Because I forgot to post the recipe a couple of days ago, I am posting two seemingly disparate topics: a poem and a recipe. However, the link between them is that the title of each is early autumn: Early Autumn Thoughts and Early Autumn Salad. So there’s the link!
Early Autumn Thoughts
The early morning sunlight
dousing the trees
halos the changing leaves,
sparkling like jewels.
This Autumn kaleidoscope is Mother Earth’s
awesome wonder that happens every year,
which I await with great anticipation…
she never disappoints!
But I have no time for poetry today…
My words get in the way
of watching the leaves change!
Here is a simple Early Fall Salad to help you celebrate eating lower on the food chain. Because I had not planned to post it, I don’t have specific amounts, so this is one of my cooking-by-the-strings of your apron recipes.
Early Autumn Salad
Utensils: Cutting board & knife, strainer, bowl for salad, serving bowl
Prep Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Sugar Free, almost Paleo
1-2 cups organic greens ( I used a Bibb lettuce with red tips with roots still intact)
2-3 slices of organic leek, white part (I use the green for soup stock)
grated organic carrots
thinly sliced organic red cabbage
sliced (organic) avocado (I used one from Florida with smooth skin; slightly different from Haas
organic sprouts (I used my salad mix of alfalfa, clover and broccoli–not strictly Paleo)
Castlevetrano green olives (organic and ripe even if green)
Olive oil and lemon or dressing of your choice
Salt & Pepper or herbs of your choice
- Wash and dry greens; tear into bite-sized pieces. Place in large serving bowl.
- Add grated sliced leek, grated carrots, and sliced red cabbage.
- Place slices of sliced avocado around the bowl.
- Toss and if ready to serve, add condiments and dressing while tossing.
- Top with sprouts and olives and eat right away….crunchy and delicious!