A big thank you to all who attended our first GARDEN TO TABLE cooking demonstration. It was a huge success! Attendance was great! The audience had a lot of good gardening questions, and cooking questions. The recipes were very well received. I’m including copies of the recipe for those who were unable to attend.
Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette
Ingredients
- 1 cup olive oil
- 1/2 cup sherry vinegar
- 1/4 cup chopped fresh tarragon leaves
- Kosher salt
- Cracked black pepper
- 2 zucchini, sliced lengthwise, 1/4-inch thick
- 2 yellow squash, sliced lengthwise, 1/4-inch thick
- 1 pound arugula
- 1 pint tear-drop tomatoes, cut in 1/2
Directions
Tarragon Vinaigrette:
In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil dressing and Crumbled Blue Cheese
Ingredients
- 1/4 cup rice wine vinegar
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon sugar
- Salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 8 ears corn, grilled in the husk, kernels removed
- 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
- 1 pint Sweet 100 tomatoes or cherry tomatoes, halved
- 8 ounces blue cheese, crumbled
- Fresh basil sprigs, for garnish
Directions
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
Recipes were reprinted from the Food Network website. www.foodtv.com
MERCY FARMER’S MARKET
Friday September 2nd, 2011 will be our Farmer’s Market The hours are 10am – 2pm. This is your final opportunity to purchase our fresh organically grown produce for the season.
GARDEN UPDATES
Now that our summer season is coming to an end, we are preparing the garden for fall crops. We will be planting Arugula, Tat Tsoi, and a variety of other cutting greens. Last week week we had Ruby Fung, our volunteer, help clear the Summer Squash bed to make room for these changes. Thanks Ruby for all your help!
On a more personal note, it was an honor and a privilege to serve as your intern for this season. I learned a lot, met many wonderful people from the Mercy Hospital community, and got to share my two passions: Gardening and Cooking!
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