We were dripping with sweat as we harvested potatoes last Friday, right up until sunset! And our predicted high for this Thursday is 89. I knew there was still hope for the field tomatoes.
This weather, and this week's share, combine to make the perfect opportunity for a lovely summer salad. Below you will find a recipe for my favorite summer salad, Middle Eastern Fattoush.
The share this week will include the following: Head Lettuce, Cucumbers, Tomatoes plus Eggplant/Peppers/Ground Cherries/OR Tomatillos, Beets, Carrots, Summer Squash, Potatoes, and Sorrel or Parsley.
The sorrel/parsley choice is back, for this week at least. The occasionally cool temperatures have allowed them to make a resurgence, though they may need a rest next week after struggling through this Thursday.
The fattoush recipe relies on the classic Middle Eastern ingredient of flat leaf parsley, so if you would like to make it be sure to select parsley at pick-up.
Fattoush
We usually use summer lettuce, which tends to be somewhat tougher and more flavorful than spring lettuce, in sandwiches, but it's also great in salads with a lot of flavor, like fattoush. Sumac is traditionally added to fattoush dressing, to heighten the sour flavor. Though it is easy to find sumac growing wild in this area (and now is a great time to collect it!) I don't think it is available in stores around here, so I left it out of this recipe.
- Two loaves pita bread
- Juice of one lemon (about 1/4 cup)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- One head of lettuce, chopped or torn into bite sized pieces
- Approximately 1 cup of chopped tomatoes
- 1 cucumber, diced
- 1 bunch of parsley, chopped roughly
Toast the pita bread and break it into bite sized pieces.
Combine the lemon juice, garlic and salt in a small bowl.
Wisk in the olive oil until it is combined with the lemon juice.
Toss together the pita bread, lettuce, tomatoes, cucumber and parsley. Pour the dressing over the vegetables and toss to coat.
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