All Posts for March 2016

Early Spring Salad

Wednesday, March 30th, 2016

My friend and her husband are planting their first garden and I am envious. I have a herbal garden on our patio every summer, but it cannot compare to digging in the ground and raising veggies. When they asked for our advice, we were glad to share, since both my husband and I loved to garden when we owned homes. I suggested square foot gardening, that is, planting only four of each plant in one square foot and when they ripen, put in four other plants throughout the summer and fall. My husband recommended adding deep bed gardening, which is digging down about one foot to mix the soil so it does not compact during growing. (Google both for more info.)

 

When they asked us what to plant first, we both suggested lettuces, spinach, radishes, and scallions as early plants and when I created my own early spring salad I used some of these ingredients. Here is a sample recipe that you can add or subtract ingredients depending on what is available at farmers’ markets or green grocers. Enjoy the fresh taste of early spring greens!

 

 

Utensils: Cutting board and knife, mixing bowl, serving bowl
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, No Added Sugar

Ingredients (No specific amountsOrganic when possible)

Red tipped Romaine lettuce or other of your choice
Spinach or baby kale
Radishes (Try watermelon radishes when available)
Mixed sprouts (I grow clover, radish, mustard, broccoli, and alfalfa together)
Leeks or scallions, chopped
Optional: Slivers of fennel

Lemon juice and olive oil
Salt & Pepper to taste or herbs of your choice

Directions

1. Wash greens well and spin or towel dry. Tear into bite-sized pieces. Place in bowl.
2. Slice radishes thinly and add to bowl. (I used fennel for this picture because I had not yet gone to Mom’s Organic for watermelon radishes.)
3. Add salt & pepper and/or herbs to taste
4. Toss with olive oil and lemon.
5. Garnish with sprouts right before serving.

Bread for the World: Child Nutrition

Tuesday, March 29th, 2016

My Note: As a former elementary teacher and nutrition educator, I am concerned about the quality and quantity of food available to our children, both at home and at school. I think this petition addresses many of the nutritional needs for all children, whether undernourished or overfed processed food. Please read and sign if you feel the same. Thanx to my friend Honey for sending it. es


Dear Activist,

Getting nutritious meals in the hands of hungry children should be a no-brainer for our leaders in Congress. Yet after months, we’re still waiting for them to reauthorize the federal child nutrition act.

The act proposes much-needed improvements to our nation’s child nutrition programs, increasing their efficiency and getting meals into the hands of more hungry children. It would provide healthy, nutritious options for the 1 in 5 children who lives in a household that struggles to put food on the table.

The last child nutrition bill expired six months ago. But the Senate has yet to bring the new Improving Child Nutrition Integrity and Access Act of 2016 to the floor for a full vote—and the House hasn’t even introduced a bill of its own!

Tell Congress: Stop the delays! Reauthorize the child nutrition act so more hungry children can access the meals they need to thrive.

You and I know that hunger hurts: Hungry children are more likely to be depressed, anxious, or angry. They go to the hospital more than their well-fed classmates. And the physical and emotional toll of childhood hunger causes problems well into adulthood.

The tragedy is, this damage is preventable – but it’s up to us to act.

With your help, we can ensure every child in the U.S. has enough to eat, especially in the summer months when kids are more at risk of hunger.

Please email your U.S. representative and U.S. senators now and demand they fix the child hunger gap.

Thank you for your faithful advocacy,


Eric Mitchell
Director of Government Relations, Bread for the World


Subscribe