Wednesday, July 8, 2009
Mid-July the vegetables from the farm are so fresh they are almost sweet. Even the green beans are tender, juicy, and candy-like. Its getting warmer. I'm trying not to turn on my stove. Dinner time has turned into 100% salad season, and that's not complicated:
Stacked Summer Salad
1/2 can white beans
a handful of green/yellow beans, chopped
1/2 tomato sliced
4-5 basil leaves, torn
1/4 tsp red wine vinegar
1 tsp olive oil
salt and pepper
In a bowl add white beans, chopped beans, tomato slices, basil in that order. Season with salt, pepper, olive oil, and vinegar.
Its wonderful if you don't need to refrigerate your salad. The vegetables in this photo have never known a cold box, and they are tender with amazing textures you would have to taste to believe thanks to Jorge my dedicated farmer. This salad makes a nice mini meal, or would be great next to a burger.