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
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
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.
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!
Today I had the opportunity to sort out the calendula, raspberry leaf, and rose for us to use for our tea blends!
Adding some touch ups on the tomatoes to help them stay up straight on the trellis.
Last week squash was planted in the biodynamic/ organic plot. This week they are looking good.
This week we harvested all the potatoes from the biodynamic/ organic plot with help from a dawg camp volunteer group.
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.