This summer I’ll be doing a session at the Field to Fork Festival in July on packing a garden lunch. I’m beginning to experiment with recipes I can share and here is the first one I’m calling a success.
But first, to gather the main ingredient for my sandwich I took advantage of a dry, sunny morning to cut greens. All of the spring rain has made the spinach and kale grow especially well. I cut and cut, rejoicing in the seemingly endless sprigs of cilantro that willingly returned this year. It always such a fun surprise to see plants return from the previous year. And enjoying the sunshine on a perfect morning made everything even grander.
Amidst my joy I brought in a pile of greens to wash then went back to my computer. About an hour later I realized it felt like I had a piece of mud hanging on my neck so I instinctively reached up and pulled it off only to see a bloody tic in my hand. No, do not simply pull out a tick because you’re unlikely to get the entire beast. (You can burn them off or, I’m told, covering them with Vaseline will dislodge them.) Sure enough, I could see a small black spec still in my skin and I had to go to the doctor to have the rest scraped out. A reminder to all my gardening friends: after being in the garden, always check for tics. Especially in a year with abundant rain, as we’ve had, they seem to be prolific.
Nonetheless, I did have spinach to use for my lunch. Here’s the sandwich I enjoyed.
Spring Spinach Surprise
Half a pita or a flat bread to fold in half
Spreadable blue cheese or goat cheese
Handful of spinach
Banana or strawberries sliced
Spread cheese on bread. Stuff pita with spinach. Top with sliced fruit. Top with walnuts and chutney. Enjoy!
Do you have an easy garden lunch that I could share during my session? Post it in the comment section so we can all read it or e-mail it to me.