A respect for food is a respect for life, for who we are and what we do.
–Thomas Keller, Owner and Executive Chef, The French Laundry
Of all quotes about food, this is undeniably one of my favorites. Cultivating all this produce has given me a new-found appreciation for life and time that gives each vegetable it’s own identity. Of course, the best way to honor ingredients with the respect they deserve, is to know how to use them! Thus begins the first of a few spotlight posts: a collection of recipes exchanged and submitted from various community members!
Today, Jan Friedman-Krupnik and colleague Paula Bernstein shared a delicious light summer salad that can be made almost exclusively from ingredients grown at Rider’s Green Acres.
Try it out now, while the watermelons available at local markets are still in their prime! The basil and mint we’ll have available at Rider’s Green Acres (mint is technically located outside of Science, so it won’t overtake the garden) for quite a while. We’ll have arugula and onions this upcoming week as well!
- 6 cups seedless watermelon, cubed and chilled
- 1/2 cup crumbled feta
- 7 oz arugula OR 2 tablespoons chopped fresh mint OR 2 tablespoons chopped fresh basil (cut in strips)
- 1/4 small red onion or sweet onion, sliced very thin
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- pinch of kosher salt
- fresh pepper to taste
Great combination of ingredients and so easy to make– just do all the chopping and combine! Make sure to toss the watermelon well, so everything is evenly distributed. Thanks for the recipes, guys!