My tomatoes are ready to plant but the ground is too cold and I know that our crops will be tardy in kind (though the lettuce inches up in the gloom). One woman from my buying club has threatened to pillage the countryside for dandelion greens—she may be on to something.
Finally I had all I could take—I headed out to “forage” myself.
I know that ramps should be up, but I can’t tell a ramp from a lily (aren’t they poisonous?), so that was quickly off my list. The asparagus patch I used to know of has a house next to it now, so I was beginning to despair. But then again, our unsprayed lawn is growing a beautiful crop of violets this year…
I have always admired the beautiful salads that result from the addition of flowers. Problem was, they always seemed to taste, well… flower-y. I plucked off a violet bloom and it was really, truly (as in this is not some type of locavore psychosis) mild.
Hmmm… If Iwere a violet what would I taste good with?
- Blend dressing in blender until emulsified (onion does not need to be completely blended in)
- Toss lettuce with dressing until well coated.
- Sprinkle salad with violets and sesame seeds. Serve.
With daughter #1 home from college, this salad achieved the increasingly rare “3 thumbs up” from the kids. Even the guinea pigs liked the violets, which are reputed to be high in vitamin C & A.
And despite the relentless cold, there was much rejoicing.
- My Most Forgiving “Bok Choy” Salad
- Simple Mussels in Wine