This week was our most colourful bounty yet! This is because we have finally reached tomato season, which I am pumped for. My own tomatoes were an epic fail this year and I was too stubborn to purchase seedlings when they died. I regret that decision. Big time.
This week’s breakdown:
Cabbage: I’m on a bit of a kimchi kick right now. I’ve been making batches all month with green beans and now I’ve moved on to the more traditional cabbage. I have a batch on the go right now. I think it will go really well with some fried rice when the time comes.
Kale/Dandelion Greens: This was a nice mix; two kinds of kale and some large, but tender dandelion greens. I made a salad with the kale and opted to add the dandelion greens to a few breakfast smoothies.
Basil: I have used most of the basil not for pesto, but in salads. It adds such a nice kick. The bunch was large so I did manage a small batch of pesto after all.
Tomatoes: Lovely, little Roma (I think) tomatoes. These were used in two salads; one with the kale and cucumbers, the other with sunflower shoots, our own lettuce and more of this week’s cucumbers.
Beets: I steamed and sliced the beets and served them on a platter with black plums, basil, ricotta cheese, and a drizzle of olive oil and white wine vinaigrette. A great summer salad based on a recipe I saw in a Martha Stewart magazine. It was, indeed, a good thing. Continue reading