The Fruits of Our Labor: A Recipe

Inspired by the delicious cucumbers harvested this past week, I put together a Mediterranean salad of sorts. While only the cucumbers were fresh from the UGArden, we have almost all of the ingredients growing & close to harvest. I definitely recommend this recipe!

Mediterranean Veggie/Fruit Salad

Ingredients:

2 Cucumbers peeled, sliced, & cut into quarters

3-4 Roma Tomatoes chopped

1/2 Red Onion chopped

1 1/2 TBSP Lemon Juice

1/4 Cup Olive Oil

2 TSP Dried Oregano

1/2 Cup Feta Cheese

Black Olives pitted & sliced

Salt & Pepper

Directions:

1. Combine the cucumbers, tomatoes, & onion in a larger bowl.

2. In a smaller bowl, whisk together the lemon juice, olive oil, & dried oregano

3. Pour the contents of the smaller bowl into the bigger bowl then toss to evenly distribute.

4. Add salt and pepper to taste.

5. Top with olives & feta cheese.

6. Enjoy!

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Extreme Makeover: Garlic Edition

Last week, we cleaned up the freshly harvested garlic by cutting their roots down and setting them out to dry.

This week, we finished the “beautification” process for the dried garlic by cutting their roots more nicely & removing their stalks.

From muddy & disheveled to manicured & paper-white, the journey from the ground to the dinner table makes quite the difference!

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Tea Time

20180614_151527 (1)Today I had the opportunity to sort out the calendula, raspberry leaf, and rose for us to use for our tea blends!

 

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Tomatoes on Trellis

Adding some touch ups on the tomatoes to help them stay up straight on the trellis.

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Summer Crops!

Last week squash was planted in the biodynamic/ organic plot. This week they are looking good.

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Potato Harvest

This week we harvested all the potatoes from the biodynamic/ organic plot with help from a dawg camp volunteer group.

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Healthy Roots

I love watering the turmeric and ginger plots because they are my favorite herbs! Turmeric and ginger contain powerful anti-inflammatory agents, so I often use them in teas, especially during the winter months.

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