Farmers' markets are incredible. I am a huge self-proclaimed fan. I drag myself out of bed as early as I can manage on Saturday mornings and make the short trek to a farmers' market at the top of Prospect Park. I wander slowly through stands, contemplating all the delicious dishes I could make and marveling at the new fruits and vegetables that pop up each week. I take my time picking the perfect piece of produce, and I carry each one home carefully so there's no bruising.
But, despite the allure of the farmers' market, there's something different about going out into the garden and picking, straight off the vine, the ingredients you need for dinner.
I took the
official garden tour while visiting my family this past week. I learned how to train strawberry plants to grow where you want them to and how to trim the leaves off basil and parsley so your plants produce a higher yield. I learned that tiny red and green onions do a lot to ward off predators. I learned how to keep a tomato plant growing. I even learned how to dig out and dry fresh garlic so you can enjoy it all winter long.
Mostly during the tour, I was just in awe at all the fresh vegetables surrounding me. We could just pluck a cherry tomato off the vine and nibble on it while we walked. My mind started spinning immediately, contemplating what we could eat.
My parents' garden was the real inspiration for this panzanella. I used what we had handy and fresh, instead of taking a long shopping list to the grocery store. Cucumbers. Tomatoes. Fresh basil. All fresh from the garden. All raw. All flavorful.
This salad will play a pivotal role in my summer eating experience.
