I went to Portland for the week to spend some time with my friend Hal. Hal and her partner settled in the outskirts of Portland after farming and woofing around the west coast for the better part of last year. After doing everything from growing veggies, processing animals and learning how to make cheese, Hal decided it was time to begin the venture in creating her own garden. Her garden consists of 5 gallon buckets, old tires and old dressers and fixtures from her previous roommate’s discarded dungeon equipment. She even has three egg laying chickens and a coop that she got off of Craigslist.
It was a busy week in Portland, but thankfully, we did manage to get in some quality Daddy / Daughter play with her boyfriend. We walked hand-in-hand into his bedroom informing him that we had a very bad dream. We made sure to ask very nicely if he would be so kind as to tuck us in and tell us a story. Hal requested the one about the little girl who forgot to lick her plate clean which is one of my favorite stories.
Garden Herb Salad
Serving size: 4 or so people
-2 cups of freshly chopped lettuce
-1 cup freshly chopped Red Russian Kale
-1 cup freshly chopped Turnip greens or arugala
-1/4 cup chopped fresh parsley
-1 green onion, sliced
-A handful of cherry tomatoes, halved
-1 small apple, diced
-Small handful of hemp or sunflower seeds
-Small handful of diced unsalted nuts
– Juice of a quarter of a lemon
-1/4 TBS freshly ground Coriander
-1/8 TBS freshly ground pepper
-1 garlic clove
-dash of salt
-1/4 cup of Local Olive Oil
-1/8 cup Balsamic vinegar
-2 TBS or so of apple cider vinegar
1. Add all of the salad ingredients into a large bowl and mix gently.
2. Put coriander, pepper, garlic clove and a dash of salt into a mortar and pestle and turn into a paste.
3. Add Olive Oil, Balsamic Vinegar and the Apple Cider Vinegar.
4. Toss Salad and enjoy.
Hal suggests pairing the salad with with a crisp refreshing glass of Gruner Veltliner, or a Summery Sangiovese.