{"id":5078,"date":"2026-11-02T12:52:19","date_gmt":"2026-11-02T11:52:19","guid":{"rendered":"https:\/\/mavronero.cy\/?p=5078"},"modified":"2026-11-02T12:53:04","modified_gmt":"2026-11-02T11:53:04","slug":"fresh-garden-salad-mavronero","status":"publish","type":"post","link":"https:\/\/mavronero.cy\/en\/fresh-garden-salad-mavronero\/","title":{"rendered":"From the garden to the table: a fresh salad at Mavronero"},"content":{"rendered":"\n

A fresh harvest from the farmhouse garden<\/h2>\n\n\n\n

Sometimes, the best meals begin just a few steps away from the kitchen.<\/p>\n\n\n\n

At Mavronero, we recently enjoyed a fresh lunchtime salad prepared with vegetables and herbs harvested from one of the garden beds at the farmhouse. The selection included romaine lettuce, lollo rosso, lollo bianco and fresh coriander, a colourful mix of leafy greens and aromatic herbs grown right here on the farm.<\/p>\n\n\n\n

Rather than bringing ingredients from elsewhere, this simple meal offered an opportunity to enjoy what was growing in our own garden.<\/p>\n\n\n\n

Growing a variety of leafy greens<\/h2>\n\n\n\n

The salad brought together three types of lettuce, each contributing its own texture, shape and colour.<\/p>\n\n\n\n

Romaine, lollo rosso and lollo bianco are all familiar leafy vegetables, but growing different varieties together adds diversity to the garden and gives us more options when harvesting fresh produce.<\/p>\n\n\n\n

Fresh coriander completed the mix, adding its distinctive aroma and flavour.<\/p>\n\n\n\n

At Mavronero, we have previously documented the cultivation of lettuce and the different varieties growing across our garden beds. You can read more in our article about Lettuce (Lactuca sativa)<\/a>.<\/p>\n\n\n\n

We have also explored how parsley and coriander are propagated from locally harvested seeds in our article Parsley and coriander: seed propagation and adaptive cultivation practices<\/a>.<\/p>\n\n\n\n

A simple dressing made with ingredients from the farm<\/h2>\n\n\n\n

To bring the salad together, we used our own fresh olive oil and vinegar made with basil flowers.<\/p>\n\n\n\n

The basil flower vinegar is another example of finding practical ways to use what grows around us. Instead of focusing only on the leaves, basil blossoms can also be used to create an aromatic vinegar with a distinctive character.<\/p>\n\n\n\n

We recently shared the process in our article Basil flower vinegar: a simple way to use basil blossoms<\/a>.<\/p>\n\n\n\n

Combined with our olive oil, it made a simple dressing that complemented the fresh vegetables without overpowering their natural flavours.<\/p>\n\n\n\n

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Everyday moments of farm-to-table living<\/h2>\n\n\n\n

Growing food at the farmhouse is not only about producing crops or documenting their development. It is also about enjoying the results in everyday life.<\/p>\n\n\n\n

Harvesting a few fresh leaves, collecting herbs from the garden and bringing them straight to the table creates a direct connection between cultivation and food preparation.<\/p>\n\n\n\n

These small moments reflect an important part of life at Mavronero: making use of seasonal produce, appreciating the diversity of the garden and finding simple ways to bring farm-grown ingredients into our daily meals.<\/p>\n\n\n\n

From our garden to our table<\/h2>\n\n\n\n

This lunchtime salad was a simple reminder that good food does not always need complicated preparation. Sometimes, a handful of freshly harvested greens, herbs, our own olive oil and a little homemade basil flower vinegar are all it takes.<\/p>\n\n\n\n

A fresh taste of the garden, enjoyed at the farmhouse, from the garden to the table at Mavronero.<\/p>\n","protected":false},"excerpt":{"rendered":"

A fresh harvest from the farmhouse garden Sometimes, the best meals begin just a few steps away from the kitchen. At Mavronero, we recently enjoyed a fresh lunchtime salad prepared with vegetables and herbs harvested from one of the garden beds at the farmhouse. The selection included romaine lettuce, lollo rosso, lollo bianco and fresh … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":5084,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[53],"class_list":["post-5078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-harvesting","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/posts\/5078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/comments?post=5078"}],"version-history":[{"count":2,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/posts\/5078\/revisions"}],"predecessor-version":[{"id":5086,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/posts\/5078\/revisions\/5086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/media\/5084"}],"wp:attachment":[{"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/media?parent=5078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/categories?post=5078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mavronero.cy\/en\/wp-json\/wp\/v2\/tags?post=5078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}