It's hot for early May, but very good for vegetables, judging by all the fresh produce we've been receiving (and growing)! We're really enjoying the fresh, simple meals we can create from this abundance, and I wanted to share one of them with you.
Last Sunday's Dinner:
Tabouli - minty and fresh, it made great use of the first of our windowbox cherry tomatoes and potted mint. The bulgher wheat requires no cooking - just an equal amount of boiling water poured over and a 30 minute rest before serving. We had no lemons, so I used rice vinegar for spark.
Refrigerator pickles - We have fresh dill growing and we got some absolutely beautiful, fresh, sweet onions from the 441 Market on Saturday - so sweet you can eat them out of hand and chop them without crying. Our own cucumbers are just beginning to come in, and we received several varieties from the market. All delicious.
Salad - The lettuce we planted in the shade under a tree is still tender, and we added it to some delicious market spinach. Sliced strawberries and oranges, pecans, goat cheese, and boiled eggs left from the Breakfast Brigade made this salad seem like a dessert. We dressed it with equal parts rice vinegar and vegetable oil shaken up with a little salt.
I think May might be the best time of the year for fresh produce; everything we can grow is growing - from winter kale and oranges, to spring chard and lettuce, to summer tomatoes! Hope you are finding ways to enjoy it all too!