4 hours ago
Monday, June 2, 2014
I have had a few small harvests so far at the MCG, not really enough to write about, but enough to make a few dishes.
It's been a slow go this season, my garden is nothing like it was last year.
I guess some years are better than others.
For 2 weeks in a row, I have harvested a few stalks of broccolini, enough for a little pasta dinner for two.
Yesterday, I harvested some French breakfast radishes, some spinach and 4 beautiful strawberries.
Not enough berries to bake a cake, but enough to create a beautiful salad with (especially w/ my spinach).
This was really great, so if you have some ripe June strawberries, give this a try, you only need a few.
Spinach & Strawberry Salad w/ Chive Blossom & Poppy Seed Vinaigrette:
1 big bunch of leafy spinach
4-6 ripe strawberries, sliced thin
handful of sliced almonds
a few spoonfuls of pickled onions (click here for recipe)
1 tbsp poppy seeds
2 tbsp honey
3 tbsp chive blossom vinegar (click here for recipe)
2 tbsp olive oil
sea salt & pepper
If you don't have chive blossom vinegar (and you didn't make it last week when I told you to), then substitute white balsamic vinegar (Trader Joe's sells it).
Mix up the dressing and set aside.
Plate the spinach leaves and arrange the sliced berries around them.
Sprinkle with the sliced almonds and pickled onions.
Drizzle some of this yummy dressing over the salad, and dig in.