Okay, I admit it. I concoct some pretty weird salads.  I search out — or stumble upon — exotic ingredients and put them together in a way that I think will be successful. This post will share with you today’s lunch, and I will use it as an example to suggest how you might be able to create your own unusual salads.

The impetus was created by one of my favorite local farmers, Small Farm, in Stow, MA. Their large tunnels provide a much longer growing season, and they are open this week on Friday and Saturday for their CSA customers, as well as occasional buyers like me. Here’s the quote from Farmer Karl:

“These cold, sunny days make me appreciate the magic that’s happening in our high tunnels. It’s 34 F outside and a balmy 60 F and vibrant green in our unheated high tunnels! Tomorrow we’ll be harvesting fresh spinach, fennel, scallions, radishes, mizuna mix, kale, lettuce, cilantro, parsley, and more for you under a clear sky. We’ve moved our winter wash station into the sunny greenhouse, and humans and plants alike are soaking up every hour of sunlight we can get as we near solstice.”

Listed below are the ingredients for today’s salad. The table also shows a variety of alternative ingredients you can choose, either because you prefer them or can’t get the ones listed.

And, of course, here are the photos of what I made. I later realized that I forgot to put scallions and/or diced red onions, but I would include them next time. Another note: the Beet and the Daikon Radish were prepared in a fine julienne cut, using a special mandoline cutter.

A perfect complement to the dish was a Sicilian Rosato, Gurrieri’s blend of Nero d’Avola and Frappato, from Mucci Imports.