Eating Local – Backyard “Almost” Greek Salad

We have joined the 50% Local Food Club for the month of September.  It is encouraging us to think about our food choices, where it came from, how far it travelled and how the producer is rewarded for their efforts.  I am pleased to say the first 2 days have been easy – our garden keeps us easily stocked with more than 50% of our diet right now.  BUT one can only eat so many raw cucumbers without going a bit crazy!

Today’s lunch and the side for tomorrow’s dinner is Backyard “Almost” Greek Salad – “Almost” because I didn’t add olives; I can’t grow them.  Thankfully Fox Hill Cheese has local Feta for tomorrow’s dinner!

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Here is our recipe (ish)

From the Garden:

3 cups chopped fresh tomatoes

2 chopped fresh cucumbers

2 small red onions

1 small white onion

3 tomatillos

Roughly 25 basil leaves

1 handful fresh oregano leaves

5 sprigs fresh thyme, stripped

20 sprigs of chives

2 cloves chopped garlic

From the store:

1 cup chopped Feta cheese (Local!!)

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar

2 tsp grainy Dijon mustard

Chop all of the veggies, place in the bowl and sprinkle with the herbs, chopped finely.  Shake the oil, vinegar and dijon mustard in a mason jar with the minced garlic and pour over the veggies.  Add the cheese, and if desired, kalmata olives.  Stir and let sit for a few hours for the flavours to blend.

So yummy, so fresh, so much more than 50% Local! What are you eating – share this around and share your recipes to make this month extra special!

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“The colours of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry” ~ Dr. Sunwolf

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