CSA produce from Jacob's Cove.
My basket was entirely beautiful full of cukes, heirloom tomatoes (both large and small in all colors and varieties), green beans, cabbage, summer squahs, patty squash, gray squash and beet greens.
Oh dear. This is a lovely thing.
Up above is a picture (forgive the cell phone cam) of the salad I made this afternoon with some of my CSA produce. I plan to make a number of dishes for Adam and I using these ingredients, but I was inspired by Jen to just go ahead and eat these vegetables raw....right now. (Note: I would normally eat these tomatoes raw...duh...but I've been thinking about doing a tomato tart...)
Here's the simple recipe for a delightful fresh salad.
Delightful Fresh, Local Salad (aka Tomato Heaven)
3 handfuls of baby arugula
5 fresh mozzarella medallions (cut in quarters)
5 cherry/grape heirloom tomatoes
1 small cuke (cut half in very thin slices, then cut rest in spears)
2 medium-sized heirloom tomatoes (choose different varieties)
3-5 fresh basil leaves (chiffonade)
Kosher salt (to taste)
fresh cracked pepper (to taste)
Extra-Virgin Olive Oil
Place the thin slices of cukes and tomatoes on the place, making a thin layer. Sprinkle kosher salt over the veggies. Place the arugula in the center of the plate. Then arrange all other ingredients on plate as you'd like. Splash olive oil and balsamic vinegar to taste. Finish with more kosher salt and fresh cracked pepper.
Other salad recipes you may like:
Artichoke, Fennel and Tomato Salad
Wilted Spinach and Tomato Salad
BBQ Chicken Salad
Mandarin Orange and Almond Salad (The Melting Pot Cookbook)
Spinach Mushroom Salad (The Melting Pot Cookbook)