When you come home to find freshly picked vegetables delivered on your doorstep from a neighbor, the challenges of suburbia become tolerable. The bundle of arugula and herbs carry their fragrance inside. The squash looks more saturated against the bed of greens—model shades for a color wheel.
It doesn’t get any fresher than plucked from a vine and delivered across the street.
The garden pickings make appearances in sauces, layered aside tomatoes and mozzarella, and the kind of salad served at a Napa restaurant.
A combination of grilled vegetables and toppings chosen for color, texture and taste compose a first rate salad.
How to make the best salad — ever:
- Start with a bed of greens.
- Drizzle olive oil over vegetables and chicken, grill.
- Cut grilled food into thin slices.
- Add herbs and your favorite dressing.
The must-have ingredient to the perfect salad is fresh herbs, which is a healthy way to pack in the flavor. My favorite is cilantro.
I am inspired by Paola, my quality neighbor, and berate myself for not starting a garden this year. Though I do benefit from her tips:
- Begin by finding the perfect location that has a mix of sun and shade. Leafy greens need 3-4 hours of sun. Root vegetables 4 to 6 hours.
- Be sure the garden is close to a water source and you have easy access for proper care and supervision.
- Use organic soil, manure and plant vegetables from seeds and young plantings. (All available at Home Depot).
- Give thoughtful consideration on what to plant and how much space to designate. Paola was surprised by how much room the squash needed.
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- A tomato in the making.
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- The flowering of a summer squash.
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- Basil on a growth spurt.
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- A simple garden becomes a valued contributor to a healthy household.
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