Sadly, the tomatoes and cucumbers are gone. The plants just quit producing when temperatures dipped into the 40s at night, so they had to go.
But the spinach and arugula plants are still pumping out plenty of leafy greens. Paired with bold Mediterranean flavors and chewy grains, they make a salad perfectly suited for fall.
The inspiration for this salad came from the wildly popular cookbook, “Jerusalem: A Cookbook,” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012). This book is such a hit, it even has its own Facebook page and hashtag (#tastingjrslm). Continue reading Going with the grain