I live on a cul-de-sac with a special group of neighbors. I’ve heard it said that ours was the first residential street in the village; attempts to maintain its character have continued for 70 years. Many homes—though not ours—are identifiable by the local stone used to build their original facades. The Neighborhood Lane Association that was formed shortly after people began moving in continues to this day. We have seen members of the last generation grow up, and then return to raise a generation of their own. 

And then there are the trees. When we arrived there were some very large oaks, and a great many smaller ones. There were spruces, maples, a few pine trees and sycamores, and an apple tree or two. There was an enormous elm along the eastern edge of our front yard, but it was not destined to survive. 

On a recent evening in my new role as the Lane Association’s most recently appointed Secretary/Treasurer, I discovered, as I paged through notes from years past, that there had once been many elms on the lane, including a long row along my property’s eastern border. But almost all had fallen victim to Dutch Elm disease. We have replaced the elms with river birches, which thrive along the creek that forms there in wet weather. There are also red maples and more oaks. We have planted a tree on our property for every year we have lived here. 

Many trees that were small when we arrived are grand now, several decades on. Some of the large ones have become majestic, while others are gone, whether due to storms, utility workers, or homeowners hoping that they made the sensible choice. Long before we moved in, the Lane Association began planting trees on the cul-de-sac in memory of deceased neighbors. Like the trees, neighbors have come and gone. When we arrived we were a young family raising three young children. Now we count ourselves among the older families on the Lane. 

Last week we held a pot luck gathering to wish one particular neighbor well as she and her family make their way to New England for their next chapter. I brought this dish, and include it here for whoever would like to try it:

1 cup red or tri-color quinoa
2 cups water
1 tsp. salt
1 tsp. olive oil
1 15-oz. can chickpeas, rinsed well
1/2 tsp. salt
1 tsp. cumin
3/4 tsp. turmeric
1/2 tsp. garlic powder
1/4-1/2 tsp. hot paprika
2 tsp. + 1 tsp. olive oil
1 lemon, sliced in half
7-8 green onions, rinsed, cut into 1-inch segments

Rinse quinoa well, and add to medium-sized saucepan along with water, salt, and olive oil. Turn heat to medium-high until it reaches a rolling boil. Reduce heat to low, and cover. Allow to cook 15-20 minutes until all the water has been absorbed, checking periodically. Set aside to cool. After 15 minutes, use a fork to scrape the quinoa into a decorative serving bowl.

Heat oven to 450F. Add chickpeas, spices, and olive oil to a baking sheet with raised sides, and shake until well mixed. Roast 12-15 min. until chickpeas are becoming dry and turning caramel in color. Remove from oven and pour directly over the quinoa.

Using the same baking sheet, place the green onions on the sheet, add additional teaspoon of olive oil, and shake the pan to cover the onions in oil. Return to the oven and roast until beginning to crisp, approx 10 minutes. Check after 8 minutes to keep from burning. Pour over the quinoa and chickpeas. Sprinkle generously with the juice of one lemon before serving.

Serves 4 as a main course, 6-8 as a side dish.