Rainwater Harvesting is an important part of water conservation. With water captured from the spring rains, we grew and wide variety of organic vegetables in our raised beds.
These veggies were harvested and with the help of Chef Todd Fischer of Folktale Winery, we created a delicious Summer Rainwater Salad.
Check out the recipe below, and for more info on how to receive a generous rebate on the installation of a Rainwater Cistern, click here:
Summer Harvest Salad with Raw Beet Vinaigrette
4 cups freshly harvested spinach leaves (washed and hearty stems removed)
6 each freshly harvested radishes (washed and sliced thinly)
1 cup freshly harvested sweet peas, blanched (Utilize any small budding flowers for garnish)
1 each freshly harvested carrot (Washed and shaved into ribbons with peeler)
1 small red onion (Sliced into paper thin rings)
3 tablespoons Fresh Basil leaves (hand torn)
2 teaspoons poppy seeds
1oz. Goat Cheese Tome
Raw Beet Vinaigrette:
1 shallot, chopped
1 freshly harvested beet (washed, peeled and chopped)
2 tablespoons red wine vinegar
1 teaspoons fresh lemon juice
1 teaspoon salt
1 tablespoon agave nectar
1/2 cup California extra virgin olive oil
cracked black pepper to taste
Toss spinach with peas, radishes, carrot ribbons, red onion rings, basil leaves and poppy seeds together and arrange on a beautiful service platter
In a blender, combine all the beet vinaigrette ingredients, except for oil and pepper blend till smooth, 1-2 minutes. Add the oil and whisk by hand. Adjust seasoning with pepper and set aside till ready to serve.
When ready to serve, shave goat tome over top of salad and drizzle with beet dressing.
Drizzle with dressing and serve cold.
Chef Todd Fisher
8940 Carmel Valley Rd.