One thing I love about summer around here is the bounty. There are so many vegetables available, you can afford just to play with them. In meals, I mean.
At Killdeer today, I bought bagsful of beans–green and yellow wax. I had some purple potatoes from the other day, and we had parsley and arugula in the kitchen garden.
The result was a yummy, warm summer salad.
Green Bean and Potato Salad
1 handful each of green and yellow wax beans, steamed until al dente
1/2 lb. purple potatoes
homemade mustardy vinaigrette
1 handful each chopped parsley and arugula
Let cooked vegetables sit until room temperature, then dress, mix, season with salt and pepper, and serve.
The Roving Locavore 