Thursday, April 26, 2012

Bolt Salad

I eat some pretty strange things.  My family can tell you that's true.  They tend to be more than a little suspicious of things I collect from the yard to eat.

Creamy blossom and bronze buds of bolted arugula
I love most greens, especially the spring, tender ones. Experimenting with new plants and eating different parts of the plant are Things I get to do today before dinner.  In the past I've been known to make salad entirely from weeds from between the rows, not lettuces in the rows.

Arugula is a hardy green by most standards. It sprouts up fast even in wet, cold weather. It refuses to die back in the fall when frost flattens most of the rest of the garden. And now (it's a biennial), it has bolted, getting ready to make seeds for the next time around. The blossoms have four, leggy petals in creamy yellow. I'm sure they are good to eat.

Tossed with rosemary olive oil, white balsamic vinegar, salt and pepper.

So I collected flowers and leaves for our salad. Romaine, chard and sorrel were the other players.  It was delicious.  FYI: the flowers are sweet and fragrant tasting, not peppery like the leaves.

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