The beans emerged last weekend — the Fortex were followed by the Climbing French within a day. All the tomato plants are still small, but they are blooming and growing. The strawberries are still producing, but at a lesser rate than last week. Still, I had enough berries for my cereal this morning. The lettuce is still gorgeous and tasty. In honor of our lettuce crop, C and I dubbed last week The Week of Salads and managed to have dinner size salads last Sunday through Thursday. We’ve eaten two whole heads of the Romaine and now I must find some summer friendly lettuce starts or seeds to take their now empty places.
The eggplants have a dusty, sickly look. I wish I had photographed them previously, then I would know for sure whether they have grown since they were planted. I’ll give ’em a dose of fish emulsion and hope that helps. The brussel sprouts continue to be aphidy — we have yet to try anything to remedy it. We have no good excuse for this.
Inspired by the perfectly ripe local strawberries on the market right now, and the red speckled leaves of our lettuce, I concocted a super tasty salad of my own imagining. I’ve written out the recipe below. Feel free to swap any of the ingredients, but keep in mind that the strawberries must be perfectly ripe for the recipe to achieve super tastiness.
Ms. A_’s Strawberry-Balsamic Salad
- 1 or 2 cloves of garlic
- 3/4 – 1 pint fresh strawberries, perfectly ripe, sliced
Ripeness is important!
- Balsamic Vinegar
I used Lucini 10 year Gran Riserva Balsamico
- Extra-Virgin Olive Oil
- 1 head of Romaine lettuce
Forellenschuss is tasty and its maroon speckled green leaves look beautiful with strawberries
- 1 or 2 handfuls of sunflower seeds, toasted and salted
- 1/4 cup crumbled blue cheese
We used Rogue Creamery’s “Smokey Blue“
- Coarse salt and fresh-ground black pepper to taste
Rub the inside of a large salad bowl thoroughly with a halved garlic clove (my recommended first step for almost any green salad). Mince remaining garlic and add directly to the bowl. Using your own discretion regarding the amounts, add balsamic vinegar and olive oil in equal proportions directly to the bowl. I think I used about 2 tablespoons of each, but I just eyeballed it so I can’t say for certain. Add coarse salt, fresh-ground black pepper and sliced strawberries. Mix gently. Some of the strawberries will dissolve a bit, creating a strawberry vinaigrette. Wash and dry lettuce, then tear leaves into slightly larger than bite size pieces — we’re going for rusticity here. Toss ’em in the bowl. Add sunflower seeds and blue cheese crumbles. Toss until every leaf is well coated. Serve and enjoy!