I don't consider myself a expert in gardening. My unorganized direct sow style puts me a bit behind on the harvest calendar, but I'm still able to grab some tender greens before they bolt. With two boys busy at work getting dirty, I can cut a few handfuls of greens and throw together a quick garden salad. No need for fussy dressing, just some avocado oil, grated pecorino romano, salt and pepper. We all know that simple is sometimes best, and we most definitely want to really taste those homegrown greens.
My poor little raspberry bush took a beating this winter but there are already berries forming on some straggly looking branches.
I have four varieties of heirloom tomatoes doing great, one of which is a minibel. My hopes were to replace the hydroponic plant that is on its last leg, with one that will grow outside. Most of my hydroponic plants now have counterparts in the garden, so I can break down the systems and give them a good cleaning.
The little sproutlings below are Mexican sour gherkins and next to them I planted ground cherries. I'm really hoping that at least one of these works out. Only time will tell.
Assortment of tender greens: Kale, Chard, Cress, Arugula, Spinach and Lettuce.
Handful of cherry tomatoes, larger ones cut in half
Drizzle of avocado oil
Salt and pepper to taste
Pecorino romano, freshly shaved
Wash and dry your cut greens. Arrange them on a plate with a handful of cherry tomatoes. Drizzle on some avocado oil. Season with salt and pepper to taste and shave some pecorino romano over the top. Enjoy!