I’ve got lots of salad greens coming out of my garden now. In fact, last week’s heat made the arugula bolt, although I think I was able to pinch enough off to keep some plants going. But the rest of the lettuce is doing fine, so I’m enjoying some nice salads these days.
Just to have a poetic celebration of the changing of the seasons, I paired the fresh salad greens of spring with pickled beets from last fall. Add in some chive blossoms, goat cheese, and orange champagne vinegar, plus a radish ‘n’ butter sandwich on the side, and it’s a light meal for all seasons.