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Tag: garden harvest (Page 8 of 8)

The “Salad Taco”: A New Way to Eat Your Greens

Salad Taco drizzled with balsamic vinaigrette. Ready to be folded up and eaten!

We’re all familiar with the taco salad. It’s present at almost every single potluck I’ve been to. But this is a salad taco, and if your kids don’t enjoy eating veggies, this might be a novel way to present salads. The salad taco idea came about because I like to forage in my garden, picking lettuce leaves and adding bits of whatever else is growing — onion tops, baby chard, cilantro, dill, oregano — and then folding it all up like a taco to munch on.

Today, though, I decided to give the whole thing a little more formality and class. I cut up some avocado and added tomato, along with some other garden goodies — dill, cilantro, and green onion. Drizzled with some homemade balsamic vinaigrette and then folded up and eaten like a taco, it was fantastic!

Apart from using your fingers as salad tongs (which was my preferred method as a kid), this seems like a more efficient way to consume a salad. And loads more fun than trying to use a fork to spear micron-thin lettuce leaves (not to mention a cherry tomato).

You could even take this idea to the ‘next level’ by doing a salad taco buffet at the dinner table — little bowls with different vegetables and toppings that you spoon onto lettuce leaves, and then drizzle with your choice of dressing.

Vegetable ideas: cucumbers, shredded carrots, radishes, tomatoes, green onions, red bell peppers, avocados, sprouts, fresh herbs.

Topping ideas: sunflower seeds, blue cheese, dried cranberries, chopped pears, toasted pecans, hard boiled egg, crumbled bacon, bits of ham, croutons, feta cheese, kalamata olives, black beans, raw cheddar cheese.

Dressing ideas:

– Balsamic Vinaigrette (Balsamic vinegar, olive oil, thyme, basil, salt, pepper)

– Blue Cheese Vinaigrette (Apple cider vinegar, olive oil, crumbled blue cheese, powdered dry mustard, salt, pepper)

– Greek (olive oil, lemon juice, oregano, garlic, salt, pepper)

– Salsa & Sour Cream for a Mexican-style dressing

Kids or not, this makes salad-eating way more fun! 😉

Salsa Fresca: Fresh Salsa with Avocado

Pico de Gallo: Fresh Salsa with Avocado

This recipe is one of our favorite summertime treats, and with all the tomatoes, onions, and jalapenos we harvested, we’re still enjoying it into the fall. If the garden has been good to us, we don’t have to buy anything except the avocados and chips!

Ingredient amounts are pretty flexible — and everyone likes their salsa different, so use this as a guide and let your own preferences take charge!

Salsa Fresca with Avocado

3-4 cups chopped fresh tomatoes

1/2 cup onion, finely diced

1-2 jalapenos, minced

2-3 cloves garlic, minced

1/4 cup chopped cilantro (measured after chopping)

2 Tbsp lime juice

Salt to taste – start with about 1 tsp and go from there

2 avocados, diced (1 avocado is fine, too – or none! Though 2 avocados lend a wonderful richness.)

Gently mix together all ingredients. Taste and adjust ingredient amounts. Ideally, the salsa should sit for at least 30 minutes to allow the flavors to blend, but ours is usually gone by then. 🙂 Serve with tortilla chips.

How to Harvest Onions & Garlic

How to Harvest Onions & Garlic

The onions have finished curing, and are ready for storage in the fridge.

I love growing my own onions and garlic. They’re such easy crops, and they store really well in the fridge. During the summer, I’m always overwhelmed with produce that must be eaten NOW, so when I harvest these crops, I’m always grateful for their long storage capabilities!

Onion & Garlic Harvesting 101:

When the leaves (“tops”) have mostly died back (turned mostly brown…no longer green and growing…though there may still be some green in a few of the leaves), pull or dig the onions or garlic out of the garden. (Click here to find out exactly when to harvest your garlic.)

Thoroughly wash off any clinging soil.

Put your harvest into baskets in one layer — so that air can circulate around them — and leave them in a shed, garage, or on a covered porch for 2-3 weeks. Make sure neither water nor animals can get to them. After 2-3 weeks, cut off the dead leaves and inspect each onion for softness or mold. Expect to lose about 10-20% of your harvest to softness or mold. Transfer the rest into a bag in the fridge (or wherever you store your onions & garlic).

Harvest garlic & onions when tops have mostly turned brown

Harvest garlic & onions when tops have mostly turned brown. Put them into baskets in one layer (unlike the picture above!) and leave in a sheltered, outdoor place for 2-3 weeks to "cure."

Farm Report: 30 lbs of food!

Garden harvest September 6 2009

After a week away, the garden didn’t look a whole lot bigger, but there sure was a lot of food in there! 10 lbs of cucumbers, 15 (!) lbs of zucchini, and probably about 5 lbs of tomatoes.

Harvest time is my favorite part of the year. It’s like Christmas! 🙂

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