I Love Raw Veggies

15

‘Buttercrunch’ lettuce, ‘Italian silver rib’ and ‘Rainbow’ chard, yellow ‘Goldy’ zucchini, ‘Cylindra’ beets, ‘French Red’ shallots, ‘Parade’ onions, ‘Inchelium Red’ garlic, ‘Genovese’ basil, Nastursium blossoms and Feta cheese.  Serve with a nice virgin olive oil and some balsamic vinegar and a plate of warm French bread.  Yes!  it is great!

This Friday the 29th of July, you should expect ‘Italian Silver Rib’ and ‘Rainbow’ chard, ‘Goldy’ zucchini, ‘French Red’ shallots, ‘Inchelium Red’ garlic, ‘Genovese’ basil, Curly leaf parsley, ‘Classic Slenderette’ green beans, light and dark green Patti-pan squash, and maybe  a ‘Romanesco’ zucchini.  Also, the tomato plants are finally ready, with some beautiful red and orange toms, ready to toss in that salad.  (Let me know if you would like some Nasturtium blossoms.)

Friday night I had some friends over and made a very nice pesto with the ‘Genovese’ basil and ‘Inchelium Red’ garlic along with a few pine nuts and some parmesan cheese.  I chopped it with a knife ‘like an Italian grandma’.

I tossed the pesto with some pasta and served it with the Raw vegetable layered salad some bread and a little red wine.  Simple, but oh, so good!

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