in Lawrence. That’s right, salads can be mind-blowing.
The first was a bed of baby arugula drizzled with lemony vinaigrette and topped with cashews, sliced strawberries and crumbled goat cheese from Goddard Farm, just west of Lawrence. The salad made me realize that I do, in fact, like the peppery bite of arugula.
The second was a mix of young, blended greens piled with briney marinated artichokes, olives and deliciously sharp feta (also from Goddard Farm). A light herb vinaigrette brought out the supremely fresh flavor of the lettuce.
The greens on both salads were grown atTwo Sisters Farm
, located just down the gravel road from Goddard Farm. Two Sisters Farm is home to a hydroponic greenhouse where Ryan Eddinger grows high-quality lettuces for an impressive list of local restaurants (715, Michael Smith Restaurant, Novel and Bluebird Bistro, to name a few).
Recently I visited Eddinger at his farm to tour the greenhouse, learn about his growing process and sample some living lettuce. The trip inspiredthis story
, which includes three recipes for springy salads that you can make with Two Sisters Farm lettuce. The butter lettuce, apple and blue cheese salad has already edged its way into my regular rotation.
Read the full story here.
Contact Sarah Gish via email at firstname.lastname@example.org or tweet @sarah_gish.