Hi everyone! Before I begin, I NEED to tell you about an incredible local handyman who is reasonable, quick as all heck and skilled beyond belief. There will be more about him later, but let’s just say he has changed my life:
Jack Mandelberger
jack@jackshandymanservices.com
www.jackshandymanservices.com
201-406-5872
Also, please remember to tune in to listen to me on Eckhart Tolle’s podcast this Tuesday night at 5:30PM Pacific, 8:30 Central : http://livingwithtolle.com/
Now, it is time to talk about how I overcame my vegetable garden obstacle. Landscape architect, Sarah Vogel, http://svldnj.com/ simply told me what to purchase, I went to Home Depot with a list, asked for help in finding the pots and soil, came home, had her instruct me and my kids as to what to do and voila! We now have pots that will be growing cucumbers, lettuce, tomatoes, carrots,peas,cauliflower and eggplant. I cannot WAIT to use these ingredients to cook with! She also told us that planting marigolds around the periphery of the pots will keep the bugs away. Good to know.
Please follow our lead and ask for help when you need it. Ask a friend if you can watch them cook a meal you like, go shopping with a friend in the cooking-know,check out someone’s kitchen whom you respect and most of all, don’t let ignorance in one area of your life keep you down. You can learn how to do anything if you put your mind to it. Believe me, if I can do it, so can you.
Now I must go and package up the healthy,simple to prepare and delicious chick pea salad I will be bringing to a BBQ. Happy Memorial Day weekend!
Chick Pea and Celery Salad with Creamy Miso Dressing:
6 cups cooked chick peas
1 small minced onion
2 diced large carrots
2-3 thinly sliced stalks of celery-about 1 cup
3 cloves minced garlic
1 tsp salt
2/3 cup miso dressing (recipe to follow)
1/2 cup mellow white miso paste
1/2 cup water
1/2 cup canola oil
2 TBS chopped onion
1 tablespoon honey
1 tablespoons white vinegar
Puree in blender or food processor until totally smooth
Place all salad ingredients in a bowl and stir until combined. Add dressing and stir until dressing coats salad fully. Enjoy!
[youtube=http://www.youtube.com/watch?v=GiTAzEKfQQ0]
11 Responses
Nice, so proud of you. I expect that next summer you will have your own chickens.
Ok, time to take the show on the road:
…http://myown.oprah.com/audition/index.html
Don't tempt me Lana! I am thinking about it!
Looks great Alma! Can't wait to try it out. If I can eat chickpeas straight out of the can, I bet I'm gonna like you salad! -Jackie
Alma: Great post, but I would have liked to have heard more from Sara Vogel! She has a lot to offer. Perhaps another post focusing on her as your garden grows?
Oh, you will all be hearing a lot more about Sarah Vogel as the garden develops. Anything specific you want to learn about?
Alma
You will love it, Jackie! Feel free to add more miso dressing right before serving, as it does absorb some if left overnight.
I am interested in how to set up these gardens. Container gardens vs. raised beds? Where to locate them? The advantages of seedlings vs. seeds vs. buying the plants, as I am inlined to do?
Can't wait to try this recipe. If only I wasn't out of miso at the moment…I'd make it right now!
This recipe is absolutely amazing. Even our children, who said they do not like chickpeas, wolfed it down.
Seriously, you need to repost this recipe. It is amazing. I made it again tonight, for a party. My friends liked it so much that they kept the rest1
I am so glad you and your friends like it, Allison! Thanks for the feedback!