An adaptable, seasonal recipe
The coming of spring brings us a bounty of avor and color. The season of eating from the garden is here! In this recipe, I set aside conventional measurements in favor of a more haphazard approach. When we eat from the garden, we take what is available (which may vary week to week). Look outside the confines of the garden bed to forage edible weeds from the lawn (which, of course, hasn’t been treated with weedkillers). Also look for fresh, seasonal ingredients at your local farmers market.
Ingredients
In a large bowl, mix a generous handful of each:
Homegrown greens, herbs, and weeds such as lettuce, kale, arugula, dandelion, chickweed, mint, and basil
Chopped seasonal vegetables as available (beets, radishes, broccoli, peas)
Edible flowers (nasturtium, borage, violet, dandelion) for garnish
SIMPLE VINAIGRETTE
Equal parts domestic olive oil and red wine vinegar
Local honey to taste
Salt, pepper, and garlic powder to taste
Jennifer Kate Stuart is the founder and director of Seedschool in North Dallas. www.seedpreschool.org
