Zucchini salad

There is a lot of Zucchini and arrugula coming out of my mom's My Farms garden right now. Raw zucchini has a nice flavor and garden fresh zucchini is nutty and fresh tasting. The corn and carrots are from Calderon at the Belmont Farmers Market. The cheese, olive oil and balsamic are from Sonoma from the San Mateo Farmers Market. The walnuts are from Babagelata at the Belmont Farmers Market.

Place one corn in the summer position for one hour.
Cut the kernels off the cob then scrape the cob with the back of the knife.
Add to salad bowl.

With a salad shooter or cut fine
Handful walnuts
Third of a large zucchini
Half inch of sharp cheese like cheddar
One carrot

Chop one handful of arrugula (or mixed salad herbal mix) into one inch segments.

Toss with three tablespoon olive oil, two and half tablespoons white wine vinegar, half tablespoon balsamic, salt, and pepper to taste. Let sit for ten minutes for the zucchini to absorb the flavors.

Arrugula Romaine salad

The farmers market has shrunk for the winter but there's still summer produce available, especially from the vendors south of San Jose.

Four chives of green onions (green portion only) cut small. Put into a small bowl. Pour three tablespoons vinegar over and add 1/4 tablespoon mustard. Mix

Two cups arrugula
Two cups chopped romaine
Four carrots cut small
Two tomatoes cuts in half inch cubes
One red pepper cut small
Salt and pepper to taste.
Two tablespoons olive oil.
Toss.

Mix with chive-vinegar-mix.

Top with one apple cut small, one jicama cut small, and (optional) one cup brown rice.
Shred feta cheese to cover before serving.