One of my raised beds is abundantly happy, with Red Russian Kale, Siberian Dwarf Kale, Bright Lights Swiss Chard, Bloomsdale Longstanding Spinach, Romaine, Oakleaf lettuce and Freckles leaf lettuce. So much so, that I can’t keep up with it.
I am picking every other day and giving away bags upon bags of lettuce and eating HUGE salads for both lunch and dinner.
And this, this makes me extremely happy! My first fruits from the garden are like a kiss from my glorious Father. They grab hold of my soul and remind me of what an amazing provider He is!
One of my favorite salads right now is this strawberry salad with assorted greens, almonds, feta cheese and topped with homemade Poppy Seed Vinaigrette. It makes a perfect, refreshing lunch.
Poppy Seed Vinaigrette
3 Tablespoons apple cider vinegar
2 Tablespoons honey
1/2 Tablespoons poppy seeds
2 pinches of dry mustard
salt and pepper to taste
Wisk above ingredients until combined- gradually add 1/2 cup of olive oil until thoroughly combined. Refrigerate any leftovers.
We have also been enjoying some strawberry preserves I made last week.
OH MY GOODNESS!!!
Shockingly in all my years of canning I have never made preserves. Well that long neglected canning experience has been rectified!
I had some left over berries from heaping flats that my children and I picked.
I searched the internet for something to make with them and found this recipe. It is now on my list of must can items! I can’t go back. My family still loves the freezer jam I make, but the preserves are top of the list for me.
And on top of toasted homemade buttermilk bread— it can’t be beat!