We've had an incredible winter here in the DC area! Some may be frustrated with a 60-degree weekend followed by a snowy Tuesday, but it is still February so I'm thrilled to feel that light crunch of snow under my feet. It is in the winter, after all, that we plant seeds for Spring! We're planning a pretty incredible garden - from blueberries and blackberries to tomatoes, lettuces, kale, peas, beans, corn, squash, and more. We're looking forward to digging, transplanting, and weeding as the weather gets warmer, but it's important to have a head-start for a full spring and summer garden. So, in the middle of our February snowstorm we planted and watered a hundred seeds!
Our broccoli, cauliflower, kale, Brussels Sprouts and onion seedlings are well on their way! Just about 6 more weeks until we can plant them outside (fingers crossed). Next up are lettuces, then into April we'll start preparing our beds, building trellises, and enjoying long, sunny days. We'll have to give up hibernating and get moving! As we move into spring, eating colorful vegetables will help support your more active lifestyle, amp up the antioxidants, and support local farmers. Try out this Rainbow Salad to get many colors in one meal - the more colors the more different vitamins, minerals, and antioxidants you'll have to fuel your body.
3 cups mixed greens 1 cucumber, sliced 1 small beet, peeled and grated 1 carrot, grated 1/2 cup black beans, drained and rinsed 1/2 of a red bell pepper, sliced 1/2 of an avocado, cubed 2 tablespoons pumpkin seeds 3 tablespoons feta cheese, crumbled (optional) 2 tablespoons medium salsa (optional)
Dressing: 1 teaspoon apple cider vinegar 1 tablespoon olive oil 1 small garlic clove, minced a pinch of salt and pepper
1. In a bowl, combine greens, cucumber, beet, carrot, black beans, bell pepper, avocado, and pumpkin seeds. 2. Whisk all dressing ingredients in a small bowl, pour over salad, and toss to combine. 3. Top with feta and salsa (if desired) and enjoy!