Garden salad with:
flowering mache tops
wild onion lily flowers
baby purple tree collards
fresh lemon juice
the finest salt in all the Shire
coarsely ground black pepper
comments: The baby collards hit the umami receptors, but all the food had that richness. The subtle mustardy spice kick of the collards and the garlic/onion spice of the wild onion lily flowers was balanced by the cool succulent quality of the mache. The cilantro tips add almost a sweetness that just made it all work. It really brought out the taste of the garden. We liked this one a lot. Did nothing else while eating it.
cornmeal with baking powder
camelina and coconut oil and grass fed butter
chopped wild onion lily greens
rice milk with lemon juice
Comments: “Tell me that’s not the best cornbread you have ever had” “Wow. Wow.” ” Defintiely one of the best ever. The onions! I can’t even have it any more without the onions.”
Everything in both dishes organic and beyond. All greens and herbs from 8 feet outside the kitchen grown in soil high in trace minerals and beneficial microbes using filtered water.