"Cultivate your life - you are what you grow -
inch by inch, row by row"
I'm a wife, mom, long-time organic gardener and since 2009, an organic farmer, Registered Dietitian (RD), author of the book A Dietitian's Cancer Story and former website CancerRD.com. In between all that and more, I am a multiple-time cancer survivor and a survivor from being hit by a car in 2016 resulting in multiple injuries and a traumatic brain injury as well.
I began this blog in June 2007 to share a wider scope of my thoughts about life as a cancer survivor, food and nutrition, growing food, recipes, our environment, and the urgent need for developing food systems that promote health not disease, ecological sustainability, and social justice.
Due to the long recovery from the auto accident and my brain injury in 2016, we are no longer actively farming our 15 acres on a large scale. However, our farm's updates can be followed on our farm website, Facebook, and Instagram where we frequently use the following hashtags #wefarmforbirds, #healthstartshere, #healthyfoodsystems, #healthyecosystems, #fridaysforfuture, #reverseclimatecrisis, #noplanetB. You can see that we are still in the game, even if on a much smaller scale.
A Favorite Poem
Best of any song
is bird song
in the quiet, but first
you must have the quiet.
~ Wendell Berry
A Favorite Quote
"I hope you love birds, too.
It is economical.
It saves going to heaven."
~ Emily Dickinson
Personally autographed copies of the most recent printing are available at Nicola's Books in Ann Arbor, MI (734-662-0600, nicolasbooks.com).
All material on this blog is for informational purposes only. Please consult your personal physician and health care team for advice that pertains specifically to you. The author of this blog disclaims any liability arising directly or indirectly from the use of the information on the blog.
Wednesday, May 9, 2012
Recipe: Green Garlic-Mint Yogurt Dip
When the mint starts poking its leaves up through the remainder of last year's garden (or grass, or landscaping), you know spring is here! This dressing combines mint with another spring crop, green garlic, so you get the flavors of both in one fresh and very versatile dressing.
You can use this Green Garlic-Mint Dressing as a salad dressing, a vegetable dip, or drizzle it on fresh veggies, such as cucumbers. It is also terrific as an additive to soup or a topping to falafel patties. In fact, just get out your spoon (or fingers), because seriously, I found my own finger in the end of the bowl of it, making sure every last bit was in my mouth. :)
yogurt - 1 cup (I use a full-fat plain, unflavored organic yogurt)
lemon juice - 1 teaspoon
green garlic - 2-3 stalks, remove roots, wash, finely chop whites and green tops
mint leaves - 1/4 cup, finely chopped (I used leaves of pineapple mint, which was just lovely!)
Salt and freshly ground black pepper (not much, just a small pinch or twist of the pepper grinder)
It was a rainy day, just perfect for staying inside experimenting with new green garlic recipes. The clear green bottle on the left does not contain an ingredient - I just pulled it out of the window sill so it could be shown in the photo, hopefully piquing your curiosity (or knowledge!) about what is in the bottle. Any guesses?
Combine all ingredients in a small bowl. Stir or whisk carefully. Add additional lemon juice to thin, if you like. Taste before you add more. Serve with fresh greens or as a dip.
Makes about 1 cup. Keep any unused dip in the refrigerator. I used it all within 2 days in the following ways:
1) Dip for vegetables - you can see here it is nice and thick.
2) Dressing on a green salad (not tossed yet)
3) Mixed into a clear broth soup to make it creamy
5) 'Finger food' - sorry no photo of me using my finger to get every last bit from the small bowl I used to store it in the refrigerator. :)
All this from one delicious and easy recipe! Head down to your local farmers market to see if you are lucky enough to snag some green garlic. We are gleaning our fields right now, looking for any 'doubles' or 'triples', where more than one garlic clove was planted in one spot. The resulting 'garlics' are too crowded to grow beautiful heads, so we dig them up for more delicious green garlic.
You might ask your local garlic grower if they can bring you some harvested in that way. We'll be done this week, maybe tomorrow. Our 4th local chef just got in line to say she 'wants it all'. :) Good thing our CSA members were first in line this year!
Cultivate your life - you are what you grow - inch by inch, row by row,
Diana Dyer, MS, RD
PS - sorry for any weird formatting/appearance here, too, on this post. I'll get this figured out soon.