About two weeks ago I told Michael Berberian, owner and operator of his family’s Berberian Farms in Northborough, MA that I’d noticed he’d planted new rows of lettuce just recently. He smiled and said something like, “Oh yah. With global warming, we’ve been getting longer growing seasons”.
Sure, no doubt, it’s getting warmer. But then there’s also the enthusiastic way he’s been innovating for years to make his 40 acres yield so much more than expected that farmers from across the state recognize him for his incredible efficiency. You can tell just by talking with him that Michael has a no-kidding feel for the conditions the plants need to do what they do best. And, wow, it shows!
Here’s a sweet and savory salad made with Michael’s freshly picked leafy lettuce bowl variety lettuce. You’ll see in the ingredients list that I’m using fresh figs, Italian prune plums and dried cranberries for the sweet flavors, though any fresh fruit and dried fruit will work just as well. All together, a sweet and savory salad brings out the best in complimentary flavors about the same way a well-balanced orchestra – or rock or jazz band - can explode with a rich symphony of sound.
As always, for a step-by-step picture book recipe, just click this link.
Preparation Time: 5-7 minutes depending on number and type of ingredients
Needed (for 2)
- 1 Handful of Lettuce Per Person
- Favorite Fresh Fruit (I’m using a combination of fresh figs and Italian prune plums, but any
- fresh fruit will work)
- 1/4 Red (or any) Onion
- Favorite Dried Fruit
- Favorite Nuts
- Favorite Salad Dressing
- Feta (or any) Cheese
- Ground Black Pepper
- Sharp Knife
- Cutting Board