We are having the most insanely awesome fresh produce week! It is just so inspiring to have such deliciousness at your fingertips – the problem is deciding what to make! It all started with my veggie box delivery from Grown and Gathered, which looked like this.
So much excitement for one little naturopath! Heirloom tomatoes, mixed basil, multicoloured squash, apple cucumbers, other cute cucumbers, garlic, carrots, green rhubarb, rocquet (arugula), shallots, chillis, bok choy, and a jar of edible flowers – my favourite! Then, on visiting my gorgeous friend Jo out of town, we came away with this:
Green beans, chard, red and yellow tomatoes, giant spring onions (green onions), a cucumber, and some variety of Italian bitter green. Oh and let’s not forget a few bottles of natural spring water collected from the source – amazing! So lucky. As much as I adore shopping for my own ingredients, I also love eating this way as it forces you to use produce that you may not normally have on hand, and you will no doubt come up with some new favourites.
I have the edible flowers marked for a few things, but today I want to share a pimped up potato salad with a zingy dressing. Growing up, I was fairly obsessed with potato salad, and it was one of the first things I remembered being able to help with – I was allowed to pick the mint! This connection with our food – how it grows, where it comes from, what it looks like, how you cook it, is VITAL to the way that we eat and our relationship with food. The more that we can learn about our own food, the greater satisfaction we will have in enjoying it and the more respect we have for the …