Cooking – Garden To Table: Tomato Pepper Cucumber Salad


Salad whipped up this morning from the garden prior to leaving for work. Ingredients all plucked from our organic garden within 12 hours of assembly include San Marzona tomato, pepperoncini pepper, Beaver Dam pepper, cucumber, walla walla onion and basil.

A friend of ours stopped by last night to review our investment and financial health. Once we made a few important decisions concerning investment commitments the subject turned to our garden.

We were all hungry and thirsty. R Dub uncorked a bottle of Bordeaux wine and we whipped up a nice fresh produce salad. The salad was such a hit last night, that another one was assembled this morning before work.

Beth also made some jalapeno poppers, but that is for another post.

What’s in it? We thought you’d never ask. Here it is. Items plucked from garden to cutting board include: San Marzano tomato, cucumber, pepperoncini pepper, Beaver Dam pepper, walla walla onion and basil leaves.

4 each San Marzano tomatoes sliced 1/8″ thick

1/2 cucumber diced

1/2 Beaver Dam pepper sliced 1/8″ thick

1 Pepperoncini pepper diced

1 small walla walla onion diced

10 basil leaves chopped

1 pinch salt and pepper

Balsamic Glaze drizzled over mixed veggies

Operation Green Thumb has not produced a plethora of harvested produce to can or long store, but we have had some wonderful side dishes and salads from it.

Tonight we will saute a couple of dozen green beans and yellow wax beans that were harvested Monday evening. Spinach and mixed greens are also ready to cut and come again.

Spinach and mixed greens ready for cut and come again in Bed A. Peas to the left are crawling up the trellis. In the background (Bed B) are two rows of beets that well be ready to pull soon. Beet salad is next!

Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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