Eighth of an Acre Bounty

We’ve been in the greens for a while now from the garden.  Last night was a late dinner, destined to be leftovers of the stew I made the day before. It was a grand Sunday of stock-making, including duck, shrimp and chicken stocks and I made a simple stew of kale, leftover chicken, carrots, celery and homemade sausage with cornmeal dumplings. But I decided to throw together a salad to go with the stew for a little variation.

I tore up a head of butter lettuce and arugula

Snipped a few green onions from the Egyptian Walking Onions, cut up some Skyway Sourdough** bread into cubes and sauteed with olive oil, and threw in some snow peas from the garden for good measure. I also poached two eggs from the girls (the Eater got Cleary’s egg since he found it). All the greens were mixed with a simple garlic-mustard vinaigrette and topped with a bit of parmesan, roasted walnuts, the eggs and a multitude of arugula flowers. It was GOOD.

*Non-local Ingredients: Parmesan, Walnuts, Olive Oil. The flour forthe bread came from Montana Wheat, a cooperative that has locations across Montana and Idaho (even Spokane, WA). But we picked it up on our drive back from Montana earlier last month – so I am counting that as local since the mill is attached to thier retail location and we would have driven it either way.

** Skyway Sourdough is my first attempt at making naturally leavened bread, so named for the area I live in. I worked from a starter recipe in a Chez Panisse cookbook. So far so good, I’ve baked several rounds with the starter and it turns out a nice loaf with irregular holes and a slight tang. The dough still spreads a bit too much though, I need to mess with the water/flour ratios a bit more.