Living in a climate where the change of seasons has a direct effect on the growing season, the return of the farmer's markets signifies not only the arrival of the Equinox but also the offering of the Earth's first, fresh bounty. It's also the time when scores of people suffer from the plague of allergy attacks and their only salvation is a horsed-sized pill that alleviates the suffering. Several websites make the claim that ingestion of local vegetation and pollen into the body can help build up a tolerance for those suffering with environmental allergies - over time reducing the effects of the culprits. Although it didn't make sense to me at first, it is the same approach as a flu shot. The flu vaccination contains strains of the flu virus, thereby slowly allowing it to enter our bloodstream with the hope that our bodies build up a tolerance for the virus should we come into contact. So, after suffering the true torments of allergy season, I started giving this ingestion theory a try a couple years ago. I'm not a doctor and I don't play one on TV and if you ever see me staying at a Holiday Inn Express, shoot me. But I can read and reason and I know my body. So I have consistently eaten local produce and have been cooking and eating a generous amount of local honey (wildflower mostly) so my body can absorb a bit of pollen.

During this experiment to reduce my new Hunt Country allergy symptoms, I discovered that my major symptoms have subsided noticeably without the aid of the good 'ole allergy pill. However, I continue to be susceptible to sneezing fits now and then (good for cleaning out the pipes). But for the most part I eat better, sneeze less, and feel better. So even if it's a placebo, it's working. With the farmers markets providing all the bounty I needed, I discovered a few different ways to feed myself without growing tired of a plain, old salad everyday. Here are three different base vinaigrettes for three of my favorite salads of the season.

Sweet Baby Carrot and Spring Fennel Salad

I'm guessing that in many fridges, like ours, these are usually the last two remaining fresh veggies left after every thing else has been exhausted- carrots and fennel. It took me awhile to find a really enjoyable way to prepare the two. The sweetness of the honey adds to the natural sweetness of the carrot and the subtle licorice taste of the fennel. Kids will like this.

2 bulbs of fennel, sliced thinly
1 lb of baby carrots, grated or chopped into small bite size pieces
1 med red pepper, chopped
1/4 cup of local honey
Pinch of salt and ground black pepper

Basic French Vinaigrette
1 tsp salt
2 tsp red wine vinegar
3-4 tablespoons first, cold-pressed olive oil
Fresh ground pepper

Cut off and set aside the feather green ends of the fennel bulbs. Slice bulbs only and put into a bowl with the carrots. Prepare the vinaigrette and place in shaker container to mix well. Season salad with salt and pepper and drizzle with honey to taste. You may not need to add all of it. If you take the time to research the raw nutrition of this dish, you'll discover that it contains a good amount of protein, niacin and other vitamins.

Salad of Mixed Spring Greens, Chevre Cheese & Walnuts with Walnut Vinaigrette

Simplicity is key for me when it comes to salads. This is fast, easy and different enough that your family will think you spent hours picking the greens and pressing the oil yourself. BTW: Walnut oil is available in just about every grocery store in our area.

8 oz. bag of mixed spring greens from the Middleburg Farmer's Market
1 med. log of chevre (goat) cheese, about 1" diameter, sliced into medallions
1/4 cup walnuts, whole
1/6 cup honey
2 tbl butter
1 tbl olive oil
2 tbl brown sugar
Pinch of salt

Walnut Vinaigrette
1 tsp salt
2 tsp red wine vinegar
3-4 tablespoons walnut oil
Fresh ground pepper

In a Teflon saucepan over low to medium heat, saute walnuts in the butter and olive oil. (When olive oil is added to butter, it does not burn). Add the honey, brown sugar and salt and cook until lightly browned. Remove from pan immediately and allow walnuts to cool on a plate. Wash and dry the greens and arrange on plate. Place the medallions of chevre cheese (or substitute goats cheese) on top. Prepare the vinaigrette and place in shaker container to mix well. Drizzle the vinaigrette and sprinkle the chopped walnuts over the entire plate. (What's happening to me? I used "drizzle" and "sprinkle" in the same sentence. Maybe I need a pill.)

Green Bean Salad with Radicchio & Fava Beans

This is a light salad, made from fresh beans rather than canned or frozen. Definitely worth the trouble for this very nourishing lunch or side dish. And since the movie "Silence of the Lambs," fava beans seem to have a certain reverence at the table these days.

1/2 pound of dried fava beans, cooked and drained
1/2 lb fresh spring green beans, cut into 1" lengths
1/4 cup of Herb Vinaigrette
1 med. head of fresh radicchio, washed and separated
Pinch of salt and ground black pepper

Basic Herb Vinaigrette
1 tsp salt
2 tsp red wine vinegar
Fresh ground pepper
2 tbs of fresh herbs, chopped (Summer Savory is wonderful in this dish but feel free to improvise)
3-4 tbs first, cold-pressed olive oil

Note: Cook the fava beans properly to realize the potential of this dish. Soak them overnight and boil accordingly. Don't overcook. Think…what would Hannibal Lector do?

In a pot of boiling water place the cooked fava beans and the raw green beans together for 5 minutes until the green beans are bright green and remain crisp. Don't worry about over cooking the beans an extra 5 minutes will not make a difference. You're just trying to heat them up a bit. Drain well and place into a bowl. Add vinaigrette and salt and pepper to taste. Mix well and allow to cool. Before serving, fold in the radicchio gently. Serve with a nice "Chianti".

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