Staff Salad/Stone Soup
We had staff salad lunch to celebrate spring. We are growing three kinds of lettuce in the school garden. Everybody brought things to add to the salad. We had broccoli, sliced cucumbers and mushrooms, red, yellow, and orange peppers, jicama, purple cabbage, two kinds of cheese, grape tomatoes, fresh dill, homemade french dressing, plus warm french bread, homemade sun-dried tomato bread, whipped cream cheese, and a melon bowl. Oh, I forgot the grated carrots and crunchy chow mein noodles. It was a feast for the eyes, as well as the perpetually dieting tummies.
It was nice to each contribute, and we ended up with enough salad for another meal for everyone. Collaborating on a project less stressful than the spring music festival helped most of us feel like a team again.
Maybe it is time to rewrite Marcia Brown's classic "old tale" of Stone Soup. I drive past a community garden plot several times a week. Community and backyard gardens are on the increase. People are both aware of the benefits of eating fresh foods and stressed in the household grocery budget. In this city of six-foot privacy fences, it would be nice to create some true community with a good salad supper!
© 2009 Nancy L. Ruder