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