We’re thrilled to see our little roof top garden is doing so well with this hot Spring weather. The radish and beet greens are big and leafy and the purslane and amaranth shoots are about 2 or 3″ high and perfect for serving in our Theo’s Roof Top Garden Salad! We are harvesting a little bit each day, enough for about ten salads, and then selling out each evening. Along with the purslane and amaranth shoots, the salad also features beet greens, baby radishes and their greens, mint and basil from our garden. We also use pea shoots, which come from across the street from Penticton High School where the students of the Greenhouse Club are learning about agriculture and careers in food security by planting, tending, harvesting and selling their greens. Go Pen Hi! ( Full Disclosure, I am an ex Pen Hi Grad 1980) The salad is tossed with small chunks of Macedonian Creamy Feta cheese and organic tomatoes which we are purchasing until our own organic tomatoes are ready. It’s all finished with a little red wine vinegar and olive oil. Thank you beautiful Okanagan weather. Thank you Linda for your delicious vision of transforming our flat roof into a bountiful garden!
Theo’s Rooftop Garden Salad!