The 'instigator' of the project, Tim Rinne, has a goal to have at least one food from the garden on his plate 365 days per year. Yes, I was amazed by all the food these neighbors are growing. But what blew my mind away was level of community engagement. One person started it, but others embraced the idea. Even city government loves this project. I just imagine all these people getting to know each other. Imagine, a neighborhood where people talk to each other - face-to-face. Reminds me of Mayberry and a simpler time.
If you want to know more about Tim Rinne and The Hawley Hamlet, check out the April edition of Mother Earth News. If you want to start a garden, check with your local county extension office. They will usually have a master gardener's program. Local nurseries are also good sources of information. After all, they want to sell gardening supplies. If you are a little intimidated by the idea of gardening, start small. Container and herb gardening are great ways to get started with gardening.
It's almost spring - I'm talking temperature, not the calendar. I thought a recipe of asparagus, lettuce and lemon would be a good way to start off the gardening year. To Hawley Hamlet, thanks for showing the rest of us the way. I hope your project spreads all over the city. And Happy Gardening!
Roasted Asparagus and Spring Greens
with Lemon Shallot Vinaigrette
Serves 6.
Ingredients:
3 Tablespoons extra virgin olive oil
1 pound asparagus, ends trimmed
½ cup shallots, finely minced
¼ cup lemon juice, preferably fresh
2 teaspoons Dijon mustard
⅛ teaspoon black pepper
¼ teaspoon salt
6 cups baby spring greens
6 Tablespoons grated Parmesan cheese
Directions:
1. Preheat oven to 400°F.
2. Place asparagus on a large-rimmed baking sheet in a single layer. Drizzle with one tablespoon olive oil. Roast until crisp-tender, about 10 - 12 minutes. Set aside to cool.
3. Dressing. In a small bowl, whisk shallots, lemon juice, mustard, pepper, salt and remaining two tablespoons of olive oil until thoroughly blended.
4. Toss greens with about one-half of dressing. Place greens on a serving platter. Top with asparagus spears. Top asparagus with more dressing and cheese.
