Garden Harvest

Just in case the picture does not speak for itself.... here is the carrot harvest from the garden!

Fig & Prosciutto Salad

Fig & Prosciutto Salad

Figs are in season right now; I am finding them everywhere from the Farmer's Markets to grocery stores to hanging on trees along the streets. I think they are a food that people either love or hate and I think a lot of it has to do with texture. I am not a huge fan of the fig, all on it's own; however, I LOVE them in this salad. The mix of sweet figs with salty prosciutto and tangy vinegar dressing on fresh, earthy field greens is divine.

The recipe is adopted from Alfred Portale's "Simple Pleasures" cookbook. It is one of the easiest summer meals I have thrown together and stands on it's own for a light dinner, especially if you pair it with a nice piece of bread and a fine glass of white wine.

Ingredients

 Dressing

• 2 Tbs + 1 1/2 tsp of balsamic vinegar 
• sea salt to taste
• freshly ground black pepper to taste 
• 1 Tbs honey

Salad

• 1 Tbs extra virgin olive oil 
• 4 oz prosciutto - thinly sliced strips 
• 8-10 figs, stems removed, sliced into halves or quarters (depending on size of the figs) 
• 2 oz feta crumbled (I used sheep's milk) 
• 4 cups arugula, rinsed and tossed (or other rich field greens) 

Directions

1. Mix the dressing - place the vinegar in a small bowl, add the salt and pepper, stir. Then mix in the honey. Set the dressing aside. 
2. Place the arugula (or other field greens) in a large prep bowl - drizzle with olive oil and mix well. 
3. Divide the greens evenly into serving bowls. Add the figs and prosciutto. Drizzle the dressing on each salad. Sprinkle with the cheese. 

Servings - These portions made 2 large salads or could be divided into 4 smaller plates. Enjoy!!

Garden update.

I lived my life. (in memoriam)

My friend: I did not live my life to write a book. I lived my life to live.

Me: I know that. But your life has been amazing.

My friend: Well, I didn't set out to make it amazing. I only set out to live each day.

Me: (smiles, nods "yes") I know... but that living has lead to a truly amazing life. Have you ever thought about writing it all down? Or even telling your stories and letting someone record them?

My friend: Oh goodness.  Another person wanting me to record everything. (smiles, shakes head "no")

Me: Why not?

My friend: Because my life has been my life. And your life will be your life. And why would reading or hearing my life story change yours? It should not be that way.

Me: Because you have wisdom and perspective. You have lived a full life and I am honored to learn from you.

My friend: Well, that may be so. But I'm not going to write or record anything - my life can live on through those that knew me and remember me. The rest of the world will  just have to figure it out.

Me: (smiles, nods head "yes") Then I will have to do my best to not forget you and to share what I know of you and your life.

My friend: Fine. (turns head and looks around, leans in closer) Really, it all boils down to one thing: remember to live your life to live it. Not to think about what you will look back on later, but instead to live each day. Just live.


This was a conversation I had with a patient (and friend) of mine almost weekly for six months.

She never wrote down or recorded any of her stories; however she did share them with myself, her family, and her friends. Those shared stories are where her memory lives.

It really all boils down to one thing: remember to live your life.

Asparagus the Easy Way

Roasted Asparagus

I'm not sure I have posted a recipe that is both this easy and this tasty before. The ingredient list is short. The prep time is nothing. And the roasting requires only an oven and one flipping half-way through. The result is super tasty and pairs well with so many dishes. If we had a grill, we would grill asparagus, but since we do not, this is a great way to get the same type of flavor. This recipe was adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman.

Ingredients

• 1 bunch of asparagus - ends trimmed 
• olive oil
• sea salt
• freshly ground black pepper 

Directions

1. Place the top rack of the oven in the upper third. Preheat to 450 degrees.
2. Lay the asparagus out on a baking sheet - allowing space between each stalk. 
3. Generously sprinkle with olive oil, salt and pepper to taste. 
4. Roast the asparagus for 6 minutes - use a spatula or tongs to flip - roast for another 6 minutes. 

Eat and enjoy!