Grazing the Garden

I went out to the garden before lunch the other day, and harvested some salad ingredients.

Our lettuces are too small to make a good-sized green salad, so I used a butter lettuce from Finley Farms as a base. To this soft sweet lettuce, I added the following:

tender leaves:
young lettuce
various mesclun

spicy leaves:
wild arugula
nasturtium leaves
watercress

flowers:
nasturtiums - just the petals
arugula
watercress

herbs:
marjoram
thyme
oregano

I felt good sharing this bounty with my family. Unfortunately, by the time the salad was dressed with honey balsamic vinaigrette, the flavors were muted. That might have been a good thing, because I was not feeding adventurous eaters.

And I wanted them to eat this dish. A diversity of plants gives us a diversity of nutrients, so this was one healthy salad.