This is the best time of year in the garden, because just about everything is ripening at once. It makes from some excellent eating in August and September. To wit:
The burger was great, but the salad? This might be the best salad ever. It's at least the best salad you could make with all seasonal produce in the waning days of summer.
To make it, you need a bed of young (and therefore less peppery) arugula and beet greens. Thinly slice a fennel bulb, a couple radishes, a small red onion, and a small apple (we used our last Summer Rambo, a variety that ripens in August on our heirloom 4-in-1 tree). Drizzle with olive oil and garnish with fennel fronds.
That's all there is to it — no dressing required, really. It's so flavorful just the way it is, and it's crunchy, juicy, and awesome. We're looking forward to repeating it with other fall apples (I picked a Macoun today!), so this is likely to be on our plates until we run out of fennel.