From just-picked tomatoes to cool cucumbers and aromatic basil, ’tis the season for a fresh-from-the-garden feast. Keep reading for some simple ways to turn this month’s harvest into a delicious, nutritious meal.

Watermelon & Cucumber Salad

•    1 small seedless watermelon, cubed
•    1 medium red onion, diced
•    1 English or homegrown cucumber, peeled to create green and white “stripes,” deseeded, and cut into half slices
•    1 basket heirloom cherry tomatoes, halved
•    1 bunch fresh basil, julienned, plus 4-5 basil leaves
•    ½ cup feta
•    4 tbsp. balsamic glaze
Mix watermelon, onion, cucumber, and tomatoes together; add feta, salt, and pepper. Toss and chill until 30 minutes before serving. Add balsamic glaze and toss. Place in serving bowl and garnish with basil leaves and a bit more feta.

Summer Farm Salad

Submitted by The Argonaut Farm to Fork Café, 331 State Hwy 49, Coloma, 530-626-7345, argonautcafe.com

 

•    1 head seasonal organic lettuce, finely chopped
•    1 peach or stone fruit of choice, thinly sliced
•    Handful of candied almonds
•    Handful of sunflower sprouts and pea shoots
•    Fresh herbs & edible flowers of your choice
•    1 grilled chicken breast (optional)
•    ½ avocado, sliced
•    Salt and pepper, to taste
Cashew Cream Sauce:
•    2 cups cashew nuts
•    1 1/4 cup warm water
•    1–2 garlic cloves
Make cashew cream sauce. Blend all ingredients in a blender until thick. Chill before serving.
Layer lettuce on plate or a large wooden bowl; add sliced fruit and candied almonds; delicately place sprouts, pea shoots, fresh herbs, and edible flowers. Place grilled chicken and sliced avocado on the side and drizzle cashew cream sauce on top.
When building a well-balanced summer salad, layer greens, add a fruit, a healthy fat such as avocado, and a protein like meat, nuts, or seeds.