Sunday, 26 June 2011 18:13

Gardens and Greens

Written by Stephania
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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: arugula_salad

For the salad:

  • For salad:
    ¼ lb arugula
    Fresh parmesan, sliced with cheese grater (amount varies to taste)
    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
Note: Arugula is spicy and this dressing enhances its spiciness. Add a quirt of lemon juice to take off some of its edge.

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.  


Last modified on Monday, 27 June 2011 07:35
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