The project begins

Flora Roman goddess of spring

Spring, the goddess.

It’s the first day of what sometimes feels like the longest month of the year. This year, it’s a month with a goal and a focus for me: making and eating a different salad every day. “Salad” is a large and varied food category, but my aim is for every one of my March salads to include lettuce greens, green vegetables, or fresh green herbs.

What will I eat? What will I learn? How will I feel?

I will be blogging one day behind the salad du jour. Look for a post tomorrow about this evening’s kickoff salad: Butter Leaf Lettuce With Shallot Vinaigrette and Maldon Sea Salt. (It’s all about the salt.)

Tomorrow I will visit a local indoor farmers market (in a nursery greenhouse) in search of some fresh greens and salad inspiration. I will write about that on Sunday.

March lion inspects herbs

A stripey March lion inspects pots of herbs.

From top to bottom, left to right, there’s rosemary, flat leaf parsley (yesterday’s closeup), mint, Thai basil and oregano. I bought the plants, potting soil and biodegradable pots a week ago at Rolling Green Nursery in nearby Greenland, NH.

I’ve been having fun getting ready for my salad days.

herb snips

Ciseaux à fines herbes!

Herb snips, an impulse purchase yesterday at Abode, in Portsmouth. Spoil me with pretty little kitchen and garden tools.

I also started some China rose radish sprouts from seed in a couple of jars yesterday. I have never grown sprouts. Must remember to rinse with cold clean water several times a day until they’re ready, so they don’t turn into a mouldy mess. So much to learn.

Sunrise was at 6:18 a.m. and sunset will be at 5:33 p.m., an 11 hour and 15 minute day. Forecast: chance of rain and snow, high of 41 degrees.

Begin, be bold, and venture to be wise. – Horace

7 thoughts on “The project begins

  1. And I have a salad recipe to share:

    A Live Dark Green Salad

    *Chopped Kale (massaged with olive oil)
    *salad greens
    *purple cabbage (chopped in bite sized pieces)
    *carrot (sliced or shaved)
    *squash (chopped small)
    * bell pepper (chopped small)
    * sunflower seeds or chopped walnuts
    add: apple cider vinegar, raw agave, olive oil, nutritional yeast, basil, dill, olive oil,

    If you don’t add the salad greens until later, this salad stores well for a couple of days. Vary amounts of liquids to suit your taste. This salad is crunchy good.

  2. Tell me more about the kale. I have never eaten it raw! Do you have a favorite variety? Any preference for greens? Is nutritional yeast different from baking yeast and if so where do I find it? Health food store? I told you I was a novice!

  3. The key to eating kale raw is to massage it with oil first. Also, I prefer Lacinto akaDinosaur kale to the curly varieties. Be sure to remove the stalk as it is bitter and stringy. Yes, nutritional yeast is very different than bread yeast. It has an almost cheesy flavor and you can buy it in health food stores.

  4. Pingback: Eating leftovers | The Chloris Project

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