"Eat food you grow," part 2

Mixed baby greens from our garden—mostly bibb and arugula—
plus sliced onion, chunks of mozzarella cheese from
Narragansett Creamery, and vine-ripened tomatoes*
dressed with extra-virgin olive oil, balsamic vinegar,†
salt, and sesame seeds.

A locavore recipe collection, inspired by the CCA Steering Committee

Part 1: The Pasta-sauce Variations
Part 2: The Salad Variations

By Linda Felaco

Black cherry, purple cherokee, pink brandywine, and
yellow cherry tomatoes plus mixed baby greens, onion,
and bergenost cheese dressed with extra-virgin olive oil,
balsamic vinegar, and sea salt.

Purple cherokee, pink brandywine, and yellow and black cherry tomatoes
with red onions, dressed in extra-virgin olive oil,
balsamic vinegar, sea salt, and oregano.

Caprese salad

Caprese salad

Sliced purple cherokee and supersteak tomatoes, salted, topped with mozzarella and chopped basil leaves, drizzled with extra-virgin olive oil and balsamic vinegar.





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*All tomatoes and greens shown are homegrown; onions are from Briarfield Farm.
†Full disclosure: The EVOO and balsamic are of course imported. Ya don't see a lot of olive groves in RI, sadly. And the best balsamic comes from Modena.