IG: I LOVE SUMMER! Had so much fun making this summer harvest salad for a friends’ bbq yesterday 🤩 At its simplest, it’s a roasted rainbow beet salad with fresh sweet peaches, cherry tomatoes, burata cheese and a simple pesto drizzle….but I decided to take it up a notch and add a base of local beefsteak tomato slices, a handful of arugula, baby purple and green basil leaves and then nasturtium flowers, which are of course, edible and add a delightful peppery zing 🙌🏼 I topped this off right before we ate with herb candied walnuts (walnuts candied in organic maple syrup with a pinch of holy basil/tulsi from the garden) and a simple pesto drizzle (fresh basil leaves, olive oil, fresh lemon juice and Him salt puréed in my Vitamix). I grew the beets, the basil, the cherry tomatoes, the tulsi and the flowers. It was a hit, as delicious as it was pretty, and something I’d definitely make again! How are you enjoying the locally harvested delights right now?