Sunday, April 15, 2012

Sunday Spring Salad

 What's a gardener to do once the tomato plants are in the ground but it will be weeks before they produce?

You are just going to have to make due with the local farmers market or grocery produce section. To me, the only tomatoes worth buying from the grocery are grape tomatoes, which almost, kind of, maybe, if you don't pay too much attention, though not entirely,  taste like the real thing.

The truth? Any tomato not picked off the vine, eaten while it's warm from the sun and smelling like summer is a sacrilege. But this recipe can get you through while you wait on Mother Nature.


  •  2-3 cups of grape tomatoes, halved
  • 1 cup black eyed peas (I used canned and drained them then heated them in the microwave for a minute.
  • 1/2 cup diced green pepper
  • a bunch of chives and basil, chopped
  • 1/2 shallot diced
  • 2 TB balsamic vinegar
  • 2 TB pomegranate vinegar
  • 1 TB apple cider vinegar
  • Kosher salt to taste
Toss all ingredients together, cover, and let sit on your counter for an hour or two before serving.

 In the 99%  kitchen I'm covering the bowl with a salad plate instead of plastic wrap, which I try to use as little as possible.

More about green food storage, coming up soon!

You can make this before church and it will be perfect by the time you get home. A couple of times this week I mixed it up and then headed to the garden to do some work. It was the perfect famished gardener's lunch!



Black eyed peas are a great source of protein for those of us who eat very little meat, or for the die hard vegetarian. Here's the nutrient analysis from the University of Illinois.

You already know tomatoes are good for you. Just how good?

Here's an article from Huffpost Healthy Living: The Health Benefits of Tomatoes

Happy, healthy eating, y'all!

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