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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.



Red, White, and Blueberry Caprese Salad.

This dish is about as simple as it gets, but I happened to eat it last week and couldn’t not share it with you, given that Friday is the Fourth of July and all.  Related: where the heck did June go?

Red, White, and Blueberry Caprese Salad by Daily Garnish

I took a simple caprese summer salad and added blueberries.  Groundbreaking stuff, right?  But it’s super delicious, and the tartness of the blueberries really elevates the traditional combo of mozzarella and tomato.  The color combo is perfect for a patriotic picnic or party, and the flavor combo is everything that summer should be. 

Red, White, & Blueberry Caprese Salad

by Emily Malone

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients (2-4 servings)

  • 1 pint blueberries
  • 1 pint cherry tomatoes
  • 1/2 – 1 cup fresh mozzarella balls (ciliegine or perline size)
  • 1/2 cup fresh basil, thinly sliced
  • drizzle of olive oil
  • pinch of salt
  • salad greens (optional)

Instructions

Thinly slice fresh basil and toss in a bowl with blueberries, tomatoes, and mozzarella. Drizzle with olive oil and a pinch of salt, and toss to combine.  Doesn’t get easier than that.

If I had to pick a favorite fruit, I think it would be the blueberry (with watermelon at a close second).  The girl who works my favorite fruit stand at our farmer’s market told me that organic blueberries will be available next week, and I’m pretty sure I did a jig. 

Red, White, and Blueberry Caprese Salad by Daily Garnish

I used a combo of sweet basil and purple Thai basil in my salad, and I liked both the flavor and color contrast it added.  And I opted to use Perline size mozzarella (about the size of chickpeas!), but you could also use Ciliegine (cherry sized).  It depends on how big or small your blueberries and tomatoes are – just make sure whatever you choose is small enough to fit on a fork and be bite-sized!

Red, White, and Blueberry Caprese Salad by Daily Garnish

This is such an easy and refreshing make-ahead dish – the perfect contribution to your Fourth of July picnic or barbeque.  I personally like mine with just a drizzle of olive oil and a pinch of sea salt, but a bit of balsamic vinegar adds a nice tanginess too. 

Red, White, and Blueberry Caprese Salad by Daily Garnish

Or if you want to mix it up a bit and make it a true salad salad – try serving it tossed in a bed of greens!

Red, White, and Blueberry Caprese Salad by Daily Garnish

This mixture of speckled bibb and red romaine came straight out of our garden, and tasted unbelievably fresh and crisp.  If we get our blueberry bushes planted and our tomatoes actually ripen, all I would have to do next year to make this is pull my own mozzarella.  I will add that to my list of skills to master (along with playing the violin and knitting with circular needles). 

Red, White, and Blueberry Caprese Salad by Daily Garnish

I hope everyone is enjoying a sunny, summery week wherever you are.  We are looking forward to a festive Fourth this Friday, and you can be sure that this will be on our menu.  Enjoy!

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Full Bloom: Part Three (Garden Update!).

Summer is in full swing here in Seattle, and we’ve had the perfect mix of sunshine and rain that is making everything so green and lush.  Which means it’s time for another update on our first veggie garden!

If you are just catching up, here is how we got started back in May:

My last update was at the beginning of the month, and it’s amazing how much has changed in just a few short weeks.  I took this picture on May 28th, so almost exactly a month ago…

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And today?  Our boxes over-floweth!  Also, my neighbors got a new roof – haha!

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One quick thing I wanted to mention based off some comments on our last garden update – our veggie boxes are made from untreated Western red cedar wood (a few people were concerned they were treated – which can be toxic!).  Despite being a total rookie, I did actually research building the boxes quite a bit, and wood selection was something we wanted to be really careful about.  They are holding up really well so far, and I love how they match our reddish fence and desk so well. 

The influx of summer sunshine seemed to explode all the veggies overnight.  We had a few extra tomato plants that went into pots on the deck, and they seem to be doing well too.  We have so many green tomatoes growing bigger by the day.  I can’t wait for them all to ripen!

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And I don’t think I shared pictures of our herb boxes yet.  I actually found these big white planter boxes along the side of our house in an area where we never really go.  I figured they were of no use buried in the brush, and I grabbed a dolly out of the garage and hauled them to the back – perfect spot for herbs!  The first box has sweet basil, sage, purple Thai basil, and parsley.  I took this picture last Sunday…

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And check it out just a week later after a few days of rain.  Nuts! 

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The other herb box has our cilantro, oregano, thyme, and mint.  Picture from last week…

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Picture from this week – holy cilantro!  We need to get serious about guacamole or something very soon.  Anyone in Seattle need any herbs?  I don’t know how I will ever use it all, but I’m loving it.  And Cullen knows he is allowed to eat any of the “plants” in the white boxes, and he literally chows down.  Go figure he won’t touch a stalk of broccoli but he’ll stuff his mouth with fresh mint.  Toddlers are funny.

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The strawberries up on the hill are actually finally starting to do something.  Getting bigger every day, and giving us a few tiny, red berries that are deliciously sweet. 

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There is something weird where the plants go from biggest to smallest as they move west along our yard.  I wonder if it has something to do with the rotation of the sun?  This year is all about learning, so I’m trying to really pay attention to growth patterns, soil conditions, and anything else that might affect growing and ripening. 

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The other thing affecting our berry production?  Scavengers!  A few of you commented that I shouldn’t be so quick to blame our dogs for the missing ripened berries, which made me laugh.  I have caught them literally red-nosed!

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We don’t have too many furry friends in our yard, other than the ones who live here.  Definitely no deer (we have a full six-foot fence) and very few squirrels out here.  The dogs prowl and sniff around the pots, and have definitely figured out that there is delicious food growing.  It’s not a big deal though.  Just means that I have to try to get to things that are red and ripe before they do!

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Okay, back to the main garden – the planter boxes!  Here is the left box as shown in my last update, taken one month ago…

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And check it out today!  Everything is growing bigger and faster than I can even keep up with. 

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The Asian greens bolted and got weird and stringy, and I ended up pulling them.  The spinach seems like it has probably bolted too.  But the lettuce and kale are out of control, and we have SO much. 

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I picked a bunch of the kale right after I took these photos, and I probably should have gotten to it a bit sooner.  The biggest leaves have started to get some holes, which I think means the slugs and bugs are getting to it.  Gotta keep up!  I have declared this week “salad week” – as we really need to eat up a much as we can to make room for new growth. 

In just a short amount of time, I feel like I’ve already learned so much and thought a lot about what I’ll do differently next year.  These lettuce are planted way too close together, and while (god bless them!) they have still grown well in their scrunched space – they don’t look very comfortable.  That said, homegrown bibb lettuce tastes like butter in my mouth.  I’m obsessed!

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Here’s a shot of box #2 from last month when it was newly planted…

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And here is it now!  Tomato overload!

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Since my last update I filled in the extra space in the front with two eggplant plants (who have adorable little eggplant buds!)…

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And two crookneck squash plants.  So far only one squash blossom on these – seems slow.  But I’m still hopeful!

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And here’s an example of how awesome you guys are, and how much I have to learn from all my avid gardening readers.  Last time, I showed you my sad swiss chard and mentioned how I planted it all as one bunch (since that’s how it came in the seedling pack).  A few of you told me that it should have been separated, and that it was probably not too late to try breaking it apart.  It wasn’t growing well anyway, so I figured I had nothing to lose.

I dug up the plants and very carefully separated out the individual groups of stalks, and quickly replanted and watered them.  Everything looked limp and awful, and I was convinced I’d killed it all.  A few days went by and I impatiently checked on it all the time.  It still looked really bad, but very slowly a few sad little greens started to perk up a bit.  And two weeks later, here’s how it looks today!

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And the tomatoes are suddenly huge and tall, and covered in little green fruits!  Right after my last update I got serious about getting some tomato cages.  I looked at a few different options, and ended up settling on these Ultimate Tomato Plant Cages.  I didn’t want to get individual round cages, because I would need a TON of them.  These “cages” can be set up in many different configurations, so we opted to do them as a tomato trellis, which works perfectly since they are planted in a long row.  We can add and remove more “arms” as needed – so far so good!

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Up next on the backyard project is tackling this upper wall area.  I really want to plant blueberry bushes along the edge (to act as a barrier for toppling toddlers), and to pick up the existing wonky pavers and do a new leveled patio area.  Just need to find a free weekend for me and Casey to dig in and do it!

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And finally, a bit of how we’ve been harvesting.  Last week when the kale was looking particularly overgrown, I headed outside and picked all of the biggest, outside leaves. 

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I know it’s such a simple thing, but it is still so fun to see all this beautiful food come from our very own backyard. 

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Lots and lots of washing.  These are as organic as it gets – covered in bugs and dirt!

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Sautéed and served along side grilled corn on the cob, oven-roasted potatoes, and grilled teriyaki tempeh.  Hello, summer!

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It is so fun quite literally eat the fruits of our effort. 

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Hoping to have more red, juicy tomatoes to show you next time!  And maybe even a squash or two.  And I’ll pop in here and continue to show what we’re cooking up with what comes out of the garden. 

How are all my gardening friends doing?  What is growing and ripening in other parts of the country?  Our tomato season is super late out here since it’s just now starting to get hot.  Any tips for a good (organic) tomato food or fertilizer?

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