And just like that, Half-moon is one. And in love with pushing things around, like plastic lawn chairs, his stroller and empty beer bottles.
I’ve been feeling really nostalgic this week about the week he was born; mainly for how unbelievably incredible it was to bring a human into the world (and the people who helped make this happen) and for all of the iced coconut lattes I drink that week from Indie Coffee while we were in the hospital. I had one latte on his birthday and I plan on having at least two more before the weekend.
We celebrated Half-moon’s birthday with some of his favorite foods, including pickled beets, watermelon, Batch Bakehouse bread, and cucumbers. My mom made carrot cake cupcakes (YUM) and I made a farro salad with asparagus, kale, peas and lemon. It couldn’t be easier to make (don’t bother cooking the asparagus, use frozen peas) and it’s even better the next day with some shredded Parmesan cheese.
Farro Salad with Asparagus, Kale and Peas
1 cup cooked Farro*
1/2 pound asparagus (raw), chopped into bite-sized pieces
Several kale leaves, torn into bite-sized pieces
1 cup frozen peas (thawed)
3-4 tablespoons olive oil
Juice of a lemon
Splash of white wine vinegar
Salt and pepper, to taste
Cook the Farro (*cover Farro with water in a pot and cook at medium-high until water is absorbed- 25-35 minutes. Add more water, if necessary, until Farro is cooked to your desired texture… I like mine a little chewy.) Let Farro cool.
Mix olive oil, lemon, parsley, and vinegar in a large bowl. Add asparagus, kale, and peas and allow to marinate in vinaigrette for 30 minutes or so. When Farro has cooled, add it to the vegetables. Mix up the salad and add salt and pepper, if you like.