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.
Here’s my mantra: let the food guide the recipe. For instance, one evening I went down to the kitchen to make dinner. Since it was already late, my idea was to make a quick vegan meal of sauteéd garden vegetables, pasta and edamame. Continue reading
Fresh Picked Greens for Salad: Leslie Cerier, The Organic Gourmet chef, author and educator shows you delicious, nutritious, seasonal, salad greens fresh picked from her organic garden.