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 chèvre - 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.