Avocado and Citrus Salad

As I anxiously await the arrival of fresh local produce, I have to remind myself, it's only April.  The warm weather has lured my brain into summer produce mode and wanting to rush the season.   I got an early jump on my vegetable garden this year, having planted peas, arugula, and radishes.  They can handle the colder nights and even a light frost.  I threw a few mesclun and lettuce seeds in the garden as well....sort of an experiment you might say.  Everything I've read says, don't let the warm weather fool you into rushing the planting season, but my lilac, azaleas, and clematis are all poised to bloom.  Should I ask them to wait too? Anyway, mesclun and lettuce are a bit more tender and could eat it if we have a frost.  I decided to throw caution to the wind.  After all, what's the worst thing that could happen? In the meantime, I will have to make do with produce shipped in from other parts of the world.

Until you can get your hands on some local salad fixings, add some zip to a salad with citrus.  I've made this salad with both ruby red grapefruit and clementines.  I prefer the tartness of the grapefruit and the beautiful color as well. Use what you like, or whatever you have lurking in your refrigerator.  

Thai Chicken Salad

Today was a glorious day in New York.  It felt like it was mid May.  The sun was shining, the birds were singing and it was one of those days that I had to get outdoors the minute I got home from work.  We've had a mild winter and things are blooming, budding and growing (and people are sneezing) earlier than usual.  I had to remind myself not to jump the gun and start planting my garden too early.  It will only lead to disappointment.  It isn't too early though, to start some peas, snap peas and radishes in my raised beds.  I spent the afternoon playing in the dirt and potting some pansies as well.

Trying to eek out every last ray of sunshine would cut into dinner prep time, so I opted to prepare a big salad for dinner.  A while back I found this recipe for Thai Chicken Salad in a Cooking Light magazine and thought it would be a perfect, quick dinner.  Again, this is a great thing to make if you have a rotisserie chicken from Costco or your grocery store.  If you read my blog, you already know I think Costco rotisserie chickens are a great time saver and frequently work their way into my cooking repertoire.  I guess I could say they are my favorite time saver.  The interesting thing about this salad is that the peanut dressing is heated and tossed into the salad while it is warm.  If you don't plan on eating it all at once, divide your salad and save some dressing on the side.  Just remember to heat up the dressing before you toss it. I'm looking forward to a delicious lunch tomorrow.  Oh and did I mention, it's less than 300 calories a serving? ...... that is, unless you go crazy with the peanuts like someone I know.

Hurricanes, Earthquakes and Avocado Shrimp Salad

It's been a crazy week here in NY.  Last week started out with an earthquake and ended with a hurricane.  By the grace of God, my immediate neighborhood escaped the hurricane unscathed.  When I ventured out after the storm, I was shocked to see the damage just a few blocks away; fallen trees and branches that crushed roofs of houses and cars, sidewalks damaged by uprooted trees and downed wires leaving homes and businesses without electricity.  Closer to the water, people were pumping out their basements, and in some cases,  main floors of their homes.  But in the grand scheme of things, it could have been a lot worse, a whole lot worse, and I am thankful for having escaped the wrath of Mother Nature.

The earthquake was a real shocker.  It had been many years since I'd felt the earth move like that.  When I lived in Santa Cruz I experienced my share of quakes, so I immediately recognized that familiar "wave-like" motion of my office chair.  I felt that quick rush of adrenaline that only an earthquake brings.  The earthquake was the topic of conversation for the next few days (until we learned that a hurricane was headed our way) and made me think a lot about Santa Cruz.  I was long gone from Santa Cruz when the Loma Prieta earthquake hit in 1989.  That earthquake destroyed several buildings downtown in the Pacific Garden Mall, one of which was The Cooper House.  It broke my heart to learn that the beautiful old building that was once a courthouse and withstood the 1901 earthquake was damaged beyond repair.  The Cooper House was the heart of downtown.  In the 1960's it was converted to house shops and eateries, my favorite was the Cooper House Cafe.  I spent many days basking in the sun at this outdoor cafe, sipping wine, listening the sounds of  Warmth, the jazz band that played there for years, and watching the pajama people.  Pajama people is the name we affectionately gave to the regulars who danced on the sidewalk, swaying to the jazzy sounds of Warmth, oblivious to the world around them.  They were one with the music.  They would occasionally ensnare an unsuspecting tourist into their web of dance.  Some people got into it, others would squirm away in disgust.  It was my favorite place to people watch.  And yes, they looked like they were wearing their pajamas.  They dressed like colorfully mismatched Hare Krishnas.

So you are probably wondering what this has to do with avocado shrimp salad.  When I had some extra money, (I was young and poor back then, except on payday) and I wanted to be extra nice to myself,  I would splurge and get an avocado stuffed with shrimp to go along with my wine.  I think that was the only thing I ever ordered at Cooper House, but it was all I needed.  Shrimp and avocado are such a natural combination.  Now my favorite way to make shrimp salad is with diced avocado.  I add citrus and a relatively small amount of mayo.   A ripe Haas avocado seems to melt when combined with the citrus and makes a creamy dressing that is so much better than the run of the mill mayo shrimp salad.

Welcome to My Garden...Lettuce Eat Some Salad

Welcome to my garden.  Let me introduce you.

 I should really start at the beginning.  Back in April I told Paul that the only thing I wanted for our 30th Wedding Anniversary was for him to build me a square foot garden.  I had been reading about square foot gardens all winter long and was thoroughly intrigued.  I've grown herbs the past few years and last year I grew some monster tomato plants, but I hadn't had a real honest to goodness vegetable garden for a long, long time.  Having quite a bit of shade in the yard, I wanted to start small with just one or two 4x4 frames.  Paul ended up building 3 frames and I have some large containers as well filled with the sacred "Mel's Mix".  So on April 10th, Paul created my square foot garden.

He also made a compost bin for me....what a guy!  He really knows the way to my heart!
I spent the next two weeks planning my garden on graph paper.  I planned cool weather crops, succession crops, I planned and I re-planned.  I bought enough seeds to plant a few acres.  In the end, I planted some seeds but I also had to resort to planting some purchased seedlings.  I planted lettuce, arugula, peas, spinach, radish, carrot and beet seeds directly in the soil on April 23.  On May 1st, I planted some cool weather seedlings...broccoli, cauliflower, and Brussels sprouts.

I had some other more tender seedlings that I planted in pots and protected them in the garage a night.
The trusty old radio flyer came in handy to wheel the tender plants in and out of the garage.

On May 8th I planted my celery, peppers, eggplant, parsley, and oregano, sage and mint.  I planted my Sweet Millions Tomatoes in whiskey barrels.   I was able to winter over my rosemary and thyme.  Tarragon has been self-sowing the past 4 years and I think my chives have been growing for 20 years...which was when I had my last vegetable garden.  I also threw some cilantro and dill seeds into some pots to have a nice variety of herbs.

This is a picture taken on May 8th of one of my tomato plants....Wait until you see it on June 7th!!!

On May 15th the harvesting began.  I was so proud of my first radish.... I have not had store-bought lettuce since and we eat a salad almost every day.

And in just one week, the first flowers appeared on my tomato plants.  I'm thinking this Mel's Mix has magical powers!