Where Would We Get The Salt
Chef’s Corner
Article by Mitch Samples
Advancing from hunter-gatherer roots, humans settled into an agrarian lifestyle allowing us to live and not just survive. This evolution allowed humanity to spend more time learning and inventing, leading to great technological and intellectual development. It also meant that humans didn’t need to travel far from home at all.
Periods of diaspora, migration and long-distance travel would continue over the centuries, but for the most part the average human didn’t travel far from home at all over the course of their life. Over the course of the last century, only advances in transportation such as train, auto and air travel would long distance travel become a feasible option for most people.
Imagine never walking more than ten, let alone a hundred miles from where you were born in your lifetime. Imagine having to eat only the items available within that 10-mile radius for your entire life. What would you do?
Of course, trade bringing exotic products into your specific location has always existed, but was far more limited by seasonality, established trade routes and product perishability. Think about it, in this scenario something as simple as a peach might be considered exotic to your little town.
I am not implying it as a negative, but the vast variety of items and foodstuffs available to us at a moment’s notice in this modern age spoils us and we have lost track of what is like to truly be limited to seasonal and regional foodstuffs.
Think of it. Ten miles. What could you make?
The recipe below is close but as written even it fails. To be truly microregional we would need to replace the lemon juice and olive oil with vinegar and another type of vegetable oil. And even then, where would we get the salt?
Enjoy.
Radish and Walnut salad with Feta
Yields 4 to 6 servings
1 C walnuts, toasted
2 bunches small radishes, cut into coins
1 English cucumber from Parker Farms, cut into coins
3 Oz Paradox Farm feta cheese, crumbled
½ C chives cut into 1-inch pieces
1 C Parsley, chopped
1 C dill, chopped
½ C mint leaves, chopped
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
Procedure:
- Toast the walnuts in a 350-degree oven until golden brown. About 5 minutes. Allow to cool
- Place first 9 ingredients in a large bowl, season lightly with salt and toss thoroughly
- Mix the last 3 ingredients together well in a small bowl and toss with the rest of the ingredients
Enjoy this cool salad on a hot summer’s eve, listen to the song of the birds, and dream about their freedom.
If you have any questions, please contact Mitch at mtsamples@gmail.com. I am at your service.