I say garden harvest a little loosely because I stopped maintaining my backyard garden, and since the summer it’s just been growing a little wildly. However, that didn’t stop the cherry tomatoes to ripen into a nice orange hue, and the overseeded beds of lettuce to thin themselves out until I had tall bunches of mixed greens.
So the recipe is simple, but I decided to post about it because it felt good to finally harvest (for the first and probably only time) my own produce and use it. Also, I am trying to use up some of the vinegar that I got from Nathan when he moved out. Turns out it’s really high quality.
Vinaigrette Corn salad
Harvested ingredients
5 – 10 cherry tomatoes
4 leaves basil
1 large leaf of mesculin green
1 large leaf of lettuce
Ingredients
1/4 cup Kernel corn
1/4 small red onion
olive oil and vinegar, 3 to 1 ratio
Halve or quarter the cherry tomatoes. Dice the red onion. Roughly tear the basil and greens into small pieces. Make the vinaigrette by beating and blending the olive oil and vinegar with a fork, and mix everything in a bowl. Voila!
Total time procrastinated:10 minutes
Ways to prolong procrastination:Make cornbread and turn it into a cornbread salad like this: Cornbread salad
