June 25, 2008 Editor's note: The following guest column was submitted by Teemie Eschenberg. A longtime advocate for preserving and celebrating the rural lifestyle, Teemie founded Almont's Country Heritage Tour and helped create the Lady Bug Farmer's Market. Teemie remains active in the Almont Farmer's Market and operates Teemie's Blooms. She has also been a periodic guest columnist for the Tri-City Times. Teemie and her husband Randy operate a farm in Almont Township.
Here's a simple salad dressing to top off your garden fresh lettuce that should be ready soon or pick up some tender heads from your local farmers market.
Teemie's Herb It Up
¼ c. Dijon-type mustard
½ c. Extra virgin olive oil
1/4 c. Fresh squeezed lemon juice
1 tea. Rosemary
1 tea. Thyme
1 tea. Chives
Pinch of sea salt and cracked pepper
Finely chop up fresh cut herbs set aside to rest.
Beat the olive oil and lemon juice with a fork to emulsify. Blend the Dijon mustard in, add a pinch of sea salt and cracked pepper. Blend in the garden fresh chopped herbs.
Chill for one hour.
This recipe is easy to switch up with a variety of chopped herbs. Garlic, parsley and/or tarragon would add some interest to the taste.
Just got word from my friend, farmer Jill Hough, about a recent study that showed that as we garden the soil releases chemicals that our brains need to live a happier healthier mental life. As we work up the soil to plant and or weed our brains are getting an actual positive exchange from the earth!
No wonder I long to get my fingers in the soil so often!! I have found that when my day is over-filled and chaotic, the garden calls me. I'll try to break away to work in the cut flower garden for just a bit, it always leaves me feeling peacefully recharged.
Now you go get happy and plant something and pull a weed or two.