I love going out into the garden in winter to search for little bits of deliciousness. Here is what will be in our salad tonight:
At 12:00 and 1:00 -- a stalk of overwintered celery.
At 2 and 3 -- bittercress/popweed, pleasing texture and tastes like a sweet arugula.
At 4 and 5 -- wild mustards, arugula, radish leaves.
At 6 -- overwintered frizee and sweet, cucumbery chickweed.
At 7 -- two slender leek scapes.
At 9 and 10 -- curly lettuce.
At 11 -- lemony sorrel.
In the center: red chicory.
I'm going to leave some of these whole, and I will chop the stronger-flavored things into fine ribbons. I'll dress them with lemon, olive oil, garlic, pepper, and salt (from most to least). We'll have it with a garbanzo bean stew and some whole wheat pita bread.
Really, I can't get over how much food there is out in the garden right now. I harvested celery I need for the stew and 4 pounds of broccoli raab. I notice the motherwort and borage coming back again, and the garlic is coming up nicely. I am so grateful.