Take a look at this strawberry bouquet I picked from Bures Berry Patch. It was a nice afternoon for picking with the lightest cool breeze, wafting about the heady scent. I ended up collecting almost nine pounds. Strawberry season is one of my favorite times of the year in the Driftless. As I was picking, I imagined all of the delicious things I would make with them. Definitely some preserves, and maybe an Eton mess with meringue and cream, or a gorgeous salad.
After my trip to the patch, I harvested my first few peapods from the garden. Did you know that the peapod is technically considered a fruit? This is because the seeds develop from the flower just like the strawberry or any other fruit.
From Flower to Fruit
I made a dressing made of sunflower oil from Driftless Organics, Goldenrod honey from Bures, some lemon, and a little salt and pepper. Along with the berries and peas were ribbons of frilly Lolla Rossa lettuce from Shooting Star Farm, some chives, mint, and lavender flowers from the garden, and finally some Little Darling cheese by Joe Burns of Fayette Creamery. This was no shy salad and I so much enjoyed tasting every texture and every flavor: from the gently bitter lettuce, a little oniony afterthought from the chives, the cool mint, a zing of lemon eased a bit by the honey, the juicy tarty bite of strawberries, floral lavender notes, then the crunchy sweetness of the peapods. The cheese was elegant with the taste of mushrooms and fresh earth. Just beautiful isn’t it? It’s the salad of the year, my friend Dawn might say.
- 1 T. sunflower oil
- 1/2 t. lemon juice
- 1/2 t. honey
Greens, Herbs, & Fruits
- Lolla Rossa lettuce
Salad of the Year
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