Sally Beck
In spite of those last-moment snowflakes outside of my window just now, winter is now firmly behind us. Since weâve technically leapt past the first day of spring already, at Helena Food Share weâre all feeling a little spring-feverish with the excitement of prepping our garden and have even planted a few things in our high tunnel garden beds already.
To celebrate the anticipation of homegrown produce in the months ahead, Iâve made a couple of salads that bridge the gap between a winter meal and the light lettucey salads to come this summer.
It can be helpful to use a favorite basic salad recipe as a base for your own creativity. However, I very much like the current no-recipe trend Iâve been seeing. If itâs in your fridge and sounds like it would fit well in whatever youâre cooking, add it! Like many others, Iâve always cooked this way; after all, a recipe is just a suggestion that allows for your imagination (and ingredient availability) to remain fluid.