I know I'll be singing a different tune soon. I'm trying to be patient. But it's now Monday and has rained here nonstop since THURSDAY. Enough already!
I wanted to post today about some of the beautiful salads we've been eating since spring [sort of] arrived. Even though we have nothing in the garden yet, there has been plenty of wild stuff everywhere.
(Now, I know I have a photo of a wild greens salad somewhere...not finding it right now). Here's one coupled with an omelet. One of my favorite meals. This one had a little arugula and another lettuce in it too, but basically they consist of what I can find. lol
Chickweed, dandelion greens and flowers, violet leaves and flowers. kale (if I happen to find some popping up from last year), wood sorrel, yarrow--if the leaves are young enough to not be too bitter. I usually have a patch of Egyptian walking onions to cut some tops, or even pull a whole onion (a young one) that has found it's way out of the onion patch. lol
And then there's this beauty...I posted this recipe on here. Minty peach and watermelon salad. OMGoodness ! If you make this when the peaches just come off the tree and the watermelon is cold, you'll never be sorry. It is magic in your mouth.
Here's a fresh picked batch of organic lettuce just in from the garden (last year) . We finally found 2 lettuces that will produce all summer without bolting, and are sturdy and they kept us in fresh greens from late April (last year) til October.
Salads teamed up with rice and beans, and cheeses and olives and salsa make a great supper. Veggie Taco Salad--all made with ingredients (except the olives) from right here on Honeysuckle Hill.
Then of course there's the pantry salad. Or, the Lunch Salad Extraordinaire, as we like to call it. This salad has the base salad, and then is topped like a Cobb salad. In this one I used tuna salad, hard boiled eggs, sliced radishes, Cannelini beans, pickled beets, pickled okra, and some sliced carrots and onions. It's a powerhouse of nutrition, packed with protein and you do NOT go away from the table hungry. The pickled items, courtesy of MOI, thank you very much--add just the right touch.
And finally --this. Not a salad, but an Asian slaw. Made with Savoy cabbage (because I love the texture) Daikon radish, carrot, onion and ginger. Dressed ion a lovely rice vinegar and sesame oil dressing. With some spices. Oh man. I have spring fever.
I want to eat salads and slaws and fresh fruits and veggies. We went to diner the other night and I devoured more than my share of a Caesar salad platter we ordered.
It's time. Winter--Be Gone ! Spring--Come ON !!!!
***Once again, I have forgotten to mention that this is a Harvest Monday--jet on over to Daphne's Dandelions and check out the goings on !!!!***