America's Salad Bowl: Adventures on the Monterey Peninsula

By: Julie Blakley | May 19 2010
Posted in Cook It - Monterey, CA

Through a coincidental happening of two April trips to Monterey, California—one for work, one for play—I ended up traveling to the peninsula two separate times in just a few short weeks. Both trips happened in the last weeks of April, when the spring produce in the warmer California temperatures had already ripened many early fruits and vegetables.

Photo: Julie Blakley

Although the area is known for its lettuce (fun fact: more than half the lettuce eaten in the U.S. has been grown the in 60-mile-long Salinas Valley on the peninsula), the area also produces tender artichokes (the baby variety was in season during my visits), deep scarlet beets, juicy strawberries and more.

In fact, besides the picture perfect blue-sky days, warm temperatures and spectacular ocean views, the thing I remarked on most about my trips to the peninsula was the plethora of great (and cheap) produce. I am lucky enough to have a close friend (and fabulous cook) who lived in the area and knew about a produce stand with incredible deals on the freshest fruits and veggies (10 artichokes for $1!). Because of her, I was able to sample a myriad of delicious, just-in-season goodies that had not yet arrived in Oregon.

One of my favorite things we ate during my trips was a beet salad. Here’s the recipe:

Lena's Simple Beet Salad

Beets

Feta Cheese (crumbled or cubed)

Toasted Walnuts

Simple Vinaigrette

Scrub the beets thoroughly and cover with water in large saucepan. Bring to a boil and cook until tender. Drain and cool, then peel skins and slice. Add crumbled or cubed feta cheese, toasted walnuts and your favorite vinaigrette (I like olive oil, red wine vinegar, salt, pepper and garlic). Toss and serve.

What are your favorite spring time recipes?