Hello world
Fine. I did it. I'm starting a food blog. I've been resisting writing about food in my other blog because that's supposed to be about writing, storytelling and life. But I keep wanting to. So here. I've given myself a place to write about eating, cooking, chopping, smelling, stirring, spices, etc etc.
What finally launched me was that salad I made yesterday.
We belong to a farm share, a way to get fresh, mostly organic veggies that are locally grown. It's a great idea, but means we end up with a lot of radishes (or other stuff) sometimes. It can be hard to use everything and I hate to see it rot.
So I made this last night. Like most of my recipes, all amounts are approximate.
Miscellaneous chopped salad
Mix in a bowl:
1 kholrabi, peeled and julienned
4 salad turnips, peeled and julienned
some tender bok choy stems (8? 9?) chopped
6 or 7 radishes, chopped
a bunch of scallions, chopped
I imagine you could also add: water chestnuts and other crunchy not-too-sweet veggies.
Toss the veggies together.
Dressing:
1T white vinegar
2t sugar
2T EVOO
salt and pepper to taste
Whisk the dressing together, pour over the salad, mix and eat. Yummy!
I loved the patience required to peel and chop, peel and chop. I loved the sound of the knife on the board (I love wooden cutting boards). And the resulting salad was really good.
(c) 2008 Laura S. Packer
What finally launched me was that salad I made yesterday.
We belong to a farm share, a way to get fresh, mostly organic veggies that are locally grown. It's a great idea, but means we end up with a lot of radishes (or other stuff) sometimes. It can be hard to use everything and I hate to see it rot.
So I made this last night. Like most of my recipes, all amounts are approximate.
Miscellaneous chopped salad
Mix in a bowl:
1 kholrabi, peeled and julienned
4 salad turnips, peeled and julienned
some tender bok choy stems (8? 9?) chopped
6 or 7 radishes, chopped
a bunch of scallions, chopped
I imagine you could also add: water chestnuts and other crunchy not-too-sweet veggies.
Toss the veggies together.
Dressing:
1T white vinegar
2t sugar
2T EVOO
salt and pepper to taste
Whisk the dressing together, pour over the salad, mix and eat. Yummy!
I loved the patience required to peel and chop, peel and chop. I loved the sound of the knife on the board (I love wooden cutting boards). And the resulting salad was really good.
(c) 2008 Laura S. Packer
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