Last week, I brought home my first watermelon of the season and in my world, that marks the official the start of summer! 🍉 Woohoo! Now all I can think about is summer grilling and fresh summer produce which has me starving in the best possible way. There are just so many things that I want to make this summer. Most people have a summer bucket list of things to do and accomplish. Leave it to me to write down a summer cooking list. 🤦🏻♀️
I've been loading up on fresh produce from a local farm stand to get that summer cooking list started. The corn on the cob has been especially good this year so yes, I've gone more than a little overboard on corn on the cob.🌽 You could say that I've gone a little crazy with strawberry picking too. I've been to the strawberry field 3 times in the past 2 weeks which means we've eaten more than our share of strawberries this Spring. 😳🍓 My garden is in full swing right now too, which means that we have an abundance of fresh lettuce and garden fresh herbs. 🥬
For those of you on Davis garden watch - here are the latest pictures of my red leaf and Romaine lettuce crops.
So what do I make when I have an abundance of fresh corn, strawberries and lettuce? Summer salad!! Throw in some fresh herbs from the garden, some hearty farro and a handful of blueberries and you've got yourself a tasty salad that's perfect for any summer meal.
Just in case you're unfamiliar with Farro - allow me to introduce you this deliciously nutritious ancient grain. It's higher in protein than rice, and it’s a good source of vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc.
I love cooking with farro for its versatility. It's a delicious way to get more whole grains. Add it to soups and salads and casseroles for a nice little nutty crunch.
Summer Farro Salad
For the dressing:
Combine the farro, greens, strawberries, blueberries, tomatoes, corn, and basil.
Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.
I've got a question for all my fellow gardeners out there. I've got tiny (almost microscopic) green aphid looking things on my lettuce this year. When I cut my lettuce, I bring it inside and soak the leaves in water and then rinse them all individually under cool water and give them a quick spin in the salad spinner before I lay them out on towels to dry completely. Somehow, those little green buggers manage to attach themselves to the leaves so well that there are even a few still on the leaves after all of that. Anyone know how I get rid of these? I am not wanting to spray my lettuce with pesticides but I also don't want to eat a bunch of aphids. 🐛
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