I try to eat seasonally. It’s the only way to taste food in its purest form. I believe recipes should be inspired by the colors of farmer’s markets and gardens. Depending on where you live, this is easier said than done. When I lived in California, farmer’s markets were a weekly ritual for me. Now residing in the countryside of Montana, I find it rewarding to eat from my own garden. The growing season is short, starting with lettuce varieties in May and ending with a plethora of squash in October. So I have decided to celebrate the colors of summer and my gardens bounty with a Vogue Gardening Summer Series. Each garden harvest will feature a recipe and fashion photo pairing. Why food and fashion, because both are a beautiful display of color, texture and pattern. And I like the juxtaposition of a fashionable woman in a country garden. So brace yourself for vibrant outfits and food flair in the coming weeks.

I planted my first batch of leafy greens in early May. Maturity dates varied around 40-60 days. So I was eating fresh garden greens in early June. I harvested two cuttings on almost all the varieties. After that some of the varieties started to bolt. I planted a second group that included my favorite varieties in early June. So that batch has been ready since early July. You can imagine how many fresh salads I have been making in the last couple of months. And there seems to be  no sign of slowing down. So if you are local and want a fresh bag of garden greens give me a shout. I would love to share the bounty!

Some of my favorite garden greens planted this year include:

Goliath Spinach, think spicy green harissa
Black Magic Kale, eat stems and all
Tangy Mesclun Mix, perfect for salads
Black Seeded Simpson Heirloom Lettuce
Marvielle of Four Seasons Lettuce, a reliable butterhead variety
Bibb Lettuce, delicious crispy leaves

With garden greens being the featured harvest, I have included the recipe for my go-to vinaigrette. My sisters are always asking me how I make such tasty salad dressings. I think the key to any dressing is quality oil. Most my dressings include olive oil but certain salads might call for a mild less flavorful oil like grape seed or on the flip side an oil with a dominant flavor like sesame or walnut. But in my opinion,whatever oil is being used buy quality. For the use of condiments and vinaigrettes I think it is important to select an Extra Virgin Olive Oil in a dark container with a natural peppery finish and a deep green aroma of grass. I look for less expensive oil for cooking. Look for labels like cold pressed, unfiltered and organic. There are lots of specialty stores that allow you to taste the different varieties before purchasing. This is important since they are so expensive. And remember to store the oil in a corner in your kitchen that is cool, dry, and dark.

I make this vinaigrette a lot. Right now with all the lettuce varieties from my garden I make it weekly and refrigerate it. This way I always have quick lunch or dinner on hand. Its simple, fresh and tangy. In my opinion, it makes all garden greens pop. It’s also quite versatile. I often drizzle a little on my morning fried egg or add to beans and asparagus. I think you will find all greens take a liking to it, just get creative!

Kate’s Go-To Vinaigrette

1/2 c. lemon juice, approx 2 lemons
1 Tbs Sauvignon blanc or another crisp clean white wine
1 Tbs Dijon mustard
1 tsp grated ginger root
1-2 garlic cloves (to taste), grated
1/4 c. olive oil

Add lemon, wine, mustard, ginger and garlic and give a quick whisk. Continue whisking as you pour in the oil. It’s that easy! I like to grind salt and pepper on the salad rather than in the dressing.