Spontaneous salads neither sown nor stolen
May 6, 2012
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The lettuces in the DemoGarden haven’t even come up, yet this is the sort of salad that we’ve been eating for the past 3 weeks. All 18 of these vegetables grow spontaneously in our permaculture garden, most of them sown more than 3 years ago. This bouquet-eating abundance is a testament to why we need to transform our cities into resplendent edible landscapes.
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Ingredients: spinach, red orach, chard, smokey fennel, ramps leaves, ramps flowers, chives, chive buds/flowers, mystery speckled red lettuce, purple frills mustard, yellow mustard, raspberry leaf (plucked by accident, tastes wonderful), broccoli shoots, mint, ground elder, sorrel. Not pictured, garlic mustard (alliaria petiolata).
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We’re dipping these amazing leaves into our own lapsang souchong kombucha vinaigrette, also fermented from wild yeasts.
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Edible bouquets, we walk, we pluck.
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We talk about how lucky we are.
debra at 21:42 | Comments (1) | post to del.icio.us
