In Blog, Cooking Tips

Organic July Salad

Do you like to dress your salad with garden fresh organic herbs and edible flowers?

While I have sustained some lost of veggies to a lucky rabbit, I am happy to eat the nasturtiums, calendula and borage flowers, thyme leaves, and arugala from my organic garden.  My CSA, the biodynamic, organic Brookfield Farm I belong to is my food land security. Lots of veggies to come from my garden, but in the meantime, I am well fed by CSA. How about you?

Nibbling on organic raspberries and wild blueberries while I water and weed my garden reminds how much I love to tend and gather from Mother Earth. Thanks to the Brookfield Farm for the lettuce, cucumber, radicchio, tomato, and to my local goat cheese maker and her goats for the feta. Simply dressed with organic virgin olive oil, and my homemade infused, blueberry vanilla bean fig balsamic vinegar for a quick and tasty dressing. Refreshing, light, Mediterranean,  vegetarian salad. YUM!

Garden and Farm to table quick lunch depends on being stocked.

Organic Summer Salad


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