Our first harvest of the season included eggplant, arugula, basil and cilantro.
The kids joined me in putting together an arugula salad, and we decided to add red grapes and pine nuts for color and crunch. For the dressing, we whisked together olive oil, vinegar, Worchestershire sauce, paprika and a pinch of sugar. Delish!
Don’t want to jinx it, but I can hardly resist the first glimmer of hope in my organic vegetable garden. This is our second year, and buoyed by our beginner’s luck last year (click here for the earlier post), we went all out this time—with a raised bed and fence.
And the results, so far, are encouraging.
Check out the green tomatoes and the skinny eggplant!
Oh, and we already harvested some arugula last week! I’ll post pictures of the salad soon.