It’s now officially summer and that means it’s time to start using all the vibrant, fresh fruits and vegetables that are becoming available. We absolutely love it when the farmer’s markets open and we are able to start enjoying even more local produce. At Tocabe, our goal is to source our ingredients using the rule, indigenous first, local second. What this really means is that part of our mission is to support our community and introduce native and indigenous ingredients to our broader audience. So, whenever possible we get ingredients like grains, oils, syrups, corn and more from indigenous purveyors and farms. Next, we look to local growers for vegetables and meats whenever possible.
This salad recipe is something we came up with to highlight fresh vegetables, along with some native ingredients. It is totally customizable to your taste and the ingredients you can find in a market near you.
- Mesclun salad mix (or your favorite or local greens)
- Zucchini – julienne cut, or matchstick
- Yellow squash – julienne cut, or matchstick
- Fresh raspberries
- Heirloom cherry tomatoes, halved
- Pumpkin seeds
- Garnish ideas:
- Micro greens
- Sprouts – our favorites are radish and sunflower
- Edible flowers
- Fennel ferns – here’s a little more information on these fun and unique ingredients
You can simply use your own favorite dressing with this salad. We suggest only a light toss with dressing so that the flavors of the produce come through. Or, you can make a simple and light vinaigrette. We suggest shallot and lemon with a high quality olive oil. We get our olive oil from an indigenous-owned farm in California called Seka Hills.
We had the pleasure of serving this salad at a special dinner at the Gilcrease Museum in Tulsa, Oklahoma. It’s always an honor for us to be invited across state lines to share our cuisine with new audiences.