Our Summer routine: morning walk, visit the garden, figure out what to do with the cucumbers we picked. Yesterday, we harvested 6 cucumbers, which brings our total to approximately 48 pounds for the season.
The basil is ready to harvest, which means it's time for pesto! We’re still enjoying beets, turnips, summer squash, and yesterday I picked the season's first eggplant; so ratatouille for dinner tonight.
Most of the tomatoes are still green; although the Cherokee Purple and 4th of July are ripening, and we have some cherries, but other than that, green. We need temperatures below 85 and moderate humidity to get the ripening party started.
Last night it was warm and humid, and I wanted something light and refreshing, so I chopped some cucumbers (of course) and nectarines, added some scallions and a can of chickpeas, and made a lime dressing. I garnished it with feta and mint - it was tasty.
Ingredients:
Salad:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 ripe nectarines, pitted and sliced
- 2 scallions - finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crumbled feta cheese
Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions:
Combine dressing ingredients in a jar with a lid, and shake to combine.
On a plate or in a bowl, scatter the nectarines, onions, cucumbers, and chickpeas. Fifteen minutes.
Before serving, dress the salad and top it with mint, feta, and a few grinds of black pepper.
Enjoy!
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