, sweet, fresh pea flavor.

My favorite flavor combination — a handful of pea sprouts, organic spinach, organic blue berries, Mount Sterling Creamery (Wisconsin) raw goat milk mild cheddar cheese, crumbled roasted almonds, and Salad Girl Organic Blueberry Basil Dressing.

“Pea Sprout and Strawberry Salad” from Pam Powell’s recipe book, Salad Days (page 26). Photograph by Paul Markert.

If you’ve got a copy of Pam Powell’s recipe book, Salad Days (available online at Amazon or Barnes & Noble), there’s a wonderful, springtime “Pea Sprout and Strawberry Salad” with a Strawberry Rhubarb Vinaigrette on page 26 (pictured below). If you don’t have time to make the vinaigrette, Salad Girl’s Organic Savory Strawberry Dressing would be a delectable substitute.

Grow Your Own Salad — If you’re interested in growing your own pea sprouts, the Oregon State University Extension Service is a good source of information as well as SproutPeople. Here are the links: http://extension.oregonstate.edu/gardening/secrets-pea-shoots-detailed-extension-gardening-booklet and http://www.sproutpeople.com/seed/print/peashoot.html respectively.

Enjoy your greens and your Salad Girl Organic Dressings !

Article and Photo of Pea Sprouts by Sarah Baron Sullivan

Categories: Seasonal Salad Ingredients

Springtime Greens – Arugula

thesaladgirl

Posted on April 25, 2012

We continue our “Spotlight on Spring Ingredients” with Arugula [ah-ROO-guh-lah]. One of the first springtime greens, arugula has a distinct flavor — spicy pepper with a hint of nut. It is a good source of vitamin A and C, antioxidants, calcium, and potassium.

To take full advantage of your flavorful arugula, purchase a copy of Pam Powell’s recipe book Salad Days (available online at Amazon and Barnes & Noble). You’ll find a dozen recipes featuring this zesty green including the Apricot and Arugula Salad pictured here. If you don’t have time to make a dressing, try the Apricot and Arugula Salad with Salad Girl’s Organic Curry & Fig Dressing.

Apricot and Arugula Salad from Pam Powell’s recipe book, Salad Days, page 80.

If you don’t have copy of the recipe book yet, arugula is delightful with any flavor of Salad Girl Organic Salad Dressing. Try it with a mild cheddar goat cheese, some roasted almonds or pecans, and your favorite Salad Girl Organic Dressing.

When you purchase or pick your arugula, the leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than two days. The leaves hold quite a bit of grit and must be washed thoroughly.

Organic Arugula at Whole Foods Market, St. Paul

Grow Your Own Salad — Arugula is easy to grow in containers indoors or outdoors. The following steps will give you tasty arugula throughout the year. Place loose organic potting soil and ½ cup of composted soil for fertilizer in a 4-6 inch clay pot. Plant 4 arugula seeds 2 inches apart from each other and cover with 1/8 inch of soil. Water just enough to moisten and check daily to keep moist. Arugula will do best with indirect sunlight. Place in a relatively shady area of your house or yard that receives about 4 hours of sunlight per day. To maintain the health of the plant, take off yellowed or dead leaves once a week. In about 40 days, you may harvest your arugula all at one time or a few leaves at a time. Have several plants growing at different intervals to keep fresh arugula available at your finger tips. It doesn’t get any more local than that!

Good resources for gardening include www.organicgardening.com and www.gardenguides.com.

Article and photo of fresh Arugula by Sarah Baron Sullivan

Categories: Eat Green, Live Green, Seasonal Salad Ingredients

Earth Day Spring Spotlight: The Delectable Radish

thesaladgirl

Posted on April 18, 2012

Celebrate Earth Day this year with Spring radishes. They will add a flavor kick and nice color to springtime salads. They are available in shades of red, pink, purple, white and black. Spring radishes are also fast growers if you enjoy growing your own salads. Some varieties are oval or globe-like in shape such as The Champion, Fuego, Cherry Belle, Easter Egg, Snow Belle, and Early Scarlet Globe radishes. Other spring radishes can be long and cylindrical such as French Breakfast and White Icicle.

Make an Earth Day resolution to grow some of your own salad ingredients. What could be more local than growing your own salad?

In addition to the varieties mentioned above — Burpee White, Plum Purple, and Cherry Queen Hybrid radishes are good growers. If you don’t have the yard space, consider starting a container garden. Radishes can be grown indoors or outdoors in 6-10” clay or plastic container where they receive at least six to eight hours of sunlight each day. Radishes thrive in moist soil when planted in a potting mix versus regular garden soil. Most spring radishes take 23 to 28 days to harvest. Summer varieties include French Breakfast and Icicle with similar harvest time frames. Spring and summer radishes should be harvested when the root is 1” in diameter.

Enjoy your radishes in a “Spring Asian Salad” — mix leaves of baby arugula with some fresh basil leaves, sugar snap peas, a handful of crunchy sesame sticks (in the bulk dried foods area of your Co-op), a generous grating of local goat Chevre from the Poplar Hill Creamery called “Minnesota Montrachet”, and a drizzle of the New Salad Girl Organic Honey Ginger Dressing.

OR…..

Ravishing Radish Salad, page 21 Salad Days recipe book by Pam Powell, photo by Paul Markert

Pick up a copy of Pam Powell’s recipe book, Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season (available online at Amazon or Barnes & Noble). On page 21, you’ll find an amazing Ravishing Radish Salad with Chive and Cracked Pepper Vinaigrette that is pictured here. If you don’t have time to make a dressing, simply substitute Salad Girl’s Organic Lemony Herb Dressing into the recipe.

Happy Salad Making !

www.organicgardening.com or www.gardenguides.com are great resources to start gardening!

Recipe tip by Pam Powell

Article and Photo of fresh radishes by Sarah Baron Sullivan,

Photograph taken at Whole Foods Market in St. Paul, MN

Categories: Eat Green, Live Green, Seasonal Salad Ingredients

"Fresh Organic Dressings For Fresh Organic Greens"

Posts from the “Seasonal Salad Ingredients” Category

Grilled Nectarine & Golden Beet Salad

thesaladgirl

Posted on September 12, 2012

Watermelon Days

thesaladgirl

Posted on August 30, 2012

Plum”elicious” Summertime Salads

thesaladgirl

Posted on July 31, 2012

Grow Your “Dill”-icious Summer Salads

thesaladgirl

Posted on July 19, 2012

Summer Blast of Blueberries

thesaladgirl

Posted on June 27, 2012

Enjoy Summer’s Bounty with Salad Girl: Heirloom Tomatoes

thesaladgirl

Posted on June 20, 2012

Savor Fresh Springtime Fava Beans

thesaladgirl

Posted on May 18, 2012

Another Spring Treat: Pea Sprouts

thesaladgirl

Posted on May 1, 2012

Springtime Greens – Arugula

thesaladgirl

Posted on April 25, 2012

Earth Day Spring Spotlight: The Delectable Radish

thesaladgirl

Posted on April 18, 2012

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