Grilled Chicken Salad with Corn and Spicy Tomatillo Dressing
Summer is here and my reflections on my Spring garden
Before we dive headfirst into the ocean, pool, lake, or any other cooling body of water we crave as the first heat wave of summer hits, let's take a collective moment to reflect on our spring gardens. I encourage you to share some of your spring garden lessons. Here are mine:
It All Happens So Fast: One morning, I woke up and my garden, once a subdued green, had transformed into a vibrant, thriving jungle. Artichokes popped up, asparagus bolted, and garlic towered high. The dormancy of winter and the pristine nature of the colder months quickly gave way to an overwhelming surge of growth, life, and abundance. It’s a reminder of how quickly nature, and we, can change.
Garlic and Fava Beans Are Always a Good Idea: I planted a cover crop of fava beans under my fruit trees and then succession sowed pumpkins. The fruit trees and pumpkins are both heavy feeders, and the fava beans are fantastic nitrogen fixers. I often underestimate the power of these companion planting methods, but this lesson will stick with me. I always question whether waiting eight months for garlic to grow is worth it. The answer? Yes, absolutely (see: What’s the ROI on THAT!? Garlic).
Fruit Will Be Sacrificed: I had high hopes for mulberries this year, but the rodents had other plans. The same story for the blueberries, figs, and strawberries. Despite my best efforts, I too am not invincible to pests. I have no idea how to ethically deal with this issue without creating more problems. If anyone has any advice, I’m all ears.
Overhead Watering in Early Spring = Powdery Mildew by Late Spring: My peas were absolutely ravaged by powdery mildew, which then spread to nearby kale and carrots. I suspect this is due to my overhead watering. I keep my drip irrigation fairly low to allow for hand watering (an excellent time to evaluate your garden and inspect for pests). However, I find that peas are extremely susceptible to powdery mildew. It was a hard lesson, but one that will help me adjust my watering practices in the future.
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I created today’s recipe for the wine club members of Pali Wine Co. Pali is our family winery, you can read more about our story here. Each season, I craft a recipe that captures the essence of the season, pairs universally with their quarterly allocations, and is easy to make. What screams summer more than grilling, fresh corn, and a chilled glass of wine?
This Grilled Chicken Salad with Corn and Spicy Tomatillo Dressing is a perfect embodiment of summer flavors. The tangy and slightly smoky dressing made from grilled tomatillos is so versatile that you'll want to use it as a dipping sauce for crudités, a spread for sandwiches, or a dressing for pasta or potato salads. The tartness of the tomatillos adds a zing that elevates the entire dish. A key element not to be overlooked is the side of grilled bread. Be sure to grill the bread last, as it can brown quickly.
If you’re interested in exploring the wines Pali has to offer, use my code “CARMENINTHEGARDEN10” for 10% off your order. My personal summer favorites include "My Fruit Trees," "Dawn," and "PCH Rosé."
Grilled Chicken Salad with Corn and Spicy Tomatillo Dressing
(serves 4)
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