salad
We cannot eat enough salad. With the greens we get each weekend from our community farm and the greens that have bolted in our garden, our refrigerator is looking as full as I am. This is not the proper way to store greens:
Last night I made chard with rice and lemon juice. I had a breakthrough moment a couple of weeks ago when I was cooking rice and spinach: they could go together. And maybe add some spices. Call it a dish. Lemon brightens the chard — adds a culinary high note where there’s a lot of sour. Rice is the base, the middle C. Plus some garlic for the lowest notes. I cut the ribs out of all the chard we gathered from our Community Farm (though we haven’t yet touched the rainbow chard from our garden). A large silver bowl-full wilted down in the cooking process to what looked like not enough. But there were enough vitamins in our dish last night that if we get sick, then nothing can save us. We ate it all.
