From the Garden

We finally planted a garden, 2 4×4 raised beds filled with soil and beer grain compost. Tomatoes, peppers, basil and cilantro.

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Sungolds courtesy of Farmer Russell

After weeks of rain off and on, and being patient, our little garden started yielding tomatoes.

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So a quick summer salad was in order

Israeli Cous Cous & Tomato salad with a Lemon Dressing

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1 bag Israeli cous cous, cooked according to directions


oregano (if you have it, I was gifted an oregano plant and added it)

tomatoes (cherry, sungold, whatever is fresh and in season)

1-2 green onions (you could sub a shallot as well)

optional – 1/2 a can of artichokes, diced

1 lemon, juiced

1 tablespoon dijon mustard

1 clove of garlic minced

1/3 cup of oil ( I used grapeseed, but olive oil or even a canola would be fine)

salt and pepper to taste

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halve tomatoes, chop onion, tear basil, chop oregano. Mix lemon juice, mustard, garlic, oil ( I use a jelly jar with a lid to mix dressing). Add tomatoes, artichokes, onions and dressing to the cooked cous cous, mix well, taste for seasoning. Let sit for about an hour in the fridge. Serve and enjoy


Citrus Beet Salad with Feta

This weeks salad, brought to you by the letter “B” for beets. I can say it is only recently that I have learned to like beets, but now, roasted beets are a regular occurrence on salads, and I have been researching a few pickled beet recipes.

Citrus Beet Salad with Feta


1 bunch beets, washed, peeled and quartered (reserve the beet tops for another salad)

1-2 tablespoons coconut oil

2 lemons, zested and juiced (or an orange)

salt and pepper to taste

feta – I used Lovers Retreat Feta from our harvest box

Bibb lettuce



Melt coconut oil and add 1/2 the zest to it. Toss beets with coconut oil, salt and pepper. Roast at 400 for approximately 15 minutes, stir, roast 15-20 minutes longer until beets are tender

Let them cool, toss with the lemon or orange juice and remainder of the zest, serve with crumbled feta over lettuce (I used lovely bibb lettuce from our harvest box)

Serve and enjoy! You should also roast more beets and store them for salads that week.