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Epicurean Kentuckian: Spoon Salad - mostly fresh this morning 2017-08-01 - Columbia, KY - Photo by Ed Waggener, ColumbiaMagazine.com(c). As with most of the world's great inventors - the problem is always that somebody else has beaten us to it - by days, decades or centuries. So it was with "spoon salad." It was such a good idea, I googled it right after cutting every item small enough that every spoonable bite would incorporate all the great tastes - one of Margie Rooks tomatoes, some tiny yellow cymlins with that wonderful nuttiness, and cukes from Holly Kerns, basil from Coburg, green bell pepper from the Adair County Farmer's Market and some shredded Cheddar Cheese, though it begged for Feta. An internet authority assured me of the edibility of basil blooms, so they're in there too. . The cold broth is tomato juice and Bragg's (Bragg's Raw Unfiltered Organic Apple Cider Vinegar), with just a touch of salt and turmeric, and a bit of coarse black pepper in it. The great thing is how much easier is to manage spoon salad than knife-and-fork varieties, so fraught with dining mishaps and frustrations. . Probably, for a meal in itself, a bit of roast lamb or tenderloin, fried chicken or crispy, fish fried in a light dusting of cornmeal (so tired of getting fish filets which of mostly cornbread batter with around microtomed slivers of fish), or shrimp, calimari, or some baby octopi, the way some of the Korean soups are made. Small cubes of prime rib might work, too. We'll try it again someday before local gardens play out, the harvest is over, winter thuds down upon us. - EW Comments Mary Knight - Mary Knight joins Spoon Salad movement; is curious about Bragg Permalink | Comments?

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