The greens taste better when you grow them yourself. These salads were picked about 30 minutes before dinner. Subsequently devoured with just a hint of olive oil and balsamic vinegar. The mesclun had a thickness and - dare I say it? - meatiness to it that I seldom encounter in salads. Our baby rainbow chard is downright sweet. Yum.
1 comment:
I am full of envy ;)
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