My arugula grown in a container tops a layer of cooled wild rice and red quinoa. It’s convenient to have the arugula near the kitchen. I’ll replant soon in another pot for a continuous supply.

Broiled salmon and chopped pistachios top the vegetable mixture with some of the red quinoa laced between the salmon pieces. An olive oil and herb dressing is drizzled over all just before serving. Find the link for the Sunset Magazine recipe, Salmon and Grains Salad with Pistachio Salsa Verde on my Pinterest page–Kitchen Adventures.

This week’s lavender loveliness was lavender syrup. I harvested enough lavender for one quarter cup of flowers and buds which was added to a simple syrup (two cups each of sugar and water). The flowers remained in the boiled syrup for thirty minutes before straining.

Here’s the lavender syrup. My latest summer cooler is 4 parts sparkling water, 1 part 100% grape juice and 1-2 tablespoons lavender syrup. It also adds interest to fruit smoothies.

Navel oranges, possibly off-blooms continue for eating out of hand, fruit salads and the smallest for juice. We’ll probably strip the tree soon since a critter, likely a opossum is feasting overnight in the tree.

And more orange from the garden for yesterday’s bouquet.

Enjoy viewing other garden harvests at Harvest Monday hosted by Our Happy Acres.