I have never been SO happy for a weekend to be over until today! Taylor got back late last night and I gave him the biggest/strongest/I never want to let you go again kind of hug. I think his back might be a little sore today.
Confession. I am scared to be alone. Yes, I am 29 years old and I am scared of the dark and the slight possibility of someone breaking into our house and kidnapping me. I spent the majority of my youth watching too many true crime tv shows and have been traumatized ever since. While Taylor was away my Verizon bill surely went up. I talked to my mom for hours. And when I wasn’t on the phone with her I was talking to my sister. Hearing their voices made everything a little less scary. And talk about scary, when Henry and I were up at 2 a.m. bringing all of our seedlings into the house during the storm I was positive I was a goner! Surely someone was lurking in the bushes waiting to snatch us up.
What doesn’t kill us only makes us stronger right? Turns out no one was waiting to kidnap me and all of our seedlings survived. Taylor and I celebrated this morning with coffee and fresh juice. And guess what? The sun came out to greet us.
It was a nice morning and it felt so good to be together again. Even the plants seemed to be happier.
Tomorrow is another big day of transplanting and seeding. It’s hard to believe that in just a few short weeks we will start to put our seedlings into the ground. We can’t wait!
In the meantime, you all should make this lovely harvest salad. The combination of hearty winter vegetables with a light and tart vinaigrette is absolutely delicious. Perfect for this time of year. Enjoy.
Use this recipe as a guideline and adjust according to your preference and taste.
Harvest Salad (serves two)
1 large purple beet, scrubbed clean and cut into matchstick pieces
2 large carrots, cut into matchstick pieces
a handful of large brussels sprouts, sliced in half lengthwise
1 small yellow onion, peeled and cut into quarters
a few large handfuls of arugula
salt and pepper
Preheat the oven to 400 degrees. Toss the veggies with olive oil salt and pepper. Roast in the oven for about 30-40 minutes turning veggies over at least once during the cooking process.
Lemon-Lime Vinaigrette (inspired by The Best 50 Salad Dressings Cookbook)
This makes a lot of dressing. Use only what you need for the salad and save the rest for up to 1 week in your fridge.
6 TBS olive oil
2 TBS fresh lemon juice
1 TBS fresh lime juice
1 tsp dijon style mustard
2 tsp grated parmesan cheese
1 tsp pepper
1/4 tsp salt
Place all ingredients in a jar and shake well until well mixed.
To assemble your salad mix roasted veggies with a few handfuls of arugula. Drizzle everything with dressing and a sprinkle of parmesan cheese, salt and pepper. Enjoy!