Xylem & Phloem

One of the best things about growing and harvesting vegetables is coming up with creative ways to cook and eat them. This summer I experimented with growing red onions, and I am thrilled with the results. Due to all of the flooding in June, I ended up harvesting the onions early for fear that they would rot before reaching maturity. Despite their smaller size, these onions have been the source of great culinary inspiration. They are the perfect size for salads, and I never waste any onion when a recipe calls for just a hint of onion flavor.

Today's garden fresh recipe uses homegrown heirloom tomatoes and homegrown red "mini-onions". It's the perfect healthy dish for a hot summer afternoon.

 Heirloom Tomato & Haricots Verts Salad

1 1/2 pound mixed heirloom tomatoes, quartered (I used Green Zebra, Super Snow White, and Success)
2 cups fresh or thawed haricots verts (extra fine green beans)
1/2 cup thinly sliced red onion
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the tomatoes, haricots verts, and onions in a large bowl.

Whisk together the vinegar, mustard, garlic, salt, and black pepper. While whisking, slowly drizzle in the olive oil until fully combined.

Add the vinaigrette to the bowl and toss. Serve immediately.