Our community garden plot is producing produce in rainbow colors.

Although insalada caprese is sometimes considered the quintessential summer salad, we would propose  Shepherd’s salad (sometimes called Turkish salad) as a viable alternative. Our rainbow iteration includes purple and yellow pepper, yellow and black tomato, red onion,  green and yellow cucumber, feta, mint, parsley and a lemon/olive oil dressing. Nothing else.

Despite the diversity of ingredients – heirloom and hybrid, determinate and indeterminate, native and non-native, homegrown and store bought (olive oil and lemon juice don’t grow on trees, you know) – they all just get along.

Can’t we do the same?

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