The market was very busy this morning, with additional vendors and lots of buyers. While I was pondering whether or not to buy this Golden Hubbard Squash from Paradise Found Farm (enough for a week’s worth of meals!), someone else came by and snapped it up.
My luck held, though, at the Habermans’ stand, where I bought the last pecans of the season. Here’s a wonderful salad recipe that incorporates pecans:
Prepare (on plate for one, or a platter to serve more) a bed of lettuce — your choice of lettuce, but avoid Romaine, as it is too coarse for this salad — and pour a little balsamic vinaigrette on it (store-bought is fine, or make it yourself with 2 parts extra virgin olive oil, 1 part aged balsamic vinegar and a knife-point of Dijon mustard). Top it with ripe pear slices or chunks, top that with blue cheese crumbles and add a few tablespoons of pecans. Delicious!
Lya Sorano
