Summer brunch

Three kinds of lettuce, two kinds of basil, cilantro, chard, green onions, radishes and fresh raspberries, all harvested within minutes of serving, topped off with sliced eggs, some ground black pepper and a little balsamic vinegar.

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Followed with the last of a batch of home-made rhubarb ice cream.

Needs a little more rhubarb

Needs a little more rhubarb

It isn’t “OMG, yum yum”, five start restaurant quality. Not by a long shot. For one thing, one of the lettuce varieties has been attacked by insects and has a lot of little holes in it, and the radishes are starting to get slightly pithy. The tomatoes aren’t quite ripe yet, so no tomatoes either. Maybe next week. I should have added a little more rhubarb to the ice cream. Next time.

I have learned that the radishes should be planted in relatively small quantities about once per week, all season, so you always have nice, peak quality ones. I just haven’t actually done it that way yet. Similar deal with the lettuce.

So it’s nothing that would pass muster at any restaurant. It’s just good food though. Good for the body and the soul. Soul food.