Even at fifty-one years old, the first day of summer vacation is so exciting. I’m not sure what it is about my personality but schedules, commitments, lists and appointments leave me feeling panicked and confined. Summer at the farm means happy, happy freedom…
Time to relax with my family and friends at one of the prettiest places in the world.
This summer we are tackling the barn. I can feel some good old-fashioned Hooton quality family time happening!
One hundred years of hard weather…
We considered taking it down – not gonna happen… Dad loves it. We do too.
On the far side of the barn, wild buttercups drift along the edge of the pasture.
magic…
It was a sea of tiny lemon cups.
My vegetable garden is rocking this summer! What a difference a load of cow manure, five bags of peat moss and tilling four times makes to a dismal spot of ground. My beans, carrots, beets, spinach, fennel, swiss chard have all come from seed. The tomatoes, brussel sprouts, squash, cucumbers, corn, broccoli, zucchini, peppers and eggplant were all nursery started and have settled in happily.
I am loving the thinnings from the peas, affectionately known as pea shoots. They are delicious and power packed with nutrients. I made this dish in advance so we could have it for lunch…
Pea Shoot and Quinoa Salad Pita Pockets
serves 4
2 pita pockets, cut in half
4 handfuls pea shoots, trimmed
1 cup cooked quinoa
1 – 15 ounce can black beans, rinsed
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 green onion, sliced thin
1 yellow bell pepper, seeded and diced
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
small bunch fresh oregano, leaves picked and chopped
1/2 cup grape tomatoes, cut in half
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.
Add quinoa, black beans, bell pepper, green onions and oregano
Toss well, cover and store in fridge until needed – the flavour is more intense if it has time to sit
Place a handful of pea shoots in each pita half
Divide black bean salad between the pita pockets
Garnish with grape tomatoes
Serve with sour cream on the side.
I am looking forward to sharing my summer with you.
Thanks for reading
