There is something quite special about learning to grow your own food. Ever since I was little, I dreamed of living on a farm and gathering ingredients for dinner from a family garden. It may have been from reading all the Laura Ingles Wilder books but either way, having a garden has always been a small dream of mine.
Shortly after moving to Seattle, I started to realize how normal it was in the northwest to have some type of garden. I discovered our local community garden and started to visit it often to meet neighbors and slowly learn how to even begin a garden. So while I’m still on that waiting list for a plot, my tiny apartment garden will have to do.
For now, my garden consists of mixed greens, chives, herbs, a tomato plant, and a zucchini plant (except someone stole it so still trying to track that one down). When I first started, I was so fearful of those dang plants dying on me. I had no idea how much sun they needed, how often to water them, or even how much pot space they needed. Truly I am the most beginner a gardener can be. But as the weeks go on and those little plants become stronger and bigger, I am realizing that I too am capable of growing my own food. I have had to step out of my comfort zone and ask lots of questions and Google the most basic of things, but hey those plants need to stay alive one way or another.
So here is the thing- we all have to start somewhere and learn. I don’t like to be a beginner but for now it’s a starting place and I’m okay with that. So here’s my two sense to you- you too are capable. We are all capable of trying, even if that means we may fail a couple times.
On to this salad! This is my kind of salad because it’s so good you almost forget it’s a salad. And let’s be real- who doesn’t want to load on the strawberries and toasted walnuts to your liking. Words to describe this salad:
- Easy to personalize
Here in Seattle strawberries are starting to find their way to the farmers market and I could not be happier. Also a side note- strawberries have one of the highest amounts of pesticide residuals on them so if you are into buying organic, this is a good one to look for!
I hope this week has been filled with joy and adventure. Drew and I are gearing up to explore the Oregon coast and Redwoods next week but don’t you worry- there will be an adventure guide coming out for that trip! In the meantime, I am finishing up my dietetic internship so I am one step closer to have a career of talking about my love of food. Heck yeah!
Garden Greens Strawberry Salad
Makes: 1 large salad or 2 side salads
2 cups of garden greens
1 cucumber, sliced
5-8 strawberries, sliced
1/4 cup walnuts
1/4 cup gorgonzola or feta cheese
garnish with chives
for the dressing:
2 tbsp olive oil
1 tbsp balsamic
1 tsp brown sugar
to toast walnuts, heat a skillet to medium-high. add a small amount of oil and toast walnuts until dark brown
wash the garden greens, and add all ingredients on top
to make dressing: use the 2:1 rule. 2 tbsp olive oil to 1 tbsp of balsamic. if you like more dressing, double this. either way, it is a great rule of thumb for this simple dressing.