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Greek Rainbow Salad

I love flavorful food and this time of year its hard to find good fresh veggies. This salad is so flavorful and even the leftovers are good! It requires a bit of chopping but is so worth it. I had a very hard time finding Greek salad dressing in Nebraska this summer when I was craving this salad, but found a great recipe for making the dressing at home.

Greek Rainbow Salad

Author: Brown Acres

Ingredients

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
1 Cup Grape Tomatoes or Large Tomato, chopped
1 Large Cucumber
½ Cup Kalamata Olives
½ Red Onion
1 Tbsp Capers
¼ Cup Greek Dressing (Kraft or Newman's Own is good) or try this recipe from Clover Lane
Season with Salt & Pepper to taste
Optional: Feta Cheese or Fresh Mozzarella crumbled on top.

Instructions

Chop tomatoes, cucumbers, peppers, olives and onion.
Dump all ingredients together and enjoy!

Notes

This recipe keeps well in the fridge for a few days.

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A week in October

Mick & I have been putting lots of miles on between ND & SD moving headers and finishing up our own soybeans. Max started preschool this month so the kids and I will continue to go back and forth until we are done combining sunflowers. We finished up the corn harvest in SD on Friday and started sunflowers in SD on Monday. It was so windy on Wednesday in SD we had to shut down.Brett loves carrying the corn cobs around. Our typical farm boys love playing on the tractor tires whenever its parked.We had a buck and doe walking back and forth in the field just a few rows over from the combine. There are so many deer in the corn! We found a big bull moose about 20 miles southeast of our farm Monday night, of course I only had my cell phone for a camera.We finished up our soybeans at home on Tuesday.

I made some more Peach Salsa, a lot of chopping but it is so good!We had roasted delicata squash on Tuesday night. I found it at the farmers market in Pierre, SD. It is supposed to be a mix between butternut squash and sweet potatoes. It was very good I wish I had more – the kids loved it!Our sunrise at home on Wednesday.We had a great fall skillet for supper on Wednesday with chicken and apple sausage (Sam’s Club), bacon, onions, sweet potatoes, mushrooms and tomatoes on top of spaghetti squash.

This morning we had some deer enjoying some spilled soybeans as our dogs stayed curled up enjoying their warm bed. We are under a winter storm warning today, so far we have only had a much-needed rain.

On the Road…Again

What a blur this summer has been!We finished swimming lessons in August. Max moved to the next level! He has learned so much and gained a lot of confidence.

We finished harvesting our flax last week and are preparing to leave to our next job in Harrold, SD about 34 miles northeast of Pierre, SD. We have corn and sunflowers to harvest early next week.

I have been busy canning as much as possible and trying to keep up with everything else. We haven’t had any days off so we’ve been eating a lot of meals in the field. I have made freezer corn, several new recipes of pickles, relishes, crab apple jelly, tomato and peach salsa, and canned tomatoes. August is usually our busiest month it feels like all I do is run in circles. It’s been so dry here I’ve been dragging hoses all over the yard for our garden and newly planted apple and plum trees. The garden is coming to an end and we should have frost by the weekend. I normally would cover my plants and try to get a few more weeks but since we are leaving I will be pulling everything today and try to finish up with the canning by tomorrow.