OLS Week 7: Medley of Salads

This week, we had a kitchen clean-up meal before a trip down to Pensacola, FL. In order to use up the vast amounts of produce sitting in my fridge, I made a meal composed chiefly of salads. The first salad was a simple tomato salad with a combination of the very first little tomato that grew on our very own patio (see photo above), homegrown basil, salt and pepper. The second salad was a fairly diverse one made up of all local items: butterhead lettuce from Satur Farms, carrots, cucumbers, scallions, garlic scapes and radishes from Phillips Farm, and a not-so-local dressing. The taste was bright and fresh and incredibly local!