Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

About Sally

Recent insight: Were it not for the urgency of trying to save a planet for our children, living sustainably would just be another way to enjoy the good life.

Childhood drama: A snapshot might feature pastures, fields of potatoes and sugar beets, the fumbling pursuit of chickens and horses. Each made their impression, but my grandmother’s half-acre vegetable garden and its sun-warmed tomatoes were the clincher. With the deliciousness of those earliest tomatoes began my visceral relationship with the character of certain foods. I must admit, for example, that I’m involved in a pretty serious long-term relationship with tomatoes.

Destiny: When I began making dill pickles, canning tomatoes and sauce, jam and chutney with produce from our garden and farmer’s markets, I recognized the inevitable, that we do eventually become our mothers and grandmothers.

Past, present & future: A career educator, learning and teaching continue but are revitalized with new tools, my own version of those rural roots, and a vision that includes food, photography and sustainability.

A mission: It seems like the right time to become acquainted with the distinct produce of the Pacific Northwest and seasonal cycles unique to our place on the planet.

Email Sally

Posts by Sally:

Cauliflower, Asparagus, Spices & Spring

Aloo Gobi, a standard of Indian cuisine, has had my attention for a while now, a combination of cauliflower, potatoes, sometimes peas, cooked together with a piquant combination of a chef’s favored spices, garam masala. With this in mind, I bought a head of cauliflower the other day, a year-round brassica, especially appreciated in winter, […]

Spicy Meatballs & Their Sidekicks

Not sure I make lamb meatballs because it’s an excuse to eat the tzatziki sauce that belongs with them, or make the tzatziki in order to indulge in the lamb meatballs. Either way, they’re perfect pals, they go everywhere together. The Greeks figured out a while back that you can’t make one without the other, […]

Leek Into Spring . . .

Combine leeks, Gruyere or goat cheese, eggs and cream, you’re on your way to a leek tart. I ate this very piece after taking its picture the other day and thought that if I ran a friendly little neighborhood café this would be on the menu. People might come by on a Sunday morning, a […]

Compound Butter It Up

Like in jazz, it’s fusion, man. We love our butter. Compound it by adding a few special ingredients and it can make a simple dish swing. A pat of roasted garlic and jalapeño butter on corn bread; a compound butter on a baguette; mixed with hot pasta or rice; spread on the outside of a […]

Fast Food at Home: Polenta With Trimmings

Company for dinner last week, eight of us, and at best I thought the polenta would be like the music you hear in a good movie – relatively unnoticed, but an important supporting role. Well . . . polenta with the onion-garlic-tomato-mushroom-thyme-bay leaf-wine sauce, created after hours in the oven with beef brisket, stole the […]

The Other Olive Oil . . . California’s

I’ve taken a circuitous route to olive oil, beginning with the pig, followed eventually by the fruit of the Mediterranean. Whenever she cooked bacon, which was several times a week, my grandmother saved the drippings in a small aluminum container that had its own built in ‘filter’ in the top. Any bits would remain in […]