FRESH PICKED
This back-yard farmer has just picked salad makings for lunch. I’ll score one of those cukes with a dinner fork rather than peeling it and will serve it sliced with thick juicy Early Girl tomato rounds over tender young dwarf kale leaves. A sprig of parsley, 3 sweet Sun Gold tomatoes and a drizzle of balsamic vinegar will make this the perfect accompaniment for a baked potato with mushroom gravy and a serving of boiled red beans. In the meanwhile, I’ll enjoy that gorgeous eggplant that I’ve nurtured from seed. For now it makes a beautiful centerpiece, but later in the week will become the basis for a hearty ratatouille.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
