A decade or so ago, ordering a salad at a restaurant usually guaranteed a skimpy bowl of iceberg lettuce topped with a scanty amount of cucumbers and tomatoes. Pair that with a condiment sized cup of watered down dressing and dinner was served for those watching their waistline. We’d stare at our dinner date with hungry eyes as they noshed on pizza, pasta or onion rings.
I’ve been an avid gardener for most of my life. By the time March hits, I’m white knuckling my garden tools and itching to get my hands in the soil. In my neck of the woods planting season is in May and, for me, that’s too long of a wait.
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Happy first day of summer! Today, the temperatures are souring to 100 and you can bet I won’t be spending much time in the kitchen whipping up dinner over a hot stove. When the summer heat hits, this household gravitates towards dinner style salads. Now, before you scrunch up your face and make a choking noise, you need to clear your mind of what salads used to be. Salads have come a long way, baby! The days of being served a bowl of semi wilted iceberg lettuce with a few tomatoes and cucumbers on top are over. Salads are being served up and rockin’ the table! Even restaurants are offering more and more entree style salads. It’s not just a salad, it’s a meal.
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The farmer’s market opened for the season today. If you think a kid gets excited in a candy store…you should see me at a farmer’s market. My eyes bug out and it’s difficult for me to contain my excitement. My feet skim over the pebbled parking lot from car to venue while I mutter, “Please don’t trip…please don’t trip.” I am not graceful and I’ve been known to fall going up the stairs. Once I’m amidst the crowd of shoppers and surrounded by the local farmers selling their gorgeous produce and homemade foods, I exhale. I’m in my element.