A question that's been nagging at me for some time now is how to make sustainability and eating local accessible to a broader spectrum of the population. It's fine for all of us who have the wherewithall to travel to a market and pay a little more to know the person who grows the food we put on our tables.
But what about those who may not have the money or may not know how to access fresh, local food? How do we engage those folks in eating healthier and feeling better? The little Lents International Market is taking a step in the right direction, and this week's Market Watch column tells you what they're doing.
In the meantime, here's a recipe for a summertime no-cooking-needed dinner that we made from some of John Felsner's mizuna (photo, top).
Summer Shrimp Salad
Mustard vinaigrette
1/3 c. olive oil
1/4 c. red wine vinegar or lemon juice or a combination
1 Tbsp. Dijon mustard
1/4 tsp. oregano
1 clove garlic, crushed
Salad
1/2 lb. small cooked shrimp
1 c. feta cheese, crumbled
1/2 c. kalamata or oil-cured olives, pitted and halved
1/4 red onion, sliced thin
Large bunch mizuna or other greens
Combine vinaigrette ingredients in container with a tight lid. Shake vigorously. Put salad ingredients in salad bowl and pour enough vinaigrette over to moisten. Toss and serve with loaf of ciabatta. Perfect!
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