It’s Alive!!!!

What do this spinach and arugula have in common? Yes, they are both organic. There’s something else. Yes, they’re both green, duh. Yes, they’re both grown in California. But you know what else? I grew them both.

Whoa.

I have often said that time and distance are reflected in the food we eat, so something flown in from Chile last week will never be as good as something picked yesterday on the local farm. Well, try picking the salad on your way inside from work. I’m not saying it was the best arugula I’ve ever tasted, but I will say that it had a taste and a vibrancy unlike anything else one can eat. Even a tomato eaten warm from the sun- one of the best things you can do with clothes on- as beautiful and explosive as that experience is- and it is- there is an urgent greenness inherent to salads and herbs this fresh that eclipse even the sacred tomato.

So I called up some of the crew and had them over to try it, and to help clean out the fridge from [earlier in the week]( http://omnivorousfish.com/node/316). The cupboard was relatively bare, but here’s what I came up with:

Bruschetta with Ricotta Salata and Oregano- that’s the recipe, essentially. Toast some bread with olive oil on both sides in the oven, grate over ricotta salata and sprinkle with chopped oregano- preferably from the garden.

Arugula (and spinach) Salad with Eureka Lemon Segments (god I love lemon segments in a salad)

Fava and Tuma Ravioli [from Easter]( http://omnivorousfish.com/node/311) with sage butter… guess where the sage came from

Apple Tart- courtesy of Laura

I also had guacamole and chips out. Fresh fresh fresh guacamole and blue corn chips, THAT is MFing snack food. Boo-YA.

Listening: A soundstage. Oh jeez.