Think Local, Cook Deliciously – Earth Day in NWA | Erin’s Local Dish

By Erin Robertson

Saturday was grey and overcast, and the promise of rain was almost enough to deter me from my first visit of the season to the Fayetteville Farmer’s Market.

Yet, I tore myself away from my cozy bed covers and coffee and ambled down to the square, umbrella in tow. I hadn’t a clue about what I would find available so early in the season, but it was pleasant to see all varieties of greens spread out in the booths, interspersed with bright pops of orange and pink tulips and fragrant lilacs.

Without any menu planning, I bought a tantalizing bunch of asparagus for $3, a large bag of tender arugula for $3, and the most perfect bulb of garlic for only a quarter. I wandered through the crowds, enjoying the pups and music while brainstorming today’s lunch.

I felt the need for something verdant and bright-tasting. I was meeting up with a friend later in the afternoon and wanted a healthy meal that would be pleasing to someone whose tastes I was yet unfamiliar with.

I wanted to create something simple and beautiful that embodied the principles of the Farmer’s Market, the Ozarks Slow Food Movement, and Earth Day – because Earth Day is more than just an annual event to hug trees and eat a vegetarian diet: it’s a reminder of how we should be conducting our daily lives.

What is our mission in this world if it isn’t to reconnect to the earth through connecting with people?

While I wandered past stalks of rainbow chard and jars of golden honey, I concocted the recipe for an easy, gourmet salad, requiring little more than what I had just purchased. With the dirt still clinging to the baby roots of the greens, I added a splash of citrus and the warmth of caramelized garlic to pinpoint the tastes of spring in a single dish.

The earthy and slightly bitter taste of the arugula actually complemented the bright dressing, while the roasted asparagus gave the salad some depth. The feta played up the tartness of the lemon juice while the garlic gave a little kick at the end – with some crusty bread to soak up the last remnants of dressing, this made for a delicious and light spring lunch.

“Go Green” Spring Salad

• bunch of asparagus
• 4 c. fresh arugala
• 1 c. feta cheese
• 1 lemon
• 4-5 cloves fresh garlic
• ½ c. chopped walnuts
• 4 Tbsp. olive oil
• salt and pepper

In an oven-safe dish, coat asparagus with olive oil, salt and pepper. Roast at 400 degrees for 12-18 minutes, depending on the size and quantity of asparagus. Meanwhile, wash and clip arugula, arrange on two plates with crumbled feta cheese and walnuts. Once asparagus is finished, arrange on the bed of greens. Pour warm dressing over the vegetables and enjoy!

Dressing: in a small pan, heat 2 Tbsp. olive oil to medium heat. Chop garlic and lightly sauté in oil until soft. Remove the oil and garlic from the heat and allow to cool for a minute before adding the juice of a whole lemon and desired zest to the mixture. Whisk the dressing and keep warm. (Can add more olive oil to achieve desired consistency and tartness.)

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