The locavore movement was SO five years ago. OK, maybe ten. Which is about the amount of time lag that I usually have when it comes to major trends. But five years ago I couldn’t even grow ivy (seriously, I tried). Our move to Bainbridge Island, WA (from Seattle) changed that. Not only did we find the sense of community and good schools that we were looking for, we also picked up an incredible side benefit: the ability to garden.
In fairness, this really has very little to do with knowledge or talent, and just about everything to do with the fact that we have a sunny yard in which to grow things.
But I’ll take the locavore credit when I can. Who needs the 100-mile diet when you can get within 100 feet?
This was the perfect salad for this week, adapted from a recipe from Food & Wine magazine.
- 1 Tbsp. olive oil
- 1 large sweet onion, sliced into 1/4-inch wedges
- 1 garlic clove, minced
- 2 cups sugar snap peas
- 1 cup frozen shelled edamame
- 1 1/2 cup frozen peas
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 2 Tbsp. coarsely chopped mint
- 5 oz. feta cheese
- Salt and pepper to taste
- In a large skillet, heat 1 Tbsp. olive oil, then add onion wedges and garlic and cook until golden and softened. Set aside.
- Bring a large saucepan of water to a boil. Add the snap peas, then add the edamame and peas. Immediately drain and cool under running water, so that snap peas are still crisp. Let drain.
- In a large bowl, mix the lemon juice with the mustard and 3 Tbsp. olive oil. Add the snap peas, edamame, peas, onions, garlic, mint and feta.
- Toss to combine and season with salt and pepper to taste.