No. 302: Fresh from the Field – Morning Glory Greens & Spring Garlic in a Warm Potato Salad
Plus: Asparagus is in, my kitchen is out! Rhubarb and radishes are pretty in pink.
🥬 A Season-Bridger and a Kitchen-Smasher 🔨
An Instagram post from Morning Glory Farm last week alerted me to a brand new green coming in from the fields, something I’d never heard of called chijimisai, a cross between tat soi and komatsuna. Of course I had to have some, and when I arrived at Morning Glory I discovered they had just harvested their first spring (green) garlic, too. I also spied some cute little fingerlings and immediately thought: warm potato salad.
Into the kitchen I went and a tasty and satisfying result came out – which was a good thing, considering it was the very last thing I cooked in my now-demolished kitchen.