Whiteley Creek Homestead

I had to do a second planting of leaf lettuce due to the late season frost earlier this spring taking a toll on my crop. I harvested my first bunch of beautiful lime green frilly leaves today along with my first radishes. I supplemented the lettuce with some store-purchased romaine lettuce to make a summer salad and sliced the radishes to add a subtle fiery kick. 

Upon checking my pantry and fridge, my search for dressing turned up empty so I made my own using a new recipe. It turned out very tasty. Salads are so fun because you can pile on anything you have on hand at the time so each one is a little different. Today's salad had black olives, cashews, sunnies, diced zucchini, sliced cucumber, "Pink Lady" apple slices, grated romano cheese, strips of Swiss cheese, and a fig.

 French Dressing

¾ c. oil (I used 1/2 c. organic extra virgin olive oil.)

2 tsp vinegar (I used “Bragg” brand raw unfiltered organic apple cider vinegar.)

2 tsp water

¼ c. honey (The recipe called for ¾ c. sugar.)

2/3 c. catsup (I used an organic variety.)

I can’t give credit for where I acquired this recipe since I had scrawled it onto a little scrap of paper. I made ½ recipe and it makes great plenty since you’re going to want to drizzle it on your salad sparingly because it is a sweet dressing. Adjust the sweetness to your own tastebuds by adding more or less honey. So good with simple ingredients!

Since I was in my garden harvesting the very first veggies of the season, I thought I'd take a photo of my green onions and potatoes. These are white potatoes. I have red and pink ones in another bed.

I am enjoying the blossoms on my strawberries but soon I will be choosing my favorite strawberry recipes, as well as trying new ones, when the heavily-laden green berries turn into sweet juicy red berries.