A salad is a bowl full of goodness – especially if it’s organic. Chef Justin visited the organic farm of Erik and Susan Selby in Pennsylvania and loaded up on plenty of green goodies for today’s featured dish.
You’ve probably been hearing a lot about organic farming and organic produce. It’s good for the Earth and for you, because the produce is raised naturally and without chemicals.
There are no pesticides, fertilizers, growth hormones or other synthetic chemicals used in growing the produce. Today, there are more than 10,000 certified organic farmers in our country, and they produce 2 percent of all our food. Organic food is labeled with a sticker that reads “USDA Organic.” Look for this the next time you shop, and encourage your parents to buy organic. ”Organic” also applies to meats, eggs and dairy. Look for foods like free-range chicken, cage-free eggs and organic meats without growth hormones.
Did you know?
– You can start your own organic garden. Create your own compost by using kitchen scraps (food only) as mulch.
– The ladybug beetle is your friend. They feed on garden pests like aphids. Attract them with dandelions, fennel and dill.
– Bugs don’t like garlic. You can create a natural bug spray with crushed garlic and water to spray on your plants.
– Garden snails love beer. Before bedtime, put a shallow dish of beer in your garden to attract them. They’ll be too drunk to eat your plants, and will make a tasty breakfast for the birds in the morning.
Today, Chef Justin offers a beautiful salad made completely with organic heirloom veggies picked from Erik and Susan Selby’s Meadow Rock Farm and Gardens in Pennsylvania. Heirlooms are especially prized by chefs because of their fantastic flavor and beauty. Try making this dish it with an adult’s help.
Susan’s Summer Salad
Ingredients:
10 stocks of Rhubarb-Swiss chard (Only first 1.5 inches of stem are tasty enough to eat)
6 stocks of blood sorrel (remove stem)
6 cups of baby green lettuce
5 borage flowers (edible)
5 calendula marigolds (edible flower)
2 cups wild cherry/yellow pear/sun gold tomatoes
2 mariachi hot peppers
2 Carmen peppers
1 yellow neck squash (cut into circles)
1 cup beets (sliced)
1 tablespoon thyme (minced)
1 tablespoon pesto basil (minced)
Method:
Wash ALL ingredients thoroughly.
Slice Swiss chard, blood sorrel, baby green lettuce and all peppers into bite-sized pieces, and place in a large salad bowl.
Add cherry, yellow pear and sun gold tomatoes and yellow neck squash rounds.
Mince thyme and basil and place in bowl. Add beets.
Toss a few times until all ingredients are mixed together.
Garnish the salad with borage flowers, and calendula marigolds.
Add salt and pepper to taste and serve with favorite dressing and beverage.
Justin’s Tip:
To add even more taste, top salad with sliced grilled organic chicken.
Thanks to Erik and Susan Selby for supplying the fresh veggies straight from
their organic Meadow Rock Farm and Gardens. I wished we could have scratch-and-sniff in the picture, because the aroma of the freshly cut vegetables is amazing!