Friday, April 16, 2010

In between & Quinoa Salad

This house we're renting came complete with flower beds and pre-existing garden beds (albeit overgrown). It's one of the things I love most about this place.

I spent most of today outside. I find that allowing myself to be in the moment enables me to more easily flow into what is coming next. As we prepare for a life changing move, I am intentionally doing things that help me feel grounded and somewhat normal.

For instance this morning Ian and I worked out in the garden. I had planted the greens so thickly that there is an overabundance for us to enjoy. There are so many little bundles coming up that I cleared a whole bed and transplanted it full of extra kale and mustards. Even though the greens season isn't too too long, we will have enough green leafies to last us, and plenty to share.

I also cleared a bed for zucchini and planted squash, I know they may continue to bear after we move but I am simply craving home grown food. I spent time cleaning up some of the existing flower beds too so that we can really have the chance to enjoy the abundant beauty that is surrounding this house.

For me, working in the garden just feels right. I know that we can't plant anything that bears later on in the summer like tomatoes or peppers or winter squash, but planting and caring for what I can reminds me where my food comes from. Allows me to take at least some responsibility for the nourishment I am consuming and feeding my family and lessens my need to buy something in the grocery store shipped from far away.

I am looking forward to our change of scenery andgetting to know a new place. With the stresses that come from a big move looming, It's important to take time out and breathe. To play with Ian and rest with him too. To allow myself to feel connected to this place and begin loosening my roots from the red clay soil.

Quinoa Salad

1c quinoa, rinse and soak 20 minutes

2T olive oil
1/2c chopped onion
1 clove garlic minced
1c favorite frozen veggies
1/2c frozen spinach (or 1c fresh)
1 cube Rapunzel vegetable boullion dissolved in 2c water

While Quinoa is soaking, heat lg skillet and add oil. Then sautee onion and garlic until soft. Add frozen vegetables and then spinach. Drain quinoa and add to hot skillet. Sautee 2 minutes until well coated then add vegetable stock. Bring to a boil, then reduce ehat to simmer and cook approx 25 minutes until tender. Adjust seasoning to your preference.

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