Think summer, think salad: Terra Viva
We love the comfort of winter veggies like baked leeks and cauliflower cheese, but right now we’re looking forward to summer salad days.
Freshness is the key and that’s easy when you have everything growing a few steps from the kitchen. Current vegetable prices are high on the ‘scary scale’ so growing means saving (and satisfaction). Knowing what’s been sprayed on what you eat is a perfect reason to go ‘homegrown’.
A good vegetable garden is a real work of art so make it a feature using raised beds plus obelisks for climbing peas and beans, with pots strategically placed.
Herbs are one of the keys to summer deliciousness so give them space for the easy way to turn every meal into a culinary masterpiece. Herbs respond well to sheltered conditions and liquid feeding. Salads can be pretty much based on anything so don’t limit yourself to lettuce.
Peter from Terra Viva says, “My favourite is based on raw broccoli with cranberries, pumpkin seeds, pinenuts, lemon rind, mayo, and apple cider vinegar.
Nothing beats a really good potato salad with small bacon pieces, slivered gherkins, olives, and skinned broad beans. Another favourite is sweet rocket with parmesan and roasted almonds and a light vinaigrette.”
Try different coloured cherry tomatoes with roasted and skinned yellow and red capsicums, or roasted asparagus, avocado, and broad beans.
Get started with herbs
- Sweet Basil is the most popular with its many uses and needs plenty of sheltered heat. Basil bruises easily so tear rather than chop.
- Parsley is an all-year round herb with great flavour and it is full of iron. Stalks should not be cut off but pulled from the base.
- Mint and tomatoes are made for each other.
- Rosemary has a strong flavour so use sparingly. Stuff into pockets on lamb with garlic.
- Coriander is perfect for many Asian flavours.
- Tarragon is great for fish or chicken dishes. Good in sauces and summer dressings.
- Chives are easy to grow and a fresh taste for summer salads.
- Thyme works well for all cooked dishes including casseroles.Oregano and marjoram are great for slow-cooked mince dishes with tomato.
- Sage is tasty deep fried to add crunch for toppings, or in stuffings and meat dishes.
- Dill is great with fish, try a smoked salmon, cucumber and dill sandwich. Dill loves full sun with good drainage.
