One of my new favorite food blogs is Andrea's Recipes. Andrea has started a monthly food blog event called Grow Your Own, which showcases foods that are homegrown. Check out the event at http://www.andreasrecipes.com/gyo/.
My first dish for this month's GYO is my Lettuce, Herb, Heirloom Tomato, and Cucumber (LHHTC) Salad with Fig Vinaigrette. Not every single ingredient in my salad is homegrown, but I do know the origins of each ingredient, which is pretty important.
The baby lettuces are of the Salad Bowl variety and were grown in my backyard. The chives and the basil are also homegrown.
The tomato (looks like a Black Krim variety) and the cucumber come from Be Wise Ranch.
The fig preserves were prepared by my parents' neighbors from figs grown on their trees in Louisiana.
I think that just about covers everything. I encourage everyone to start growing what they can, not just for the environment and so that you know where your food comes from, but also because homegrown food tastes so much better! :)
Now for the recipe.
Lettuce, Herb, Heirloom Tomato, & Cucumber Salad with Fig Vinaigrette
For the dressing:
1 - 1 1/2 Tbsp fig preserves
1 Tbsp honey dijon mustard
1 Tbsp flaxseed oil (or grapeseed or olive oils)
1 Tbsp red wine vinegar (use less if desired)
For the salad:
1 large heirloom tomato (any variety), quartered or chunked
1 C cucumber, diced
2 C baby loose leaf lettuce(s), torn into bite sized pieces
2 Tbsp chives, snipped
4 large leaves of basil, chiffonade
kosher salt and freshly cracked black pepper
1) Assemble all dressing ingredients in a large bowl.
2) Whisk until thoroughly blended. Season with salt and pepper, whisking to blend.
3) Add salad ingredients to the bowl and toss to coat with the dressing.
4) Season to taste with salt and pepper.