Welcome to my world! A few of my favorite images below will give you a glimpse into the incredibly beautiful Palouse Region. There are days when I feel like I live in the prettiest place on earth. Even though my iPhone images don’t begin to reflect the beauty I get to wake up to every morning, they are a simple reminder of how truly thankful I am for these rolling hills I call home.
Summer on the Palouse
This first image was taken off my back deck just as the sun was beginning to set, casting a soft light across the fields. And yes, this gluten-free girl is surrounded by wheat fields, which is not a good thing come harvest-time!
This next image shows the ripe pea fields in the foreground, winter wheat near harvest in the mid-ground, and pine trees on the back ridge in the early evening light.
I took this image quickly during a downpour just as the double rainbow began to appear. Although it is very grainy, it still shows the beauty of our surrounding area. If you have ever wanted to visit the Palouse Region with its fertile farmland, spring and summer months are incredibly breathtaking.
A Fresh Summer Salad
For those of you who have the ability to grow your own garden, you understand the thrill it is to watch your food grow before your eyes and end up on your plate. This salad is made from lettuce, tomatoes, watermelon radishes, and blackberries that were all grown in my garden.
Watermelon radishes are super colorful with their green outside and hot pink inner flesh and will brighten up any summer salad. They carry a bit of spice, similar to its red radish cousin, but a little less kick. The greens are also edible, which actually contain a high dose of vitamin C. You can juice them or saute them as you would chard or spinach.
I also have a great little Tahitian Lime Slaw Appetizer using Water Melon Radishes you can find here.
Blackberry & Watermelon Radish Summer Salad
|Prep time||20 minutes|
|Dietary||Dairy-free, Gluten-free, Paleo|
- 6 cups Mixed Greens (torn)
- 1 Large Watermelon Radish (diced)
- 2 Medium Roma Tomatoes (chopped)
- 1 cup Blackberries (whole)
- 1/2 cup Pepitas (pumpkin seeds)
- 1/3 cup Chevre Cheese (goat cheese-crumbled)
- 1/3 cup Goji Berries (dried)
- 1/2 cup Pure Olive Oil (or avocado oil)
- 1/4 cup White Balsamic Vinegar
- 2 tablespoons Honey (raw)
- 1/2 Small Juice of Lime (fresh squeezed)
- Salt & Pepper (to taste)
|In a large bowl, wash and tear lettuce leaves.|
|Chop tomatoes and watermelon radish. Add to lettuce mix.|
|Add pepitas (pumpkin seeds) and crumbled chevre (goat cheese) to mix. Toss in optional dried Goji berries.|
|In a small bowl combine olive oil, vinegar, honey, lime, salt & pepper. Mix thoroughly with a whip. Pour over salad and toss to evenly coat.|
|Add blackberries and toss gently. Serve.|