Now that the sun has decided to grace us with its presence, we have an abundance of ripe strawberries in our garden. There is nothing like eating a berry that is fresh off the vine, still warmed by the sun. Because they seem to ripen at exactly the same time, we have a bit of “strawberry-palooza” at the moment. Part of the fun of gardening is figuring out creative ways to use an overabundance of produce (I will be getting creative with my butternut squash this year also, as it decided to re-seed itself all over the place). THIS is the salad that I will be eating in MASS quantities all summer: Green Salad with Strawberries, Maple Glazed Walnuts, Blue Cheese, and Strawberry Balsamic Vinaigrette from Pinch My Salt’s blog. I made it for a barbecue last weekend, and have had it two more times since then (today is Tuesday, btw). The real challenge when preparing this salad is controlling the urge to eat ALL of the maple glazed walnuts off the cookie sheet before they make it into the salad. (I’m happy to report that a few of them survived long enough to make it into the bowl) Enjoy!
(ABOVE PHOTO by Matt Klee)