You might think I'm describing the harvest of my terribly, terribly modest, miniature garden in terms of grandiose braggadocio.
I'm simply amazed that I can scrape up a few square inches of inferior sod, replace it with seedlings, and then eat the result.
Oh, and we've decided to save the sod scrapings to begin a compost pile. Freebie.
Yesterday we harvested some (admittedly overgrown) arugula leaves, along with a paltry handful of sorrel leaves.
Then the usual kitchen applications applied: oil, salt, chicken stock, garlic scapes, heat, cream, blender. Then cold buttermilk and a little time out in the fridge. All the ingredients except the salt were procured from within 100 miles.
We dined on a fragrant, peppery, funky soup that was not quite as Shreky as pure sorrel soup, less astringent than spinach soup and — glory — came from our own garden.
This is my paltry contribution to One Local Summer, a season of crafting at least one local meal a week. Because sometimes, I really do eat only a big, local bowl of soup for supper.