York Street gardens will close at 3 p.m. on Oct. 20, 26 and 27 to prepare for Glow at the Gardens.
Glow at the Gardens is sold out on Oct. 20 (no tickets available at the door).
The pumpkin patch at Chatfield Farms is closed for the season.
Let’s face it – you know you’re supposed to eat more salad, mainly because it’s super-healthy, mostly raw and (usually) packed with vegetables, but you’re bored. You’re disenchanted. You’re ready to break up with salad. It just isn’t thrilling you the way it used to. The spark is gone.
But wait! It’s not you! It’s the salad! Salad doesn’t have to be just a plate of limp bagged greens drowned in an unhealthy store-bought dressing and half-heartedly sprinkled with a few sad cheese crumbles and boxed croutons. Salad can and should be the most seasonal of all foods, with a delightful mix of flavors, textures, colors and nutrients where each bite is deliciously different and leaves you begging for more. Salad can be both an amazing starter as well as a fabulous main course. Come be excited about your relationship with salad again!
In my upcoming class, Fresh & Healthy Spring Salads (Saturday, April 26), make and taste simple, fresh and healthy salads like Asparagus with Sesame Vinaigrette, Quinoa Salad with Arugula & Beans, Tangy Cucumber and Avocado Salad and Life-Changing Raw Kale Salad with Citrus. You’ll collect easy tips for making all of your salads more interesting – and you’ll learn how to make incredible homemade croutons and fresh dressings, too. Soon, you and salad will have rekindled your affair and you’ll wonder why you ever thought about breaking up. Gather inspiration for great salads all season long!
GUEST BLOGGER: Elizabeth Montgomery
Chef Elizabeth Buckingham is a Colorado native; she was a chef aboard dive boats and private yachts for many years. In 2009, Elizabeth returned to Colorado and started her own private chef venture, Moveable Feast Colorado. Elizabeth teaches public and private cooking classes in the Denver area and is also a certified Master Gardener. She runs a tiny urban homestead complete with chickens and a large vegetable garden. She is an avid home canner and preserver, a passionate advocate of local food, and thinks everyone should know how to cook at least a little bit.