Wednesday, November 16, 2011
Our lettuce and arugula were ready to be harvested. The students sampled a lettuce bowl of mixed lettuces and arugula they grew themselves along with organic radishes and carrots, and New Earth Farm Farmer John's red peppers. We offered a Balsamic Vinaigrette and the recipe follows. There were smiling faces all around. The Garden Group members each took a bag of mixed greens home to share with their families.Balsamic Vinaigrette: Shake together in a tightly closed jar 3 T balsamic vinegar, 1 T Dijon mustard, 2 T extra virgin olive oil, 3 T canola oil, 1 T finely chopped fresh basil, salt and freshly ground pepper to taste, pinch of minced fresh garlic. Enjoy!