Today’s feature: Organic Farm to Table Salad! Last year at my old place, my landlord told me I couldn’t plant a garden in my 25×5 ft backyard lawn, so I planted everything in pots. To my surprise it was amazing how I was able to feed myself from summer to winter with potted vegetables. I grew from seeds: kale, tomatoes (which i still harvested until November!), arugula, carrots, cucumbers, bell peppers, zucchini, green beans and among others. This summer I am at a new spot where I have all the garden space to grow even more veggies! On mother’s day I got 25 different types of tomatoes, tons of bell, poblanos, serrano, jalapeno, and banana peppers, eggplant, lots of melons, different squashes, beans, cucumbers and others you will see later through out my posts.
For the rest of this year, I want to do a farm to table recipe index, and showcase the benefits of growing your own vegetables. When I lived in Mexico, my dad made me read a giant book of Permaculture, which is the art of agricultural cultivation in really small space but still have a production 3 times the space! So if you have a small place you can still grow a good amount of vegetables with all the advantages of a mini farm right at your home! So anyways today I picked up some lettuce and carrots from my garden-in-progress, and decided to whip up a tahini dressing to coat a delicious organic garden fresh salad! Ooohhh so crunchy, oh so good!