Going Backwards from the First Earth Day?
Lemon-Dill Salad dressing
Hello,
The first Earth Day was celebrated in 1970 when we still drank water from the tap, not a Poland Spring bottle, dried our clothes occasionally outside instead of using an electric dryer, and raked our leaves, instead of using a leaf blower. Towards the end of the decade, my brother, as editor of the high school newspaper, wrote an opinion piece on the excitement centered around Earth Day. Optimism for the planet, with good reason, as the Clean Water Act (CWA) and Clean Air Act (CAA) had become law. In 2025, we produce so much waste that winds up in landfills and oceans, and we are rarely encouraged to cut back as our spending fuels the economy. As an ordinary consumer and not a climate scientist, it is hard to weigh the strides in renewable energy against other sources of pollution and the disturbing rollbacks of federal regulations now recommended by the EPA. The 70s were also a time when doctors recommended margarine to lower cholesterol, it was not unusual to sunbathe lathered with baby oil, and iceberg was generally the only lettuce available at the supermarket, so at least we are making some better choices for our health.
To mark Earth Day, a friend invited me to attend festivities at Genesis Farms, one of the oldest CSAs (Community Supported Agriculture) in the United States. Walking onto the property was like being transported back to the 1970s. There was a super welcoming atmosphere with more woven ponchos (it was very chilly) and thick braids than I have encountered in a long time. Vendors were hawking vegan desserts, artisanal breads, exotic mushrooms, organic vegetables, and pottery (naturally). A homespun stage was set up for a children’s puppet show, and delicious food was served in exchange for a donation. We watched a mushroom grower inoculate a log to grow shiitake mushrooms and a Japanese chef prepare a traditional vegetarian oden stew. The best part of the afternoon was a foraging walk led by a woman named Reid. She first won everyone over by offering them a slice of her homemade lemon-nettle (yes, the weed) cake decorated with violets. It was scrumptious, and she texted me a link to the recipe before the day was over. Within a quarter of a mile of the farm, she identified at least twenty edible plants with their health benefits and how best to prepare them. I took a few pictures, but a notebook would have been useful. We sampled wild watercress, young cattails, and garlic mustard. Reid was very knowledgeable, and her enthusiasm was contagious.
To me, dill smells like spring. Over Easter, I made a salad that combines a Waldorf salad with microgreens, arugula, parsley, dates, and pecans with a dill-mayo dressing. I still had a huge bunch of dill in the fridge, so I made this Lemon-Dill dressing we have been having all week with a simple green salad.
Lemon-Dill Salad Dressing
Ingredients
3 T. fresh lemon juice
1 T. Dijon mustard
1 t. Honey, more to taste
1 medium garlic clove, finely minced
½ teaspoon salt
½ c. olive oil
2 T. finely chopped fresh dill
Directions
Whisk together the lemon juice, mustard, honey, garlic, and salt until well blended.
Add oil in a slow, steady stream, whisking until thick and creamy. If you'd like, taste and add more mustard or honey, then whisk again.
Add dill and stir well.
Refrigerate until ready to use.
Thanks for reading!
Vicki
What a great way to celebrate, loved your description of the baby oil, etc in the 70s!
I am just waiting in anticipation for our Farmer's market to open!