Berry and sweet pea microgreen salad
For the next few weeks, I will be posting a few recipes that find there way to Root Bottom Farm's dinner plate. The majority of the garlic is out of the ground and hanging in our tobacco barn. The cucumbers are blowing up, the blackberries are just turning and our root crops are making an appearance at the table. Tonight we had Root Bake (our potatoes, beets, carrots, garlic and dried herbs), salad (our microgreens and our mixed berries) and homemade Tzatziki salad. See recipe below.
Root Bottom Farm has roots.
Chioggia Beet
Mason jar of the week
Evening watering
Elephant garlic doesn't mess around.
Barn light work station
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photo by Kathleen
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Chickory and wild irises. photo by Kathleen
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Rainbow roots. photo by Kathleen
Making watermelon wine
Taylor (6'3") and the trellised tomatoes
New restaurant account in Asheville - 20 lbs of lettuce a week !!
Onions coming on..
Cucumber harvest
Emma "Boomerang" and the Cucumber jungle
Root Bottom Root Bake
Give us a few months...and we'll turn watermelon and honey...into wine.
Recipe of the week. Use those cucumbers.
TZATZIKI SALAD
Mix in a bowl:
2 Cups Yogurt
1 large cucumber, diced
1 tsp salt
Mash together:
4 cloves garlic, 2 pinches of salt
And then combine all of the above with:
3 teaspoons white wine vinegar
2 teaspoons fresh mint
2 teaspoons dill
salt and pepper to taste
1 tablespoon olive oilServe as a chilled side
