~Frank McKinney Hubbard
Here are two of our largest "harvests" so far...what delicious salads they made!
and a variety of lettuce - "craquerelle du midi" romaine
and a cook's mesclun mix - mmm!
and our first 3 squash,
which we actually sliced with a mandolin
and ate raw in a salad
3 tbs. extra-virgin olive oil
1-2 tbs. vinegar (my favorites are Sherry Vinegar & Apple Cider Vinegar)
A small dollop of Dijon mustard, if you prefer a creamier dressing
Sea salt & black pepper to taste
Whisk it all together, or shake in a glass mason jar, and pour over the fresh greens. Delightful!