~Rosa de Jamaica
~Hibiscus flowers (Whatever is in season)
~Sweet potatoe leaves
~Basil 2 types
1. Add all the salad mix in one bowl mix and take a handful out, roll the leaves into a roll up and cut into 1 inch rolls. break up and fluff into large bowl and add choice of toppers.
Our salads consist of many different leaves and mostly 7-9 different leaves daily. Our Arugula grows in our wicking beds in the nursery as well as our Malabar spinach, Brazilian spinach, and basil in our aquaponics systems. This salad was inspiring to me because I grew up on greens on my plate, as well as my husband and his family. One evening while visiting my sister in law Colby, carmelized onions and drizzled them over the salad we had, it was so devine my life with salad was changed forever. It made me think about all the veggies and onion options and substitutes we could use in our salads to make them pop a little more. Onion substitues we use and carmelize for salad toppers.
(All are grown on the farm or have been unless stated)
~tumeric stalk (chopped like green onions, sauteed or fresh)
~garlic tree leaves (chopped fine)
~carmelized onions (not grown here yet)
~Sweet peppers (fresh or carmelized)
~Heart of palm (fresh or carmelized)
~Oyster Mushrooms (sauteed)