LOCALadk Magazine

50 Spring 2018 LOCALadk Magazine LOCALadk Ever y year our local farmers seem magically to stretch their growing season in unique and significant ways, but there will always be some vegetables that can't be kept in cold storage or grown in winter greenhouses. So even as I munch on fresh pea shoots in Februar y, I know that arugula and field greens won't be adorning my plate until spring. But that's okay. Eating with the seasons gives us something to look for ward to at any time of year. Homemade salad dressing are not only healthier than store-bought varieties, they are also more flavorful. How can a bot- tle on the shelf in the supermarket compare with fresh chives and mint har vested from your garden an hour before dinner? Here are some recipes that complement fresh spring vegetables well. Ser ve them as dips, dressings, or as marinades be- fore grilling. Homemade dressings By Wynde Kate Reese Photos by Jessica Chevalier To create your own dressings, it's important to know the basics: Fat + Acid + Salt + Herbs + (optional) Sweetener. - Fats can be whole food fats like tahini (ground sesame seeds) whole milk yogurt, or avocado; or they can be oils like cold- pressed sunflower or extra virgin olive oil. - Acids can be as simple as a squeeze of fresh lemon, or you can use good quality vinegar like aged balsamic or raw apple cider vinegar. - The fats and the acids should be in a 3:1 ratio. These two com- ponents tenderize the greens, breaking down the fibrous cell walls and drawing out moisture. For this reason, you should only dress your salad immediately before eating or it will get soggy. - Salt ser ves to enhance the flavor of whatever it comes in contact with. We use Celtic sea salt because it has the highest quantity of trace minerals, which are needed for heart health and overall wellness. - Herbs provide fresh, unique flavors. Be creative. - And a natural sweetener like honey or maple syrup balances the flavor profile of the dressing.

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