---Here's the anatomy and provenance, more or less, of what I've been eating for lunch over the past several weeks:
From my favorite farmer at our Farmer's Market--
White beans, in soup
Sourdough spelt bread- he grows the grain and his family bakes the bread- it is incredible!
From other sellers at the Farmer's Market--
Michigan potatoes, in soup
Michigan carrots, in soup
Michigan onions, in soup
From my garden- mixed chopped greens, early thinnings--
Red Russian kale
Various leaf lettuces
(I just clip off enough for lunch and chop it stems and all. Sadly, there are no leftovers for the buns at this early stage.)
From far away--
Apple cider vinegar
Lebanese olive oil (from the farmer's market, grown on seller's family farm in Lebanon)
Celtic sea salt
garlic, in soup
It's so simple, but so delicious. I must say, the greens done this way are even better with a Greek-style lentil soup. Olive oil and vinegar are lightly drizzled over the greens after they are on the soup.
Someone pointed out to me something vaguely disturbing about that amazing olive oil- how do I know that it's not blood olive oil? How do I know that profits are not being used to fund terrorism? Well, I don't of course. But it does weigh on my conscious just a little bit.