Fresh Greens in October

We currently have 2 cold frames from which we’ve been enjoying fresh greens from lately- lettuce, spinach and chard.  They are fairly basic, just a frame angled slightly to the sun with an old window fitted to the top.  When it’s really warm out, we’ll open them up, and when it gets really chilly at night, we’ll put a blanket over them.

It’s so nice to enjoy some tender young greens this late in the season!  Its been a beautiful fall in Lethbridge, and we’ve only just pulled out the garden this weekend.  Many of our flowers are still in bloom too!  Hubby just finished picking & drying out bunches of hops for winter beer brewing, and next up, we’ll be drying mint for tea.

As for canning, I’m definitely DONE for the season- major canning burnout!

What’s happening in your garden and kitchen?  Are you still growing or preserving anything?

Friend Feature: Mandi’s Amazing Salads

Today’s post comes to us courtesy of a very good friend, former Lethbian who now lives in Edmonton, Mandi.   She has slowly transitioned to become almost full time vegetarian for the health of her family. Way to go Mandi!  Below she shares a flexible recipe for salad… and its not your standard crappy lettuce salad.. this stuff’s a meal!

When my mom came to visit my family for the week she made all sorts of salad combinations. She use to do this while I still lived with her before I was married. I loved  all the combinations , you really can put anything in a salad – it doesn’t have to be a bowl of bland greens with a few chopped veggies. It doesn’t have to be greens, croutons and a pound of dressing.

This was an LP-PL salad remix. the base of it all was my mixture of ‘rice’ I find brown rice a hard to swallow sometimes so I mixed it up and added green lentils, buckwheat, quinoa, and pearl barley to it and mix it in a container. I find that in the rice cooker I have, a 1/2 cup of this grains mixture with 1 cup of water is perfect for making all grains soft and edible without being mushy.

With the grain mixture heated and in the bottom of the bowl acting as the base, we added rainbow slaw which is shredded broccoli and cauliflower stalks with shredded purple cabbage and carrots.
Then we added pumpkin seeds, pomegranate crasins, peanuts, black beans, catalina dressing, Vega EFA oil, and cracked black pepper. *mom used lemon juice and olive oil instead of catilina dressing*

Well it was a hit! we ate it for lunch and dinner then we experimented and made up so many different combinations but always keeping the above as our basics (until we ran out of pumpkin seeds and peanuts) each combination was so good. I have re-discovered that salad can be amazingly flavorful.
pickles
lettuce
taco chips
snap peas
green beans
crushed spelt pretzels
pineapple chunks
blueberry crasins
spinach

We would add one or more of these ingredients to give each dish a new hit of texture or flavor. I really liked the base salad with the crushed pretzels on top when we ran out of peanuts. And throwing in a few slices of pickles in there was a surprisingly good thing.

I choose crazy home made salads to any of the salads on any fast food menu any day.