While it is very easy to eat local during the spring and summer months I have found it is almost impossible trying to do the same during the winter months. Last night's frost ended the harvest from the backyard for the season. I also made probably one of my last visits to the local Farmer's market for the season on Sunday. On a cold windy day the Farmers market was still doing brisk business. There were apples, pumpkins of all sizes, bell peppers of all colors and broccoli. I also picked up a bunch of my favorite green, multicolored swiss chard. There was a researcher from the University of Maryland Maryland Cooperative extension doing a demonstration of healthy tasty salads.
I am not a big salad fan but I stopped by to pick some of the recipes she was handing out and taste the Garden Orchard Salad. It tasted really good, for somebody who does not eat broccoli even when cooked to have found this salad tasty with raw broccoli is surprising in itself. I also found out that the salad dressing had vanilla yogurt! I was able to pick all of the ingredients at the market and was ready to cook it for dinner. I was not disappointed, it tasted fresh and crispy and ofcourse the peanuts made a lot of difference as well. I steamed the broccoli but feel free to use it raw.
Note: If you like Vannila yogurt, the honey in the recipe is not required. If spice is not your thing leave the chili garlic sauce dressing as well.
Recipe Source: Agriculture Cooperative Extension, University of Maryland
1. 2 Cups worth of broccoli heads
2. 1/2 cup worth of asparagus with the hard end chopped and then cut into about 2 inch pieces
3. 1 carrot grated into slightly bigger pieces
4. Apple cored and chopped
5. 2 tbsp of roasted unsalted peanuts chopped roughly
6. 1/2 cup of yogurt whisked to smooth (I used home made plain yogurt)
7. 1/2 tbsp honey
8. 1/2 tbsp garlic chili sauce
1. Heat water in a sauce pan, add salt and cook the broccoli and asparagus for 4-5 minutes and pour cold water immediately and drain - this step is not needed if you like it raw.
2. Chop the broccoli and asparagus into smaller pieces.
3. In a bowl toss the broccoli, asparagus, carrots, apples and the peanuts
4. Separate the yogurt into two containers, whisk the honey into one and the chili sauce into the other.
5. Separate the salad into 2 containers, add the honey yogurt into one and the chili yogurt into the other. Let it sit for a few minute (OR)
drizzle the dressing over the salad when you are ready to eat.