Learning on the 100 Foot Diet

If we don't stumble on the first few steps we are not learning anything new. I really thought I was set. I had stuff in the garden I was easing my self in creating a lunch rather than a dinner.... Yes, I thought, I can do this!

So what did I find when the time came to cook?

In all my supplies I don't have an oil that meets the challenge criteria.

Now as I am mostly a reduced fat cook if it was actually "cooked" I could have worked around this issue reasonably easily. Unfortunately I was making a salad.... and one that was going to be very bland without a half decent dressing.

Could I have worked around the issue?.... well maybe....Unfortunately I was feeding people outside the immediate family so needed to be pretty sure that it was going to taste reasonable, it was going to be enough of a shock for most of them to see zucchini as a raw salad vegetable, and people were waiting to be fed when I made this discovery. After a quick look around the kitchen to ensure that my original finding was true I used the olive oil I had and will acquire a local or organic brand next week when I shop.

As with all of these Challenges the stuff that brings us undone are the items we use without even thinking..... Until we are forced to think about it.

Here is my first if flawed submission to the 100 Foot Challenge.

Sources of Ingredients Used
Homegrown
Zucchini
Green Beans
Garlic Chives
Basil

Grown at another Home (Bartered)
Lemon
Tomatoes

Ingredients Not Meeting Challenge Criteria
olive oil


Zucchini and Green Bean Salad
Serves 2 main
Salad
3 Small Zucchini
500 g young Green Beans
2 medium Tomato
Dressing
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tsp chopped Garlic chives
2 Tbsp fresh torn Basil

This recipe is best made a couple of hours before you are going to use the salad to allow the zucchini to take up the flavours of the dressing.

Put all the dressing ingredients in a small jar and give it a light shake to mix. Leave to steep and combine flavours while assembling the salad ingredients.

Finely chop zucchini into small strips. Cut beans into 2 cm pieces and the tomato into small to medium sized chunks. Before serving add dressing to salad and stir thoroughly with a fork to get the zucchini coated well.