Harvest

In the basket: 'Rolande' French filet (bush) beans, jewel-toned beets, 'Romeo' baby carrots, heirloom 'Italian Silver Rib' chard, 'Green Fingers' Persian baby cucumber, and 'Glacier' & 'Gold Nugget' tomatoes

I shall be growing all these varieties again next year.

And how have I been using the harvest? You may have noticed a paucity of new recipes on the blog recently. Well, I confess to spending more hours in the garden than kitchen. And eating more toasted tomato sandwiches than I probably should admit to. (Food jags aren't just for children.) Here's a hint about one of my other favourite summer meals. Recipe to follow soon.

Quinoa, Chickpea & Vegetables-of-the-Day Salad

Comments

[kathryn]

With produce so fresh you don't really need recipes do you? So little is required to make it taste delicious.

However, your Quinoa and "vegies of the day" salad does look beautiful.

[Elaine]

Oh yes, Kathryn, I totally agree that simple ways with fresh produce are best.

The secret to this salad is the dressing:

3 tablespoons lemon juice, freshly squeezed (I'm sure your limes would work brilliantly!)
1 1/2 teaspoons sugar
1 1/2 teaspoons grainy mustard
1/3 cup extra virgin olive oil

Combine lemon juice, sugar & mustard in a bowl. Whisk to blend. Whisk in olive oil until emulsified. Pour over salad. Stir gently. (I use just enough dressing to lightly coat the ingredients and then refrigerate the rest to use on the next salad.)

[kathryn]

Oh lovely dressing Elaine, I do like mustard in a dressing. Delicious.