Purple Cabbage Salad

Often time we think of lettuce or dark leafy greens as the base of our salad. Recently, we made a salad with chopped purple cabbage as the base.

Ingredients:
Purple Cabbage
Onion
Cucumber
Tomato



Dressing:
1/4 cup balsamic vinegar
2 T olive oil
1 clove garlic- minced
Salt and pepper to taste

Cut vegetables to the shape and size you prefer. Toss with dressing.

This salad is loaded with phytonutrients - plant nutrients- designed to feed your cells and prevent disease.

Figs!

Our dear neighbors shared figs with us this week. We gobbled many of them up raw and enjoyed every bite!

We took some of them and simply cut the stems off, washed them, smashed them, and cooked them down in a pot until they were all tender. I had 8 cups of figs and added 1 cup of rapadura sugar to them.

I brought them to a boil and spooned them into hot glass mason jars. We can now use them on toast or biscuits or just eat a serving!

We've focused this summer on using local fruit and vegetables to make up the bulk of what we have been eating!

Thank you Joanna and Jeff!!