Luscious summer salad feast! With fresh salad green and edible flowers, looks like a delicious party in every bite. You can add feta or chevre, edamame, sauteed tempeh hemp seeds, or marinated beans and pasta are some quick and easy sources of vegetarian and vegan proteins. Continue reading →
Organic Vegetable and Cheese Omelette with edible flowers. A summer treat for brunch made with fresh organic kale, thyme, marjoram, nasturtiums and borage flowers from my garden. Bunching onions & yellow summer squash from my organic CSA, the Brookfield Farm; grass raised organic eggs and goat feta from the Amherst Farmers Market, and from my birthday lunch yesterday from my daughter, Michelle and our local coop, some incredible goat cheese from Vermont. All these ingredients plus lots of love and slow cooking take this over the top. Savor and enjoy every delicious bite!
Warm day, sunny day! Yippeeee! Grateful for all the organic farmers growing great greens this time of year. And of course there is plenty of wild dandelion greens and chives right out the door to add to the fun of fresh harvest. Organic Lawn to table meet organic farm to table. Time for lunch with locavore organic salad greens that I picked up at the farmers market. Dressing it up with some organic, fair trade, avocados from my local coop. You can add some nuts, like organic pecans, like I did below or organic olives. Simple! Either way, will be delicious, nutrition and satisfying. For a quick dressing, I like to have on hand organic blood orange flavored virgin olive oil and my homemade infused Strawberry Vanilla Fig Balsamic made last summer with organic strawberries from my CSA (Community Supported Agriculture). YUM!
Picking up organic ground cherries at my (Community Supported Agriculture) CSA, the Brookfield Farm, biodynamic farm in Amherst Massachusetts. Green ones are tart and yellow orange ones are sweet. Make sure you pick them up off the ground; hence the name ground cherries. Yum
Leslie Cerier, The Organic Gourmet picking up her autumn weekly organic share of veggies at her CSA. Here’s what’s in my basket this week: lots of salad greens: arugula, red Russian kale, tat soi, and to eat at the rainbow: daikon radish, watermelon radish, also known as rainbow radish, & red bell pepper. Eat your greens and the rainbow. As the week’s change, we can mix and match the local, organic, seasonal harvest to eat the rainbow all year round for our health and happiness.