Fresh produce from the balcony has finally made it to the table*! Lettuce and rocket have been growing like crazy out there and the time has come to pick my first leaves. We enjoyed them in a simple salad with a delicious garlic infused balsamic dressing, alongside a bowl of pasta. I was impressed by the flavour of the tender leaves, especially the peppery bite of the rocket. My little garden has done well! There are still plenty of leaves in the lettuce tubs and all the other vegetables are getting bigger each day. Cucumber flowers are giving way to spiky growths, green tomatoes are emerging on their stalks, chillis are happily dangling from their little tree and the beetroot leaves indicate that all is going well beneath the soil. The slugs and bugs have stayed away so far and I am looking forward to seeing what is ready next for the journey to our table.
*Herbs are the exception here. I planted parsley, basil and thyme as seedlings and have been enjoying a sprig or two of garden-fresh herbs for a while now.
Garlic Balsamic Dressing
1tbs (20ml) Balsamic vinegar
3 tbs (60ml) Olive oil
1 tbs (20ml) Lemon juice
1 Garlic clove, squashed (but not crushed)
Small sprig fresh rosemary
Place all ingredients in a jar, secure the lid and shake! Taste and add more vinegar, oil or lemon if needed, or perhaps even a pinch of sugar if the flavour seems too sharp. Serve with salad of your choice. I like it best mixed through a simple green salad of fresh leaves (like the one pictured below) or drizzled over a few slices of ripe tomato.
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