Historical Summer 2008 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
On a recent early morning trek to the McPherson Community Garden, I beheld a glorious bed swathed in countless shades of green.
It seemed like the homemade micro-greens seed mix that I had sprinkled haphazardly in plot thirteen had reached four inches overnight.
The mustard greens had widened at the base, and the arugula had developed its slender, pointed leaves.
The beets, which I fancy for their edible roots and leaves, showed a lovely variegated red-green hue.
I paused to envision this delightful cover in a crispy salad, then knelt to snip the baby leaves, still wet with dew. Salads grace our family’s table practically every day of summer because they are tasty, versatile and healthy, meeting my criteria for good food. Commerciallygrown romaine and iceberg pale in taste comparison to homegrown greens that reach the plate within hours of harvest.
In addition, a cup and a half of raw green leaf lettuce is chock full of vitamin A and boasts a sizeable amount of vitamin C. Dark greens are rich in calcium and iron.
All right, I admit that I am a salad freak. “Gaya Salad” starts off leaf-based– spinach, kale, swiss chard, mustard green, beet tops, turnip greens and whatever other leaf the garden proffers. Since bitter or peppery greens can be overpowering, I use a blend that is 70 percent mild, 30 percent sharp. You could stop right there and dress the tender leaves in a simple vinaigrette using quality balsamic that adds spiky flavor without masking the texture and color of the greens. For a more substantial dish, I check the windowsill and hope for a piece of ripe fruit or a sun-kissed Roma. Maybe add onions, carrots or celery for crunch; leftover brown rice, whole wheat rotini noodles or bulgur for nutritional balance and texture, then garnish with legumes, cheese, seeds or nuts for a protein boost. “Gaya Salad” is usually my potluck contribution and I always return with an empty wooden bowl.
The version below is perfect for using leftover fresh vegetables and the capers lend a nice briny taste.
If possible, use a wooden salad bowl rather than ceramic or plastic, as this will better retain the garlic and onion flavors.
This colorful dish makes a satisfying summer meal when served with quality cheese, a loaf of whole grain bread and fresh fruit. Gaya Salad Courtesy of Ligaya Figueras • Serves 4 6 cups mesclun (mix of baby arugula, endive, radicchio, red leaf, green leaf, romaine, mustard greens, beet greens or other greens) 1/2 onion, diced or sliced wafer thin 1 tomato, cut into wedges 1/2 yellow summer squash, sliced into thin circles 1/2 zucchini, sliced into thin circles 1 clove garlic, minced 2 Tbsp. apple cider vinegar 2 Tbsp. olive oil Salt and freshly ground pepper to taste 1 Tbsp. capers, drained 5 black olives, drained and sliced Tear the leaves into bite-size pieces. Fill a large bowl with fresh, cold water. Plunge the greens in bowl, give a good swish, then let the water come to rest so the dirt and residue fall to the bottom. Carefully lift the greens out of the bowl, transfer them to a colander and let dry or use salad spinner. Next, place greens, onion, tomato, squash, zucchini and garlic in a large salad bowl. Pour vinegar and oil over salad. Add a few pinches of salt and freshly ground pepper. Gently toss. Taste and adjust seasonings as necessary. Garnish with capers and olives. Editor’s Note: Just in time for the tenth anniversary of our garden tour, The Times is happy to report a new column in our paper. Regular contributor and epicure Ligaya Figueras will write “Skinker-D Gastronomy”, but she needs your recipes to help this column reflect the cookery of our community.
The neighborhood is ripe with community gardeners, backyard vegetable growers and talented green thumbs who snip herbs from windowsills and deck planters.
Here is your chance to share your recipes and cooking tips! Every family has a house specialty. What’s your stand-out recipe? What dish do you prepare when a windfall of tomatoes or zucchini lands on your countertop? Perhaps you have a unique way of preparing a classic dish.
In each issue of the paper, we will publish neighbors’ recipes and the sources for their inspiration, as well as cooking hints and advice. E-mail your recipe with a brief description or cooking tip to Ligaya Figueras at figuerasl@sbcglobal.net or mail it to: 6152 Washington Blvd., St. Louis, MO 63112
Original photograph caption
Leaf lettuce and arugula from Ligaya Figueras’ garden plot at the Mc Pherson Community Garden are indispensable to Gaya Salad.
Originally published in The Times of Skinker-DeBaliviere, Summer 2008.
Read this article in the original newspaper issue.
Original source: SD_Times2008_06.pdf, printed page(s) 5; PDF page(s) 5.
