With all this beautiful weather and the grass greening up, I’ve been thinking about my “garden” lately. I’m obligated to put garden in quotes because I’m really not a gardener. In fact, last year was the first time I tried to grow anything edible outside. My husband, the farmer, wouldn’t allow our yard to be torn up for my fantasy of a big, green, lush garden, so he allowed me two strips of his cornfield for sweetcorn and three big barrel bottoms which he filled with dirt and manure, and told me that if I kept those weeded, we’d see about an actual garden next year. Well, my cucumbers failed (twice) and it was too wet of a year for pumpkins. However, my tomato plant gave me a handful of tomatoes each day and there was more sweetcorn than we knew what to do with (thanks to him).
I had corn and tomatoes. Tomatoes… and corn…. Plus countless gifted cucumbers from neighbors on all sides, coworkers and friends. I needed something to do with all this produce! That’s when I found this recipe, which I have adapted to my own and refer to as “Straight From the Garden Salad”. It’s best with fresh garden veggies but certainly doesn’t require them. It’s also very adaptable, inexpensive, can be made ahead of time and travels easily to pot lucks picnics!
Straight From the Garden Salad
2 cucumbers, thinly sliced
1 pint cherry tomatoes, sliced in half
1 ear corn, kernels cut from the cob
¼ cup mayonnaise
1 Tbsp. sour cream (optional, yields a creamier dressing)
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. salt
Freshly ground black pepper to taste
- In a large bowl, whisk together mayonnaise, sour cream, vinegar, oil, garlic powder, salt and pepper.
- Add sliced veggies and toss to coat.
- Refrigerate at least 30 minutes before serving to marry the flavors.
This year I’ll be planting cucumbers, bell peppers, 2-3 tomato plants, sweet corn out in the field, and trying some ornamental pumpkins and gourds again. What’s going into your garden and do you have any tips for me???
ICGA/ICMB Membership Assistant