On the Menu

I was a little greedy at the greenhouse this afternoon.  But the greens we have growing are too delicious to let languish in the sunshine.  So tonight's dinner was bok choy and and kale with goat cheese and walnuts, and a cheese quesadilla with arugula. 



The bok choy and kale I sauteed briefly.  They were hot and barely wilted, and lightly coated with melted goat cheese.  The arugula I just piled on top of the quesadilla as I pulled it out of the oven*, and the heat from the hot tortilla released an amazing peppery aroma from the sharp little leaves.  That aroma rose to mouthwatering levels when I sliced the quesadilla in half, and the queso and salsa started oozing over the edges.

I feel so lucky that I was able to harvest and enjoy this amazing food that was grown with loving intention less than two miles from where I live.

 

*Tonight was my first experience with the oven in my little place.  I have to call my landlord tomorrow...