Recipe by Maggie Huys, Saltyard

Demonstrated at the Westside Farmer Market on Sunday, April 17th 

Ingredients:

• Spinach from Local Lands
• Pecan Meal from Pearson Farms
• Asparagus from Watsonia Farms
• Radishes from Little Fox Farm
• Chives from Little Fox Farm
• Six-Day Fermented Sourdough Loaf from La Calavera
• Lemon Balm from Cosmos Organic

Directions:

1. Toast the pecan meal over medium heat until aromatic.
2. In the meantime, rinse, chop and stem the spinach, asparagus, chives, radishes and lemon balm.
3. Tear the loaf into 1-inch pieces, drizzle with olive oil and toast over medium heat.
4. Mix all of these together, drizzle with oil and salt!