|Caught in the act!|
If we have managed to contain them, we can continue planting the garden for the coming months. Unless one plans very carefully, and we didn't, there is not much left in the garden at this time of the year, and much of the new season's vegetables are not yet ready. However, over the weekend, we did harvest enough corn salad, asparagus, baby silver beet and fennel to be able to serve garden greens for dinner.
Early Spring salad
Use what ever baby greens you can find. If using asparagus, lightly cook it in salted water and cool it, everything else can be simply rinsed, dried and served. Don't put fennel in this salad, but slice it finely, lightly fry it and serve along side the salad.
To dress your salad, mix half a cup of Martinborough Manner Boysenberry Vinegar and half a cup of good quality extra virgin olive oil, crush a clove of garlic, and add this with a teaspoon of honey. Either mix it up in the blender, or put all ingredients in a screw top jar and shake long and hard. Drizzle this over the salad at the table, or allow diners to do their own.