The recipe of the month is a Bell Pepper and Winter Greens Salad. Our goal was to use all locally grown ingredients. Everything in the salad was either grown in our shop or came from a local farm!
We wanted to showcase our winter crop harvest. Leafy green vegetables, such as chard, kale, and lettuce, are perfect crops to grow during the San Diego Winter season. This salad has all of these tasty greens that we grew right here in the Bay Park shop. We also hit the Hillcrest Farmer’s Market to get the rest of our ingredients and were able to support six local farms!
As a challenge, we gave ourselves a budget of $10 to feed our team of eight using this recipe. Below is a breakdown of our food expenses and the recipe:
Grocery Bill: Hillcrest Farmers Market (Sundays)
- Suzie’s Farm $2.75
- Spring Mix
- Archie’s Acres $1.50
- Jim Bacon Avocado
- Valdivia Farms $2
- 2 Heirloom Tomatoes
- Proios Family Farms $1.50
- Red Onion
- Sweet Tree Farms $0.10 Cents
- Pink Lady Apple
- TOTAL: $7.85!!!!!!!!
We were able to buy all the food we needed at the farmers market. Everything else was home grown! We were able to feed 8 people for only $1 a person while at the same time supporting organic, sustainable, and local food systems!
Bell Pepper and Winter Greens Veggie Salad (RAW, VEGAN)
- 4-5 small Bell Peppers (Hydroponic Window Farm)
- 5-6 leaves of Swiss Chard (Aquaponics)
- 4-5 leaves of Nevada Lettuce (Outdoor Soil Garden)
- Handful of Basil (Outdoor Soil Garden)
- 4-5 leaves of Kale (Suzie’s Farm)
- Handful of Spring Mix (Suzie’s Farm)
- Handful of Sprouts (Suzie’s Farm)
- 1/2 Red Onion – to taste (Proios Family Farm)
- Jim Bacon Avocado (Archie’s Acres)
- 2 Large heirloom tomatoes (Valdivia Farm)
- 1 Pink Lady Apple (Sweet Tree Farm)
- 2 Oranges (From Jen’s Front Yard)
- Chop all ingredients for the salad to desired size. Mix all together.
- Squeeze fresh OJ on top.