After another incredible day of 80-degree, sunny weather full of weeding and getting ready to fix up the Dahlia Lounge (a mess of weeds, overgrown lilacs, and gnawed-on nubs of sad dahlia plants), we walked around the yard and picked 20 ingredients for our dinner salad. With prosecco and walnut bread, it was really fun to eat and taste all the different textures and flavors.
J washed everything (separately!), and I tried to count it up.
Inspired by the Herb Farm Cookbook again, I made their vinaigrette. It uses both red wine and balsamic vinegars and a bit of shallot. Just as the description said, it was flavorful but light enough to allow the flowers and greens to stand out.
J's favorite ingredient was the pea blossoms (tastes like fresh peas!). We both liked the borage leaves for their novelty (slightly thrilling to eat when you realize how sharp and bristly they are in the mouth — dangerous! They taste of very subtle cucumber). For flavor, I liked the chive blossoms the best, huge peppery and, of course, onion-y flavor.
After the salad, we used more sorrel to make a sorrel sauce for copper river salmon, poached in a tisane of tarragon and various store-bought ingredients (The Herb Farm, again). I have never grown or cooked sorrel before, and decided last night that I am a big fan. And now we don’t have to cook today since we have leftover cold salmon and lots more salad to pick.
The weather is predicted to turn rainy and cool by tomorrow. Maybe that will keep the lettuces happy longer, but we really need to keep eating them to make room for lots of things in the raised beds, plus I have vowed not to let the lettuces bolt this year just because I like to look at them all fluffy in the garden.
