Preparing nutritious meals is made easier with access to an organic kitchen garden. Craving a Southwestern salad I saw on FaceBook this week, I made a trip to the grocery store and loaded up on organic vegetables. My home garden already had yielded many ripe Roma tomatoes and some corn.
Growing corn in the garden has been one of the most rewarding things I’ve done because it’s the first time I’ve planted it. Not only that, I actually planted the seeds – and they grew.
When checking the height of the stalks and looking inside them to see real cobs of corn, I feel like an elated child. It’s in times like this that I miss calling my mother to share the excitement because she, the experienced vegetable gardener, would laugh with me about it. If you’ve lost a parent, you know the feeling. Before you realize it, certain events or funny experiences happen in life that you automatically think to call and tell your loved one. So you share with others, your friends, and those who read your blog.
Making the Southwestern vegetable salad was just as much fun as eating it. The preparation of the vegetable salad began with chopping the lettuce,
then adding garden Roma tomatoes,
an orange bell pepper,
organic garden corn,
among a few more vegetables, topped with black beans. I followed the Southwestern Chopped Salad recipe that initiated the salad craving but created my own version of the avocado, cilantro, and lime dressing because I didn’t have white wine vinegar. However, the salad was as good as expected and certainly filled the craving.
Since I didn’t have the recipe’s particular vinegar on hand, I adapted with a blend of three types of vinegar: Coconut, Balsamic, and White Distilled. I made a double batch of dressing but didn’t need double lime. Too tangy. Though preferring the original dressing recipe over my adapted version (I think the Greek yogurt would taste wonderful), one option I would like to try next time is to use sour cream and a little less lime.
The best part was the corn. One of my brothers told me that you can eat tender, sweet corn that is raw. I tried it and it definitely was tender, but I boiled both ears of corn for ten to fifteen minutes then shaved the corn off for the salad. Delicious!
Have a few moments? Visit Miz Helen’s Country Cottage Full Plate Thursday.