Moments ago: a dark thunderstorm – like a spring thunderstorm – plus hail. Within minutes? Gorgeous sunshine. Gosh, Iowa’s got the most fascinating weather. At the end of February, this little taste of spring is making me hungry.
Mostly, it’s bringing on a craving for more green in my life. Yet, really now, it’s way too early for that in Iowa. It’s time to start things like onion and leek transplants (like some good friends have growing in their window right now, but I can’t claim to be on it myself this year) and start revving our engines to start the rest of our transplants in March, in preparation for this year’s gardens… but our growing season is still a few months off.
LUCKILY for us, our local growers are on the job, with lettuces from Rolling Hills Greenhouse in West Union, Iowa, and local sprouts from Organic Greens in Kalona, Iowa, on our shelves. Thank goodness for sprightly spring sprouts. Whew - that’s a lot of s’s… this little bit of spring is going to my head.
So what makes this ‘Throwback Thursday’? Well, we just re-discovered our archive of recipes, and it really wouldn’t be co-operative of us to keep them to ourselves. (Isn’t that what February is for? To give us enough time indoors that we can’t help but rediscover _____ ? What [fill in the blank] have you rediscovered this February?)
This rejuvenating recipe from the Spring 2011 Catalyst is perfect to start up our Throwback Thursday series. On a personal note, it happens to be the first Catalyst issue I had the pleasure of editing. Start the reel and read all about our good friends – and great growers – at Organic Greens, where:
“Paying attention to the health of the environment, the seeds, and the soil creates healthy roots, which produce healthy shoots – organic works.”
Meet owner James Nisly of Organic Greens and hear his vision for feeding our community in the Spring 2011 Catalyst on page 8 here.
Alicia’s Sunflower Sprout Salad
Alicia Diehl, Organic Greens Marketing Coordinator and New Pi Member
sweet potatoes, cubed and roasted (I bet winter squash would also be nice)
local Organic Greens sunflower sprouts or mixed sprouts (their combination includes radish, red cabbage, snow pea, & sunflower sprouts)
red onion, thinly sliced
local Maytag Blue Cheese, crumbled
1 clove garlic, minced
½ c. olive oil
¼ c. balsamic vinegar (preferably aged)
3-4 T. maple syrup (depending on how sweet you like it - Alicia usually uses 4 T.)
freshly ground pepper to taste
Assemble or toss salad ingredients. Mix dressing ingredients by whisking or shaking in a tightly-lidded jar. Dress the salad to your liking and enjoy!