A crunchy, yolky, bitter, fresh, crisp spring panzanella that comes together in no time
Something really exciting is happening right now. Spring. Going to the market when the season changes is one of my very favorite things. Just as I'm starting to tire of brussels sprouts and broccoli (that's a ridiculous statement- who gets tired of broccoli?) the asparagus, peas, and young onions appear. To everything- turn, turn, turn - there is a season - turn, turn turn. And that season is turning to spring before my eyes. Everything is waking up, leafing out, and getting down to business. I hacked down most of the winter garden to make way for summer. The weather here is already starting to feel like summer, so I'm fast-tracking all of the garden preparation. Tomorrow's going to be a busy day. After hitting the market this morning though, I wonder what great treasures I mat have unknowingly cast into the compost pile. During our Saturday morning market shop, Chris came across a big bundle of arugula flowers from Sage Mountain Farm. Arugula flowers (which are abundant right about now) are the most unexpectedly delightful thing I have tasted in a while. Only slightly bitter and surprisingly nutty. I grabbed a bunch and some dandelion greens and knew what I'd be making tonight.
Hi there! I'm Cara- plant ecologist, gardening addict, and whole foods enthusiast. My whole life revolves around plants, including my kitchen. Join me here at LWM each week as I post local, seasonal, plant-based recipes and write about my never ending quest to find balance and tranquility in this crazy little world.