Our garden has been hard to keep up with this summer. Especially since we’ve been visiting grand kids all over the country. We returned home to abundant produce. With fresh inspiration, I whipped up a refreshing farm to fork salad recipe to share with you.
We journeyed to Nashville, where we celebrated our grand-daughter Haven’s second birthday!
We hand delivered another labor of love. A “Papa” crafted birthday gift for our Nashville sweetheart.
My hubby designed this and made several in primary colors for the grandsons, but I think this “girlie” hued one is my favorite. Don’t you love the “hood ornament” ? Haven caught on quickly and had that scooter rolling circles around the kitchen island in no time!
We spent some time together as a family at our favorite spot, Cannon Beach, Oregon. Check these little rascals out. They are so much fun!
After all of that travelling this is only a smidgen of what we harvested from our neglected patch.
YIKES!! At the first opportunity I made a batch of Garlic Chili Pickled Green Beans, the lacto-fermented way. If you would like to learn how to preserve produce this way you can get info here. They are full of probiotic enzymes and taste so good! This method of preserving actually enhances the nutritional value in fresh garden produce.
With the green beans left over, I created this vibrant, clean salad. Everything is picked fresh from the garden, except the lemon. The fragrant basil and parsley give it the pop of flavor that tastes like a lovely summer evening. Some friends happened to drop in for a taste test at just the right moment and gave the salad a two thumbs up!
Here’s the recipe-
1 pound fresh green beans cleaned and trimmed
2 small yellow crookneck squash, sliced lengthwise, then cut in 1/8 inch half moons
1/2 cup thinly sliced red onion
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/4 cup finely chopped roasted walnuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh grated lemon zest
1/2 teaspoon sea salt
freshly ground black pepper
Preheat oven to 350 degrees.
Bring a medium pot of salted water to a boil. Add green beans and blanch for 4-5 minutes. Remove immediately with a handled colander and submerge in a bowl of ice water to stop cooking.
While beans flash cool, blanch crookneck squash for 20 seconds, no longer. You want it to maintain a slight crunch. Add to the green beans for cooling.
Drain veggies over the sink into a colander.
Line a baking sheet with parchment paper. Roast 1/2 cup walnuts in oven for 8 minutes. Remove and let cool. Chop fine. Set aside 1/4 cup for salad.
Whisk together salad dressing ingredients.
Place drained vegetables and sliced red onions in a bowl.
Add chopped fresh herbs.
Toss with dressing, add chopped roasted walnuts and sprinkle with sea salt and freshly ground black pepper.
Delicious as a side or just to have on hand to snack on! Makes great leftovers for lunch.
These summer days are passing all too quickly.