Welcome to week two of Green Living Week! Today is all about gardens and greens. Yesterday, we attended Ryder's best-bud's birthday party from soccer at this amazing community garden on 4th street in the East Village. Complete with various berry bushes and a giant tree house, the garden was probably the largest community garden that I've seen in Manhattan. I love roaming around the different gardens in our neighborhood. They provide a bit of tranquility in our otherwise very busy neighborhood. After talking with some of the other parents at the parties, I discovered that it is really quite easy to become a member at these lovely little gardens. Most of them require a fee from as little as $5 to $30 per year, the upkeep of your plot, and attending just a couple of meetings.
Here is Ry and his friend, Elana, at one of our favorite gardens at Avenue B and 6th street.
Many of them even have community composting which saves a bundle on soil and reduces waste. Check out this post about starting your own compost. However, the best part about having a garden is growing your own vegetables and herbs. I swear there is nothing better than fresh lettuce from a garden. Its the perfect summer bite of crisp and cool! For today's green recipe I am sharing our parmesan and arugula salad. In the mood for fresh fruit? Add thin, bite size slices of pear. It is absolutely delish!
I Will Totally Kick Your Arugula
by Stephania Stanley
What you need:
For the salad:
- ¼ lb arugula Fresh parmesan
- sliced with cheese grater (amount varies to taste)
For the dressing:
- ¼ cup red wine vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground black pepper
- Pinch of salt, optional
What to do:
Put washed and thoroughly dried arugula in a medium sized serving bowl. Add all dressing ingredients to salad and toss, evenly coating the arugula leaves with dressing. Sprinkle with parmesan slices.