True love happens when your husband offers to remove the tick that has engorged itself into your armpit after a day of farming.
True love happens when 90 percent of your kale patch has been eaten by birds but your husband still winks at you while you weed the remaining 10 percent that’s left. (Meanwhile, he’s planting 700 more kale plants to make sure there is still something to sell at market!)
True love happens when you feel like you have nothing left to give but your husband surprises you with an extra large cup of really strong coffee so you can carry on.
Taylor is my partner in crime. And while our chiropractor bills will probably end up being more money than what we make on our produce sales I would not change a thing. If we can eat like kings and queens for the rest of our lives a few aches and pains along the way is totally worth it.
Good, honest, and healthy food is our passion. I think the sleepless nights, coffee overdoses, and regular panic attacks will pay off in the end.
In the meantime, let’s enjoy this lovely dinner! If you are craving springtime like we are this is the perfect meal for you. The combination of roasted asparagus and chickpeas with soy-lemon vinaigrette is a match made in heaven. Dig in!
Roasted Asparagus with Chickpeas and Soy-Lemon Vinaigrette (serves 2)
1/2 bunch of asparagus, ends trimmed and sliced into 1 inch chunks
1 (14.5 oz) can of chickpeas, drained and rinsed
1 TBS olive oil
3 large shallots, sliced into chunks
1 cup cooked quinoa
salt and pepper
grated parmesan cheese
For the dressing: This ended up being a lot of dressing. It should keep well in your fridge for up to a week.
1/2 cup olive oil
1/4 cup fresh lemon juice
2 TBS low sodium soy sauce
1 TBS rice wine vinegar
2 tsp dijon -style mustard
1 clove of garlic, minced
ground pepper to taste
Mix all ingredients together in a jar and set aside.
For the asparagus:
Preheat the oven to 375. Drizzle asparagus, chickpeas and shallots with 1 TBS olive oil. Spread on a prepared baking sheet and roast in the oven for 25-35 minutes tossing veggies a few times during the cooking process. Veggies are done when lightly brown and tender.
Serve veggies over cooked quinoa and toss with soy-lemon vinaigrette and grated parmesan cheese. Enjoy!
too cute- this definitely seems a worthwhile adventure!
You’re so inspiring. Have I told you that my husband & I gave up on this dream? We wanted to do exactly what you’re doing–live off the land, grow everything we eat and sell the rest. We both have advanced degrees in ag–we would be good at it, we think. We did it for 1 year, and man, was it hard work. So, we backed out. We chose easy jobs that paid more. (We work for ag companies instead.) Sigh. Every time I read a new post from you, I think about trying again. I don’t mean to be a downer! Love this post 🙂 xo
Christina, you guys are awesome! I feel like we could learn so much from you. Taylor and I worked for his family’s 60 acre organic farm for 4 years. We thought we knew everything. Turns out, we don’t know much at all! Farming two acres with only us is WAY more challenging than farming 60 acres with seasoned farmers. If you guys ever find yourselves in this area I would LOVE for you to come check out our plot!!!! XO
Yay for roasted asparagus today 🙂 So awesome that you and your husband get to have this adventure together. It should only get easier after this year, right?
Erica, I hope so!!!
Awww, I just want to squeeze the two of you! The two of you seem to be a wonderful fit and I love that you have a challenging, fun, crazy awesome business that you’re working on together! Hopefully no more ticks get ya but since you have a master tick remover, I’d say you’re in good hands! 😉
I want to squeeze you back!! love all of your recipes lady!!!
Roasted asparagus AND chickpeas?? This sounds like a definite winner!! 🙂
He sounds like such a wonderful partner to have! And this recipe looks wonderful! I love asparagus season!
Yes you definitely have a great catch on your hands!! And a great dinner. This dish looks awesome!
That is totally true love! You two are such a sweet couple and it warms my heart. Asparagus is all over the place right now and I love it! I actually roasted some with lemon over the weekend, such a great combo. This dinner looks perfect!!
Is Taylor’s crow-repellant structure helping? Hope so. You two are so brave and so charming.
Henry is charming also, tho we have no information on his courage quotient.
You guys are my idols! Keep up the good work! Plus I can’t wait for all the wild game recipes that will eventually end up on your blog after your kill the animal intruders that threaten your precious plants! Yum!
From our man Aldo…this made me think of you….
“There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other that heat comes from the furnace.”
Amen! Now let’s eat!
Sorry about your tick. Eek!
The grated parmesan cheese on this salad looks so especially good to me right now!
What a lovely post. I also love how fresh your ingredients are. I wish I have a bigger garden to plant for fruit and vegetables. 🙂
Aww, such a sweet post. 🙂 But man, ticks terrify me! It’s so awesome that you have someone to share your passion with–that is so rare! And OMG, this recipe. You always have the best ideas!
Thanks lady. And by the way, ticks terrify me as well! eek!
Made this last night and will definitely be making it again. Not a morsel left.
You guys are adorable and I love this dish .. the soy sauce would give it that extra depth of flavour that I know I’d love!
You guys are what marriage is all about 🙂 Love hearing about your days! Sorry to hear about the tick. Tylers Mum was unfortunate enough to aquire a tick from Africa and she was bed ridden for a month. You salads are making me hit the print button!!
I love roasted asparagus. Great work on the farm, Andrea. Very inspiring!
A very delectable tasty dish! MMMMMMMMMMMMM!
Yum, that was delicious! Thanks for sharing!
This was super easy and yummy. Making it again