Hello, and happy Juneteenth! A new Federal holiday on which we reflect on the horrors of slavery in America, and its end.
Harvests are trickling in. I cut the first head of iceberg lettuce. It was chilled, then served that night in a wedge salad.
I did the first small cutting of parsley. Some of this is from a plant that regrew itself from last year, now starting to flower. This is not a bad thing, as parsley seed is a nice spice.
|Italian flat-leaf parsley|
Garlic scapes are making an appearance, and I cut a couple of them for a dish The Kitchen Goddess made that night. It's a salad of Asian greens, nori, and sesame seeds, spiced up with the scapes and a "dressing" of rice vinegar, tamari, and sesame oil. She got it from the "Clean Eats" cookbook, and it was very good. Definitely a keeper.
|Sesame bok choy salad|
|Tatsoi, Asian Delight bok choy|
|Baked winter squash from the stores|