Today was the ﬁrst day I ate from my own garden. A beautiful salad of mixed greens – arugula, butter leaf lettuce, and mesclun. It was perhaps the most delicious and deeply satisfying meal I’ve ever had.
Now, I may have bought fresh-picked greens and vegetables from the farm stand, but it just wasn’t the same. There’s something so incredibly inspiring about plucking and eating from the once just-dirt section of my yard that I now proudly call my garden.
The space, previously tended by my late mother-in-law, includes a small raised bed at the northeast corner of the house. In the spring, we tilled the soil and added fertilizer and picked up several packets of seeds. We planted two rows of lettuce, so we could have a salad every
Every day we watered, watched, and patiently awaited for signs of life to sprout forth. Sprout they have! Yesterday was the day I had been waiting for – the harvesting. Three of the lettuce bunches were big enough to pick. I carefully plucked the leaves, washed them, and piled them on our plates. Then whisked up a dressing with fresh cilantro and lime that balanced the mix of sweet and peppery greens. It. Was. Heavenly.
Now, for the zucchini, squash, beans and tomatoes…
¼ cup chopped fresh cilantro leaves
3 tablespoons olive oil
2 tablespoons white balsamic (or white wine) vinegar
1 tablespoon lime juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon pepper
In a small bowl, whisk together all of the ingredients. Serve over your favorite salad assortment (hopefully from your own garden!)
What goodies are growing in your garden? —Karen