Today at the community garden plot, we harvested lots of Spinach and Arugula. Then we made a big salad for lunch. This serves 2 people if it is a main dish or 4-6 people as a side dish. Here is the recipe we used:
Salad ingredients:
- 5-10 ounces arugula (homegrown or organic, when possible)
- 5-10 ounces young spinach leaves (homegrown or organic, when possible)
- 2 small apples - cored and cut into small cubes
- bleu cheese (or goat cheese) crumbles
- 2 Tbsp dried cranberries
- 1/2 cup raw pecans or walnuts - chopped
Dressing ingredients:
- 1 large lemon, juiced ( about 3 Tbsp)
- 3 Tbsp local honey
- 3 Tbsp extra virgin olive oil
Clean and dry the salad greens. Prep the other salad ingredients. Then mix the dressing in a mason jar. Combine salad ingredients in a large bowl. Pour on dressing and mix well. Enjoy!
Adapted from: https://minimalistbaker.com/apple-pecan-arugula-salad/
This was a very wet week for us, so we weeded a bit and I also grabbed a handful of Asparagus. In the rest of the plot, the Garlic and Strawberries actually seem a couple of weeks ahead of schedule. The Lettuce mix and Carrot seedlings are finally popping up. Radishes, Peas, and Cauliflower are coming along nicely.
I hope to be able to plant my annual cutting flowers in the next week or so.
How is your vegetable garden growing this week?
About Fenton Friday:
Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house. I'm plot #16. It is a 10 ft x 20 ft space and this is our 6th year in the garden. (It opened in May 2011.)\
No comments:
Post a Comment