I am loving South Florida where we now live. I get to plant all the tropical fruits and vegetables and flowers I want, limited only by the quarter acre lot size of our home. I find it so much easier to grow anything on this year-round sub-tropical climate. A few months ago, I buried in the ground a sweet onion which started to sprout, I just pulled five big onions from that single onion. I also planted sweet potato from slips I grew from a store-bought potato. The young tips of the stems are the ones referred to as tops which has young and tender leaves. This is a widely used vegetable in the Philippines. I am constantly harvesting the tops of my sweet potato plant. I use it pretty much in any dish that calls for spinach. I’d like to say spinach can be substituted to this salad but the texture would be totally different. The yellow tomato is an heirloom kind, Hawaiian Pineapple, and some purple yard long beans, both are grown in the garden. I also added some pickled garlic.
The tops need to be blanched with a little salt. The dressing is simply lemon juice, picked from my Meyer Lemon plant, a little olive oil, salt and pepper. In the Philippines, this is a good accompaniment to fried fish.