The joy of eating salads put together using naturally grown leaves is keenly known to those who have made a habit of it.
Many, like us, who only use organically grown leaves in our salad do so for a simple reason. In all our lives, epiphany settled in fairly soon after eating our first bowl of organic salad. Its intense freshness, supremely natural flavours and textures, and an enduring aftertaste made it unimaginable for us to ever eat leaves infused with pesticides, fumigants and sewage sludge.
Salads at our farm are eaten with minimum dressing and accompaniments. The crunchy leaves have aromas and tastes that are uniquely their own. We like to savour them thus, their natural essences intact. We often make a salad using just one set of leaves to enjoy their singular taste. We mix them up too, on occasions, for fun, and for a different taste.
To cut out a wee bit of bitterness and bite in some, we cleverly throw in oranges (or orange zest), nuts (sometimes caramelised), cucumbers, pomegranates, green apples, sesame seeds and cheese. A dash of olive oil, balsamic vinegar, salt and pepper is allowed sometimes.
Not all salad leaves are this easy to handle. Kale, for instance, poses challenges. This queen of greens is not for the untutored and unprepared green palate. Its raw taste means we indulge the leaves, eating it sautéed, roasted, braised and even deep fried! It could work as a tasty addition to a soup.
Difficult or easy, its fun and tasty . So come indulge in the joys of an organic salad. Join our epicurean journey. Bon appetit!
Below are our prized green leaves ......... nourishing us and our small farm ecosystem!