My lunch break salad came straight from the ground today! Lucky to catch a sunny twenty minutes, I scoured the garden and collected kale, dandelion, Chinese spinach and kohlrabi leaves.
I poured some Parmesan garlic dressing on top and devoured it. Growing my own lunch is something special, and nothing beats freshness right out of the ground.
I even made dandelion tea before getting back to work, when the sun darted back behind the clouds. I picked off all the bitter green parts and steeped the flower parts in my tea strainer for about seven minutes, then sweetened it with a touch of honey.
