Bonafide Farm

What food looks like

May 9th, 2013 § 1


We’re in it now, thank goodness, the season when dinner is picked straight from the garden. Tonight’s salad will be spinach and Swiss chard, both overwintered, and this year’s first radishes along with some wild onions growing around the garden fence. I’ve never eaten wild onions, but they grew tall and lusty while my seeded spring onions failed to thrive, so I sliced them up tonight when I composed my salad. The onions have a very delicious, pungent flavor that I can only describe as “wild lawn-like.” They tastes like the smell of a freshly mown pasture. They may overpower the salad, but I stacked their flavor against a hefty homemade balsamic and dijon dressing and we will see where it goes. The greens were a bit  sturdy so they’re all getting happy in the dressing, wilting a bit before I dig in.

And of course, today’s eggs are in there along with some arugula flowers, which are a beautiful, peppery garnish. All together, this would make a slamming fritatta. And not only does this feed me—the radish and onion tops, chard stems and egg shells go straight to the compost, where they feed the worms that enrich the soil that goes back in the garden. A closed system, and a beautiful one.

You may note the slug on the chard leaf. We’ve had two days of rain and the slugs are out in force. You may either eat or discard the slug when you make your own version of this salad!

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