A flavor-packed main course salad bursting with seasonal bounty (recipe here).
It may have taken until October, but I finally have tomatoes, potatoes, and arugula in the kitchen garden at once. Let everyone else go on about apples and butternuts and pumpkins; I'm making this Arugula Salad with Pan-Fried Herbed Potatoes, Cherry Tomatoes, Feta Cheese, & Kalamata Olive Vinaigrette.
Somewhere in the midst of an overwintered kale extravaganza and a lettuce explosion last spring, I forgot to plant any arugula. Fortunately this cold-loving little brassica can go from seed to salad bowl in less than a month, so the two small patches I planted in early September are already providing us with peppery bounty.
Despite several nights in the low 40's and even one chilly dip into the 30's, my four Sweet 100 cherry tomato plants are still ripening up a few fruits, thanks to an old bed sheet protecting them from the cold. And although the Yukon Gold potatoes were ready months ago, I've found that the best place to store them is right in the ground where they grew.
These herby potatoes taste great on their own, and the quick kalamata olive dressing is nice on other salad greens too. To make this a more substantial meal, simply add some slices of leftover grilled chicken or steak.
No arugula? Try some nice crunchy romaine lettuce. I've been having really good luck the last few years growing Parris Island Cos, a tasty heirloom that is amazingly heat tolerant.
Seasonal eating can sometimes be a little tricky, and even a little tiresome, especially if you live in the middle of nowhere. But after 19 years of tending a large garden while living far from many ingredients, I've learned that the (sometimes year-long) wait for a special dish just makes it taste that much better.
It's a brief and special time in the garden right now, when the late summer bounty overlaps the first fall harvest, and this scrumptious salad is the perfect way to celebrate it. Once, until next year.
© FarmgirlFare.com, always eating well, just not always on time.