I love to make summer salads
My garden starts producing greens at about the time that the farmers’ market is in full swing and the stores have an abundance of produce. I make these salads during the winter months, too, but with purchased ingredients from the grocery store. However, there’s something special about growing and harvesting your own, or chatting with neighbors at the market while picking up their specialty and adding a little something to the local economy. I also like to share with relatives, who are extremely generous with me. I wish I were a better gardener so I could give more back. This bowl of greens includes nasturtium blossoms. Other possible green ingredients include arugula, celery, zucchini, cucumbers, bell peppers, and whatever I can find. Protein foods here include cubed sharp cheddar cheese, sliced hardboiled eggs, ground peanuts and sesame seeds (which combine to make a complete protein). New grape tomatoes are sweet and black olives add a salty tang. I make a dressing from olive oil and red wine or balsamic vinegar.