Meandering through the Gaspereau Valley, memories of France and falling in love with food for the first time mingle with the uncertainty of starting a new chapter. Everything is unknown and new again, that’s how it goes. New chapters stimulate growth, a larger capacity for tenderness and a different lens for perceiving life. I circle back around to what seems like the same passage repeating, yet each time just a little further up the mountain path. Even though the scenery is strikingly similar, I’m still the same. I still want the same things; connection with nature, internal stillness, pure food, a simple spacious life, rich relationships and a community to share it with.
Radish & Apple Salad
1 bunch of purple mild radish
1 bunch long red mild radish
1 bunch regular red mild radish
1 bunch white hakurai turnip
2 med sized crunchy sweet apples (jonagold are nice)
* Various radish colors, shapes and flavors are available at The Hutten Family Farm stand at the Historic Farmers Market in Halifax.
3 tbsp olive oil (or other good quality cold pressed oil)
3 tbsp apple cider vinegar
2 tbsp honey
dash of sea salt
1 tsp chopped fresh mint (I happened to have some coming up in the garden)
a handful of pea shoots ( I happened to have a small forest of them growing on my kitchen table)
- Chop the radishes and turnips into quarters
- Chop the apples into bite sized chunks.
- Mix the dressing ingredients together and toss everything except for the pea shoots together. Top with the pea shoots and serve.