Friday, June 1, 2012
Blazes, It's Battle Salad!
I had the best of intentions last weekend, trekking to four farmers markets earlier Saturday morning than I usually get out and about. My grand plan also included attending Taste of Cincinnati. But by 10:15, dripping through my shirt, I realized it was not to be. With temps in the 90s and humidity to match, this Memorial Day weekend felt more like Labor Day often does in the Queen City.
My intended Battle Salad entry was spurred by a recipe I saw a couple years ago for a blackberry and bacon salad along these lines. I picked up some herbed goat cheese from nearby Capriole Farm, thinking to try my hand at breading and frying it. To gild the salad lily a tad more, I contemplated extending my recent obsession with runny eggs, a technique I have yet to perfect at home in a skillet, although fresh thyme and sherry vinegar are plusses. Time spent photographing results, not so much, since runny eggs run only so long.
What to do when summer weather saps your ambitions and, darn it, you just need to eat a simple supper? Forget about that blackberry puree you'd need to strain the seeds out of. Heck, forget about following any ding dang recipe (my frequent approach here in the Intuitive Eggplant Kitchen). Consider what you have on hand, pay attention to anything that actually makes you want to eat, then wing it. These local strawberries from the inaugural weekend of the Mt. Adams Farmers Market were something I wanted to eat right right away.