Today’s shopper is Jeanne Kuntz, of TeachingWellness.com, and she’s going to make a Salad Fry. It’s a great way to combine a warm dish with a salad feel, and it’s completely customizable with whatever foods you like and can find in season, or whatever leftovers you have lying around. Here we go! She starts with a bed of lettuce — in this case, red leaf — and chops up the veggies that won’t be cooked, like radishes, cucumbers, and green onions. Then she takes some of the red chard and does a little “salt & sugar massage” on it, to kind of tenderize it and get the flavors going. (Essentially, she chops up some of the leaves and rubs them with a little salt and sugar, then adds them to the bed of lettuce.) Then she slices some onions and sautes them slowly in a cast iron skillet, letting them get really cooked down. Then she adds balsamic vinegar and lets it reduce. Then she adds the beets, after they’ve been sliced thin (think julienne), then the peppers,sugar snap peas and carrots, all chopped. When the vegetables are mostly cooked, she adds more olive oil to the pan, as much as you would add if you were making dressing for the salad, then some chopped walnuts, and then she turns off the heat and adds crumbled up feta cheese, so it just starts to melt a tiny bit. The whole mixture goes over the bed of lettuce and is tossed. And you’re done: Salad Fry! I’m hungry just thinking about it.

Today in the Green Booth, Arthur Renaud of The ReUse People, was their guest, explaining about this organization dedicated to harvesting reusable building materials from demolition sites and making them available through their retail stores. It’s a very cool idea and I urge you to check them out the next time you’re remodeling.

Last chance for peaches! (Who says we don’t have seasons in California?) Winter approaches and this summer fruit won’t be around long; get ‘em while they’re ripe! And as one season ends, another begins: it’s Satsuma time. Get your vitamin C in this cute little package.