We still have a full bounty of heirloom tomatoes, chard & beets in the Militant Community Garden. Looks like we will be in business well into September.
I know many of you are disappointed that I don't write about the stupidity at the MCG anymore.
I agree, I love some controversy just as much as the next guy, but I'm sorry to report that they have been nothing but nice to me lately.
Here are some quick and easy salads that I made this week for a summer party.
Perfect for your Labor Day celebration.
All produce used from our garden and/or grown locally. :)
My garden beets, roasted and sliced thin with a plate of marinated green bean salad w/ yellow tomatoes and shallots, topped with toasted, chopped hazelnuts (I made a mustard vinaigrette, nothing fancy).
Next up is an arugula salad tossed with Jersey nectarines, pickled onions (made from my garden), feta cheese & fennel pollen (there it is again!).
Tossed with a simple vinaigrette.
I changed up my usual bruschetta by making it a bit Greek.
I tossed my chopped heirloom tomatoes with some kosher salt and a splash of good balsamic vinegar.
I added some chopped kalamata olives and let sit on the counter for an hour.
Toast up some bread and while the bread is still warm, rub a sliced garlic clove to release the oil onto the toast.
Spoon the tomato mixture on top of each slice and sprinkle w/ some feta and basil chiffonade.
We planted some kale, broccoli and spinach in hopes to have a fall harvest. We'll see what happens.
Enjoy the weekend!
1 day ago