May 20, 2013

First, Salad

The garden has shown a rather remarkable renewal in the past week.

While I have been convalescing inside, the lettuce has been growing, the red mustard is showing its color, and a meadow of dill as popped up.

Everything is loving the arrival of warm weather, so much that it's time to start thinning the rows and debating what is a weed and what is not.  I began picking out the extra plants and gathered a rather large handful that came together like a bouquet.  Above is a mix of heirloom lettuces, green and red mustard, arugula, watercress, bok choy, and dill.  There's a French Breakfast Radish in there, too, but it's striking color is hidden underneath the rest of the bundle.

I didn't take the radish out to take pictures, because, as you can see, I had to work quickly!  Everyone loves a good, green salad.  Even bonafide carnivores.

With my appetite coming back, nourishment is on my mind.  My go-to salad combination is a quick homemade vinaigrette, dried fruit, and nuts.  Cheese would be awesome, but I only wanted blue cheese or ch√®vre - of which I'm out.

So now I get to eat peacefully on my back patio, enjoying the weather, eating food I grew, reading a novel. Maybe I won't take off to North Carolina after all.


  • large bowl of mixed greens, including herbs, washed and rinsed
  • a radish or two, sliced thinly
  • dried fruit of choice (here I used apricots)
  • nuts of your choice (walnuts today)
  • olive oil
  • fresh lemon juice or vinegar of choice
  • dijon or other prepared mustard (not the bright yellow American kind)
  • salt and pepper to taste

Add radishes, fruit, and nuts to bowl of greens.

For the dressing, pour a few tablespoons lemon juice or vinegar into a small mason jar.  Add an equal amount of olive oil - since it separates, you don't need to measure, just eyeball it.  Add a spoonful of mustard, cap, and shake.  Season to taste with salt and pepper.  Basically, it's easier than shaking the hell out of a new bottle of store-bought and still getting grease everywhere, so you may as well make it yourself.

Pour dressing on the salad and toss.  Eat outside.

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