Vernal Verts

I think it’s finally safe to say it out loud—Spring is officially here in the northwest. Of course yesterday was the Vernal Equinox, but that’s the least of it. Hastas are growing an inch a day. Cherry blossoms everywhere you look. My Easter cactus has little hot pink buds on it. And wearing flats without socks doesn't seem like such a bad idea.

Best of all, the Farmer’s Market is filling up with young, spring goodies. Leeks, Jerusalem artichokes, bok choy, cabbage. I even saw some scraggly looking baby carrots today. And the greens. Yes, the greens! Chickweed, miner’s lettuce, baby arugula, radish greens. Thank god you’re back.

What to do with all these fresh, local, tender greens? Here are a few ways I have been enjoying them this week.

Some Spring Salads:
Chickweed, chopped small.

Toasted walnuts

Olive oil, salt and pepper, and just the tiniest drizzle of balsamic vinegar.

Miner’s lettuce

Champagne vinaigrette (champagne vinegar, olive oil, mustard, salt & pepper)

Grana Padano
A fried egg on top. Oh yeah.

Baby arugula
Beets
Rogue River Blue
Olive oil, salt & pepper

I really missed these shoes.