Of Lunch and Lettuce

Something amazing happened on Monday.

Ben and I harvested lettuce from our garden. It was the first time this season and I couldn’t have been more excited. We had red oak and pirate’s butter lettuce-both were delicious (especially when mixed with spinach and sunflower seeds, topped with maple mustard, tarragon vinegar and olive oil).

Our lettuce patch as of Memorial Day… it’s since doubled in size!

It’s a wonderful feeling to be able to use fresh ingredients, especially when grown by your own hand. I admit that in this case, it’s mostly Ben… but I get such pride when I see baby basil plants poking through the dirt or beans popping up and knowing that I helped the growing process and I love learning more each and every day.

The greens were a perfect addition to my favorite kind of lunch. It consisted of salad, salmon, dilly scrambled eggs, grilled scallions(also from the garden) and green olives. Ben and I picked off of one plate. and just enjoyed the different flavor combinations and the first tastes of the season… all these things that don’t necessarily go together, but combined..they just work.

I’m loving all those greens!

This was perfect. I’m so looking forward to more salads and more fresh ingredients that we grow in our garden. I can’t think of a better way to nourish both body and soul.