Spring Dinners


Here’s a peek at some of the things we’ve been having for dinner these days. The first photo is the supplement to spring soup. The soup was composed of some bitter greens and green garlic from Daniel Woodham at the farmer’s market, carrots, veggie stock from the freezer, and this from the front yard: (clockwise from top) spinach, cilantro, radishes, oregano and mint. These were the first radishes to come up and they were very tender. The mint is from Massoud (owner of Zaytoon Mediterranean Cafe) who says its the best mint ever, and I agree. The oregano really took off this year, and I’ve been harvesting for everything. We actually divided it in half and will be sharing it with some of our clients.

spring_saladThis one is 90% of the meal. SALAD!! So clockwise from top: Butter crunch lettuce, cilantro, red bibb lettuce, mint, oak leaf lettuce, radishes, and oregano. Told you we have oregano in everything. I also added some roasted carrots, chopped walnuts, raisins, parmesean cheese, tuna and some homemade salad dressing. Ate the whole thing between the two of us!


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