So here's a 100-foot lunch that I concocted out of what I found around the garden today:
- Yukon Gold potatoes which had overwintered in the potato patch, sauteed in Tillamook butter (local product) and seasoned with fresh rosemary, sage, and chives.
- A salad of wild greens (Siberian miner's lettuce, violet leaves) and English violet blossoms, dressed with a homemade balsamic vinaigrette.
- Herbal tea -- a mixture of dried lemon balm, dried rose petals, and dried spearmint gathered when each was in season. Sweetened with a little honey I have left from when my parents kept a beehive.